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4 WAYS WITH Celebrate fresh flavours with family favourite recipes featuring lemon, lime, orange and mandarin. BY TINA MCLEISH love cooking with citrus. I'm naturally drawn to flavours and dishes that pack a punch — and nothing adds a refreshing zing quite like citrus varieties. It’s so ingrained into my family’s diet that we have a fruit bowl in the kitchen, always filled to bursting with lemons, limes, oranges and mandarins from supermarkets or neighbours’ trees. We'll all help ourselves depending on the dish — lemon juice to finish off a curry or soft yellow chana dal, a squeeze of lime to complement spices, and the zest or juice of oranges and mandarins in salad dressings or whatever |’m baking — or for a snack rich in vitamin C. Even a slice of lemon in cold water is the most refreshing beverage and a great digestive after a big meal The following recipes are some of my family’s favourites and they'll hopefully become staples in your own household. | love getting creative and throwing together different combinations for the perfect brunch. My classic ricotta hotcakes come with a twist of orange zest and shaved dark chocolate. Make them for a special brekky or birthday brunch and serve with fruit and maple syrup. For lunch or dinner, there’s nothing simpler or more flavoursome than barbecued butterflied lamb. My take is designed to serve six — or a family of four with plenty of leftovers — and is made with a delicious marinade of lime, garlic and coriander. It's simple, but perfectly balanced. For maximum flavour, | recommend preparing the day before and marinating overnight. PHOTOGRAPHY ANDY LEWIS STYLING WARREN MENDES My roast chicken recipe is the undisputed family favourite — and often the first of several meals. We use leftover chicken for sandwiches, in fried rice or in noodle soup with the bones being used to make stock. Leftover roast veg makes a lovely lunch with some of the reheated pan juices and fresh rocket. It smells wonderful in the oven and only takes minutes to throw into the roasting tin. | keep the vegetables chopped quite large as it’s in the oven for a good hour and is quicker to prepare. To finish, my mandarin and almond cake is beautifully moist and delicate, and is made with whole mandarins, making it extra juicy and tender. The fresh flavour of citrus and the satisfying texture of almond meal instead of flour makes this a great gluten-free crowd pleaser. It can be made in advance, lasts well in the fridge and is a favourite with both adults and kids. > FOR YOUR TABLE U TINA MCLEISH Tina McLeish is a chef, recipe writer and regular freelance contributor to the Connection. COSTCO CONNECTION Find these citrus varieties and many more fresh foods in warehouses. COSTCO CONNECTION JUL/AUG 2023 | 53 x
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