Lemon Press Recipes

Discover our collection of delicious, farm-fresh recipes

BBQ Grilled Prawns with Lemon Olive Oil

BBQ Grilled Prawns with Lemon Olive Oil

Serves 2
30 mins

Ingredients

  • 1/3 cup Adelaide Hills Harvest Lemon Press extra virgin olive oil
  • Salt & pepper to taste
  • 8 large Prawns (prepared with shells still on but vein removed)
  • 2 cloves garlic
  • 1 –2 chillies
  • 1 Tbsp / 2g fresh parsley
  • 1 lemon – juice and zest

Optional:

  • Fresh lemon wedges for serving
  • Fresh crusty bread of your choice for dipping in the sauce

Instructions

  1. Get your fire started by placing a few firelighters into the bottom grill of the BBQ and once alight, top with charcoal, piling it in the middle to get a concentrated central heat source.
  2. While your BBQ is heating up, make the sauce for the prawns by adding the olive oil to a pan. Grate in the cloves of garlic. Using a sharp knife, finely slice the chillies and add it to the pan. Fry over medium heat for 2 minutes, then add the zest and juice of the lemon and cook gently so the garlic is no longer raw. Take care not to overcook the garlic.
  3. Pour half of the olive oil and garlic mixture over the cleaned prawns. Massage the marinade under the shell so the prawns are evenly coated to distribute the flavour.
  4. Check your BBQ. Your coals should all be white hot, with no black areas left. Place a clean grill over the coals and we are ready to cook.
  5. Your coals should be hot enough so the prawns sizzle when placed on the grill. You want the prawns to get slightly charred on each side but not burnt. Flames may spring up and envelop the prawns as the oil drips onto the coal – make sure the prawns aren’t completely engulfed in an inferno. If the flames get too intense, sprinkle a little water from a glass with your fingers to calm the fire.
  6. Once the prawns are pink and charred on one side, (approximately 45 secs-1 min) flip them and cook on the other side. Once the shells are a pinky-orange and the meat is a pearl white, take them off the fire and place them onto a clean tray. Pour over the remaining garlic, lemon and chilli sauce.
  7. Serve immediately, with optional lemon wedges and fresh crusty bread.
Citrus Pasta Primavera

Citrus Pasta Primavera

Serves 6
40 mins

Ingredients

  • 2 zucchini, sliced into half moons
  • 2 yellow squash, sliced into half moons
  • 1 red bell pepper, sliced into strips
  • 2-3 carrots, peeled and cut into short sticks
  • 1 red onion, sliced into half moons
  • 3 large garlic cloves, minced
  • 1 yellow or orange bell pepper, sliced into strips
  • 1 tablespoon dried oregano, plus more for garnish
  • 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
  • Kosher salt
  • AHH Lemon Press extra virgin olive oil
  • 1/2 cup parmesan cheese, plus more for garnish
  • Black pepper
  • 340 g short pasta of your choice (I like farfalle)
  • 250 g grape tomatoes, halved
  • 1 large lemon, zested

Instructions

  1. Preheat your oven to 230°C (or 210°C fan-forced). Bring a large pot of water to a boil, then season generously with kosher salt.
  2. Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
  3. Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
  4. Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
  5. Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.
Lemon Herb Salmon

Lemon Herb Salmon

Serves 4
15 mins

Ingredients

  • 4 x 180g/6 oz salmon fillets, skin on or off

Marinade Slather:

  • 1 tsp lemon zest (1 lemon)
  • 1 tbsp lemon juice
  • 2 tbsp AHH Lemon Press extra virgin olive oil
  • 1 tsp dijon mustard
  • 2 garlic cloves, grated using microplane
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper

Vegetables (Optional):

  • 3 bunches asparagus, woody ends snapped or trimmed off
  • 200 g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
  • 2 tsp AHH Lemon Press extra virgin olive oil
  • 1/4 tsp each salt and pepper

Cooking & Serving:

  • AHH Lemon Press extra virgin olive oil
  • Parmesan, finely grated
  • Lemon wedges or slices, optional
  • Parsley, finely chopped, optional
  • Crusty bread or toast, for serving

Instructions

  1. Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
  2. Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source.
  3. Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
  4. Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F
  5. Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley.