Jamie Oliver

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#1 Mon 12 Feb 07 12:27pm

gingersling

Member
Member since Mon 12 Feb 07

Limes, Tons of Limes what do i do?

I have a large bundle of fresh Limes.
Does anyone have any good recipes or ideas to use these up?

all or any recipes are welcome ! help

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#2 Mon 12 Feb 07 3:12pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Limes, Tons of Limes what do i do?

Basil and Lime Sorbet Recipe courtesy Jamie Oliver
Show:  Oliver's Twist
Episode:  Scrumptious and Sinful 


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 3 minutes
Cook Time: 5 minutes
Yield: 4 servings

 
1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree

Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.




Ceviche of White Fish with Kaffir Lime Leaves, Chile, and Ginger Recipe courtesy Jamie's Kitchen. (c) Jamie Oliver 2002
Show:  Jamie's Kitchen
Episode:  Jamie's Kitchen - Episode 5 
This recipe is available for a limited time only. Why?


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 4 servings


 
This is a great one and quite unexpected. I had something similar in a Spanish/Latino/Peruvian-style restaurant in New York where they specialize in ceviches. This is a good recipe to do as a canape or pre-starter ? you can whack some in the middle of the table and everyone can help themselves. It will really get the taste buds going for dinner. You can buy fresh lime leaves and banana leaves in Asian grocery shops and some supermarkets.


10 kaffir lime leaves
Salt and freshly ground black pepper
2 fresh red chiles, finely sliced
2 teaspoons grated fresh ginger
3 limes, juiced
1 teaspoon sesame oil
4 tablespoons extra-virgin olive oil
2 pounds (900 grams) thinly sliced white-fleshed fish
Banana leaves, optional


Bash the lime leaves in a pestle and mortar with a pinch of salt (or use a metal bowl and the end of a rolling pin). Really bruise and break them up. Put them in a sandwich bag with the chiles, ginger, lime juice, sesame oil and extra-virgin olive oil. Taste for seasoning – you may need a little salt and pepper.
Divide the fish between 4 bowls and drizzle the dressing over each bowl. Or you can use 4 small banana leaves if you want to. Hold them over a gas flame if you like so they become a deep green colour, and they smell fantastic. I normally slice the leaves up and squash them into a bowl with the fish on top so that all the lovely juices will be caught in the leaves and you can slurp them up.





Lemon and Lime Cream Tart Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Hen Night (Bachelorette Party) 




 
This tart is one of my favorite combinations – Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn’t made from a curd recipe, it’s gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.


1 tart shell, baked blind
8 large free-range eggs
12 ounces caster sugar
12 ounces double cream
7 1/2 ounces lime juice
3 3/4 ounces lemon juice

With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.

You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.






Chunky Coconut, Tomato, Cucumber and Lime Relish Recipe courtesy Jamie Oliver



Recipe Summary
Prep Time: 12 minutes
Yield: 4 servings

 
This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.


16 cherry tomatoes, quartered or roughly chopped
1/2 fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
6 inches cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chili (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 or 2 limes, juiced

Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.




Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Chef's Night Out 




 
6 ounces black beans, soaked overnight
2 cups chicken or fish stock
2 heaping tablespoons finely sliced ginger
8 medium scallops, trimmed, with roe on or off
8 to 12 raw tiger prawns, peeled, with dark intestinal vein removed
1 pound live clams
1 pound noodles
1 handful fresh parsley or basil
2 good handfuls fresh coriander
2 medium/large fresh red chilies, seeded and finely sliced
Salt and freshly ground black pepper
2 limes

Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).
While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.






Cod Baked in Banana Leaves c. Jamie Oliver 2003
Show:  Oliver's Twist
Episode:  George's Day Off 


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 8 servings


This is such a fantastic way of cooking cod - you are baking it on a bed of wonderful flavours and sealing them all in with the banana leaves so the fish is really moist and tasty. You can use any fish you fancy, and if you can't get hold of any banana leaves you can use greaseproof paper instead.


4 large banana leaves
1 orange chili, finely sliced
1 yellow chili, finely sliced
1 red chili, finely sliced
1 fresh coconut, grated
1 large knob ginger, grated
1 large bunch fresh coriander, leaves roughly chopped, plus extra for garnish
3 large cod fillets, skin on, scaled and pin boned
Extra-virgin olive oil
Sea salt
3 limes, cut in half

Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.

Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.

Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.

Place in the middle of the oven and cook for about 25 minutes.

When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.




Marinated Salmon with Sweet Potatoes and Red Pepper Salsa Recipe copyright Jamie Oliver 2002
Show:  Oliver's Twist
Episode:  Bon Voyage 


Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 12 minutes
Yield: 4 servings





 
For the marinade:
2 thumb-sized piece of ginger, peeled and finely grated
1 lemon and 2 limes, zested
1 bottle soy sauce
A dash mirin
1 medium salmon fillet, about 2 1/2 pounds (1.1 kilograms), descaled and pinboned with the skin left on
9 sweet potatoes, scrubbed and pierced
Sea salt

For the salsa
1 red pepper, deseeded and finely chopped
2 green chillies, deseeded and finely chopped
1/2 a lemon and 1/2 a lime, juiced
Twice as much olive oil to the juices
1 small bunch fresh mint, chopped


To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
Preheat the oven to at 375 degrees F (190 degrees C /Gas 5)
Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.

Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.

After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven – bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.




Yogurt, Mint and Lime Marinade Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Birthday Barbeque 




 
1 pint natural organic yogurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil


Recipe Summary
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 2 1/2 cups


Mix together the ingredients and smear over your chosen meat before leaving it to marinate.






Tuna Ceviche in Little Gems Recipe (c) Jamie Oliver 2002
Show:  Oliver's Twist
Episode:  First Date 




 
Once you mix the tuna with the lime juices in the dressing it slightly cooks it and gives it quite a different flavor and texture.


12 ounces (340 grams) sushi-grade fresh blue-fin tuna
Bunch fresh coriander, finely chopped
1 little gem lettuce (romaine lettuce hearts)
2 fresh red chiles, seeded and finely diced
Dressing:
2 limes, zested and juiced
Double the amount of olive oil to lime juice
1 1/2-inch piece fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons soy sauce


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 2 servings


Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.




Fragrant Green Chicken Curry Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  The Band 



Recipe Summary
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4 servings
 
I was asked to make this by my sister’s husband, who’d eaten something similar in a Thai restaurant. I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added some more fresh herbs, trying to get it as fragrant as possible. If you are a veggie, replace the chicken with vegetables of your choice.


Green Curry Paste:
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts


Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade -- it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow -- very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.





Asian Marmalade Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Birthday Barbeque 


Recipe Summary
Prep Time: 15 minutes
Cook Time: 2 minutes
Yield: 1 cup


 
2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil

Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.





Seared Encrusted Carpaccio of Beef Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Perfect Day 


Recipe Summary
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 servings


 
1 heaping tablespoon whole coriander seeds, smashed
1 handful rosemary, finely chopped
Salt and freshly ground black pepper
Light sprinkling dried oregano
3 1/2 pound fillet of beef
1 handful ginger, peeled and finely sliced
2 to 3 red or green chiles, seeded and finely sliced
Good handful radishes, finely sliced
Small handful coriander, leaves picked, stalks finely sliced
Sesame oil
Soy sauce, to taste
2 limes, juiced

Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.





Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk Recipe courtesy Jamie Oliver
Show:  Oliver's Twist
Episode:  Copper's Curries 


Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings


 
You just can't go wrong with this combination of flavors. It's open to all white-fleshed fish. Banana leaves are very easy to buy from Asian or Latino markets. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. If you really can't get hold of any leaves then kitchen foil will do.


4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely.





Cellophane Noodle Salad Recipe courtesy Jamie Oliver
Show:  Oliver's Twist
Episode:  Copper's Curries 


Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 2 to 4 servings


 
4 ounces (100 grams) cellophane noodles
A good glug olive oil
8 ounces (200 grams) minced pork
A large pinch five-spice
3 cloves garlic, crushed
2 teaspoon sugar
A handful prawns or shrimp, any size you like, peeled and deveined
Handful plain and skinned peanuts, roughly crushed
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
2 thumbs fresh ginger, grated
2 red chiles, finely sliced with seeds
2 limes, juiced
1 tablespoon soy sauce
Olive oil

Soak the noodles in boiling water and drain.
Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.





Red Mullet Sashimi (c) Jamie Oliver 2003
Show:  Oliver's Twist
Episode:  My New Kitchen 


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 servings


 
This is a great starter/appetizer which is really fresh and zingy. You need really good quality fish, so make sure it looks and smells fresh. The pomegranate seeds are really healthy and nutritious with lots of vitamin C, and they explode in your mouth!


2 red mullet fillets, scaled and pinboned
Sea salt
1 lime, zested, and juiced
1 pomegranate
1 thumb-sized knob fresh ginger
Extra-virgin olive oil
Small basil leaves


Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour.
Remove the seeds from the pomegranate by bashing the back of each 1/2.

Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves.






Spicy Pork Ribs Recipe (c) Jamie Oliver 2002
Show:  Oliver's Twist
Episode:  The Bill 


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12 servings


 
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.


3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.






Beef with Soy Sauce and Ginger Recipe courtesy Jamie Oliver




 
2 (8 ounce/ 225 gram) sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced
Olive oil

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes.
Now cook your greens in salted boiling water until tender.

While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.

When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.






Coriander Dip Recipe courtesy Jamie Oliver




 
4 fluid ounces (400 milliliters) plain yogurt
1 bunch fresh coriander leaves
2 to 3 cloves garlic
1/2 thumb sized piece of ginger
2 green chillies, seeds removed
1/2 lime, juiced
Salt

Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.









Crunchy Thai Salad Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Perfect Day 


Recipe Summary
Prep Time: 20 minutes


 
Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish

Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.

Thai Dressing:
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.







Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion


Recipe Summary
Yield: Serves 4-6

For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.


11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

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#3 Tue 13 Feb 07 10:43am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Limes, Tons of Limes what do i do?

limeade


300g(1 1/2 cups) granulated sugar
360m(1 1/2cups) water
Optional( approx. 2 inch piece of fresh ginger cut into thin slices)
put sugar and water  *ginger* into a sauce pan and bring to a boil to make a simple syrup
Coopl * if you have added ginger use a spoon to pull it out at this point*
Add
250ml(1 Cup) Lime fresh juice 

Mix

You now have a limeade concentrate that you can refrigerate or freeze in icecube trays . 

you can adjust to taste but 1 cup Concentrate to 2 cups water  makes a glass of somewhat sweet limeade.

Depending on how many limes you have , you can scale up the recipe  correspondingly .

Makes a great picnic punch if you add concentrate to mix of  gingerale and club soda over ice.

Adult version is good with Vodka or tequila too.


Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#4 Tue 13 Feb 07 11:56am

Alex G

Forum champ
Occupation Student/Commis chef
From Brighton/ Bournemouth
Member since Sat 29 Oct 05

Re: Limes, Tons of Limes what do i do?

Have a bunch of friends over for drinks!

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#5 Tue 13 Feb 07 12:07pm

dodgemdolly

Member
From England
Member since Mon 12 Jun 06

Re: Limes, Tons of Limes what do i do?

yeh just slice them and freeze them then you can add them to g+t's or vodkas and left them chill/flavour the drink at same time!

xxclairexx thumbsup

Last edited by dodgemdolly (Tue 13 Feb 07 12:07pm)

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#6 Tue 13 Feb 07 1:32pm

falconcy

Forum champ
Occupation Project Manager
From Limassol, Cyprus
Member since Tue 19 Dec 06

Re: Limes, Tons of Limes what do i do?

How about making some homemade lime cordial?

Makes around 4 jugs

The juice of 20 limes
6-8 kaffir lime leaves
1kg/2lb caster sugar
A few sprigs of mint


Place the lime juice in a pan over a low heat and pour in the sugar. Roll the lime leaves in your hand to release the flavour and add to the pan. Turn up the heat and bring to just under the boil. Stir to ensure all sugar has dissolved. Remove from the heat and cool before serving with sparkling water

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#7 Thu 15 Feb 07 5:44am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Limes, Tons of Limes what do i do?

Lime cordial
You need lime juice, lime zest, sugar and water and an enamel saucepan. Zest is the coloured skin of the lime (not the white pith, which can be bitter).

Ingredients:

Juice of 10 limes (approx. 1/4 cup)
Zest of 10 limes
2 cups sugar
1 cup water
1/2 cup white vinegar
1 tablespoon fresh mint (finely chopped)
Method:

In an enamel saucepan or pot heat water and sugar adding half the quantity of zest. Boil for eight minutes. Add lime juice to bring liquid up to 1 1/4 cups and vinegar. Bring back to the boil and boil for 15 minutes. Add the remainder of the lime zest and freshly chopped mint. Switch off heat and allow to infuse for three minutes. Strain and allow to cool.

Lime cordial keeps in the fridge for about a week. Dilute at the rate of 1 part cordial to 5 parts water. Serve with slices of lime and ice

Asparagus Lime Pie
Ingredients
3 eggs, separated
1/2 cup sugar
1/4 cup fresh lime juice
2 teaspoon grated lime peel
1/2 teaspoon salt
2 cups smooth asparagus puree (see note below)
1/2 cup sugar

Instructions
Combine egg yolks, 1/2 cup sugar, lime juice, lime peel and salt in the top of a double boiler and beat until well blended. Place over simmering water. Stir constantly; cook until thickened and coats a spoon. Remove from the heat and fold in asparagus puree. Beat egg whites until stiff, adding l/2 cup sugar while beating. Fold egg whites into filling. Fill cooled crust with filling and bake in preheated 325 degrees F oven for 30 minutes. Let cool on a rack.

Note: Asparagus puree can be made by boiling asparagus, draining well, then processing in blender to puree.

Caribbean Island Lime Shrimp

INGREDIENTS:
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish
PREPARATION:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.
Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice.

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#8 Thu 15 Feb 07 5:53am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Limes, Tons of Limes what do i do?

You could freeze the juice.

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#9 Thu 15 Feb 07 9:10pm

ellboy

Member
From ell's kitchen
Member since Mon 11 Apr 05

Re: Limes, Tons of Limes what do i do?

wish i had that problem - my lime tree died!!!

heres a simple recipe:

1 case mexican lager (corona/sol/dos equis)
limes.

method:
cut limes into wedges.
open lager.
add lime to lager.
drink.
repeat until dawn.

have fun!!

el.

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