Lemons
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Although this yellow citrus fruit probably hails from north India, it is now very much associated with the Mediterranean, where it has been cultivated for around 2000 years. At one time lemons were so expensive that only nobility could enjoy them.
In the kitchen
Lemons have several important supporting roles in cookery. One of their earliest tasks was as a garnish for fish, just as they are used today. Lemons are also an essential accompaniment to deep-fried foods. They act as a flavour enhancer for other ingredients, bringing a sweet acidic element to marinades, salad dressing and sauces, and will halt discolouration of cut raw ingredients such as pears and fennel. Their pectin content makes them an essential component of jams and jellies. Salt-pickled lemons are a staple flavouring of North African cooking; lemons can also be preserved in vinegar or olive oil. Some Mediterranean regions use lemon chopped raw in salads.
The fruit also takes a central role in recipes such as lemon curd, tarte citron and avgolémono, where its combination with eggs gives a balance of richness and acidity. Lemon zest is an important ingredient in its own right and contains essential oils that lend a dish perfume as well as flavour.
Varieties
Amalfi lemons, which come from the Amalfi coast in Italy, are very highly regarded.
Lemons have several important supporting roles in cookery. One of their earliest tasks was as a garnish for fish, just as they are used today. Lemons are also an essential accompaniment to deep-fried foods. They act as a flavour enhancer for other ingredients, bringing a sweet acidic element to marinades, salad dressing and sauces, and will halt discolouration of cut raw ingredients such as pears and fennel. Their pectin content makes them an essential component of jams and jellies. Salt-pickled lemons are a staple flavouring of North African cooking; lemons can also be preserved in vinegar or olive oil. Some Mediterranean regions use lemon chopped raw in salads.
The fruit also takes a central role in recipes such as lemon curd, tarte citron and avgolémono, where its combination with eggs gives a balance of richness and acidity. Lemon zest is an important ingredient in its own right and contains essential oils that lend a dish perfume as well as flavour.
Varieties
Amalfi lemons, which come from the Amalfi coast in Italy, are very highly regarded.
Related recipes
Chicken Tagine with Preserved Lemons and Olives
By Hairy Bikers From Market Kitchen
By Hairy Bikers From Market Kitchen
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Total time
1 hrs 35 mins
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