Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Finely slice lemon and cut the slices into wedges. Important, leaving each portion with a section of the lemon rindt
Add 1 tablespoon of oil to a thick based pan and warm the oil over a medium heat. Do not burn the oil.
Add the lemon wedges to the pan making sure they are spaced apart and cook over a high heat so the lemon does not dissolve, for around 5 minutes ( depending upon thickness ) and until the lemon is soft and brown, turning over for even cooking. Then add 1 teaspoon of brown sugar for a little sweetness.
For seafood, 1 or 2 teaspoons of finely grated ginger adds a nice touch
Watchpoint: Essential the lemon rindt has a nice brown caramelised glaze when finished.
A wonderful flavour lift and time saving finish to poultry, pork, vegetables and seafood
Our spices begin their journey.