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Thai Salad of UGLI® & Shrimp: Serves 4
Ingredients:
1 table spoon olive oil
450g/1lb large raw shrimps, peeled & de-veined
2 UGLI®
4 table spoons fresh lime juice
2 table spoons Thai Fish Sauce (Nam Pla)
2 garlic cloves, crushed
1 stem lemon grass (if available), white part finely sliced
2 small fresh red chilies, finely sliced
4 shallots, finely sliced
20 fresh mint leaves
½ cup cilantro leaves
10 red cherry tomatoes, halved
1 small cucumber, halved lengthwise & thinly sliced
3 cups shredded lettuce – Romaine or iceberg.
Chopped Cilantro to serve |
Procedure:
| Heat the oil in a frying pan over high heat and cook the shrimps for 1 minute on each side, or until they turn pink and opaque. Leave to cool on a chopping board. Peel the UGLI® and use a sharp knife to cut away the pith and remove the clean segments into a bowl with the juices. Combine the lime juice, fish sauce, garlic, lemon grass (if using) and chili. Add the UGLI® segments and juice, shallots, mint and cilantro. Toss the shrimps through the dressing. Chill for 15 minutes. Add the tomatoes and cucumber and toss well. Arrange the lettuce on a serving platter and top with the UGLI® and shrimp mixture. Serve with chopped cilantro. |
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Yogurt with UGLI® & Homemade Muesli Serves 4
Ingredients:
225g/16oz plain yogurt
2 UGLI®
Muesli: Add 400g/14 oz. as purchased or make as follows:
225g/8oz instant porridge oats
30g/1oz dried apricots, chopped
30g/1oz sultanas
30g/1oz dried apple slices
30g/1oz hazelnuts, chopped
30g/1oz rye bran
15g/ ½ oz flaked almonds |
Procedure:
| Mix all the muesli ingredients together. It will keep well in an air-tight container for a couple weeks. Peel the UGLI® and use a sharp knife to cut away the pith and remove the clean segments into a bowl with the juices. Divide the yogurt into four bowls, stir in the UGLI® juice, top with UGLI® segments and 3tbsps of muesli on each. |
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UGLI® & Lime Ice Cream Serves 6
Ingredients:
3 eggs, separated
175g/6oz white sugar
Zest & juice of 1 UGLI®
Zest & juice of 1 lime
290ml./10 fl. oz. double/heavy cream
Garnish:
1 UGLI®
6 sprigs of fresh mint |
Procedure:
| Whisk the egg yolks with 1/2 the sugar and the zests of UGLI® and lime until thick and creamy. Strain the UGLI® and lime juices and heat gently in a small pot. Pour onto thick yolk mix and whisk again – the mixture will become quite runny. Whip the cream until it just holds its shape. Whisk the egg whites until stiff and whisk in the rest of the sugar to form meringue. Gently fold the whipped cream and meringue mix into the yolk mix. Put in an ice cream maker to churn according to manufacturer’s instructions. Remove and place in a lidded container that can go in the freezer until ready to serve. To garnish - peel the UGLI® and use a sharp knife to cut away the pith and remove the clean segments into a bowl. Serve the ice cream in six dessert bowls, divide the UGLI® segments between each one and top with a sprig of mint. Serve immediately. |
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Cold UGLI® & Lemon Soufflé Serves 6
Ingredients:
Grated zest & juice of 1 UGLI®
Grated zest & juice of 1 lemon (plus another just in case)
7g/¼ oz. gelatin
3 eggs, separated
140g/5oz. white sugar
150ml/ 5fl. oz. double/heavy cream, whipped gently until
it just holds shape
Icing sugar if needed
Decorate:
Lemon slices |
Procedure:
| Place the UGLI® and lemon juices in a small saucepan and evenly sprinkle over the gelatin. Leave for 5 minutes to become spongy. Whisk the egg yolks with the sugar until thick and mousse-like. Add the UGLI® and lemon zests. Dissolve the gelatine over low heat, without boiling, until it is liquid and clear, then add to the mousse. Stir gently until it starts to set, then fold in the whipped cream. Taste – if too tart add some icing sugar, if bland add more lemon juice. Whisk egg whites until stiff. Stir in 1tbsp to ‘let it down’ then fold in the remainder with a large metal spoon. Pour into a large glass bowl or 6 individual ones. |
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UGLI® Kirsch Serves 4
Ingredients:
2 UGLI®, cut in half like a grapefruit
4 table spoons kirsch (can use sherry instead) |
Procedure:
| Use a sharp knife to loosen the segments of each UGLI® half. Place each on a small plate, drizzle each with 1tbsp of kirsch and serve. |
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UGLI® & Onion Marmalade Serves 8
Ingredients:
2 table spoons butter
1 table spoons olive oil
2 large onions, sliced thinly
2 UGLI®
2tbsps white wine vinegar
150g/5oz white sugar
Fresh black pepper |
Procedure:
| Heat the butter and olive oil gently in a large pan, add the onions, cover with a lid and simmer on low heat for ten minutes. Meanwhile, use a potato peeler to peel the rind of 1 UGLI®. Slice the rind thinly add to the onions once they have cooked for ten minutes. Cook for a further ten minutes. Using a sharp knife, cut off all the pith from the 2 UGLI® and segment the flesh into a bowl. Add this to the onions along with the vinegar, sugar and black pepper. Boil on a high heat for about 15 minutes. The marmalade can be made a couple days in advance. It can be served cold or reheated just before serving (simply put a little water in a pan with the marmalade to stop it from drying out in the pan). It is delicious served with roast pork, duck, venison or any gamey meats. |
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UGLI® Curd for Cheesecake Topping or Jam:
Makes 450g/1lb
Ingredients:
Zest & juice of 1 UGLI®
110g/4oz. butter
175g/6oz. white sugar
2 large eggs |
Procedure:
| Cream the butter with the sugar until light and fluffy. Beat in the eggs slowly, and then add the UGLI® zest and juice. Pour into sterilized jars and use within six weeks. Use like jam or as a topping for cheesecake. |
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Hot Toddy:Serves 2
Ingredients:
Juice of 2 UGLI®
2fl. oz. dark rum
1 table spoons honey
Dash of cinnamon |
Procedure:
| Place the UGLI® juice, rum and honey in a small pan and heat gently until honey has melted. Remove from the heat, sprinkle in a dash of cinnamon and serve in two mugs. |
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