CARAMELISED LEMON SLICES
(makes 16-20 slices)
This recipe goes with the Barbecued Butter flied Corn-Fed Chicken with Rosemary and Lemon
15ml (1 tbsp) salad oil
2 lemons (cut into 5mm thick slices)
- Heat oil in a heavy-based pan till hot. Add lemon slices without crowding the pan and cook for 1-2 minutes till a dark golden colour. Turn over and caramelise the second side. Have the heat up reasonably high to avoid too much of the flesh dissolving.