Cooking with Scented Pelargoniums - citrus flavor

 
I love cooking with flowers and aromatic herbs, especially with  

Scented Pelargoniums / Geraniums leaves, whose scents and taste are detected slightly differently by each person. We can appreciate their essences in food by learning how their scents fits into favourite recipes.  The adventure is in discovering their tantalizing flavors: lemon, exploding rose, fruity or boldly spicy. The perks in cooking with geraniums / pelargoniums come from an unexpected and mysterious burst of exotic perfumes that flood your mouth and intrigue your senses.   

Any of the citrus -scented pelargonium: Prince of Orange, Frensham Lemon, Citrosa or Citronella,  are naturals flavors for any kind of fish, seafood, chicken or pork.  

Let me tell you the recipe for one of my favorite Sauces - Citrus Scented Sauce and two recipes that use this sauce. 

 

Citrus Scented Sauce is very versatile and can be drizzle it over ice cream, pound cake, or poached fruit, too. For 1/2 cup of Sauce you should combine: 

3/4 cup orange juice

2 Tbsp finely chopped  lemon-lime scented pelargonium leaves : Citrosa, Citronella or Frensham Lemon

2 tsp grated orange rind or finely chopped  orange scented pelargonium leaves: Prince of Orange.

1 Tbsp fresh lemon juice,

1 Tbsp honey

2 tsp finely chopped rosemary leaves

In a large bowl, combine all sauce ingredients. Pour sauce into a small saucepan, bring to a boil over medium-high heat and simmer for 5-10 minutes until thickened. 


Now, this tangy sauce is ready to be used in any kind of recipes.

For 4 servings of Grilled Salmon you should combine:

1-1/2 lb salmon steaks or fillets

1/2 cup Citrus Scented Sauce

a pinch of salt and finely ground black pepper 

1 Tbsp olive oil

Add in a large bowl Citrus Scented Sauce, olive oil, salmon, salt and black pepper and allow to marinate fish for 15 to 20 minutes in the refrigerator. Lift fish out of bowl and grill on hot barbeque or under broiler for 7 minutes, or until flesh flakes easily with a fork and turns opaque. You can serve it with boiled or gratinated potatoes drizzled with Citrus Scent Sauce.

For 4 servings of Lemon Chicken you should combine:

2 Tbsp olive oil

4 chicken breasts or 8 thighs (about 3 lb)

1 large red pepper, cored and sliced

2 green onions, sliced thin

1/3 cup fresh lemon juice

1/4 cup chopped dried apricots (optional)

2 Tbsp finely chopped citrus scented pelargonium leaves: Citrosa, Citronella or Frensham Lemon

1 lb Fresh Asparagus or Green Beans.
Preheat oven to 350°F. In a 1-1/2 litre flameproof baking dish, heat oil over medium heat. Add chicken to the dish and brown on both sides. Reduce heat to medium-low and sprinkle pepper slices and onion over chicken. Cover and cook for 3 to 5 minutes without turning chicken. Add asparagus or green beans.

Meanwhile, combine lemon juice,  apricots and lemon scented leaves, pour over chicken and vegetables.

Remove dish from heat, cover and bake in preheated oven for 35 minutes or until chicken is done. Drizzle with Citrus Scented Sauce when serve.