Saturday, 12 March 2011
He’s right, but it’s hard at the moment because I’m really busy with TWO intensive writing projects and an exciting recipe project that all suck my time and energy like a black hole.
It will be worth it in the end, but for now my blogging might be a little infrequent and I hope you’ll bear with me. I will be back to full time in April.
But something I just can’t wait to talk to you about is the crazily massive box of finger limes I received from Fred and Janet Durham at the Australian Finger Lime Company.
I have written about finger limes before, but for the uninitiated these gorgeous little beauties are native to Australia and therefore a food source to the Australian Aboriginal people for thousands of years.
European settlers weren’t so bright, and cleared so much land for cattle grazing that they almost wiped out these amazing citrus fruits. Luckily some trees remained in National Parks and people like the Durhams have been able to resurrect the numbers to turn them into a viable commercial crop.
If you ever have a chance to taste a finger lime, do not hesitate. You will be amazed.
When you cut a finger lime, the tightly bound cells of citrus burst out like caviar. They come in very pretty colours like vivid pink, electric yellow and bright green. Perfect for delicious, decorative touches on both sweet and savoury dishes.
The generous box the Durhams gave to me was so big I had to freeze some for later, but that’s fine since the limes retain the perfect caviar interior even after freezing. It makes them perfect fruit to stock up on during their short season, then freeze and enjoy throughout the year.
I love finger limes mixed into gin drinks, but you could easily put them into custards and creams, use where you would have used lime or lemon juice or zest, make them into jam or curd like this company (they ship internationally).
This recipe is close to my heart because, like the Glögg Summer Punch I made at Christmas last year, it’s another marriage of Sweden and Australia, just like my husband and I.
It also ticks off a 2011 Food Challenge to use more native ingredients.
Finger Lime & Elderflower Gin Fizz
Anna's very own recipe. Makes 1.
2 parts gin
1 part finger lime syrup (see below)
½ part elderflower syrup
1 tablespoon finger lime caviar
1. Fill a shaker with ice, then add the gin, finger lime syrup, elderflower syrup and finger lime caviar. Shake it like a polaroid picture.
2. Pour into an ice filled tumbler, top with soda water.
3. Stir and serve.
Finger Lime Syrup
Anna's very own recipe. Makes approx. 350ml.
1 cup sugar
1 cup water
¼ cup finger lime caviar (approx. 4 large limes)
1. Bring the sugar, lime caviar and water to the boil, then stir to dissolve all sugar.
2. Reduce to a simmer and bubble away for around 5-10 minutes until reduced to your preferred thickness.
3. Remove from heat, bring to room temperature and then chill.
Note: Use as a cordial with soda, in a cocktail or drizzled over yoghurt or ice cream.
This, with finger limes as the theme ingredient, is my contribution to Weekend Herb Blogging hosted by Winnie from Healthy Green Kitchen.
For other exciting finger lime recipes, check out these:
Finger Lime Caviar Butter
Finger Lime Martini
Finger Lime Vinaigrette
Lemon & Finger Lime Curd
Mango, Finger Lime & Coconut Cream
Malaysian Finger Lime & Chicken Curry
No-Cook Finger Lime Tart
Sardines w Tomato Purée & Finger Lime
Smoked Salmon and Goat Cheese on Rye w Finger Limes
Tuna Tartare w Avocado & Finger Lime