Friday, December 30, 2011

Lemon Puree recipe - for Smoked Salmon!

Here is another of Chef Jonathan's personal additions to create a great burst of flavour.

Lemon Puree


6 lemons - remove the rind with pith
160g Castor Sugar
100g olive oil
100g water
pinch of Turmeric for colour


Place Lemon rind with the white pith into a saucepan, bring to boil and simmer for 1 minute. Strain off water, cover with more cold water and repeat the process 5 - 6 times until tender to the touch. (The purpose of this is to boil out the bitterness from the Lemons).
Place the Lemon rind into a blender, blend until smooth, add sugar, water, and turmeric. Blend until smooth. Transfer to a squeezy bottle and refrigerate.

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