Bushel of Kaffir Lime Leaves and Fruit – Ideas?
Posted 03 February 2013 - 09:37 PM
Besides Thai cuisine and a Kaffir lime syrup cake : (based on a recipe from Mix & Bake by Belinda Jeffery), how else can I use these leaves?!
Posted 03 February 2013 - 09:55 PM
Posted 04 February 2013 - 02:32 AM
Posted 04 February 2013 - 08:27 AM
The recipe had you make kaffir lime oil, pickled cucumber, and pickled shallots. Then you simply dress some raw Cobia with the kaffir lime oil and plate with the pickled shallots/cucumber - garnish with mint leaves, thinly sliced jalapeno, a bit more of the oil, a squirt of the lime juice, and a pinch of sea salt.
With that said, the kaffir lime oil itself should be a very versatile ingredient in it's own right.
Edited by Baselerd, 04 February 2013 - 08:32 AM.
Posted 04 February 2013 - 09:51 AM
With all such abundance I tend to think of the leaves as herbs. I freeze what will not be lovely for long. They make excellent fragrant beds for roasting or steaming items. You can chop up masses of them and heat them for a bit in an oil of your choice to make a flavored oil. The fruits can be frozen and then used in marinades or chopped up and made into a quick marmalade or as as kitchen sink sort of chutney - whatever is around and makes sense.
Yes. I have a kaffir lime (or "wild Thai lime," I guess we're supposed to say) tree. My son cooks Thai food often and uses the leaves. From time to time, I take him bundles, which he freezes, to no ill effect.
Posted 05 February 2013 - 06:51 AM