You’ll be a right clever-clogs whipping up a batch of glistening tangy-sweet homemade jam
Archives for February 2015
And make jam!
Just fresh fruit and sugar, bubbled down to a glistening treat
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
How do you know when jam has reached setting point?
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.
Preserved lemons (salted lemons) are a much-loved condiment in Moroccan and other North African cuisines. It is more common to use the rind rather than the flesh, although both rind and flesh can be added to stews or long-cooking dishes. Preserving your own lemons is easy!