Saturday, 27 July 2013

Z is for Zest

When I started this blog, I didn't really think through that there aren't many words beginning with 'z' let alone words connected with entertaining guests and food.  But zest is fortunately one of them.

Zest has to be fresh.  If you zest your (citrus) fruit too far in advance then the flavour disappears.  I use two tools for this: a microplane and a zester depending on how large I want my zest strips.

And I use zest in lots of things such as my BBQ butterflied lamb recipe (when I use the zester), and also when I cook spinach (when I use a microplane).

Once the leaves have just wilted in hot water, I drain, grind over lots of black pepper and add the zest of a lemon to serve.  I do this as I find this gives the veggie the flavour it needs without leaving a splodge of unappetising stodge when the juice breaks down the structure of the leaves too much.  If you have a pool of liquid in your spinach dish...this is why.

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