Lemon marinade
Marinade for two hours fish or chicken
Ingredients
- ¼ cup lemon juice
- 1 tbs olive oil
- 2 green onion chopped
- 1 tbs finely chopped dill
Instructions
- Place ingredients in a sealed jar and place in fridge
Lemon marinade
Orange sauce
Orange sauce
Ingredients
- 2 oranges juiced
- 1 orange rind
- ¼ cup water
- 1 tbs dark brown sugar
- 1 tbs honey
- 1 tbs apple cider vinegar
- salt and pepper
Instructions
- Place all ingredients, except rind in a saucepan, bring to a simmer
- Stir in rind
- Remove from heatCan be store in the fridge in a sealed jar for a a few days
Orange balsamic dressing
Orange balsamic dressing
Ingredients
- 2 tbs water
- 2 tbs cornflour
- 1 cup fresh orange juice
- 2 tbs balsamic vinegar
- ½ tsp garlic powder
- ½ tsp dried tarragon
Instructions
- mix together water and cornflour
- Place the ingredients in a saucepan
- Bring to boil and stir until thickened
- Take off heat. Can be stored in Fridge for up to seven days
Lemon honey sauce
Lemon honey sauce
Ingredients
- 6 cloves garlic crushed
- 3 tbs chopped coriander leaves
- 2 tbs sweet chilli sauce
- ½ cup lemon juice
- ½ asian fish sauce
- 3 tbs honey
Instructions
- Warm the ingredients in a pan over low heat for 2mins
- Stir in 3 or more tablespoons of Honey slowly, to taste
- Place in jar and store in fridge
- Serve over seafood, pork, chicken or stir fried or steamed vegetables
Lemon and herb rice pilaf
Lemon and herb rice pilaf
Ingredients
- 1 tbs olive oil
- 1 tbs butter
- 1 large onion chopped
- 2 cloves garlic minced
- 1 cup rice
- ½ lemon juice
- ½ lemon rind
- ½ chicken or vegetable stock
- ½ tsp dried basil
- ½ tsp dried dill
- ½ tsp dried thyme
- salt and pepper
- 2 tbs parmesan cheese
Instructions
- Place pan with lid on low heat
- Add olive oil and butter
- Add onion chopped, garlic minced. Cook 2mins
- Add rice. Sauté 3-4mins
- Add lemon juice, rind of half lemon, chicken or vegetable stock, dried basil dried dill, dried thyme. Season with salt and pepper
- Place lid on pan. Cook for 15-20mins until all liquid is absorbed.
- Stir in parmesan cheese
- Place lid on pan and stand for 3mins
Judith’s orange, black currant rice pilaf
Judith’s orange, black currant rice pilaf
Ingredients
- ¼ cup long grain white rice
- ½ tbsp cumin
- 1 tbsp coriander
- ¼ tbsp ground cloves
- 2 tbsp grated fresh ginger
- 1 grated clove of garlic
- 1 orange grated rind
- 1 orange juice
- 1 onion diced finely
- ½ cup celery, sliced finely
- 1 medium courgette diced finely
Instructions
- Over low heat Melt Two Tablespoon of Butter with One Tablespoon of oil (not olive)
- Add, rind, and spices. Warm and stir gently for one minute
- Add rice, stir to coat with spices. Cook gently for three mins
- Add onion and celery
- Add currants
- Add juice and stock. Cover pan with lid. Simmer over low heat until rice is tender and moisture is absorbed
- Stir in Courgette. Cook one min. Turn off heat and let rice stand for three to five minutes