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Our citrus orchard has produced some huge amounts of wonderful lemons, oranges and limes at the moment we are struggling to use them! So for this month’s Supper Club (which is an annual dinner event at the school), we are going to use lemons in every course to try and get through the 1000kg we have!

The compacted menu reads like this;
Starter, Roasted beetroot tart-tatin with smoked preserved lemon yogurt
Main, Chicken w a pork, lemon, rosemary sausage and lentil emulsion
Dessert, Dutch raisin doughnuts with a delicious lemon caramel.

  • 3 tbsp yeast
  • 3 tbsp sugar
  • 3 cups lukewarm milk
  • 600g flour
  • pinch salt
  • 2 eggs, lightly beaten
  • ½ cup raisins
  • canola oil for deep frying
  • 5 tbsp icing sugar, sifted
  • 1 tsp cinnamon

Sprinkle yeast and sugar over milk and leave in a warm place for 10 minutes until frothy. Place four and salt in the bowl of an electric mixer, and begin to mix. Add egg and yeast mixture, then raisins. Mix until smooth and thick. Cover and leave the bowl in a warm place for 30 minutes. Heat oil in a deep fryer to 190*C. Carefully place spoonfuls of mix into the hot oil. Doughnuts should float and spin, if not, turn them with a spoon or tongs to ensure even cooking. Remove from oil when golden brown, and drain on absorbent paper. Mix together icing sugar and cinnamon and use this to dust cooked doughnuts. Serve hot with the Miso caramel

Lemon Caramel

  • 1 cup caster sugar
  • 100g butter, cut into small cubes
  • 150ml cream
  • 1 tsp salt
  • Juice of 1 lemon

Pour the sugar into a heavy pan and allow it to melt down over low heat. When melted, turn up the heat and allow it to bubble until you achieve a nut-brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and lemon juice, and return to a boil. Remove from the heat and allow to cool.