This fortnight, citrus is on the menu. I pondered what I would make for this one for a while. But in the end the winner was clear. From the moment I saw this recipe I wanted to make it. We’ve always bought our preserved lemons from local delis or even Coles… so the chance to make my own had its appeal. Not to mention this is the first time I’ve ever made any kind of preserve! And I’m even more excited that my first preserve is a savory one.
Preserved Lemons as found in the “Jamie Does…Spain, Italy, Sweden, Morocco, Greece and France” cookbook
10 small unwaxed lemons
200g course sea salt
2 fresh bay leaves
7 peppercorns
2 stick of cinnamon
Start by sterilising a 1 litre kilner jar. Preheat your oven to 100°C. Remove the rubber seal from the lid, then put the jar and lid into the oven.
Leave for 20 minutes. Put the rubber seal into a bowl and cover with boiling water. Remove the lid and the jar from the oven. taking care not to touch anywhere near the opening then leave to cool completely before preparing the lemons.
Squeeze the juice of 5 of your lemons into a jug and put to one side. Cut a deep cross into the top of each of the remaining lemons and keep going so they’re cut through about three-quarters of the way down and the lemons stay joined at the base. Pack a teaspoon of sea salt inside each one, then push the lemons back together. Pop them into your sterilised jar, layering them up with the rest of the salt, the bay leaves, peppercorns and cinnamon sticks. Pour in the lemon jusice, then top the jar right up with water. Put the lid on and seal tightly. Leave for a month or so in a cool dark place, giving the jar a gentle shake every dew days to move the salt around.
Jamie suggests:
Deseed and finely chop them, then add to rice dishes, salad dressing, stews, tagines … A tiny bit of preserved lemon over a roasted fish is beautiful, as is a mixture of olive, feta and preserved lemon stuffed inside a chicken breast then wrapped in prosciutto and roasted. Yum!
A couple of mentions on the version I made:
- I didn’t have any cinnamon quills so I’ve gone with out.
- I used a grand total of 26 lemons! I basically doubled the mixture and then added some more for luck. Chucking in a small handful of peppercorns.
- I also used dried bay leaves, as I was having trouble finding fresh.
It will be a good month before I’m able to try them and see how it all worked out. So stay tuned for the review portion of this recipe!
Wow, this looks great! I’ve never made preserves, no idea why, but this reminds me I should. I can’t believe you used 26 lemons. Are you lucky enough to have a lemon tree?
I’ve never used preserved lemons so never made them. Love the photo, maybe one day I’ll do it!
It’s really cool that you’re making lemon preserves! We’ve all become so dependent on buying preserves off the rack, preserving fruits at home is becoming a lost art! I’m certainly looking forward to the outcome of this recipe:)
Thanks Kayla! Me too! I agree that we are a bit too dependent on supermarkets for these type of things. I’m finding a lot of love for old fashioned recipes lately. Hopefully I’ll share more over the next few themes!
You should totally give preserved lemons a try they pack quiet a punch! You’ll never look back!
Thanks Jennifer! Unfortunately no lemon tree in my backyard. I must admit that before I brought the lemons from the local shops – I did cruise some back lane ways looking for over hanging fruits! But alas everything was too high or too green! Next time I’ll have to take a ladder. he he!
Oh, brilliant! I’m far too impatient to make things like preserved lemons myself, but oh how I wish I were! Maybe if I print this recipe out, it’ll give me the incentive…
26 lemons? That’s seriously impressive, too. I only have one in my pantry right now…
Looks great…I have never tried but think I will!
The jar was so bit it needed that many. Maybe if you do give it a go Hannah you should try a slightly smaller jar ;D
26 lemons – you’ll be eating these forever..hehehe. You’ll have to let us know how they turn out!
[...] tonight, we cracked open the preserved lemons that I made in the 2nd fortnight of the cookbook challenge. And they rock! Just thought you’d like to [...]
I’ve just opened the lemons and they rock. 2 months after I made them! Delish! Photo here: http://www.trampolinedays.com/2011/03/flash-back-preserved-lemons/