by Doug McMaster

by Doug McMaster

Citrus Husk Jam

Turn your oven into a Carmelisation Station, making this Bitter Lemon Unami Condiment, a recipe made in partnership with Doug McMaster. A super clever feature on Doug's AEG oven is the residual-heat technology – the oven turns off its heating element towards the end of cooking, using leftover heat to finish the dish.

 

Douglas McMaster is the father of the world’s first zero waste restaurant Silo in Hackney Wick. Following time spent in the world’s top kitchens such as St. JOHN, The Fat Duck and Noma, at the age of 21 Douglas entered and won a BBC competition, becoming the country’s ‘best young chef’ and in 2010 he was offered a once-in-a lifetime opportunity in Melbourne to experiment with a zero waste café under the direction and mentorship of thought leader Joost
Bakker. From there, Douglas built the foundations of what is now a macro-philosophy that underpins Silo, whereby waste can be intelligently designed out of food systems.

Citrus Husk Recipe Ingredients

  • 75g lemon husk (60g once caramelised)
  • 30g olive oil
  • 60g apple cider vinegar
  • 50g honey
  • 10g turmeric
  • 2g salt

 

Method

  1. Juice the lemon (and reserve) if not already squeezed
  2. Cut into small pieces, put into a heavy based pot or a small roasting tray
  3. Caramelise the lemon husk in either the pan or a tray in the oven (a pan works better)
  4. If cooking in a pan, cook on a low heat, stirring until its soft, sweet, chewy and gold
  5. If cooking in the oven, cook at 150 degrees celsius stirring regularly (the goal is to keep the lemon lubricated)
  6. Add all the ingredients into a blender, blend till smooth
  7. Pop the mix in a jar then in the fridge

 

To Serve

  • Spread across a crispy bruschetta or sourdough toast
  • Smother it with slow roasted mediterranean vegetables
  • Add some fragrant herbs such as thyme, marjoram or mint