Do you like recipes that you can knock out in 20 minutes after work? Me too. This is not one of those recipes. The flavours here are complimentary to many things but particularly food with a Mediterranean angle. Great on chicken, great on fish… and of course you can vary it according to what’s knocking about threatening to go off.
Lemon, olive and herb rub:
A couple of handfuls of olives
Peel of 1 lemon
Peel of 1 orange
Large handful of rosemary leaves
1 tablespoon thyme leaves
Preheat the oven to 100°C. Lay everything out on a baking tray in one layer and pop it in.
You’re waiting for everything to turn paper dry – between 1½ – 2 hours. Put everything aside to cool.
Blitz to a fine powder and store in an airtight tub.
They get some stick, but apart from the odd over-produced segment the Hairy Bikers collate an awful lot of good recipes. And always make it look dead easy. One series Mums Know Best, an attempt to ensure family recipes stay in the loop, had a great selection of dishes framed with a gaudily awful village fete theme. One recipe really made me sit up though – a Key Lime Pie but with the crucial twist of an Oreo biscuit base.
Oreos have been a thing in the UK for around 20 years, so we’re just about now getting a generation who have always known them. I a fan so using them as a base instead of borin’ old digestives meant I had to try it out. It breaks down to an Oreo base, a limey sweet filling and a dense baked meringue topping.
I’d read on this blog that the filling could be quite tart, so I took heed and tasted before baking and added a dash of sugar as required. I think even without it wouldn’t be too sour so watch for the strength of the limes you buy. Out of the oven it was delight though: crisp, fluffy meringue; tart, citrussy filling and a moist, rich dark biscuit base. It was a real sweet-tooth’s joy and I’ll certainly bring it out again.
The origin of Key Lime Pie is often debated, but it is generally believed to have originated in the Florida Keys, a chain of islands off the southern coast of Florida. The dessert has been a favourite in the Florida Keys for over 100 years. Some sources attribute the invention of Key Lime Pie to sponge fishermen in the Florida Keys who used the ingredients they had on hand to create a simple yet delicious dessert. Others suggest that the recipe was created by early settlers in the area, or by cooks in the local hotels and restaurants.
Regardless of its origins, Key Lime Pie has become a beloved dessert in Florida and beyond, and has even been designated as the official state pie of Florida.
What makes Key Lime Pie so special? For one, it’s the tangy flavour of fresh key lime juice that sets this dessert apart. Key limes are smaller and more tart than regular limes, which gives the filling of the pie a unique and refreshing flavour. Additionally, the creamy filling and crumbly crust create a perfect balance of textures.
Mix the biscuits and butter together thoroughly and press into a cake tin. Leave in the fridge to harden while you do everything else.
Whisk the egg yolks until light and fluffy, then add the lime zest, the juice and the condensed milk. Whisk a little more to loosen and combine, then pour this on top of the biscuit.
Whisk the egg whites until soft peaks form, then gradually add the sugar, vanilla and cream of tartar. Continue whisking until it reaches firm peaks.
Spoon the egg white on top of the pie and use a spoon or fork to raise ribbons on the surface. Chuck in the oven and bake for 20 minutes or until the top is golden brown.
Remove from the oven, allow to cool and refrigerate until needed - the flavours are much better cold.
Video
Notes
Arguably better made the day before and eaten cold.
