Zesty Lemon Pork Stew
Jul 14, 2005
Around Easter, a lemony pie is usually the most requested recipe on our website. This combination of creamy filling and fluffy meringue topping will have guests asking for the recipe.
For 4 to 6 servings, add about 1-1/2 lb (750 g) boneless skinless chicken breasts or salmon fillets to marinade; cover and refrigerate salmon for 30 minutes, chicken for at least 4 or up to 24 hours.
This is wonderfully thick and tangy, but if you prefer a slightly thinner dressing, stir in 2 tbsp (25 mL) milk. Either way, it's perfect for tossing with salad greens, whether all at once to dress 12 cups (3 L) or in smaller salads to suit your household. It's also delicious as a dip.
Preheat oven to 350. Lightly grease 9" square pan, line with parchment paper.
For even more pronounced flavour in this simple yet elegant side dish, replace half of the butter with hazelnut oil.
This flavour combination works with any fish but is best with salmon. Serve with rice pilaf and a green vegetable.
Lamb chops are ideal finger food because they come with their very own built-in handles! Frozen frenched lamb racks are readily available. Or ask your butcher to french them, meaning to cut away the meat at the ends of bones to expose them. Serve with a small bowl of sea salt for sprinkling.
