lemon Archives

Rusk recipes

Paprika-butter-basted t-bone with coriander cream white beans

40 minutes

Citrus recipes

Buttermilk rye crêpes Suzette with clementines

30 minutes

Roast cauliflower, caper and tuna linguine

20 minutes

Beans recipes

Smoky baby marrows with garlicky cannellini beans on toast

30 minutes

Chicken recipes

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Battered and

Lemon-and-thyme panko crumbed pork chops

15 minutes

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Hot drink

Turmeric latte

10 minutes

Socca with warm olive salsa verde

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

120 g chickpea flour
1 cup water
1 t salt
1⁄2 T olive oil
100 g Parmesan, finely grated

For the salsa verde:

1 t olive oil
20 Woolworths queen green olives, pitted
2 red chillies, roughly chopped
1 T Italian parsley, roughly chopped
1 lemon, zested and juiced

Method

To make the flatbreads, whisk the chickpea flour, water and salt in a bowl to form a batter. Heat a small nonstick pan over a medium heat and pour in a little oil. Pour in 1⁄4 cup mixture, fry for a few minutes, then turn over. Cook until golden brown and cooked through. Repeat with the remaining batter.
Heat another pan over a medium to high heat. Quickly fry the olives and chillies in the olive oil, then remove from the pan. Fold through the parsley, lemon juice and zest.
To serve, top the flatbreads with the salsa verde and sprinkle over the Parmesan.

Cook's note: Socca, cecina, farinata – it may have different names in various parts of Italy but this unleavened pancake is always made with chickpea flour. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.

Discover more Italian-inspired recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Rusk queen of puddings

Paprika-butter-basted t-bone with coriander cream white beans

Buttermilk rye crêpes Suzette with clementines

Roast cauliflower, caper and tuna linguine

Smoky baby marrows with garlicky cannellini beans on toast

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

Lemon-and-thyme panko crumbed pork chops

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Banana bread-and-butter pudding with salted caramel sauce

Rotolo with burnt sage and lemon

Turmeric latte

Socca with warm olive salsa verde

Socca with warm olive salsa verde

Ingredients

Method