THE parisian lemon ISSUEPRESERVED LEMONS • LEMON & GREEN TEA • PULLED PORK • PARIS, FRANCE • MACAROONS • PARISIAN BREAKFAST • LEMON, THYME & PANCETTA RISOTTO • TAKE A WALK

• CHILLI AND LEMON MACKEREL • A JOURNEY TO MONTMARTRE • ARTAZART

THE ‘ALTERNATIVE’ GUIDE TO CUISINE & CULTURE

APR. 2013

‘the alternative guide to the beautiful cities of our world, through the eyes of cuisine and

culture.’

PRESERVED LEMONS

LEMON & GREEN TEA

PULLED PORK

PARIS, FRANCE

MACAROONS

PARISIAN BREAKFAST

LEMON, THYME & PANCETTA RISOTTO

TAKE A WALK

A JOURNEY TO MONTMARTRE

CHILLI AND LEMON MACKEREL

ARTAZART, CANAL ST-MARTIN

THE parisian LEMON ISSUE‘allow the culture of romance transform your passion for

zesty dishes along side the beauty of parisian life’

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the parisian lemon • contents page

Preserved lemons are whole lemons which traditionally have been preserved by being packed in jars with salt, infused with herbs and spices, then covered with lemon juice or brine and left to cure for a few weeks. These are used extensively in North African cooking.

To make your own preserved lemons. Scrub the lemons clean, then cut each lemon in half lengthways. Cut length ways again, to divide each half lemon into three long, thin segments. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices around the lemons. Compress the lemons well and finish with a final layer of salt.

For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Add them into any slow cooked Moroccan or Vietnamese dish, salads and they also taste great in a fresh risotto or paella.

lemons on the side

making preserved lemons

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the parisian lemon • lemons on the side • feature information

the lemon low down

Green tea is the best food source from a food group called catechins. Catechins are more powerful than vitamins C and E in halting oxidative damage to cells. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.

The best way to get the catechins and other flavonoids from tea, is to drink it freshly brewed as decaffeinated, bottled ready-to-drink tea preparations, and instant teas have less of these compounds present. Tea can also prevent the absorption of iron from fruits and vegetables. Adding lemon or drinking tea between meals will counteract this problem however do not add milk.

Recent studies also indicate that adding citrus juice or vitamin C can significantly boost the bioavailability of the compounds which have been linked to great benefits such as improved health for heart and brain.

Lemon, being is rich in antioxidantsand in ascorbic acid, has beneficial body cleansing properties. It helps strengthen the immune system and it can also act as a stimulant that can help increase your energy levels. Why not make your own lemon green tea by brewing green tea and squeezing in one-quarter of a lemon.

p u l l e d p o r k

‘perfect with guacamole in burrito’s, bagels or with coriander

rice’

INGREDIENTS

2 kg boneless pork shoulder50 g soft dark brown sugar4 tbsp smoked hot paprika

3 tbsp flaked sea salt1 tbsp cayenne pepper1 tbsp ground cumin

1 tbsp ground black pepper1 tbsp dry mustard powder

2 tsp dried thyme3 lemons in half

3 onions largely chopped

For the dry spice rub: Put all the paprika, sugar, salt, cayenne, cumin, mustard powder, and pepper and thyme in a bowl and mix well. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover

loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin with the lemons and onion and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours. Basting every hour.

When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with two of forks. Top with rice vinegar, chilli and coriander.

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the parisian lemon • pulled pork • recipe

‘wrap it, top it, or pile it in a bagel. the recipe that keeps on giving throughout the week.’

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the parisian lemon • paris • city feature

PARIS, FRANCE

‘the romance and ‘sweet thing’ capital’

Known as the “City of Lights,” Paris is one of the world’s foremost centers of business and culture.

Situated on the river Seine, Paris is a beautiful, cosmopolitan city whose influence on politics, education, entertainment, fashion and the arts are acknowledged worldwide. Innumerable monuments built to reflect the ‘Glory of France’ and its rulers stand testament to the city’s rich history and have led Paris to be the world’s most popular tourist destination.

Famous sites and landmarks include the Louvre, Arc de Triomphe, Place de la Bastille, and the Luxembourg Gardens. Many of the almost twelve million Parisians are recent immigrants from around the globe, which makes the city one of the most diverse cultural environments in the world.Paris, known for its famous buildings and

works of art, its chic fashion scene are a must for anyone wishing to experience the best of both contemporary and European culture.A big influence for many visitors is Paris’ romantic reputation which is likely to have come from stories of Casanova’s presence in the city and his seductive and promiscuous ways. The Eiffel Tower also provides a very romantic location for couples to visit thanks to views over the Paris skyline and a feeling of being swept of your feet by being so far from the ground.

Something only surpassed by a moonlit visit aside from the Eiffel Tower, young lovers can meander through the flower lined avenues and fountains followed by enjoying an evening at the Opera or maybe the Ballet, before drifting off to a dreamy luxury apartment to spend the night together in love.

INGREDIENTS FOR MACARON SHELLS

300g almond powder300g confectioner’s sugar

110g “liquefied” egg whites (placed in a bowl and put in the refrigerator for at least

72 hours before use)0,5g golden yellow food colouring10g lemon yellow food colouring

300g granulated sugar75g mineral water

110g “liquefied” egg whites

INGREDIENTS FOR LEMON CURD

225g eggs240g granulated sugar

1 lemon (zested)160g fresh lemon juice

350g high-quality butter100g almond powder

A day prior to making the macaroons, prepare lemon curd. Rinse and dry lemons before grating them. Rub zest and granulated sugar together with both hands.

Mix lemon juice, zest/sugar, and eggs together in a bowl. Place bowl over a pan of simmering water. Beat until mixture is up to 83-84°C. Let it come back down to 60°C, and add butter cut into pieces. Beat until curd is smooth, and beat with a stand mixer for another 10 minutes.

Pour curd in a large, shallow dish. Cover with plastic wrap, pressing it onto the curd. Store

in fridge. The next day, sift confectioner’s sugar and almond powder together. Add food colouring to the first bowl of “liquefied” egg whites and mix. Pour onto the sugar-almond mixture, without mixing them together.

Bring water and sugar to a boil, 118°C. When the syrup reaches 115°C, start beating second batch of egg whites with a stand mixer. Pour syrup onto the whites (which should be at soft peak stage by now), continue beating and wait until mixture is down to 50°C before incorporating it into the sugar/almonds mixture.

Pipe mixture onto a parchment paper-covered baking sheet, making round shapes approx. 3,5cm in diameter. Space them approximately 2cm apart from one another.

Tap baking sheet on kitchen counter, and let macaroon tops crust for at least 30 minutes. Preheat oven to 180°C / 350°F. Bake tops for 12 minutes, opening oven door twice. After removing them from the oven, place parchment paper on counter or table.

Mix lemon curd with the remaining almond powder. Pipe onto half of the macaroon tops, covering them with the remaining tops. Place macaroons in the fridge for 24 hours, bringing them back to room temperature for 2 hours before eating.

.

L E M O NM A C A R O O N S

‘a must visit for traditional macaroons is Pierre Hermé,72 Rue Bonapart, Saint Germain des Prés,

Paris’

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the parisian lemon • lemon macaroons • recipe

THE TYPICAL PARISIAN BREAKFAST

As well as the classic savoury baguette, the typical Parisian breakfast includes croissants (or pain au chocolat or pain au raisin), with jam. Croissants are not to be buttered, as they are already one-third butter and to add more would be crazy right?

MAKE YOUR OWN BLACKBERRY JAM

1.75kg blackberries2kg caster sugar

6 teaspoons powdered pectin1 tablespoon unsalted butter

Place the blackberries into a large, heavy saucepan and crush them with a potato masher. Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved. Add the butter, increase the heat, bring to a full rolling boil and boil for exactly 4 minutes. Remove from the heat, cool for 1 minute, then place in jam jars and cover immediately.

For an incredible Parisian breakfast, grab an early rise and make your way to the National Museum of Modern Art (MNAM). Home to one of the world’s most prestigious collections of 20th-century art. Hosting nearly 50,000 works of art, consisting of paintings, sculptures, architecture, and other forms of classic media. Two floors cover major 20th-century movements, from Cubism to Surrealism and Pop Art. A permanent collection, at the National Museum of Modern Art is freshly transformed every year to reflect new acquisitions. Around the square from here, you can dive into a range of fantastic parisian cafés with divine brunches. A perfect morning platform to set you up for a day exploring Paris.

‘scrumptious blackberry jam and the National Modern art museum.’

‘11 Avenue du Président Wilson, 75116 Paris, Francetues - sun 10.00am -6.00pm thurs 10.00am -

10.00pm’

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the parisian lemon • typical breakfast • feature & recipe

INGREDIENTS

1 onion1 1/2 bulbs of garlic1 glass of white wine

500ml of chicken stockHandful of fresh thyme

2 Lemons10g Butter

200g Risotto rice (arborio)100g Parmasan (grated)

200g Pancetta

Heat a tablespoon of oil in a pan and add finely chopped onion and garlic until soft. Add risotto rice and lightly toast for 1 minute until golden in colour. Add the white wine and cook out the alcohol for 2 minutes. Cut a lemon in half, squeeze and add both halves to the pan. Pour in the chicken stock and leave on a simmering heat until rice is al dente (add more stock if needed). Keep tasting your rice to reach the perfect texture. At the same time in a separate pan cook the pancetta until crispy.

When the rice is cooked to your liking, at around 30 minutes, squeeze in second lemon, chopped thyme, a knob of butter and grated parmesan. Season with cracked black pepper and salt, combine the pancetta and stir thoroughly

LEMON, THYME AND PANCETTA RISOTTO

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the parisian lemon • lemon & thyme risotto • recipe

‘the perfect, filling weekday meal for the whole family, made in one pot.’

take a walkthe touristy bit, the right way

The Champs-Elysées draws a perfect straight line, between Place de la Concorde in the east and the Arc de Triomphe in the west, cutting towards the Louvre and through the Tuilerie Gardens. Arguably one of the worlds most famous streets, it is also one of the most expensive strips of real estate in the world. The Champs-Elysées is ‘la plus belle avenue du monde’ ‘the most beautiful avenue in the world.’

Where else then to start than the Arche de Triomphe. Commissioned by Napoleon who wanted it to commemorate his victory at Austerlitz. Use the underpass and climb the stairs to the terrace and small museum hidden within the grand monument.

Twelve grand avenues intersect at the arch which makes it appear as a giant star from above. (the French call it the l’Etoile). This is a must tourist attraction, you can stand for hours watching the world go by, taking in the sites and breathtaking architecture. You begin to feel at one with the Parisian hustle and bustle.

Champs-Elysées begins in with west with cafés, shops, restaurants and movie theatres. Famous cafés/restaurants continue to draw admirers here. The Ladurée, is recommend, a café monument to the elegance of the 19th century. Here you can indulge in the house speciality macaroons. In the evening this is a spectacular vision as the lights from the avenue romantically glow.

Continuing on, Slowly walk down the avenue

until you reach the Place de la Concord. From here you can see in the distance the Arch, the National Assembly, the Madeleine church, the famous Hotel de Crillon, the Grand Palais, the Obelisk of Luxor, and the Eiffel Tower rising on the horizon. As breathtaking as the scene is, one should be reminded of the thousands of people who were executed in the centre of the square during the bloody, french revolution.

We end our journey with a stroll through the highly recommended Tuilerie Gardens. Within the park you will find cafés and benches where you can take a well earnt break in view of the central fountain. A fine setting for daydreams and memories.

On the North and South end of the park are two very interesting museums. The Jeu de Paume which is used exclusively for photography, and the Orangerie which was originally built as a nursery for orange trees, but was later selected by Monet as the home for his famous painting, The Water Lilies, which is the museum’s Piéce de resistance.

The finale is of course to the Louvre, one of the world’s largest museums and a historic monument which you enter through the park. What more can be said, before entering any of the galleries, exhibitions and events, just get inside, look up and experience the incredible beauty.

‘a puzzle of building blocks, louvre, paris’

september 2013 - 2014

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the parisian lemon • champs-elysées • feature

CHILLI, LEMON & CORIANDER MACKERELINGREDIENTS

4 large super-fresh mackerel 4 cloves garlic, peeled and sliced

2 tsp dried corianderhandful of fresh coriander, roughly chopped

1 red chilli, finely chopped2 unwaxed lemonssea salt and pepper

olive oil or rapeseed oilAluminium foil – you will need squares to envelop each fish (twice the size of the

mackerel)

Heat a grill or barbecue to maximum. Score the mackerels with a sharp knife with 4-5 slashes. Season the fish with sea salt and freshly ground black pepper and rub with oil. Insert the chilli and garlic into the slits

and then place the mackerel on the grill.Cook for 2mins on each side to caramelise/char and then place each fish on a large foil square. Divide up the coriander, olive oil and a slice of lemon in each foil parcel.

Fold up the foil like an envelope and then place back on the grill for 4-5min to finish cooking and absorb the flavour. Eat straight away from the foil and sprinkle with the fresh coriander.

For a gorgeous and affordable Parisian fish restaurant try: L’ilot. Perch yourself on a stool with a glass of wine, and browse the menu for taramasalata or tuna rillettes, Madagascan prawns, fresh crab, beautiful oysters and smoked or marinated fish such as herring, salmon and sardines.

4 rue de la Corderie. PARIS

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the parisian lemon • lemon & chilli mackerel • recipe

A JOURNEY TO montmartre THE BASILICA OF SACRE-COEUR, PARIS

Lose yourself on the steep and cobbled streets of one of the most historic and interesting neighbourhoods in Paris. The Basilica of Sacre-Coeur (the big white church) sits on the crest of the hill. So as long as you are heading uphill there is little possibility of being lost for long.

Its recommend that you start at metro Blanche (Moulin Rouge) or metro Anvers and gradually enter the ‘village’. It is poetically true, ‘the journey is more important than the destination,’ as you walk toward the place that nurtured most of the great artists and writers living in France this past century.

On the nearby Rue de Ronsard there is an interesting museum ‘St. Pierre’. With local exhibitions, a gift shop and a quirky café all set inside an old renovated warehouse. Across the street is the Marche St. Pierre, a multi- level fabric store. If you are a designer, a home decorator or simply curious, this is a must visit.After your visit to The Basilica of Sacre-Coeur you should wander the Bustling streets, pause at the numerous art stalls and crêpe houses. From the square, duck down a side street to one of the less

crowded, intimate cafés, near to Abbesses.

Be sure to visit the famous Bateau Lavoire at #13 Place Emile-Goudeau. Picasso’s studio was here and at times Braque and Juan Gris, Modigliani and Apollinaire the poet all lived here. Without doubt, the most famous art ‘studio’ in the world.

Many of the same artists chose to paint the Moulin de la Galette. One of the series of windmills situated on the top of the district. In the 19th century, it represented diversion for Parisians seeking entertainment, a glass of wine and bread made from flour ground by the windmill. There are now only two remaining mills out of fourteen from 1717.It is now a restaurant, but in terms of art history, a much more important landmark than the more well known Moulin Rouge.

You will find The Moulin de la Galette is on the Rue Lepic which was a central and crucial street on Montmarte (and still is). Van Gogh lived at #54 and if you are lucky a very lovely woman will serve you dinner at #61 in the Au Virage Lepic restaurant chez Rino + Maurice.

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the parisian lemon • a journey to montmartre • feature

CANAL ST-MARTIN, PARIS

A must visit along Canal St Martin is Artazart. This small store is the very best in books on all things design, along with sophisticated bags, watches, bike accessories, and more

Step through Artazart’s neo-70s orange façade and you’ll find yourself in another world – a magical land of design-related coffee-table reads which you will never want to part with. Stocking everything from photography, graphic design, fashion, illustration and children’s books. Aside from the thousands of books, magazines and guides with eye-catching covers and content, you will be drawn to the small art gallery section where selected local talents have the opportunity to display their work. Before you know it, your browse around has turned into a spell binding hour, lost forever and you’re ready for a coffee somewhere along the Canal St-Martin. Here you can flaunt and proudly exhibit the books you discover that you have bought. A perfect way to spend any Parisian morning.

ARTAZART 83 Quai de Valmy 75010 Paris

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the parisian lemon • canal st-martin • recipe

This quiet Paris neighbourhood, bordering a tree-lined Napoleon-era canal is far removed in body and spirit from the more tourist high-rent quarters. It draws a young, creative crowd, which appreciates its picturesque atmosphere, hip boutiques, lively wine bars, and well-priced eateries. As the area gains popularity with new boutiques, cafés, and restaurants keep cropping up on both sides of the canal.

The main shopping streets include rue Beaurepaire, rue Yves Toudic, rue de Marseille, and rue de Lancry. Stroll along the Quai de Valmy with its wonderful cafés and bistros, then cross the arching bridge over to the Quai de Jemmapes, where you’ll find a myriad of hidden gems of eateries and perfect dining spots.

I’d suggest spending a few days exploring the neighbourhood’s best haunts, from shiny new shops and chic just-opened cafés to old parisian favourites. You’ll soon be strolling the Rues like a local in no time at all.

‘take a whole day to discover the calm beauty of canal st-martin and the alluring boutiques, cafes and

design shops.’

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THE parisian lemon ISSUEPRESERVED LEMONS • LEMON & GREEN TEA • PULLED PORK • PARIS, FRANCE • MACAROONS • PARISIAN BREAKFAST • LEMON, THYME & PANCETTA RISOTTO • TAKE A WALK

• CHILLI AND LEMON MACKEREL • A JOURNEY TO MONTMARTRE • ARTAZART

THE ‘ALTERNATIVE’ GUIDE TO CUISINE & CULTURE

APR. 2013