A favoured ingredient in Moroccan cuisine, preserved lemons are lemons that have been pickled in a simple brine.During their preserving the sour and bitter rinds become soft and taste intensely lemony.
Be aware however when using preserved lemons for the first time. Although they are pickled whole you are only meant to use the rind. Before use, discard any flesh and slice or chop the rind very finely.
Try preserved lemons finely chopped in salad dressings for a citrus burst. Add them to your roast chicken stuffing for a subtle lemon flavour, and add them to a seafood pasta to bring out the natural sweetness of the seafood.
2.Tomatoes: Tomatoes love the warmth and in Summer taste super sweet and juicy as apposed to their green house cousins.
We are lucky today to have a vast variety of tomatoes readily available from truss, roma, ox heart, kumatoes, tear drop, black russians, grape, zebra and cherry to name a few.
Besides looking stunning, varieties taste subtly different and are best used appropriately.
Make fresh tomato sauces with ox heart or roma tomatoes. Simply sweat onions and garlic over a gentle heat with plenty of olive oil and basil until soft. Add whole blanched tomatoes and simmer for 1-2 hours. Push the sauce through a sieve, jar and freeze for a beautiful hit of summer tomatoes all year long.
Add cherry tomatoes to any salad for a burst of fresh sweetness. Or pack them onto an oiled roasting tray and bake at 200°C for 10 minutes or until their skins break. They will be super sweet and are perfect either on their own or added as a garnish to pastas and salads.
We are lucky today to have a vast variety of tomatoes readily available from truss, roma, ox heart, kumatoes, tear drop, black russians, grape, zebra and cherry to name a few.
Besides looking stunning, varieties taste subtly different and are best used appropriately.
Make fresh tomato sauces with ox heart or roma tomatoes. Simply sweat onions and garlic over a gentle heat with plenty of olive oil and basil until soft. Add whole blanched tomatoes and simmer for 1-2 hours. Push the sauce through a sieve, jar and freeze for a beautiful hit of summer tomatoes all year long.
Add cherry tomatoes to any salad for a burst of fresh sweetness. Or pack them onto an oiled roasting tray and bake at 200°C for 10 minutes or until their skins break. They will be super sweet and are perfect either on their own or added as a garnish to pastas and salads.
3.Seafood: I often forget just how lucky I am to live in Sydney. Seafood in Australia generally, is fresh, tasty and inexpensive. In Sydney we have easy access to the Sydney Fish Market 7 days a week, where all types of local fresh seafood is available.
I love to keep things simple when it comes to seafood. I don't over complicate flavours and try to cook only with salt and pepper and a little lemon juice.
This summer buy fresh seafood and cook it out doors, accompanied by lemons, limes and chilli sweetened with a little sugar, home made mayonnaise, or simply on its own.
I love to keep things simple when it comes to seafood. I don't over complicate flavours and try to cook only with salt and pepper and a little lemon juice.
This summer buy fresh seafood and cook it out doors, accompanied by lemons, limes and chilli sweetened with a little sugar, home made mayonnaise, or simply on its own.
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