5 ways to bring dishes to life with citrus

Whether a drizzle of lemon or lime, citrus has a knack for adding levity and zest to even the most hearty of dishes. Here are tips on how to bring your dishes to life with nature's gems of tartness.

1. To add a sweet citrus aroma to Brussels sprouts without discolouring the ­vegetable, toss the sprouts with grated lemon zest after cooking. The acidity of lemon juice can discolour green vegetables such as Brussels sprouts and broccoli, but the zest contains only the flavourful lemon oil and none of the acid that can cause discolouration.
2. To rescue cake frosting that has become granular from sugar, add a squeeze of fresh lemon juice and mix until smooth.
3. For a lively pan sauce for sautéed chicken breasts, veal scalloppine or fish fillets, remove the chicken, veal or fish from the pan then add 45 millilitres (three tablespoons) unsalted butter, 15 millilitres (one tablespoon) finely chopped onion or shallot, and one minced garlic clove. Sauté for one minute, then stir in the juice of one lemon and 15 millilitres (one tablespoon) chopped fresh parsley. Heat until the mixture ­simmers. Serve over the chicken, veal or fish.
4. To add zip to spaghetti, boil the pasta without salt and instead squeeze the juice from half a lemon into the water.
5. For an island-style marinade for roast pork, mix together:

• Juice and zest of 1 lime
• 125 ml (1/2 c) pineapple juice
• 50 ml (1/4 c) cream of coconut or coconut milk
• 30 ml (2 tbsp) dark rum
• 15 ml (1 tbsp) chopped fresh ginger
• 15 ml (1 tbsp) chopped garlic
• 2 ml (1/2 tsp) saltMarinate a one kilogram (32 ounce) pork roast in the mixture in the refrigerator for eight to 10 hours. Roast the pork until cooked through, then boil the marinade for five minutes. Dissolve five grams (one teaspoon) cornstarch in 50 millilitres (1/4 cup) cold chicken broth and stir into the marinade to thicken it. Serve with the pork.

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