A lemon is a small oval fruit the juice of which is much used in the cooking of many cultures in both sweet and savoury dishes. The juice is 5-6% citric acid. The rind can also be used to to flavour foods. Tip: If you need some lemon juice and the lemons are in the fridge, microwave one for ten seconds and it will render a great quantity of juice when you squeeze it.
Lemon balm is a bushy perennial herb rather like mint, with slightly hairy serrated leaves. It has a natural affinity with fish, poultry, veal and vegetable, or anything that needs a lemon flavour. Its leave can be used whole in salads, chopped into stuffings, in marinades and to scent the steam in which fish or chicken is being cooked. As a herbal infusion or tea, lemon balm is soothing and refreshing. Creams, syrups and custards can be infused with its lemony flavour. It does not dry well.
Pearl barley is simmered in water to which sugar and the juice of lemons is added. It is then cooled to make a refreshing drink.
Lemon basil is a variety of basil with sharp lemon-like scent. It has paler leaves than the common variety and is used in soups and salads.
Cobia. These fish are found in both the Atlantic and Pacific Oceans and are pelagic. Feeding mainly on crabs and small squid, this adds to the flavour of their own, firmly-textured flesh. They are typically served in the form of grilled or poached fillets.
Lemon grass is a herb used widely in the cooking of South East Asia. It is found in the form of a tightly encased grass which may be quite tough. The toughest outer leaves should be peeled away and then the white part chopped into thin slices and added to dishes.
Lemon juice is the juice obtained by crushing or reaming a lemon. Diluted and with sugar added it makes a wonderfully refreshing summer drink. On its own it is a classic addition to marinades and dressings.
