Lemon Puree Recipes

AMAZING, EASY LEMON JAM (NOT MARMALADE, LEMON JAM!)

Steps:

• Use a sharp knife to remove the skin and pith from the lemons.
• Remove seeds from the lemon and puree.
• Cook the sugar and pureed lemon together in a saucepan over medium heat.
• Cook, stirring frequently, until the mixture reaches 222 degrees Fahrenheit.

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
• To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

PRESERVED LEMON PURéE

Steps:

• Steralise your jar (I ran mine through the dishwasher and dried it completely)
• Slice your lemons and alternating laying, followed with a sprinkle of salt until your jar is full and your lemons have been evenly coated. Then, fill the jar with olive oil until the lemons are completely covered. Replace your seal-tight lid, place in the back of the refrigerator and forget about it for a month or so.
• When you absolutely cannot wait any longer, tip the contents of the jar into a food processor (you could also just do the lemons and reserve the oil for a thicker paste), add your paprika and cumin and blitz until fully combined and fairly smooth.
• You can store this back in the jar in your refrigerator for a few weeks at least, just make sure there is always a layer of oil over the top to keep it from moulding. Play around with what you can add this too- I think this might be one of those staples that only becomes more interesting the longer you keep it around. Avocado toast, rice, hummus, artichokes, courgettes (both raw in a salad and cooked) chicken, lamb and fish have been some of our iterations with the stuff... but I've only just gotten started experimenting!

LEMON PUREE

Steps:

• Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).
• Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.
• Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely before using.

SWEET SAVORY ESSENTIALS: FRUIT PUREE

Steps:

• PREP/PREPARE
• You will require a saucepan to make this recipe, and a way to store them until needed. In addition, you will need a good blender.
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this puree should last 3 - 5 days in the fridge, and 6 - 8 months in the freezer.
• The Seeds Some fruits have more seeds than others, for example strawberries. I have a very good blender, so I usually puree the seeds along with the fruit. If you do not have a powerful enough blender, and you still have some seeds, or pulp in the puree, you can always run it though a fine-mesh strainer before storing. My Vitamix is amazing. I will wager it would puree a brick if you tossed one in :-) The Skin Smaller fruits like blueberries and cranberries I just cook and puree; however, larger fruits like apples, peaches, and the like, I remove the skins before cooking. And, in the case of apples, I remove the core, and with peaches I remove the stone. In addition, with larger fruits, you want to cut them into small pieces before cooking.
• Gather your ingredients (mise en place).
• Add the fruit, water, and a few drops of lemon juice, to a saucepan over medium-low heat. Then bring up to the lightest of simmers, with just a few bubbles breaking the surface.
• Simmer, stirring occasionally, for about 15 minutes.
• Remove from the heat, allow to cool, and then place into the bowl of your blender.
• Blend baby blend until the fruit is completely smooth.
• If you still have some seeds or pulp, you can always pass it though a fine-mesh sieve.
• Store in a proper container in the fridge or freezer until needed.
• PLATE/PRESENT
• Here are some ideas on how to use these fruit purees:
• Baked Goods: The most popular usage of fruit puree is baking. For example, you, you could replace half of the oil or butter with puree in baked goods such as cakes, cookies; even bread. It lowers the calories and enhances the flavor.
• Desserts: Puree can be used as a sugar substitute; especially, peach, strawberry, and apple purees. They cut down on your sugar intake, so they are healthier for you, and they have more nutritional value.
• Smoothies: Purees go great in your favorite smoothie drinks.
• Salads: Purees make for an excellent salad dressing. They taste great and add a nice visual appeal.
• Ice Cream: Although I primarily use purees as a recipe ingredient, let us not forget things like ice cream... Yummy.
• Cocktails: Swirl them into your drinks for a tasty, refreshing beverage.
• Add to Savory Dishes: Have some fun by adding purees to savory dishes. They work great in things like chili and other dishes. Experiment.
• Yogurt: They are great to perk up flavors of plain yogurts. Give it a try.
• Fish & Chicken: Purees are a game changer for things like a nice piece of fish, or chicken. So yummy.
• Keep the faith, and keep cooking.

LEMONY CHICKPEA PUREE

Steps:

• Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
• Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.