Preserved lemons
Everybody should have a jar of these on the go *g*. So, considering it's sooooooooo easy, here's how you do it. And with the result, you can do wondrous things with veg, fish, meat, etc. (see later). There are variations on the method that include oil or water or herbs, but this is how Moroccans do it (and again - SO EASY).
Wide-necked jars, untreated lemons (i.e. no shiny waxy stuff on the skins) and coarse salt (i.e. the gritty stuff)
Cut the lemons into four lengthways but not all the way through, making a sort of flower. Start by putting two tablespoons of the salt in the bottom of the jar, and then put another tablespoonful into the centre of each cut lemon. Pack the lemons *tightly* into the jar and press down - the juice will already start coming up.
By the next day, the lemons will have softened, so press them down more and add another lemon, or half-lemon, also with a spoon of salt. Keep pressing the jar full of lemons down until the juice reaches the neck (a day or two). Then put the jar away and forget it for 2-3 months.
After a while, the lemons turn darker yellow, the salt dissolves and soaks into the rinds, and you have a jar of... preserved lemons. They taste silky-smooth and not salty or sharp at all. Just... gorgeous.
To use them, take one (or a half, or a quarter) out and remove the pulp (it separates easily) and dice the rind.
Some ideas:
- a few dice in steamed veg (add before you cook), stir-fried veg (add near the end).
- spike a few bits into chicken or pork or veal before cooking it, or add a few dice to a sauce just before it's ready
- scatter a few bits over baked or steamed fish before cooking it
- add a few dice into cooked tomato sauce, just before you finish cooking it
... or, of course, use bigger chunks in Moroccan tajines. Preserved lemons are all over the place in Moroccan cooking, and chicken tajine with preserved lemon and olives is... mmmmm. I expect Google has a zillion recipes for that.
What could be easier? I always prepare some more once I'm on my last big jar. I also separate bigger jars of already 'done' ones into smaller jars, when the lemons are softer, and use them as gifts.
Oh - and they keep - even opened - for months. But better in the refrigerator once opened, obviously.
Wide-necked jars, untreated lemons (i.e. no shiny waxy stuff on the skins) and coarse salt (i.e. the gritty stuff)
Cut the lemons into four lengthways but not all the way through, making a sort of flower. Start by putting two tablespoons of the salt in the bottom of the jar, and then put another tablespoonful into the centre of each cut lemon. Pack the lemons *tightly* into the jar and press down - the juice will already start coming up.
By the next day, the lemons will have softened, so press them down more and add another lemon, or half-lemon, also with a spoon of salt. Keep pressing the jar full of lemons down until the juice reaches the neck (a day or two). Then put the jar away and forget it for 2-3 months.
After a while, the lemons turn darker yellow, the salt dissolves and soaks into the rinds, and you have a jar of... preserved lemons. They taste silky-smooth and not salty or sharp at all. Just... gorgeous.
To use them, take one (or a half, or a quarter) out and remove the pulp (it separates easily) and dice the rind.
Some ideas:
- a few dice in steamed veg (add before you cook), stir-fried veg (add near the end).
- spike a few bits into chicken or pork or veal before cooking it, or add a few dice to a sauce just before it's ready
- scatter a few bits over baked or steamed fish before cooking it
- add a few dice into cooked tomato sauce, just before you finish cooking it
... or, of course, use bigger chunks in Moroccan tajines. Preserved lemons are all over the place in Moroccan cooking, and chicken tajine with preserved lemon and olives is... mmmmm. I expect Google has a zillion recipes for that.
What could be easier? I always prepare some more once I'm on my last big jar. I also separate bigger jars of already 'done' ones into smaller jars, when the lemons are softer, and use them as gifts.
Oh - and they keep - even opened - for months. But better in the refrigerator once opened, obviously.