Is there anything this wonder citrus fruit will not do? It flavours all kinds of cuisine, adds something special to a drink, cleans kitchens and keeps well.
This genius tip on using lemons to banish smelly garlic and onion residue is from Anna Phillips. Anna is a recipe developer as well as a food editor & stylist, so has had her fair share of run ins with lemons and knows the tricks of the trade.
We asked Anna to share her top five uses for lemons:
1. Mix with Herbs: Finally grate the rind on a microplane then mix with finely chopped herbs such as parsley, basil, thyme or oregano and some olive oil, flaked salt & pepper. Perfect to serve with steamed fish, prawns and vegetables.
2. Flavour Pancakes: Finely grate rind and add to pancake batter for added freshness.
3. Freeze for later: Remove the rind/skin from lemons before juicing and freeze to use in tea and cooking later. Alternatively finely grate the rind with a micoplane and freeze in tablespoon amounts wrapped well to prevent freezer burn.
4. Flavour water: Cut slices of lemon and add to still or sparkling water to give a fresh and refreshing taste. It just seems to feel like it’s doing you good too… Add a little fresh mint too if it’s handy especially in summer.
5. Pair with Lamb: Cooking lemon with lamb a perfect combination. Cut lemon into wedges and cook with roast lamb. Even better with slow roasted lamb eat the skin and flesh when cooked.
Well! I know I’m feeling inclined to buy a bag of lemons and let them feature heavily in dinner dishes this week.
For inspiration on how to cook with lemon, check out some of these recipes on myfoodbook: