For Australia Day we went out to a friend’s property for an early evening BBQ. Next to the patio area, where we sat, were two beautiful lime trees. They were laden with fruit. Scattered all over the ground there were ripe limes. Eager to share her fruit, our kind guest gave us all a large shopping bag each, full of fragrant shiny green tahitian limes. We do have some limes on our little tree at home, but this was a real treat.
Our kitchen was perfumed as I put the big overflowing silver bowl out on the bench. All of our salads and cold drinks became instantaneously dressed with lime juice. Every time I had the opportunity, there was a flourish of lime.
I made an experimental lime pie. It was quite successful, if I don’t mind saying so myself. It is an adaptation of a Key Lime Pie, without the cream. This I swapped for coconut milk. To be honest with you, I looked at so many recipes on the internet, I am unsure of who to give acknowledgement to. I think in the end, I just made it up.
Coconut Lime Pie
- Crushed packet of digestive biscuits
- 125 g melted butter
- Juice of 9-10 limes
- Zest 5 limes
- Can of coconut cream
- 6 eggs
- 125g sugar
- To make the base, line a springform tin with foil. Mix together the melted butter and biscuits. Press into the tin using a straight edge glass. Refridgerate for 30-60minutes.
- Preheat oven to approximately 170 degrees celsius.
- Whisk together all of the filling ingredients and pour gently into the set base.
- Cook in the oven for approximatey 40 minutes, or until set and slightly golden.
- Allow to cool before serving. I sprinkled the pie with shredded coconut and lime zest.
Another use for the limes was to flavour some biltong. My boys love biltong, and when I feel as though I am struggling to get them to eat something healthy and nutritious after all of their exercise, it seems like a very sensible option. They love it.
For the adults, biltong is very nice on a Saturday afternoon with an icy cold beer.
I use Mark’s recipe from his selfsufficientme.com website. The lime and black pepper is my twist. I had only eaten Biltong whilst I was in South Africa, and then I tasted Mark’s. I realised I had really been missing out on something. It was the most delicious thing I had eaten in a very long time.
Lime and Black Pepper Biltong
- Rump steak
- Rock salt
- Vinegar (Mark recommends apple cider, but I only had malt and it worked fine)
- Black peppercorns crushed
- Lime zest from 5 limes
- Trim the fat off the steak. Sprinkle salt generously on both sides. Lay the steaks on a rack over the kitchen sink for 1 1/2 hours.
- Scrape off as much salt as possible. Submerge the steaks in a bowl of vinegar for 2-4 minutes.
- Smother each steak on both sides with the pepper and lime zest, rubbing it in as much as possible.
- Line trays with baking paper and cook overnight (approximately 12 hours) on 40 degrees celsius.
- Test that the biltong is cooked by cutting it in half. If it is slightly pink in the middle, its ready. If it is anymore underdone, put it back in the oven for a bit longer.
- Slice thinly and store in a air tight container. I wrap the pieces in baking paper or paper towel until they are eaten. I put mine in the fridge for good measure, but apparently you don’t need to.
And finally, another bit of flourish, Julie Goodwin’s Lime Aioli. I got it from her book Our Family Table. It truly is beautiful with seafood. We had some last night with crab cakes. It is so fresh, it is really a delicious kick.
- 1/4 cup dijon mustard
- 1/4 cup lime juice
- 2 cloves of garlic (I don’t usually include these)
- 3 egg yolks
- 300mL olive oil
- salt, to taste
Blend together the mustard, lime juice, garlic and egg yolks. Whilst it is still beating, add the olive oil teaspoon at a time until mixed through. Season with salt. Keep in the fridge.