Recipes with Lamai - Kaffir Lime


Our trees have been lovingly nurtured to give only the finest natural ingredients. Citrina fruit is highly versatile, letting you experiment with anything from cocktails to desserts to main dishes – and wowing guests with your home-grown produce. With so many exciting possibilities, you will be keen to start playing in your bar or kitchen straight away…so to help you get started here are some tried and tested recipes for each of our fruit varieties…

Lime Kaffir - Lamai
Thai Soup with Tofu and Lime Kaffir leaves

 

Ingredients (4px)​

  • 150g shiitake mushrooms
  • 15ml olive oil
  • 2 shallots (minced)
  • 10ml Lemon Lakeland Juice
  • 4 Lime Kaffir leaves
  • 2 spring onions
  • 225g tofu (cubed)
  • 30ml (2 tbsp.)rice vinegar
  • 30ml (2 tbsp. ) fish sauce (nuoc-mâm)
  • 1 tin of coconut milk (400ml)
  • 100g carrot (into thin slices)
  • ½ liter of chicken stock or vegetable stock
  • 50g “mange-tout”
  • A few coriander leaves
  • Salt and pepper

Preparation

In a saucepan, fry the mushrooms in olive oil over high heat until the liquid evaporates (5/6 min). Add salt and pepper.

Add the shallots and the tofu and let fry (2/3 min), deglaze with the vinegar and the fish sauce. Add coconut milk, Lime kaffir leaves, Lakeland juice and the carrots (cut in thin slices).

Boil and let simmer (10 min) on low heat. Add the “mange tout” and let cook (5/6 min).

To obtain a creamy soup, put the stock into a blender (1 min). Adjust seasoning and serve with coriander leaves.








Lime Kaffir - Lamai
Scallops with Lime Kaffir Green Curry

 

Ingredients (4px)​

  • ​8 scallops
  • 1 shallot
  • 150cl of single cream
  • 150cl white wine
  • 4 Lime Kaffir leaves
  • 1 tbsp. of (Thai) green curry paste
  • Fleur de sel
  • Pepper

Preparation

Chop the shallot finely.
In a saucepan pour the white wine, add the shallot and boil (3/4 min). Let the alcohol evaporate, then add the Lime Kaffir leaves.
Let it reduce, add the cream and the curry paste. Boil again (3/4 min).

Mix the scallops with the fleur de sel (2 min. each side), then add pepper.

Dress on plate and pour the Lime Kaffir sauce around the scallops.

 

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