Thursday, 20 August 2009

Preserved Lemons

For a 500ml jar

4-6 organic unwaxed lemons, depending on size
3 tbsp sea salt
boiling water to cover

Scrub them clean and cut into quarters. Remove the pips and pack firmly into a 500ml preserving jar, separating the layers with a sprinkling of salt.
Top with any remaining salt and fill the jar with boiling water, turning it to expel any air bubbles.

Close firmly and store for a month before using.
Once the jar has been opened it can be kept in the fridge with a layer of extra virgin olive oil floating on the surface to exclude the air.

Obviously incredibly easy to put together, mine have only been maturing for a couple of weeks now so I haven't had chance to cook with them.
She states that they work well with lamb, chicken or fish stews - but as a vegetarian I won't be finding that out!
She also says that they're good for seasoning rice or cous cous, so that I definitely will be trying.
Interestingly she writes that when you do cook with them, you use the whole fruit; flesh, skin and pith! You just give them a rinse to remove any salt before adding them. I'm looking forward to giving them a go!

Taken from: Sarah Raven's Garden Cookbook

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