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Potato & Lemon tagine with bottarga

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One of the pillars in my kitchen is to use ingredients with intent and cut food waste as much as possible. As part of my "360 Degrees" Zero Waste recipe series, here is a little play with leftover squeezed lemons. We usually throw them away after juicing, but they hold pulp and zest and incredible oils that are fragrant and really good for us. Simply pop into a ziplock bag and into the freezer, you will accumulate them fast. You might know I adore citrus and actually zest them everywhere all the time.

What to do with a pile of frozen squeezed lemons? Instead of going instinctively sweet, I’ve decided to try and think of them as a meat component of a dish. The challenge is that they are bitter so to overcome that overpowering taste, use fat + salt + spices. One culture that largely uses lemons in their entirety as part of  their cooking traditions, is Morocco. Inspired by North African flavours, here is a a play on a traditional tagine, our Zero waste potato & lemon tagine with bottarga.

If you follow the Blood Type Diet and would prefer to avoid potatoes, try with celeriac, although cooking times may vary. 
*Bottarga (dried cods roe) values are unknown on the Blood Type Diet.

Serves 2
Simple
Make in 30 minutes

  1. Place the garlic and thyme in a pot of water with the potato slices, salt generously and bring to a rolling boil. Half cook the potato slices, you can check their doneness with a prick of a knife, and drain. 
  2. Place your frozen lemons in a pot, with a little water, over low to medium heat and cover. Cook about 15 minutes until softened (it’s going to smell amazing).
  3. To prep the lemons, you want to keep the rinds and discard the pulp. With a teaspoon, scoop ou the pulp and seeds (now gone mushy), carefully clean the skins from the citrus pith (the white underskin) and slice rinds into strips.
  4. In a large sauce pan, drizzle some olive oil (generously), add all the spices and cook them for a minute. Add the potatoes with the lemon strips and cook until tender. Taste and adjust the seasoning with sea salt. Finish cooking the "tagine" with ghee / butter.
  5. Plate the potatoes with the caramelized onion as a base, top with the lemon strips and bottarga. I love it as a starter to share :)
  • 1 garlic clove
  • 1 sprig of thyme
  • 2 medium potatoes, peeled and sliced 1cm thick
  • 4 frozen pressed lemons
  • 1 red onion, caramelized
  • Olive oil
  • 1/2 tsp ground cinnamon (avoid type B)
  • 1/2 tsp ground cloves
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp sweet paprika
  • sea salt
  • A knob of ghee or butter (types B & AB)
  • Bottarga, grated or 5-8 thin slices
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