Recipes

Baked whole snapper

Posted by LimesAdmin on June 04, 2016
0
Category : Main

1.5-1.8KG snapper (scaled and gutted) 2 cloves garlic (peeled and thinly sliced)   1 sm red chilli (finely chopped) 2 lemons (quartered) 2 limes (quartered) Sea Salt, freshly ground pepper 4 sprigs coriander 500mls (2 cups) white wine 30g (3tbspn) butter (melted) 1 tbspn SAL Lime & Chilli Plash Preheat oven 200o. Wash fish inside and out. Pat dry. Make 4 – 5 vertical incisions to the bone on both sides of the fish. Sprinkle

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Lime & fig slow roasted lamb shanks

Posted by LimesAdmin on June 04, 2016
0
Category : Main

6 lamb shanks, 2 large onions, peeled and finely chopped 2 stalks celery, trimmed and finely chopped 12-20 black olives 2-4 tbsp capers 1 cup dried figs 1 cup SAL Lime and Fig jam 2 tbsp fresh rosemary 1 tsp freshly ground black pepper 6 cloves garlic, crushed but not peeled 750ml bottle Merlot approx 2 tbsp oil ¼ tomato paste 1 cup stock (beef or chicken) salt and pepper to taste Marinate lamb shanks

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Kaffir lime and lemongrass mussels

Posted by LimesAdmin on June 04, 2016
0
Category : Main

2kg mussels, scrubbed 2tbsp olive oil 6 kaffir lime leaves, mid-ribs remove, sliced finely 2 stems lemon grass, trimmed, cut into 5cm lengths and bruised 2 green chillies, halved lengthwise 2 cloves garlic, peeled and sliced finely juice of 2 limes 1 tsp SAL Lemongrass Drizzle 1tsp honey 150ml light coconut milk Heat the oil in a large saucepan, add the kaffir lime leaves lemon grass and chillies and stir-fry over a medium heat for

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Lime oven bag potatoes

Posted by LimesAdmin on June 04, 2016
0
Category : Main

4 medium potatoes, peeled and cut into cubes sea salt and freshly ground pepper 1 dsp of vegetable stock powder 1 dsp butter or margarine juice of two limes 1 tsp SAL Lime & Chilli Plash Combine all ingredients into an oven bag, making sure potatoes are covered with other ingredients. Bake at 200c for an hour, check regularly, as they can brown quickly. Scrumptious with any meats or as a cold potato salad  

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2 kg chicken pieces, skin removed. 1 Spanish onion, finely chopped 2-3 tsp olive oil 3 garlic cloves, chopped salt and freshly ground black pepper ¾ tsp. ground ginger 1 tsp. ground cinnamon large pinch saffron threads, toasted and crushed. 700ml chicken stock or water 115g Kalamata olives 2 SAL Preserved Lemons, (pith removed) washed, chopped. Large bunch coriander, chopped Large bunch parsley, chopped Brown chicken in large fry pan, transfer to casserole dish. Saute onion until softened.

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1 leg of Lamb fresh rosemary or thyme sliced preserve lemons – washed 3- 4 cloves garlic baking paper and string salt and freshly ground pepper extra virgin olive oil Insert cloves of garlic into meat and coat top of joint with fresh herbs. Pour a little olive oil over meat Cover top and bottom with sliced preserved lemons Wrap well in baking paper so it forms a closed parcel and tie with string all

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Lime delicious

Posted by LimesAdmin on June 04, 2016
0
Category : Desserts

Butter to grease ramekins 25g butter, softened ½ cup sugar 1 dspn SAL Lime and Vanilla Bean Syrup finely grated zest of 2 limes juice of 4 limes 2 eggs separated 150ml milk 3 tbs flour, sifted Icing sugar to dust Preheat oven to 160c. Grease 6 x 180ml capacity ramekins with butter. Place butter, sugar and Lime and Vanilla Bean Syrup in a bowl and beat until pale and creamy. Whisk in lime zest and

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