Citrus Summer Meals
Enjoy the fresh taste of summer citrus with your meals with these delicious and simple recipes.
Grapefruit Grilled Salmon
Ingredients:
1 large grapefruit, peeled and cut into segments, cutting away from the membranes (do this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 tbsp balsamic vinegar
2 tbsp dark brown sugar
4 salmon fillets (about 180g each)
1/2 tsp salt
1/2 tsp pepper
Method:
In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm. Sprinkle the salmon fillets on both sides with the salt and pepper. Prepare indoor or outdoor grill. Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side. Now brush the top flesh side with prepared glaze. Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times. When salmon is cooked through, brush with a little more glaze and remove from grill. Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving. Makes 4 servings.
Grapefruit Grilled Salmon
Ingredients:
1 large grapefruit, peeled and cut into segments, cutting away from the membranes (do this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 tbsp balsamic vinegar
2 tbsp dark brown sugar
4 salmon fillets (about 180g each)
1/2 tsp salt
1/2 tsp pepper
Method:
In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm. Sprinkle the salmon fillets on both sides with the salt and pepper. Prepare indoor or outdoor grill. Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side. Now brush the top flesh side with prepared glaze. Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times. When salmon is cooked through, brush with a little more glaze and remove from grill. Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving. Makes 4 servings.
Almond Crusted Chicken Cutlets with Apple Lime Sauce
Ingredients:
2 boneless, skinless chicken breasts, cut in half
2 tbsp flour
1 egg
2 tsp soy sauce
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed corn flake crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornflour
1/4 cup honey
Method:
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 1 centimetre thickness. Dip these chicken cutlets in flour and shake off excess, then set aside. Combine egg, soy sauce and pepper in a shallow dish and set aside. Combine ground almonds and corn flake crumbs in another shallow dish. Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks. In a skillet on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside. Combine apple juice, lime juice and cornstarch in a bowl, then pour into hot fry pan, mix and add honey to pan. Cook and stir until bubbly and sauce is thickened. Serve chicken cutlets with hot sauce poured over.
Serves 4.
Ingredients:
2 boneless, skinless chicken breasts, cut in half
2 tbsp flour
1 egg
2 tsp soy sauce
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed corn flake crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornflour
1/4 cup honey
Method:
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 1 centimetre thickness. Dip these chicken cutlets in flour and shake off excess, then set aside. Combine egg, soy sauce and pepper in a shallow dish and set aside. Combine ground almonds and corn flake crumbs in another shallow dish. Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks. In a skillet on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside. Combine apple juice, lime juice and cornstarch in a bowl, then pour into hot fry pan, mix and add honey to pan. Cook and stir until bubbly and sauce is thickened. Serve chicken cutlets with hot sauce poured over.
Serves 4.
Lemony Herbed Shrimp Kabobs
Ingredients:
1/4 cup green onions, chopped fine
1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
500g prawns, peeled and de-veined
Method:
Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine. Cover and refrigerate for at least one hour. Prepare your grill or barbecue. Remove prawns from marinade, discard marinade, and put prawns on metal or water-soaked bamboo skewers. Grill for 5 to 7 minutes, turning once during cooking time, until prawns are cooked through and pink. This can be a main dish for 2 to 3 people or as appetizers for more.
Ingredients:
1/4 cup green onions, chopped fine
1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
500g prawns, peeled and de-veined
Method:
Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine. Cover and refrigerate for at least one hour. Prepare your grill or barbecue. Remove prawns from marinade, discard marinade, and put prawns on metal or water-soaked bamboo skewers. Grill for 5 to 7 minutes, turning once during cooking time, until prawns are cooked through and pink. This can be a main dish for 2 to 3 people or as appetizers for more.
Crock Pot Oregano Lemon Chicken
Ingredients:
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1kg chicken breast fillets
2 tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, crushed
1 tsp chopped fresh parsley
Method:
Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken. Put butter in a large heavy fry pan over medium heat, and when butter melts and pan is hot, add chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot. In the same pan add the water, lemon juice and garlic and bring this mixture to a boil, stirring to get up the browned bits from the bottom of the pan, then immediately pour over the chicken in the crock pot. Cover and set crock pot to LOW and allow to cook for 6 to 7 hours. 15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes. Serve with a side of rice or potatoes if desired. Serves 6.
Ingredients:
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1kg chicken breast fillets
2 tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, crushed
1 tsp chopped fresh parsley
Method:
Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken. Put butter in a large heavy fry pan over medium heat, and when butter melts and pan is hot, add chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot. In the same pan add the water, lemon juice and garlic and bring this mixture to a boil, stirring to get up the browned bits from the bottom of the pan, then immediately pour over the chicken in the crock pot. Cover and set crock pot to LOW and allow to cook for 6 to 7 hours. 15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes. Serve with a side of rice or potatoes if desired. Serves 6.