14/12/2023
Limes 🍈🍈
These beauties are full of vitamin C to help keep our immune system in check. Whether you squeeze and drink the juice or make a dish out of them - there’s many ways to skin a lime 🍹🍹
Here’s some recipes:
Curry-Lime Dip
• 4 tsp lime juice
• 1 tsp Dijon mustard
• 1 tsp garlic, minced
• 1 cup mayonnaise
• cayenne pepper, to taste
• 1 tsp curry powder
Mix lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Great for chicken fingers and vegetables.
Lime Mayonnaise with prawns
• 3/4 cup whole-egg mayonnaise
• 1 lime, rind finely grated, juiced
• 1 garlic clove, crushed
• 3 tsp Worcestershire sauce
Great to serve with prawns (see below for preparation)
Make lime mayonnaise: Place mayonnaise, lime rind, 1 tablespoon lime juice, garlic and Worcestershire sauce in a bowl. Season with salt and pepper. Stir to combine.
Prawns
Using a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Remove vein and open prawns flat. Place prawns and oil in a bowl.
Season with salt and pepper. Turn prawns to coat.
Coating:
• 750g green prawns, peeled, tails intact
• 1/4 cup olive oil
• 3 slices white bread
• 1 cup flat-leaf parsley leaves
• 1/2 cup dill sprigs
• 1/2 cup oregano leaves
• olive oil cooking spray
Place bread, parsley, dill and oregano in a food processor. Process until finely chopped. Transfer to a large plate. Coat prawns, one at a time, in herb crumbs pressing on with your fingers. Place on a tray lined with baking paper.
Preheat a barbecue plate on medium heat. Spray prawns with oil. Barbecue prawns for 2 to 3 minutes each side or until golden and crisp. Serve with lime mayonnaise, salad and lime wedges.
Lime Puddings - Serves 4:
• 50 g unsalted butter
• 1 finely grated lime zest
• 115g castor sugar
• 2 eggs separated
• 40g plain flour
• 300ml milk
• 2 tbs lime juice
• plain yoghurt
• passionfruit
Preheat the oven to 180°C.
Place the butter, zest and sugar in a bowl and beat until pale and creamy.
Add the egg yolks, one at a time, beating well after each addition.
Fold through the flour then gradually add the milk in a steady stream, whisking lightly to combine. Add the lime juice and mix to combine.
Place the egg whites in a stainless-steel bowl and whisk until stiff peaks form. (hint have eggs at room temperature). Using a large metal spoon, fold lightly through the pudding batter.
Pour the batter into four 250ml ovenproof ramekins and place on a baking tray.
Bake for 15 minutes, or until lightly browned. Place a dollop of yoghurt and a teaspoon of passionfruit on top to serve.
