Tag: limes
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PK’s NoRecipe Dried Citrus Slices
I love preserving food as much as I like growing it (and talking about it). So I did some googling on ways to preserve citrus after my lemon tree decided to try and bury me in fruit :).
My lime tree is a heavy cropper too but in Perth it is not hard to find people willing to take them off your hands :).
Dried citrus can be used for a wide range of things like:
- flavouring jugs/cups of water.
- flavouring your teas.
- adding to smoothies.
- cooking mediterranean and middle-eastern dishes.
- cleaning your kettle of scale (wow).
Simply cut your chosen citrus (I used lemons, limes and oranges) into thin slices.
Pop them on a tray or (my preference) a rack and into an 80C fan-forced oven for 4 to 6 hours. I made sure they were very dry before I took them out and whilst the rind is brittle there is a bit of play in the flesh.
Enjoy,
PK
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PK’s NoRecipe Thai Fish Cakes
Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes my mum cooked us that will always stay with me :).
I never use a recipe and no two batches come out the same and that is half the fun. Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.
I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.
Parboil the potatoes:
Mash your fish (I am using canned John West Pink Salmon):
Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):
Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):
Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):
A quick shallow fry is all that is needed:
Serve with some greens and you favourite sides:
Enjoy,
PK
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PK’s Easy Thai Fish Cakes
Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes, my mum cooked us, that will always stay with me :).
I never use a recipe and no two batches come out the same but that is half the fun.
Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.
I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.
Parboil the potatoes:
Mash your fish (I am using canned John West Pink Salmon):
Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):
Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):
Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):
A quick shallow fry is all that is needed:
Serve with some greens and you favourite sides:
Enjoy,
PK
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PK’s Cheaters Red Curry Paste
Here is my, unashamedly, unauthentic red curry paste :).
I use it to make Thai Red Chicken Curries and also Tom Kha Gai (one of my favourite south-east Asian soups).
Please read PK’s Curry Paste Kit before you get going and also ramp the chili factor skywards if you are allowed to. You will notice that I use a blender because I am a lazy cook. However I prefer the chunkier look of the paste if you use a mortar and pestle.
One last thing, I would love to use Kaffir lime zest instead of common limes but my tree never seems to fruit. I think it has something to do with what it is grafted to.
You will need:
- Ingredients:
- 1 Tbsp whole coriander seeds
- 0.5 Tbsp whole cumin seeds
- 1 Tbsp rock salt (add more if you want a more authentic taste)
- 0.5 tsp whole black peppercorns
- 1 Tbsp powdered kashmiri chili (add more and use whole chilis if you want a more authentic taste and look)
- 3 coriander roots
- 7cm of pickled galangal root
- 5 garlic cloves
- 3 lemongrass stalks, freshly harvested, leaves removed
- 1 large red shallot
- 1 Tbsp dried belacan (shrimp paste)
- 1 Tbsp lime zest (I used about 2 small limes to get this much)
- a dash of lime juice
- a dash of water (add less or more depending on your desired consistency)
- a dash of olive oil or garlic infused olive oil (I think you can skip this if you are using a mortar and pestle)
- 2 Kaffir lime leaves (sorry everyone, I know this is really not the done thing traditionally)
- Equipment
- a chopping board
- a sharp knife
- a serving bowl
- a wet blender with a very small bowl
- a dry spice mixer
- a medium frypan (for dry roasting the spices)
Make the paste
I love bringing everything together before I start cooking. The ingredients in this dish are so visually appealing and the aromas are simply amazing.
Steps:
- Dry roast the 1 Tbsp whole coriander seeds, 0.5 Tbsp whole cumin seeds and the 0.5 tsp whole black peppercorns.
- When cooled, pop them in you dry spice mixer and pulse to a rough consistency.
- Chuck the rest of the ingredients (at least roughly chopped) in your wet blender:
- 1 Tbsp powdered kashmiri chili
- 1 Tbsp rock salt
- 3 coriander roots
- 7cm of galangal root
- 5 garlic cloves
- 3 lemongrass stalks
- 1 large red shallot
- 1 Tbsp dried belacan
- 1 Tbsp lime zest
- a dash of lime juice
- a dash of water
- a dash of olive oil or garlic infused olive oil
- 2 Kaffir lime leaves
Storing
This paste freezes well in a small container or snap-lock bag. I prefer to make it in just enough of a quantity so I can use it fresh in a dish.
Enjoy and please send me your tips,
PK
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- Ingredients:
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :).
He got his friend Louise to road test the recipe recently using these steps:
- So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how) the chook overnight.
- Dry the skin with paper towel and leave it in the fridge uncovered for the day.
- Make a rub with:
- 2 x red Chili
- 2 x cloves Garlic
- 1cm sq lump Ginger
- Small bunch Coriander or 1 tsp powder
- 2-3 tbsp Honey
- 1 tbsp mustard
- 1 x Lime juice and the zest of ½ a Lime
- a slug of vegetable oil
- ~1 tsp salt
- Rub the chook about 2 hours before cooking.
- Cook on bbq (charcoal preferred):
- Start with the skin down until it is crispy.
- Then turn bone side down, shut the lid and cook at ~150/180 till cooked.
The preparation stage is what makes this dish so tasty:
After cooking it will look as awesome as Louise’s:
Enjoy everyone and thanks again Lou,
Ben
See more of Ben’s posts here.
Hot Tip: You can recover the chicken bones to make bone meal for your garden.
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Ben’s Windfall Lime Pickle
This windfall lime pickle is a prime example of preserving your harvests. I encourage you to eat fresh produce during their particular growing season and then their (hopefully made by you) preserved cousins off season. The mass produced commercial versions just don’t compare.
It’s important to use very ripe limes. I use the ones that have fallen from the tree, or are about to, that have a yellowing skin and lots of juice :).
These are the sweetest, using under ripe limes will give you a pickle that is very tart. I wash the limes in a weak vinegar:water solution prior to using, to make sure they are clean and not going to contaminate the pickle (because they have come from the floor and I have dogs).
To sterilise the jars, I put them through the dishwasher and then boil them in a pot of water. If the pickle isn’t ready when the jars are, pop them in the oven (no plastic lids) on very low to keep them hot. You should put hot pickle into hot jars for two reasons. One, because you won’t thermally shock and crack the jars and two because as the jar and mixture cool they will form a vacuum, meaning the pickle lasts longer.
The recipe:
You will need
- 30 limes, washed and diced into ~1cm blocks (skin on)
- 10-20 small chilis, sliced (add to taste)
- 2 tsp turmeric
- 2 tbsp salt (sea salt preferred always)
- 4 tbsp oil (olive or sunflower work best)
- 2 tsp fenugreek
- 2 tsp aniseed or fennel (I use fennel seed)
- 2 tsp garlic seed
- 2 tsp chilli flakes
- ~10 cm ginger grated
- 4 tbsp raw brown sugar
- 2 tbsp vinegar (i use apple cider or brown malt, but also you can use white wine)
Method
- Combine limes, chilli, salt, turmeric into a glass or ceramic bowl, mix and leave at room temperature overnight.
- Heat oil in large pot, add fenugreek, fennel seed, chilli flakes, ginger, garlic powder and cook off to release flavour (2-3 minutes).
- Add lime and chilli mixture, mix well and let it simmer and then turn the heat down for about 20 minutes, or until the lime softens and the mixture thickens.
- Add in the vinegar and sugar, mix well and cook for about 5 minutes. The vinegar acts as a preservative.
- Let the mixture cool slightly, then add to hot, sterilised jars. Seal jars, and place into a cool, dark spot for ~1 month to let the flavour develop.
Cleaning the limes:
Leave the mix overnight:
The finished product (we cracked into it early):
Hope you have more patience than me,
Ben 🙂
Here are some additional preserving food ideas and more from Ben:
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The Easiest Guacamole
I like anything with avocado in it so it is no surprise that I love my home made ‘guac’. If only because I use as much stuff from my kitchen garden as possible. I love anything that works well with ‘make your own combination’ meals like taco or nacho night.
Every avocado lover probably has their own guacamole recipe (the first being invented by the Aztecs) and here is mine. In any other dish I tend to keep the spice factor low so that people can add their own heat factor during eating. Not this time family :).
No spice and onion = no guac.
You will need:
- Ingredients (serves about 3 – 4 people):
- chives to taste
- 1 red shallot or half a brown onion
- 1 jalapeno chili or 1 cayenne chili
- a few drops of Tabasco pepper sauce (or your home made version)
- a handful of coriander leaves and stems
- 1 avocado
- 3 cherry tomatoes or equivalent amount of your favourite type
- the juice of half a lemon or lime (to bring the avocado alive)
- cracked black peppercorns (to taste)
- table salt (an optional extra to taste but I don’t use any)
- Equipment
- a chopping board
- a sharp knife
- a wet mixer
- a serving bowl
Make the paste
Steps:
- Chuck into the wet mixer:
- the chives (amount optional)
- 1 red shallot (skin removed)
- 1 jalapeno chili or 1 cayenne (de-seeded if you prefer)
- a handful of coriander leaves and stems
- a few drops of Tabasco pepper sauce
- 1 avocado (skin and seed removed)
- 3 cherry tomatoes
- the juice of half a lemon
- cracked black pepper to taste
- Pulse the ingredients in the wet mixer until you get your desired texture and consistency.
- Pulse it a bit more because your toddler got upset he didn’t have a turn :).
Enjoy,
PK
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- Ingredients (serves about 3 – 4 people):
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Welchy’s Prawn Stack
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wanton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wanton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Cooking skill: Beginner/Intermediate cooks
Ingredients:
- 18 Wanton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 coriander (fresh is best but dried is also fine)
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wanton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wanton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wanton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
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Welchy’s Wanton Prawn Stack And Salsa
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wonton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wonton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Ingredients:
Stack
- 18 Wonton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 cup coriander leaves, chopped
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wonton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wonton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wonton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
Love Welchy.
Here are some seafood posts and more from Welchy:
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Lime Common
I love cooking with limes (and adding slices of them to Gin and Tonics) just as much as I do sharing limes from the tree in my kitchen garden. No one in Perth will turn down a home grown lime, they are that prized.
There is even a lime tree in my driveway ,that is constantly being cross pollinated with an adjacent lemon tree, that gives a slightly different flavour. Thank you bees :).
Here is what I have learnt about lime trees (in fact most citrus).
- You can’t over prune them. I love a good hedge and it keeps the fruit accessible.
- Feed them 3 times a year only (this might take some will power) with way more than you think you need of dynamic lifter (blood and bone) and a complete citrus fertiliser. Spread it to the edge of the canopy line, keep it away a bit from the trunk and water in well. I don’t bother mixing it into the soil.
- Water them daily during the hot months. Just like on a Passionfruit vine, outwardly nice looking fruit might be dry inside if you don’t. Worse still, you might get lots of flowers that then drop off and this is heart breaking to watch.
- Pee on surrounding soil (some wives’ tales are true) for soil acidity.
- Keep the soil slightly acidic if the tree is not naturally doing this (dropping leaves and fruit that compost naturally) or the above measures are not doing so. You could use some burnt wood ash if you are still worried but the slowly slowly natural approach is better in my opinion.
Oh and it doesn’t hurt to inherit an awesome tree :).
Enjoy,
PK
Related Links:
- see more lime posts here
- see more citrus posts here
- See citrus preserving ideas here
- go to all ingredients
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