Main courses

Main courses

By
Catherine Phipps
Contains
34 recipes
Published by
Quadrille Publishing
ISBN
978 184949 900 2
Photographer
Mowie Kay

You can do a lot of mixing and matching with the recipes throughout this section. Many of them rely on classic citrus sauces such as gremolata, harissa and salsas, or on those that typically don’t always contain citrus but work extremely well with the addition, such as pesto. Most of these can be made in larger quantities for quick meals with grilled or roasted meats, fish and vegetables.

Play with flavour combinations too. Preserved orange or lime tastes very different to preserved lemon, but can be used in casseroles or sauces in the same way. A pasta sauce traditionally made with lemon and basil, is wonderful, but so, too, is the combination of lime and tarragon. I give suggestions throughout but please don’t be limited by these. One rule I do follow is regarding peel and zest. The fruits with sour juice – lemon, lime, sour orange – tend to have a zest that can be used unadulterated in savoury dishes without blanching. Grapefruit is the exception here – I find a small amount of microplaned zest is fine, but any more and I need to blanch it. The zest from those with a sweeter juice – oranges and the smaller oranges bred for sweetness, such as clementines – tends to give a bitter note if not blanched first. So be careful when adding whole pieces of peel or zest to casseroles, sauces and rice dishes.

Featured Recipes in this Chapter

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