Tag Archives: lemon

Courgette (Marrow),Lemon and Ginger Jam

Ingredients 

1.4 kg large courgettes or marrow, weight after peeling, de-seeding and chopped into 1cm chunks

1.8kg sugar

25g fresh ginger root grated

rind and juice of 2 lemons thinly peeled

rind and juice of 1 orange thinly peeled

  • Place courgettes or marrow into a large bowl and sprinkle over about 450g sugar. Leave overnight.
  • Place grated ginger,along with the orange and lemon rinds into a piece of muslin and tie up. Add the muslin bag to the courgettes in a large preseving pan with the orange and lemon juices.
  • 3. Simmer for 30 minutes, add the remaining sugar and boil gently untill setting point is reached and the courgettes look transparent.
  • 4. Remove and discard the muslin bag. Pot the hot jam into clean, warm, sterilised jars, cover with wax paper discs, set aside to cool and cover in the usual way

Lamb Tagine

Ingredients
  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

3. If the consistency of the tagine is too thin, you can thicken it with a mixture of cornstarch and water during the last 5 minutes.