Queen Fine Foods was established in 1897 and they are still delivering quality essences and flavourings, they are also a 100% Australian-owned family company.
They select the finest lemons to extract the full flavour and give you access to lemons anytime. Queen Lemon Essence has a fabulous full flavour that can be used in any recipe calling for lemon zest or juice. One teaspoon is equivalent to one lemon.
Queen Lemon Essence will not curdle dairy which gives it a bit of an edge over natural lemon juice because it allows us to add depth of flavour to creamy sauces and dressings. I tend to add a squirt of Queen Lemon Essence to quite a lot of my cooking, just because I can, but here’s a recipe that utilises Queen Lemon Essence that’s been tried and proven by the experts. I know it’s got my taste buds going into overdrive and I will definitely be trying it next time I need to make potato salad.
Potato and Pancetta Salad with Lemon Yoghurt Dressing
You will need:
1kg small Chat potatoes
10 thin slices mild pancetta
½ cup light sour cream
1 tsp Queen lemon essence
½ sp Dijon mustard
1 tbs finely chopped chives
Put potatoes into a large saucepan and cover with cold water. Place over a high heat and bring to the boil.
Simmer for 12 minutes or until potatoes are just tender when tested in the centre with a bamboo skewer.
Drain and rinse under cold running water. Halve potatoes and put into a large bowl.
Preheat a grill on high. Place pancetta onto an oven tray. Place under grill and cook for 3 minutes on each side or until golden and crisp.
Break pancetta into pieces.
Combine sour cream, lemon essence, mustard and 2/3 of chives in a bowl. Season with salt and white pepper.
Add ¾ of the pancetta to potatoes with yoghurt dressing.
Toss until well combined.
Sprinkle with remaining pancetta and chives.
Note: If preferred thick Greek yoghurt can by used in this dressing instead of light sour cream.
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