Lemon Pine Nut Stars Recipes

LEMON PINE-NUT TART

Steps:

• In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
• Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
• On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
• Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
• Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
• Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.

STIR-FRIED SPROUTS WITH GREEN BEANS, LEMON & PINE NUTS

Steps:

• Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.

LEMON SABAYON TART WITH PINE-NUT CRUST

Steps:

• Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
• Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
• Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
• Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
• Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
• Refrigerate for one-and-a-half to two hours, or overnight, before serving.

LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES

Steps:

• Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
• Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
• Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.