Ah, the lemon, one of the fruits we look at almost every day and yet we easily forget just how versatile a fresh lemon really is. Sure what would become of fish and chips without a squeeze of lemon, or a gin and tonic for that matter? Indeed the lemon helps increase the vitamin C content of many an alcoholic beverage.
The lemon can trace its origin back to India; then making its way to Rome. Indeed the lemons you will find in Italy are vastly superior to what we find in Ireland; in fact I’m convinced the Italians, when exporting foods, always keep the good stuff for themselves. The lemon has even been used as a beauty product in the past (good for reddening the lips apparently ). Additionally the lemon was used by naval crews as an important defence against scurvy. The British naval surgeon James Lind endorsed it in his Treatise on the Scurvy in 1753. The zest of the lemon is certainly underutilised in comparison to the juice and really packs a serious flavour punch and is also extremely tasty when blanched and crystallised. Lemons are also great for jam making and are a good source of pectin, which is important for the setting of a jam.
But for me one of the best uses of all for a lemon is homemade lemonade, and it’s simple and fun to make as well. The lemonade most of us are familiar with is that shop bought carbonated variety. Simply made with sugar, water (sparkling if you like ), lemon juice, and ice, freshly made lemonade is a difficult drink to beat. A lemon sorbet again is one of the most refreshing foods I know and is more or less lemonade which is frozen in an ice-cream machine.
Chicken with lemon sauce
One chicken, cut into portions
2 lemons with zest removed
25g butter
100ml cream
Squeeze the juice of the lemons onto the chicken and marinade for two hours, remove the chicken and retain the marinade.
Brown the chicken in a thick based pan with the butter, season with salt and pepper, then place into a pre-heated oven until cooked through.
Add the marinade back onto the chicken with the zest, then add the cream and allow the cream to reduce until it thickens.
Check seasoning and serve with freshly boiled rice.
