Preserved Lemon With Spices & Chili
Lemons are at their zesty best at this time of year! Load up on lemons this month! This tangy citrus fruit is bursting with vitamin C, which is a saviour for your immune system.
What To Use Preserved Lemon With
Salad Dressings and Sauces. Chopped pieces of preserved lemon make a fantastic addition to a salad, and you can add them into salad dressings. You can also experiment with blending preserved lemons into pesto or into a sauce for grilled fish or meats.
Preserved lemons and fish are a fantastic combo!
Salsas and Dips. Chop up the preserved lemon into little pieces and add it to your normal dip recipes. Guacamole, hummus, spicy salsas – whatever you fancy.
Pasta Dishes. A really simple pasta dish with good olive oil, some garlic, and slices of preserved lemons is a delicious meal. Top it with seared chicken breast or fish for some added protein.
Tagines and Other Stews. Chicken tagine with preserved lemons is certainly the most well-known dish for these lemons, but there’s a great big world of tagines out there. It’s also super tasty with chickpea or lamb stews.
Makes a 1 litre jar
Zesty, citrus preserved lemons in jars create such a welcome bright light in any kitchen. They are great in North African, Mediterranean and Middle Eastern dishes, and work well wherever fresh lemons do with fish, white meats such as chicken and rabbit. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant zing to salads, or finely dice it into paellas, tagines, cous cous and rice.
- 4 large lemons washed and cut into 6 wedges
- 1 cup cooking salt
- 1 cinnamon stick
- 10 peppercorns
- 2 bay leaves
- 4 chilies (Bird’s eye or different)
- Preheat oven to 180°C (360°F). Wash a 1 litre jar in hot soapy water and rinse well. Place onto a tray and dry the jar in the oven for approximately 10 minutes. This will sterilize the jar.
- Place the lemon wedges and salt into a large non-reactive bowl. Massage the salt into the lemon, squeezing the juice out of the flesh of the lemons.
- Arrange the lemon wedges in the cooled jar with the skin of the lemons facing out. Arrange the cinnamon stick, peppercorns, bay leaves and cardamom pods as you go. Pack down tightly.
- Pour the lemon juice and salt from the bowl into the jar, ensuring the lemon pieces are well covered. Seal the jar with a non-reactive lid and leave at room temperature for one day. Turn the jar to disburse the salt and juice through the lemon then leave to cure in the refrigerator for 1 month before use. They will keep for up to 12 months.
To use preserved lemon, cut away pith and flesh leaving the rind. Wash the rind and use as required. If the rind seems a little salty for your taste, allow it to soak in water for 10 minutes, drain and use. Create your own signature blend by mixing up the herbs and spices, try adding rosemary or add some heat with a chilli and coriander combination.
Quick Trick:
To make a jar of marinated olives – cut preserved lemon rind into julienne and toss with kalamata olives, sliced garlic, continental parsley leaves and cover with olive oil.
We make recipes like this, and more, at our cooking school – see our dates for a cooking workshop that suits you.