What’s not to love about citrus season? From steamy risottos to hearty meals and even a delicious, sweet treat – these meals made with zesty citrus make the chilly weather bearable.

Creamy lemon pasta 

Ingredients 

For the pasta:  

1⅖ cups (250g) plain or OO flour 

3 (170g) extra-large eggs 

For the creamy lemon sauce:  

2-3 Tbsp butter 

2 cloves garlic, grated 

1 lemon, zested and juiced 

1 cup cream 

40g grated Parmesan 

Salt and milled pepper 

Olive oil, for drizzling 

20g parsley, roughly chopped 

1 red chilli, deseeded and finely chopped  

Method 

1. Place the flour on a working surface and make a deep indent in the middle. Crack eggs into the middle and whisk with a fork to slowly incorporate the flour.  
2. Once a rough dough has formed, bring it together into a ball with your hands. Leave on the counter for 15 minutes to rest; cover with a damp towel.  
3. Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour.  
4. Use a pasta machine to roll the dough out into a thin, long sheet. Alternatively, portion pasta dough into halves and use a rolling pin to roll each as thin as possible.  
5. Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour.  
6. For the sauce, add butter and garlic to a deep pan over medium heat.  
7. When golden and sizzling, add lemon zest and juice, stir. 
8. Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season.  
9. Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil.  
10. Add pasta to the pot with the sauce and cook for another 2 minutes.  
11. Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.   

Recipe: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Lemon and sweet corn risotto 

 Serves 6 

Ingredients  

5 Tbsp (75g) butter 

3 Tbsp (45ml) olive oil 

1 onion, finely chopped 

3 cloves garlic, grated 

2 cups Arborio (risotto) rice 

½ cup (125ml) dry white wine 

4 cups (1L) chicken stock 

1 cup (250ml) cream 

1 lemon 

1 can (410g) creamed sweet corn 

1 can (410g) corn kernels, drained 

Salt and milled pepper 

2 sweetcorn on the cob 

Handful coriander, to garnish  

Method 

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring.  
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice.  
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely.  
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice.  
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes.  
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm.  
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob.  
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe: Lichelle May 

Photography: Zhann Solomons 

Orange and poppy seed petit fours 

 Makes about 24 

Ingredients  

For the sponge:

¾ cup (112.5g) flour 

¼ tsp (1.25ml) salt 

¼ tsp (1.25ml) baking powder 

¼ cup (60g) butter, at room temperature 

¾ cup (150g) granulated sugar 

2 large eggs, at room temperature 

¼ cup (60ml) sour cream 

1 tsp (5ml) vanilla extract 

½ Tbsp (7.5ml) poppy seeds + extra to garnish 

1 orange, zested + extra to garnish 

⅓ cup (80ml) orange marmalade 

For the poured fondant:

3 cups (400g) icing sugar 

¼ cup (75g) glucose syrup 

¼ cup (60ml) orange juice 

1 tsp (5ml) vanilla extract 

¾ cup (135g) white chocolate chips 

Drop of orange essence (optional) 

Drop of yellow or orange food colouring (optional) 

Method  

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 2
2. For the sponge, sift together the dry ingredients. 
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy.
4. Add eggs one by one beating after every addition.  
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible.  
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean.  
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack.  
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares.  
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.)  
12. Stir for about 15 minutes until smooth and sugar is dissolved. 
13. Once smooth, add chocolate and stir until melted. 
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer.  
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour.  
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.)  

Cook’s note   

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different.  

Recipe: Lichelle May 

Photography: Zhann Solomons 

Citrus and soy sticky angel fish 

Serves 4 

Ingredients  

For the basting:

2 cloves garlic, sliced 

3cm knob ginger, sliced 

¼ cup soy sauce 

¼ cup honey 

2 oranges, juiced (makes about ½ cup) 

½ tsp chilli flakes  

2 large (450g) angel fish halves (or 4 separated fillets) 

Salt and milled pepper 

Handful coriander leaves 

2-3 spring onions, sliced 

Thai red and/or green chilli, sliced  

Method 

1. Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top.  
2. Combine basting ingredients in a cast-iron skillet over the coals (or prepare on stovetop if you like). Simmer for about 3-5 minutes to thicken to a thin syrup consistency.  
3. Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil. 
4. Place fish oiled-side down in braai grid over hot coals. Baste the top with oil and flip grid over after 6-8 minutes, once grid lines appear on bottom side. Baste the grilled side with prepared marinade and turn over after another 4 minutes. Baste remaining side, turn over and finally braai for another 2-3 minutes.  
5. Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top. 

Recipe: Liezl Vermeulen 

Photography: Zhann Solomons 

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