Preserved Lemons & Dip

 

I often use preserved lemons in my cooking, but have only recently learned how to make it myself from my friend Penny.  A geologist who works as a consultant to mining companies, Penny loves nature and is most knowledgeable about making preserves from fresh produce.  With lemons dripping from everyone's trees and being given away at this time of year, there is no excuse not to try stuffing some in jars, and it's that simple!  You just needs sea salt and a few dry spices.  A manual citrus juicer would also help.  Widely used in Moroccan and Middle Eastern cuisines, preserved lemons add a touch of magic to chicken, meat, seafood, vegetables, pasta, rice and salads (almost everything) with their pleasantly sharp, salty and tangy flavour that hits you all at once.  Make and try them with one of my favourite lamb dishes here, or simply mix with some Greek yoghurt for a sensational dip (recipe below).

Makes 2 x 1 litre / 35 fl oz jars of preserved lemons

INGREDIENTS                                         

• 10-15 small to medium size thin-skinned lemons
• 1 cup coarse sea salt
• 2 sticks of cinnamon
• 8 cloves
• 8 black peppercorns
• 2 bay leaves
• extra lemon juice if required to fill the jar

METHOD

1. Wash 2 x 1 litre / 35 fl oz jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes until very dry.
2. Clean and scrub lemons off any wax coating under running water.
3. Trim off the top end of the lemon.  Cut each lemon into quarters lengthwise, leaving them attached at the bottom end.  Remove any visible seeds.  Open each lemon up slightly with your hand and pack 1 tablespoon of salt against the cut edges, then reshape the fruit.
4. Cover the bottom of the jar with a layer of salt.  Place cut lemons in jar by packing them tightly against each other, breaking them apart if necessary.  Let them release their juice into the jar.  Sprinkle  a little salt on top of each layer.  Slip spices in as you go.
5. When you have stuffed as many lemons as you can into the jar, top it with extra lemon juice to cover.  Make sure the lemons are fully submerged.
6. Seal the jars with lids.  Date and label.   Let the preserved lemons ripen at room temperature in a cool, dark place for several days, turning the jar upside down for a few seconds each day.  After that, store them in the refrigerator.  They should be ready for use in several weeks.
7. To use, remove pieces of lemon as required from the jar.  Slice off and discard the pulp and membranes.  Rinse under water, then thinly slice or chop the rind before adding to your dish.  Preserved lemons can be stored for up to 6 months in the fridge.

....................................................................................................................................................

Preserved Lemon Parsley Yoghurt Dip

INGREDIENTS

• 170g / 6oz Greek yoghurt
• ½ preserved lemon
• 1 clove garlic, peeled and crushed
• 3 tablespoons finely chopped flat-leaf parsley (or mint, dill, basil, coriander)
• a drizzle of olive oil
• a dash of freshly ground black pepper

METHOD

1. Slice off and discard the pulp and membranes of preserved lemon pieces.  Rinse under water.  Thinly slice the rind, then cut into small pieces.
2. In a dish, mix yoghurt with preserved lemon, garlic and chopped parsley.  Drizzle over oil oil and sprinkle with black pepper.  Serve it with lamb chops, grilled fish, roast potatoes or vegetables.