Salt preserved lemons are a special ingredient used in Mediterranean cooking. The flesh of the fruit is not used, only the peel, which becomes very tender after sitting in salt and lemon juice for a few weeks.
We handed out these recipes with the lemons:
Preserved Lemons
Ingredients:
2 dozen medium size fresh lemons
Sea salt
1 quart glass jar with lid
Method:
Method:
Slice each lemon in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top. Secure the lid and let sit in a cool dry place for at least 3 days. The lemons, can set longer and will keep in the refrigerator.
Yield: 1 quart
Yield: 1 quart
Grilled chicken
with preserved lemon dressing and couscous salad
with preserved lemon dressing and couscous salad
Ingredients:
½ cup (125ml) chicken or vegetable stock
20g butter
½ cup (100g) couscous
4 garlic cloves, crushed
2 tablespoons olive oil salt and pepper
zest and juice of 1-2 lemons
4 small chicken breasts
2 quarters of preserved lemon, finely chopped
1 bunch mint, roughly chopped
1 bunch flat leaf parsley, roughly chopped
130g bag mixed lettuce leaves
½ cup olives, roughly chopped
Method:
Method:
Place stock and butter in a small saucepan and bring to the boil. Remove from the heat and stir in couscous. Cover and stand for 5 minutes.
Pre-heat char-grill, grill plate or large flat pan.
Combine garlic, olive oil, salt and pepper and half of the lemon zest and juice in a large bowl. Lay chicken on a large plate and pour over a third of garlic and lemon oil; turn to coat in mixture.
Cook chicken for 8-10 minutes or until cooked through, turning halfway.
Meanwhile, add fluffed up couscous to remaining lemon oil mixture; toss to combine. Add preserved lemon, herbs, lettuce leaves and olives and toss gently.
Slice chicken thickly and serve on the couscous salad; drizzle with extra olive oil if desired.
Serving size: Serves 4
Pre-heat char-grill, grill plate or large flat pan.
Combine garlic, olive oil, salt and pepper and half of the lemon zest and juice in a large bowl. Lay chicken on a large plate and pour over a third of garlic and lemon oil; turn to coat in mixture.
Cook chicken for 8-10 minutes or until cooked through, turning halfway.
Meanwhile, add fluffed up couscous to remaining lemon oil mixture; toss to combine. Add preserved lemon, herbs, lettuce leaves and olives and toss gently.
Slice chicken thickly and serve on the couscous salad; drizzle with extra olive oil if desired.
Serving size: Serves 4
Preserved Lemon Dip
Ingredients:
6 tablespoons red wine vinegar
6 garlic cloves, minced
3 tablespoons minced fresh Italian parsley
2 tablespoons minced anchovies
2 tablespoons minced cornichons
2 tablespoons harissa paste
Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
1 teaspoon salt
1 1/4 cups vegetable oil
1 cup olive oil
Method:
Method:
Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
Preserved Lemon Vinaigrette
Ingredients:
2 Tablespoons fresh lemon juice
1 quarter preserved lemon peel freed of pulp and chopped fine
1 shallot or small mild onion chopped fine
1 shallot or small mild onion chopped fine
4 - 5 Tablespoons of good olive oil
Method:
Method:
Put everything in a small jar with a tight lid and shake it well.
Moroccan Lamb Stew with Preserved Lemons
Ingredients:
3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon
Method:
Method:
Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives preserved lemon to the pot. Cook about 10 minutes more, then serve.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives preserved lemon to the pot. Cook about 10 minutes more, then serve.
3 comments:
...please where can I buy a unicorn?
...please where can I buy a unicorn?
Unicorn is a speialty meat which is difficult to find in the U.S. If you'd like to discuss, send me a direct email with your email address.
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