More Citrus Recipes…

Curried prawns with salted lemons and tenderstem broccoli

This recipe was inspired by a dish at the Hotel de L’Orient in Pondicherry, southern India. In the French quarter they have an interpretation of Creole cooking that incorporates ingredients such as garlic, rosemary and olive oil with Indian recipes.

Serves 2
1 lemon, very thinly sliced
1 tsp salt
1 tsp caster sugar

For the garam masala
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, seeds only
½ tsp ground cinnamon
1 whole clove

For the prawns
2 small shallots, halved
10g ginger, finely grated
2 garlic cloves, finely grated
½ tsp chilli flakes
2 rosemary sprigs, leaves picked and finely chopped
125g tenderstem broccoli, sliced into thirds
200g large prawns, peeled
5g each of basil and coriander, leaves picked

1 Place the lemon slices in a bowl and sprinkle both sides with the salt and caster sugar. Leave for at least an hour.

2 Fry the garam masala spices in a dry pan, constantly stirring, until they release their aroma, then crush in a pestle and mortar or a spice grinder.

3 Heat 2 tbsp oil over a medium heat, add the shallots cut?side down and cook for 5 minutes, until golden. Turn and cook for 3 minutes. Lower the heat, add the ginger, garlic, chilli flakes and rosemary. Cook for 1 minute, stirring constantly. Add the garam masala and cook for 2 minutes. Add the broccoli and cook over a medium heat for 2 minutes. Add the lemon and prawns, then cook for 2-3 minutes. Stir in the basil and coriander. Serve with rice.

Recipe supplied by Olia Hercules; oliahercules.com

Lemon and tangerine curd

Tart and not too sweet, this citrus curd is like spoonfuls of sunshine shipped in from a place where your car easily starts in the morning and the tiny hairs in your nose don’t freeze the moment you walk outside.

Makes 150ml curd
50ml lemon juice
50ml tangerine or orange juice
50g sugar or 50ml honey
3 large egg yolks
4 tbsp butter, cut into chunks

1 In a small saucepan, combine the lemon and tangerine juices and bring to a boil. Simmer until reduced to about 3 tbsp.

2 Whisk the sugar/honey with the egg yolks until smooth. Stir in the citrus, whisking vigorously as you do so the egg yolks don’t scramble. Add an inch or two of water to saucepan, return it to the stove, and place the bowl with the juice-egg-sugar mixture on top of if. Bring the water to a simmer, and cook the curd over it, stirring constantly, until it is thick enough to coat a spoon.

3 Remove from the heat. Whisk in one chunk of butter at a time, whisking vigorously to aerate the curd, until all of the butter is incorporated. For a denser curdinstead of an airy one, stir the butter more gently in one piece at a time without the crazed whisking. Cover and cool in the fridge before serving (keeps for up to a week or frozen for up to a month). Gently rewarm and whisk before serving to get the creamy texture back.

Recipe by Emily Vikre, fiveandspice.com

Indian-style tangerine lemonade

You could add a clear spirit of your choice to turn this into a cocktail, or add soda water for a long, refreshing drink.

Makes 1 drink
1 glass fresh tangerine juice
1 tbsp lemon juice
¼ tsp black salt or sea salt
¼ tsp crushed roasted cumin seeds
¼ tsp black pepper
? tsp ginger juice
Saffron-infused sugar syrup/simple sugar syrup

1 Mix all the ingredients and serve chilled.

Recipe supplied by Kulsum Kunwa, journeykitchen.com

Coconut and lemon bakewell

There is something about the sharp tang cutting through the milky sweetness that just dances on the tastebuds. This is a Bakewell tart, but with coconut frangipane and lemon curd instead of the usual sponge and raspberry jam.

Serves 8–12
375g shortcrust pastry, rolled out
1 egg white, beaten

For the frangipane
175g unsalted butter, at room temperature
175g caster sugar
4 eggs
85g desiccated coconut
90g ground almonds
1 tbsp flour
Zest of 2 lemons

For the filling
150g lemon curd
1 egg yolk

For the icing
250g icing sugar
2 tbsp water
1 tbsp desiccated coconut
Zest of half a lemon

1 Line a tart tin with pastry, pressing it into the grooves. Prick the base then freeze for 30 minutes. Set the oven to 190C/375F/gas mark 5.

2 For the frangipane, beat the butter and sugar until light and fluffy. Add the eggs and mix well. Gently fold in the coconut, almonds, flour and zest, then set aside.

3 Beat the curd with the yolk and set aside. Line the pastry case with baking paper and fill with beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 12 minutes. Paint the case with egg white and return to the oven for 1 minute.

4 Let the pastry cool slightly before spreading with curd. Pipe the frangipane on to the curd in concentric rings. Return to the oven for 30–35 minutes, or until the frangipane is golden and slightly wobbly. Remove and let it cool.

5 Put the icing sugar in a bowl. Slowly add the water, mixing until you have a pourable but thick icing. Pour the icing on top of the tart, and sprinkle with coconut and lemon zest.

John Whaite Bakes by John Whaite (Headline)

Orange and caramel upside down cake

This delicious orange cake has a glamorous candied topping and moist almond sponge. Serve with chilled pouring cream or creme fraiche to cut through the sweetness. Made ahead, it will freeze beautifully for up to 3 months.

Serves 8-10
2 smallish oranges, thinly sliced (discard the ends and any pips)
250g caster sugar
100ml water

For the cake
Softened butter, for greasing
20 cardamom pods
4 large eggs
150g soft light brown sugar
Finely grated zest of 1 medium lemon
Finely grated zest and juice of 2 smallish oranges
100ml sunflower oil
200g ground almonds
50g plain flour
1 tsp baking powder

1 Line the base and sides of a 23cm-diameter springform cake tin with a large piece of foil (this will hold the caramel in the tin). Preheat the oven to 180C/350F/gas mark 4. Butter the foil, then line the base with a circle of baking parchment. Put the caster sugar and water in a large frying pan. Heat until the sugar dissolves, stirring occasionally. Add the orange slices and bring to a gentle simmer. Cook the oranges in the sugar syrup for 5 minutes, or until just softened, then remove and arrange in the base of the tin. Increase the heat under the syrup and cook, without stirring, until it turns a rich, nutty brown.

2 Carefully pour the hot caramel over the orange slices and leave to cool. (Don’t be tempted to touch or taste the caramel as it will be extremely hot.)

3 Put the cardamom pods in a pestle and mortar and bash until the pods split. Tip on to a board and remove the seeds, discarding the pods. Return the seeds to the mortar and grind to a powder. Set aside.

4 Beat the eggs and sugar in a large bowl with an electric whisk until thick and pale. Add the citrus zests and ground cardamom, beating until combined. Measure out 100ml orange juice. Whisk the oil and then the juice into the batter.

5
Toss the ground almonds with flour and baking powder and quickly fold into the batter. Pour into the prepared tin and bake in the oven for 45-50 minutes or until well risen, golden brown and the cake is just beginning to come away from the sides of the tin. Remove from the oven and leave to cool for 5 minutes.

6 Turn the cake out on to a plate or board and gently peel off the lining paper and foil. Use a good sharp knife to cut the cake and serve warm or cold with pouring cream or half-fat creme fraiche.

Recipe supplied by Justine Pattison