Lemon semolina syrup cake. Photo / Babiche Martens
The tang of citrus is an invaluable ingredient for that something a little bit extra.
When I think of California, I think of sunshine and juicy oranges. Right now, back here in NZ, it is the faithful lemon that brings year-round sunshine to the kitchen.
Where would a cook be without a lemon, from a pre-dinner gin and tonic through to marinades, dressings, sauces, soups
and mains to desserts; without the flavour and acidity a lovely juicy lemon provides? Not just a wedge to be squeezed on a piece of fish, lemon can often be the crucial ingredient to add tang and lift a dish out of ordinariness. Essential in dipping sauces and as a tenderiser, it is also a key ingredient in cakes, biscuits and tarts.
Though lemons are available all year round, now is the time when backyard trees or patio pots are becoming laden and will continue so through spring. There are a few different varieties but the Meyer remains one of the most popular because of size, its slight sweetness and juiciness.
Today I have chosen recipes that show the versatility of the lemon - in a soup, with very moreish sticky chicken wings and in a syrupy semolina cake. Add a salad to serve with the chicken wings and you have three courses if you desire, but each component is delicious in its own right.
