weekly_food_challenge | Entries tagged with fruit: citrus: lime

What do you want when it's hot? Something cold, yummy, that isn't too much of a faff to cook, and won't leave you feeling all bloated and eurgh. This is just the ticket, based on a Diana Henry recipe.

You will need:

Two smallish saucepans, and a hob to heat them on.
A blender that can cope with warm things.
A sieve and a wooden spoon.
An ice cream machine, OR an ice cream attachment for Kenwood Chef or Magimix or similar, OR a freezer and a lot of elbow grease.
A freezer, and a suitable storage container (we keep the containers from bought ice cream).
(at least) 6 limes
Probably a bottle of shop bought lime juice.
300g sugar
2 x 300ml water.
60g fresh basil (yes, you read that right. Yes, that's a lot of basil).

Method:

Make a simple syrup with your first 300ml of water and the 300g sugar - heat the water and dissolve the sugar in it.
Zest and juice your limes. Top up the lime juice to 300ml from the bottle, or juice extra fresh limes and then throw away the skins if you're feeling extravagant.
Add the lime zest to your simple syrup, bring to the boil, then turn down the heat and simmer for 2 minutes.
Leave the zesty syrup to cool for a bit - it doesn't need to be completely cold, but no more than hand hot.
While it's cooling, bring your second 300ml of water to the boil, and once it's properly boiling, dunk the basil leaves into it for 10 seconds, then pour them into the sieve and run cold water over them. This blanching is not strictly NECESSARY for flavour, so you can leave this step out if you're feeling lazy, but it means you get a nicer colour in the finished sorbet. Once the basil leaves are properly cold, drop them into the blender and wash the sieve.
Put the zesty syrup and the 300ml of lime juice into the blender too, and then blend.
Pass the resulting glop through the washed sieve into your ice cream machine - you may need the wooden spoon to help things along here, but if you do, be gentle - and then follow the instructions on the machine OR pass it through the sieve into your freezer-safe container, and prepare to take it out and reblend it every couple of hours (at least 3 times or it'll go all crystally and manky). Ice cream machine really is a lot easier.

This works really well as a palate cleanser if the heatwave doesn't last. It's also nice in a G&T.

miss_s_b

Mood: hot

Goes great on any form of leafy green salad

You will need:

1 tablespoon whole grain mustard
1 lime
4 tablespoons oil of your preference
Something with which to zest the lime
Something with which to juice the lime (hands will do)
A vessel with a lid to shake it all up in

Method:

Juice and zest the lime.
Put all ingredients in the vessel and shake vigorously.
That's it!

This will keep in the fridge for a couple of weeks; you don't need a lot of it per salad. You do need to shake it up before each use though.

norfolkian

Mood: sick

I made this at the weekend and have pretty much been ill since then, but thought I'd try and get my post in before the week was up. Apologies if I don't make too much sense - I am a little feverish.

I wanted to do something different for my salad - I thought about making this amazing salad my mum makes, but it really requires fresh broad beans and Sainsbury's do not have any in stock yet.

Confession time: I had never bought an avocado before (I have eaten it in ready-prepared things just never bought a whole one before). I thought they would be hard to slice open/peel (given the fuss I have seen about 'avocado hand' injuries), but it turns out they're super-easy to get into and I might buy more in future!

Anyway, the salad I made was from Levi Roots's Caribbean Food Made Easy, but it's also available online here. I left off the thyme leaves although I reckon some chopped coriander would be nice in this if that is something you like.

A very refreshing, summery salad. I served mine with roast pork loin and potato wedges.

digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins

Equipment

Couple of small bowls
Frying pan/Skillet

Ingredients

350g king prawns
4 large flour tortillas
250g rice¹
3 limes
Salt & pepper

Marinade

2 tbsp olive oil
2 chipotle peppers, chopped (or 2 tsp chipotle paste)
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chili powder
1 clove garlic, crushed

Salad

340g (1 can) sweetcorn
2 bell peppers (I had 1 red, 1 orange)
3 scallions
Large bunch coriander leaves

Method

Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
Give the tortillas a minute in the microwave under a paper towel to soften.
Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

A bag of Tilda lime & coriander rice works wonders. ↩

davegodfrey

Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with fruit: citrus: lime

Challenge #48: hot weather comfort food - Lime and Basil Sorbet

Challenge #45 - Lime and Mustard salad dressing

Challenge 45:Salad - Avocado and Mango Salad

Chipotle Prawn Burritos

Lemon Roasted Poultry

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