If you have a favourite recipe you have created from the Desert Limes and would like to see it on this page please forward to us.
Below is a selection of recipes which include the unique Desert Lime flavour from products available on this website. Click on the Title below and you will view the recipe:
Barbecued Corn with Chilli Desert Lime Butter
Caipiroska Cocktail with Desert Limes
Chargrilled Crayfish With Horseradish & Desert Lime Butter
Coconut, Berry and Desert Lime Syrup Cake
Coconut, Chicken and Lemon Salad with Desert Lime Dressing
Desert Lime & Gin Mousse
Desert Lime & Ginger Ricotta Cheesecake
(nativenosh by Andrew Mirosch. Recipe was printed in QWeekend Courier Mail Jan 2007)
Desert Lime Aioli
Desert Lime Vinaigrette Dressing
Fish with Australian Desert Limes with Desert Lime Aioli
Grilled Scampi Tails With Desert Lime & Wasabi Dressing
JD's Pick Me Up Champagne & Desert Lime Cocktail
Mango Sorbet with Desert Limes
Mina's Desert Lime Jam Drops
Party Prawn Cocktails with Desert Lime Mayonnaise
Pork Tenderloin & Buckwheat Noodle Salad with Desert Lime & Coriander
Seafood Stew With Saffron & Desert Lime
Spice-Crusted Tuna with Charred Peppers & Desert Lime
Spiced Meat Balls served with Australian Desert Lime Chutney
Summer Lemon & Desert Lime Cheesecake
Tandoori Chicken Salad with Coriander and Desert Lime Yoghurt Dressing
Vodka & Desert Lime Martini Snapper
 Party Prawn Cocktails with Desert Lime Mayonnaise
Ingredients
300g raw peeled prawns
1 stick celery, thinly sliced
1 firm avocado, peeled, stoned and thinly sliced
3 tablespoons aioli
Add to mayonnaise:
1 teaspoon Tabasco
1 TBspoon Desert Lime paste [warmed/softened]
1 spring onion, thinly sliced on the diagonal
2 small vine-ripened tomatoes, cored, seeded and finely diced
salt and freshly ground black pepper
20 small cos lettuce leaves or a mixture of other small lettuce leaves
Method
Drop the prawns into a saucepan of boiling salted water and bring back to the boil, by which time the prawns will be just cooked through. Remove from the heat, drain and cool. Place the prawns and everything else, except the lettuce leaves into a bowl. Mix carefully so as not to break up the avocado too much. Taste and season. Place small spoonfuls of the mixture on to the lettuce leaves serve on a big platter. Makes about 20.
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 Desert Lime & Gin Mousse
The tart flavour of this chilled mousse is perfect for a summer dessert. To obtain a perfect mousse it is important to have the beaten ingredients all at the same soft texture.
Ingredients
4 eggs, separated
1/2 cup caster sugar 2 teaspoons Desert Desert Lime paste [warmed/softened]
1/3 cup Desert Desert Limes [drained from syrup]
1 tablespoon gin
2 teaspoons gelatine
3/4 cup cream
2 tablespoons sugar, extra
Method
Beat egg yolks, sugar and Desert Lime until thick and lemon coloured. Combine paste and gin in a small stainless steel bowl and sprinkle the gelatine over. Dissolve gelatine by standing the bowl over a second bowl of hot water. Allow this to cool to room temperature, then gradually stir into the egg and sugar mixture.Beat the cream until soft peaks form. Fold this into the mousse mixture.Beat egg whites until soft peaks form, gradually beating in the extra sugar. Fold into mixture in two batches. Pour into 6 glasses and refrigerate overnight. Serves 6.
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Grilled Scampi Tails With Desert Lime & Wasabi Dressing
Ingredients
1.1kg-1.2kg (24) scampi tails /large prawns
olive oil for grilling
Desert Lime and wasabi dressing (recipe follows)
Desert Lime & Wasabi Dressing
1⁄2 cup olive oil
½ cup pureed Desert Limes
4 teaspoons Desert Lime paste
2 tablespoons light floral honey
4 teaspoons wasabi paste
1 teaspoon fresh pepper
1 teaspoon sea salt
Method
Cut scampi tail shells down the centre of the back from head end to beginning of tail. Using your fingers, open shells to expose the flesh. Remove the intestine (a turning knife is a useful tool for this task). This can be done a day in advance.
Place a ridged grill pan (or a heavy-based frying pan) over a high heat. Once the pan is hot brush scampi flesh with oil and place flesh-side down on grill. You will need to cook scampi tails in batches, as to grill effectively there needs to be space between the scampi tails in the pan.
Cook 2-3 minutes till flesh is lightly coloured and opaque. Turn over and cook for a further 1-2 minutes until the scampi are hot through.
Remove scampi tails from heat, place on a warmed platter and cover with a heavy tea towel to keep warm.
Pour 1 tablespoon of Desert Lime and wasabi dressing into the centre of each serving plate. Arrange 3 scampi snugly together on top of the dressing, alternating head and tail ends.
Pour 1 tablespoon of Desert Lime and wasabi dressing around the plate to garnish. Serves 8.
Desert Lime & Wasabi Dressing
Place all ingredients in a small bowl or jug and combine with a small whisk or fork. Serve immediately or cover and refrigerate until ready to use. Re-whisk the Desert Lime and wasabi dressing before use.
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 Coconut, Berry and Desert Lime Syrup Cake
200g butter
250g caster sugar
¼ cup Desert Lime jam [warmed slightly]
4 eggs
11/4 cups flour
11/2 cups long-thread desiccated coconut
1 teaspoon baking powder
1 1/2 cups fresh blueberries plus extra for serving,
whipped cream to serve
For the syrup
1 cup sugar
1/4 cup water
2 TBspoons Desert Lime paste [warmed / softened]
Method
Preheat the oven to 180ºC. Butter a 28cm-diameter shallow cake tin and line the bottom with baking paper.
Beat the butter, sugar and jam until pale and creamy. Add the eggs 1 at a time, beating well after each. Stir in the flour, coconut and baking powder. Pour into the tin and spread out. Sprinkle the berries evenly over the top then bake for 45 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven, cool then place on a platter with sides.
For the syrup
Place the sugar and water in a small saucepan, bring to the boil and simmer for 2 minutes. Remove from the heat, add the Desert Lime puree, and mix well. Baste the cake with the syrup as it cools. Serve in wedges with extra blueberries and whipped cream. Serves 8.
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Coconut, Chicken and Lemon Salad
Chicken
4 single boneless chicken breasts
2 tablespoons fish sauce
2 cloves garlic, finely chopped
100mls fresh coconut milk
3 tablespoons freshly grated or desiccated coconut
1 small under-ripe pawpaw, peeled, seeded and cut into thin slices (
If under-ripe pawpaw is not available, use pineapple or firm pears or apples)
1/2 red onion, thinly sliced
1 red capsicum, cored, seeded and thinly sliced
1 cos lettuce, leaves detached from the stem
Dressing
1 cup fresh coconut milk
4 Tbspoons Desert Lime paste [warmed/softened]
1 teaspoon fish sauce
1 clove garlic, chopped
1/4 cup each, basil and mint leaves
Method
Chicken
Preheat the oven to 200°C. Mix everything together. Put into a small baking dish and bake 15-20 minutes until cooked through and browned.Remove from the oven, rest and slice.
Garnish
2 lemons, peeled with the flesh cut from between each segment division so you have seedless, pithless fillets
Salad
Mix well and put into a wide, shallow bowl.
Dressing
Put everything into a blender or food processor and purée.
To serve
Put the chicken slices on top of the salad, pour the dressing over everything and garnish with the lemon fillets. Serves 4.
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 Pork Tenderloin
& Buckwheat Noodle Salad
with Desert Lime & Coriander
Ingredients
For the dressing
1/4 cup Desert Limes pureed [ wth Desert Lime syrup]
2 tablespoons palm sugar, grated or finely shaved
3 tablespoons fish sauce
1 small red chilli, seeds removed, finely chopped
4 coriander roots (white part only), finely chopped
1 kaffir lime leaf, very finely shredded
plenty of freshly ground black pepper
For the pork and salad
600g pork tenderloins
sea salt
freshly ground black pepper
2 tablespoons peanut oil
1/4 cup chicken stock or water
150g buckwheat, soba or green tea noodles
1 handful baby green beans, pushed through a bean slicer or finely cut
4 baby bok choi, split lengthways
1/2 cup coriander leaves
1 spring onion, finely sliced
4 wedges cabbage
Method
For the dressing
Mix dressing ingredients together and refrigerate until ready to use.
For the pork and salad
Season the pork well and coat with the peanut oil. Cook the pork tenderloins in a hot pan, about 3 minutes each side if the tenderloins are small, a little longer if they are bigger. Rest the pork in a warm place for 10 minutes. Deglaze the pan with the stock or water, reduce the liquid slightly and reserve the liquid. While the pork rests, cook the noodles and vegetables. Boil the noodles in plenty of salted water until cooked (follow directions on packet for cooking times). While the noodles are cooking, steam or blanch the beans and bok choi. Toss together the noodles, beans, bok choi, reserved cooking juices and the dressing. Slice the pork and add it plus juices to the noodles. Add the coriander and spring onions, mix well and divide among 4 bowls. Serve with a wedge of crunchy cabbage. Serves 4.
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 Mango Sorbet with Desert Limes
Ingredients
Sorbet
1kg ripe mango flesh (from 4-5 fruit)
3/4 cup caster sugar
1/4 cup water
¼ cup pureed Desert Limes
Method
Boil water and sugar until slightly thickened. Allow syrup to cool. Blend or process everything together. Pour the mixture into a container and freeze for 6 hours. Serve in glasses.
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 Vodka & Desert Lime Martini Snapper
Ingredients
½ cup pureed Desert Limes
6 tablespoons vodka
11/2 tablespoons vermouth
2 teaspoons fresh ginger, finely chopped
1 clove garlic, finely chopped
1 teaspoon fresh chilli, finely chopped
2 teaspoons sugar
salt
4 small whole snapper (about 400g each), scaled and gutted
1 bunch coriander
A love of seafood and modern cuisine is shared in this recipe for whole baby snapper with Desert Lime martini. If you have small fish, you can individually wrap each one and serve it as a parcel. Larger fish are better in one dish, shared amongst diners.
Method
Combine the Desert Limes, vodka, vermouth, ginger, garlic, chilli, sugar and a little salt. Fill the cavity of each fish with coriander leaves and stalks and divide half the martini mixture amongst the 4 fish. To wrap small fish individually, place each of them on a sheet of baking paper, pour over the remaining martini mix, fold over the sides of paper to cover the fish and twist the ends to form a parcel and place on a baking tray. Or, place bigger fish in a large roasting pan and pour over the remaining martini and cover the dish with foil. Leave in the fridge for 2-8 hours.To cook, place in a preheated 180ûC oven and cook 10 minutes for small fish and 20 minutes for larger.Serve with roasted or steamed baby vegetables and a fresh green salad. Serves 4 (6 if you have larger fish).
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 Seafood Stew With Saffron & Desert Lime
Ingredients
450g fresh salmon fillet, skinned and boned
450g fresh firm white fish, boned, skin left on
6-8 spring scallops
12 large raw prawns
12-16 baby potatoes
400g tiny green French beans
extra virgin olive oil
500ml fish stock
20-30 threads saffron, soaked in hot water for 1 hour
2 Tbspoons Desert Lime paste
1/2 cup flat-leafed parsley leaves
salt and freshly ground black pepper to taste
Feel free to substitute your favourite fish or shellfish according to what is fresh and readily available. It makes a complete main course by itself, needing only warmed crusty bread to mop up every last drop of the delicious juice. Serve with Chardonnay.
Method
Cut the salmon and white fish into 10cm chunks and trim any superfluous membranes from the scallops. Remove the heads and shells from the prawns, leaving the tiny tail section. Set all aside.
Halve the potatoes lengthwise and trim the stalk ends from the beans. In a large sauté pan (it is important not to crowd the ingredients) heat 2-3 tablespoons of oil. Toss in the potatoes and gently panfry until they start to turn golden. Add the fish stock and saffron and continue to cook until the potatoes are tender.
Meanwhile, gently panfry the salmon and white fish in another pan in 2-3 tablespoons of oil until the outside of the fish becomes crisp, but the interior is moist and barely cooked. Set aside.
Add the scallops, prawns and beans to the sauté pan with the now-tender potatoes, replace the lid and cook for 2- 3 minutes. Gently add the salmon and fish pieces, and season with salt, pepper and Desert Lime paste. Finally, add the parsley leaves and spoon the seafood evenly into heated bowls. Froth the juice remaining in the pan with a stick blender, spoon over the seafood and serve at once. Hand round crusty bread and lime wedges separately. Serves 6.
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Barbecued Corn with Chilli Desert Lime Butter
Ingredients:
1 hot red chilli
3 Tbspoons Desert Lime jam
200g butter, softened
1 clove garlic, crushed
Method
Corn
To cook the cobs in their husks, remove the silks first. Pull down the husks one by one, remove the silks, then rewrap carefully; tie with string if necessary. Soak the corn cobs in cold water for 15-30 minutes. Cook in hot coals for 15-30 minutes, turning often. The corn will steam and become tender, the moisture preventing burning, but once the water has evaporated, the sugars will caramelise, developing a rich sweet flavour. Serve with Chilli Desert Lime Butter or with wedges of lime and salt.
Chilli Desert Lime Butter
Remove the seeds from the chilli then chop the flesh. Process with the remaining ingredients in a food processor, wrap and chill until required.
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 Summer Lemon & Desert Lime Cheesecake
Ingredients
250 grams ginger biscuits
100 grams butter, melted
a pinch cinnamon
250 grams creamcheese, softened
1 cup Greek-Style Yoghurt
1 cup castor sugar
2 teaspoons lemon zest
3 TBspoons Desert Lime jam, softened/warmed
2 teaspoons gelatine
3 tablespoons hot water
1 cup whipped cream
Method
Pre-heat oven to 160 degrees Celsius. Place biscuits in the food processor and pulse until fine. Add melted butter and cinnamon, pulse to combine.
Press the buttered crumbs into a 23cm spring-form tin and bake for 10 minutes to set base. Cool.
Wipe out food processor and add cream cheese and sugar, process until smooth. Add yoghurt and lemon zest and Desert Lime jam and pulse to mix.
Sprinkle gelatine over water and stir until dissolved. Add gelatine to yoghurt mixture and process until smooth and well mixed. Remove from processor and fold in whipped cream.
Pour onto cooled biscuit base and chill 3-4 hours before serving. Served with extra Desert Lime jam drizzled over cake / or each serving.
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 Tandoori Chicken Salad
with Coriander and Desert Lime Yoghurt Dressing
Ingredients
Tandoori Chicken
2 tablespoons tandoori paste
1 cup Plain Unsweetened yoghurt
12 chicken tenderloins
Oil for cooking
Dressing
2 TBspoons Desert Lime jam
1 bunch coriander
1 cup Plain Unsweetened yoghurt
Salad
Mesclun salad leaves
1 red onion, sliced
1 cucumber, sliced
1 red or yellow pepper
Sliced coriander leaves
Method
Tandoori Chicken
Combine the tandoori paste and yoghurt. Add chicken, cover and marinade in the refrigerator for 2 hours. Brush the chicken with oil and grill, or heat a little oil in a frying pan and cook until golden brown and cooked through.
Dressing
To prepare the dressing, blend all ingredients in a food processor until smooth. Season with salt to taste.
To Serve
Place salad ingredients onto serving plates, top with warm chicken and drizzle with the dressing. Sprinkle with extra coriander leaves and serve with bread. Serves 4.
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 Chargrilled Crayfish With Horseradish & Desert Lime Butter
Ingredients
Horseradish & Desert Lime Butter
500g unsalted butter, at room temperature
¼ cup Tomato & Desert Lime jam
1 cup creamed horseradish
salt and freshly ground black pepper
For the crayfish
5 crayfish, halved, cleaned and rinsed
canola oil for brushing
salt and freshly ground black pepper
horseradish and Desert Lime butter, at room temperature, to serve (recipe above)
6-8 large Limes
Method
Horseradish & Desert Lime Butter
Coarsely chop the butter and place in the bowl of an electric cake-mixer. Whisk until airy and light then add the Desert Lime jam and horseradish. Scraping down the sides, mix until fully incorporated. Add salt and pepper to taste. Makes 500g-550g. Refrigerate what you need to use and freeze the rest for another occasion.
For the crayfish
Get the chargrill as hot as you can. Brush the flesh side of the crayfish with oil and season them, then cook 5 portions at a time by placing them on the grill flesh side down.Depending on their size, cook for 2 minutes each side. There are two ways to tell when they are cooked – the shell turns bright orange and the flesh comes away from the tail with ease.Once the crayfish are cooked, brush the flesh with liberal amounts of the horseradish and Desert Lime butter, squeeze lime juice over and garnish with an extra wedge of fresh lime. Serves 10.
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 Spice-Crusted Tuna with Charred Peppers & Desert Lime
Ingredients
Charred peppers and Desert Lime
20 mixed peppers; small capsicums, banana peppers, less fiery chillies, etc
1 tablespoon Desert Lime paste
2 tablespoons extra virgin olive oil
1/4 teaspoon caster sugar
sea salt
1/4 cup coriander sprigs
Spice-crusted tuna
4 thick slices of tuna fillet, about 175g each
olive oil
5 teaspoons smoked paprika
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 tablespoons flour
This recipe will produce rare-cooked tuna. If you want it well done, cook the fish gently and slowly to prevent it becoming dry and stringy – don’t just cook it for longer over high heat.
Method
Charred peppers and Desert Lime
Char the skins of the peppers on the barbecue or in a dry heavy pan until they are black and blistered. Let them cool then rub off the skins, discarding the charred skins. Whisk the Desert Lime with the oil, sugar and sea salt to season and pour this dressing on to the peppers, scattering over the coriander leaves. Put the slices of tuna on to a dinner plate and drizzle with a little olive oil to just coat. Mix all the spices with the flour in a wide, shallow bowl. Press each side of the tuna slices into this mix and cook for 1 minute each side in a hot, lightly oiled pan. Serve each piece of tuna with a pile of charred peppers and large lime wedge. Serves 4.
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JD's Pick-Me-Up Champagane & Desert Lime Cocktail
Glass of champagne
Splash of Vodka
Splash of Desert Lime Cordial
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Caipiroska Cocktail with Desert Limes
20 Australian Desert Limes
2 tspn granulated sugar or 15ml sugar syrup
Crushed Ice
60ml Vodka
Put 1/2 cup of crushed ice into the glass. Muddle Australian Desert Limes in mortar and pestle with sugar or syrup, add to glass. Top up with Vodka and drink!
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Lime Aioli
4 tbspn white vinegar
1 tspn mustard powder
1 egg 1 tbspn sugar
400ml olive oil
100g purèed limes
2 minced garlic cloves
salt & pepper
Place vinegar, mustard, egg and sugar in blender to combine. With motor running gradually drizzle olive oil into mixture until it becomes pale and thick. Add limes and garlic then season to taste.
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Fish with Australian Desert Limes
½ cup Australian Desert Limes
3 cloves of garlic
1 teaspoon grated ginger
salt and pepper
Muddle ingredients and stuff whole fish OR sprinkle on fish fillets. Fold baking paper or foil to enclose; place on a baking tray. Bake in moderate oven until just cooked through and serve. Prepare a green salad and serve with Desert Lime vinaigrette dressing.
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Spiced Meat Balls served with Australian Desert Lime Chutney
500g. Minced Lamb
1 onion, finely diced
2 cloves garlic, minced
1 cup “Australian Desert Lime” & Tomato Jam
½ cup fresh chopped coriander
2 tablespoons sesame seeds
Salt & pepper
1 desert spoon coconut oil
In a large bowl, mix together all the meatball ingredients until well blended. Roll the lamb mix into balls & allow to sit in the fridge covered for a few hours. Heat the coconut oil in a frypan until hot & fry the meatballs a few at a time over medium heat for 4 or 5 minutes until well browned. Drain off the cooking liquid & extra oil.
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Desert Lime Vinaigrette Dressing
5 tablespoons olive oil
½ teaspoon salt
8 desert limes Combine in blender and serve.
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Desert Lime Jam Drops
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