A couple of recipes with Aggie’e Salted Lemons to tickle your tastebuds.
Hummus with salted lemons and sumac
1 x tin chickpeas 400g
150g tahini paste
Juice of a lemon
Water – 1-2 tabs if mixture too stiff
1/2 teaspoon cumin powder
Greek style plain yoghurt
2 pieces of salted lemon rind chopped
1 teaspoon sumac
1 tab chick peas from tin
Drain & puree chick peas reserving 1 tab. Add tahini paste, lemon, cumin, and if a little stiff, add a little water.
Smear on to a flat plate and spread some plain yoghurt on top, sprinkle with sumac and salted lemons.
NB If made in advance the whey will seep out of the yoghurt, it will not affect the taste only the look.
Roast Chicken with salted lemons
1 x chicken for roasting
1 tab chopped salted lemons
1/2 onion + 6 garlic cloves unpeeled.
1 bayleaf + 2 springs of thyme
small handful parsley.
1 pint stock.
Carefully push your fingers between the flesh and the skin, making room to spread the lemons. Put the onion, garlic and herbs into the cavity of the chicken. Pour the stock round the base. Roast as normal, discarding herbs but keep the garlic and serve with the chicken.
Thicken the stock and there you have the best roast chicken with gravy ever!
Polenta Cake with Salted Lemons
(Delicious for breakfast spread with Salted Lemon Marmalade)
Preparation time 20 mins
Cooking time 45mins
Oven temperature 150C
160g caster sugar
80 ml olive oil
1 tsp vanilla extract
Juice of 1 lemon and zest
100 g ground almonds
1 1/2tsp baking powder
Whisk eggs, sugar and vanilla till billowy. Drizzle in the oil and keep whisking till combined.
In another bowl mix together dry ingredients, fold into the egg mixture with lemon juice.
Pour batter into tin and cover with tin foil. (I do this so the surface doesn’t get too brown) and place in centre of pre-heated oven for 40 – 45mins. Leave in tin for 10mins then turn out to cook.
Dust surface with icing sugar.
Voila, simple and delicious!
Contact me at Aggie Redpath’s Family Kitchen.
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