It’s that time of year when the trees around here are dripping with lemons and this recipe continues with the theme of ‘cooking with abundance’. What do you do with all of them?
Well, you can start by making a few jars of preserved lemons – they are such a versatile addition to so many dishes – including the lamb, lemon and pea tagine that follows this recipe.
WHAT WILL YOU NEED?
A couple of friends (preferably one that has a tree with about a hundred lemons on it!)
A couple of hours
Lots of lemons
Lots of lemon juice
Lots of salt
Lots of sterilised jars
Lots of pebbles (pre-sterilized in boiling water)
NOTE: You don’t actually need the production line that we had – you can make a few jars at a time whenever you run out.
7. Leave in pantry until skin begins to soften – three weeks minimum. Will keep for up to two years.
HOW TO USE THEM: Prepare by removing the fleshy part of the lemon (the fruit). Wash under cold water to remove the brine. Pat dry and slice the rind thinly.
TOP TIP 1. from Linda, cook extraordinaire and owner of LuLu’s cafe. To speed up preserving process QUARTER LEMONS AND PLACE IN FREEZER OVERNIGHT BEFORE SALTING THEM THE NEXT DAY. The freezing starts to break down the cells and soften them.
TOP TIP 2. from Linda, add a spoonful of honey, coriander seeds, cinnamon stick a couple of cloves to each jar.
Thank you girls! I had a wonderful morning, learnt a lot and have lots of lovely jars of preserved lemons.
