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Oranges and Lemons

Add zest to salads and soups with a squeeze of the sharp stuff

Citrus fruits add a touch of sunlight to dull days before summer arrives. They’re high in vitamin C, they’re sweet and they’re delicious. Oranges, grapefruit, lemon and limes can all be added to vegetables, salads and meat dishes. From Greek Avgolemono to Mexican Guacamole, Moroccan Orange Salad to Asian-inspired Lemon-Ginger Chicken, cooking with citrus will tickle your palate and add sparkle to your menus.

Lemon-Ginger Chicken Packets
Serves 4
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 tbsp peeled and finely chopped fresh ginger
1 tbsp fresh lemon or lime juice
2 tsp salt
1 tsp pepper
chopped fresh coriander
thin slices of lemon or lime

1. Preheat the oven to 180C/350F/gas mark 4.
2. Cut rectangles from aluminum foil or parchment paper to a size that will enclose individual chicken breasts when folded in half and sealed.
3. Mix together the olive oil, ginger, lemon or lime juice, salt and pepper. Coat chicken breasts and place on pieces of foil. Top with chopped fresh coriander and the slices of lemon or lime. Fold the top of the foil over and seal.
4. Place in a baking pan or tray with a rim so any juices that escape during cooking are contained. Packets should be flat on the tray so that they will cook evenly. Set the tray in the middle of the oven and bake for 30 minutes at 180C/350F/gas mark 4. The scented steam that rises up when the packets are opened at the table is wonderful.

Variation: You can also make a packet using large, uncooked, shelled and deveined prawns. Using wooden skewers, thread about 6 prawns per skewer for each person, depending on the appetite of your guests and the size of the prawns. Place the skewers on a piece of aluminium foil or parchment. Make up the marinade (above), and coat the prawns. Cover with slices of lime or lemon and sprinkle chopped fresh coriander on top. Seal the foil and bake for 10 minutes at 180C/350F/gas mark 4. Prawns should be opaque when cooked. Serve with jasmine or basmati rice.

Citrus Salad
Serves 6

175g rocket, cobb or butter lettuce
85g crumbled feta
2 blood oranges or 1 pink grapefruit, peeled, pith removed
60g toasted pine nuts
handful chopped fresh mint
3 tbsp olive oil
3 tbsp fresh lemon juice
salt and pepper

1. Cut the citrus into segments and toast the pine nuts for a few minutes in the oven. Be very careful not to burn them.
2. Arrange ingredients on a plate. Whisk oil and lemon juice together for the dressing. Add salt and pepper to taste. Pour a spoonful over each salad.

Lemon-Almond Green Beans
Serves 6

700g green beans, topped and tailed
1 lemon
50g butter
60g sliced almonds

1. With a vegetable peeler, remove lemon peel in strips. Slice peel very thinly with a sharp knife and set aside. Squeeze the juice from the lemon and set aside.
2. Cook green beans in boiling water until tender but crisp, about 4 minutes. Drain.
3. Melt the butter and sauté the almonds until golden brown. Add 1 ½ tbsp lemon peel and the lemon juice. Sauté for 2 minutes. Add the beans, toss and season with salt and pepper.

Guacamole
Serves 4

3–4 avocados
1 tbsp lemon or lime juice
1 tbsp fresh coriander leaves
dash of cayenne pepper or Tabasco sauce
1 tomato, diced
½ tsp salt or to taste
optional: ½ tsp ground cumin and/or paprika

1. Mash all the ingredients together in a bowl. The lemon juice will keep the guacamole green. If you are making it ahead of time leave the stone in the mixture. Believe it or not it will keep the guacamole from discolouring.
2. Serve with tortilla corn chips or raw vegetables as a dip.

Hint: Avocados are ripe when they give slightly to the touch. You don't want them to be overly soft or the meat will be brown on the inside. Haas avocados are the best for guacamole but you can also use the smooth skin variety.

Avgolemono
This classic Greek soup is light but satisfying. The ultimate comfort meal.

4-6 servings

2 litres quality chicken stock
300g long-grain white rice
salt and white pepper
3 tbsp chopped fresh parsley
3 eggs
juice of 2 lemons

1. In a large saucepan or soup pot bring stock to a boil, add rice, cook for 20 minutes until tender. Season with salt and pepper.
2. In a separate medium-large bowl whisk the eggs and add lemon juice. Continue to beat until the mixture is pale and frothy. Add a ladle of hot stock and continue whisking. Add another ladle, whisk then pour into the soup pot, stirring energetically.
3. Heat the mixture through, stirring constantly until very creamy. Do not boil or the eggs will curdle.
4. Remove quickly, add parsley, taste and add more lemon and seasoning if needed. Serve immediately.

Moroccan Orange Salad
Serves 4

4 oranges (navel, valencia, blood or satsuma mandarin)
2 tbsp nut oil (peanut, groundnut or walnut)
juice of ½ lemon or lime
1 clove garlic
salt
12 black olives, pitted
½ tsp ground cumin
½ tsp paprika
pinch chilli powder

1. Peel the oranges and remove pith and pips. Segment the sections and cut into bite-size pieces. Whisk the oil, lemon or lime juice together with the garlic (squeezed through a garlic press) and salt.
2. Scatter the olives over the top. Serve sprinkled with cumin, paprika and a small pinch of chilli powder.

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