Lemons play a big part in any kitchen and ours is no exception.
Most people's experience with lemons is usually via the supermarket or, if they're lucky, a few trees tucked down the back of the garden in a sunny spot.
Even though we import a lot of foreign fruit, New Zealand produces fantastic citrus and lemons are no exception.
Big, fat and juicy, some varieties smell the way you would imagine old-fashioned lemonade does, so make sure you ask if they're New Zealand-grown.
There is a difference!Today we know lemons mainly for their culinary uses, but originally, they were popular throughout the world as ornamental plants and for their medicinal value.
The lemon's high acidity meant it was a useful antibacterial and even today, winter and lemon-honey drinks seem to go hand-in-hand.
Lemon juice also has a high citric acid content and makes for a cheap, readily available acid for use in both domestic and commercial situations.
Older generations will remember that lemon juice was commonly used with baking soda to scrub up the kitchen pots and pans or as a stain remover and deodoriser in lieu of expensive cleaning products.
These days we still love lemons for their juice, zest and pulp and use them in baking, cooking and beverages.
We almost cannot think of serving fish without incorporating it into the dish in some way.
Whether it's part of a marinade, stuffing, salad dressing or simply a wedge served on the side, lemon and fish are standard.
With spring upon us and summer fast approaching, let's make the most of our lemons with their unique flavour and tangy kick.
Real home-made lemonade, almost a thing of the past, is simple and refreshing and brings out the kid in us all.
Pan-seared sole with wild rocket and lemon caper dressing is light, fresh and ready in a flash.
Serves 4
700g fresh sole fillet
4 tablespoons olive oil
3 lemons
200g wild rocket (or salad greens)
2 tablespoons baby capers
80g unsalted butter
salt and pepper to season
To make lemon caper butter: mix the zest of 1 lemon with the capers and softened unsalted butter.
Wash and carefully dry wild rocket and divide between 4 plates.
Season the fish with a little salt and pepper.
Heat two large non-stick pans and pan-fry in olive oil until almost cooked on one side only.
Turn over and cook for literally a few seconds and turn out on to plates.
Add the lemon caper butter to the hot pan.
When butter is melted, spoon over the fish.
Add a lemon wedge to serve.
2 cups caster sugar
10 cups water
1 cup lemon juice, seeds removed
Place sugar and 2 cups of water into a small pot and bring to the boil.
Remove from heat and allow to cool.
Place sugar syrup in the refrigerator to chill.
In a large jug combine chilled sugar syrup, lemon juice and remaining water.
Pour over ice to serve and garnish with lemon wedges or fresh lemon balm or mint.
Bevan Smith's Riverstone Kitchen restaurant, just north of Oamaru, recently featured in the Cuisine New Zealand Restaurant of the Year Awards.
