Recipe for Preserved Lemons:
This is my own recipe and adapted from several I found online
- Get a clean 1 litre canning jar1) Get a clean 1 litre canning jar
- 2) Clean about five to seven large lemons - since you are putting the skin in you want all the crap off of the outside
- 3) Put 30 ml of kocher salt in the bottom of the jar
- 4) Cut the lemon into wedges and put them in
5) Layer from time to time with kaffir lime leaves - the recipes I read all called for bay leaves so will see what the impact of kaffir lime leaves are - 6) Continue to fill up the jar to the top with lemons wedges - you need to force them in
- 7) When you reach the top, put in 30 ml more of kosher salt
- 8) Top up with lemon juice
- 9)Screw on a lid and leave for three weeks
- I will post here how they turned out and what I make with them.
6 comments:
What do you do with the lemons after?
They are used in Moroccan cooking, often in a tanjine and normally with chicken.
I have seen other uses for it such as an cocktail that uses salt and lemon, say a variation of a Bloody Mary.
The peel is the part that seems to have the most flavour, though the plup is good in stews and such.
I am going to experiment with some salmon once the lemons are ready. I will post more about them when I cook with them.
Bernard,
Do you ever do cooking seminars?
You must be a chef!
I enjoy cooking so I could never be a chef because the nature of working in a restaurant kitchen would kill my love for cooking.
I am also a crap teacher
I love cooking as well but could never work in a restaurant where I had to pinch pennies!
I would love to have a guest post by you on GroceryAlerts.ca one day.
Sounds good, drop me a line at bernard@shama.ca
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