PRESERVED LEMONS RECIPE | EPICURIOUS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads.
Provided by Paula Wolfert
Total Time 30 days
Cook Time 10 minutes
Yield Serves 6; makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
HOW TO MAKE PRESERVED LEMONS RECIPE - BBC FOOD
Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars.
Provided by Thane Prince
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Makes 2x500ml/18fl oz jars
Number Of Ingredients 5
Steps:
- To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
- For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices.
- Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.
- Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.
- Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.
- Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish.
More about "recipes using preserved lemons recipes"
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
MARY BERRY SALMON WITH PRESERVED LEMON | BBC2 LOVE …
From thehappyfoodie.co.uk
Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.
Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.
Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.
To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.
When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.
Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.
Mary’s tips:
Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.
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