5 Ways with Preserved Lemons

March 28th, 2011  Tags: , , , ,
| Inspirations, Recipes | 32 comments

Preserved lemons

The makings of preserved lemons

Those familiar with preserved lemons swear by them, they add a delicious bright citrus note to dishes, just as fresh lemons do.

As a ‘preserves’ maker, I am often asked, (usually by some one looking slightly flummoxed) ‘what do you do with preserved lemons? And of course, there are many answers to that question… but I try to be helpful (and not a smarty pants) and offer a few ideas.

Here are five:

1. Preserved Lemon Cous Cous with Pistachios & Currants.

This is quick and straightforward and perfect with grilled fish of chicken. Or add piles of crispy roasted vegetables for a lovely veggie dinner.

1 1/2 cups cous cous
3 cups boiling water
1/2 teaspoon salt flakes
1/3 cup extra virgin olive oil
1 tablespoon finely chopped preserved lemon
1/3 cup currants
1/3 cup toasted pistachios
1/3 cup roughly chopped flat leaf parsley
Freshly ground pepper to taste

In a large stainless steel bowl place the cous cous, salt, preserved lemons and boiling water. Cover with cling film and allow to sit for 5-7 minutes, or until the water is absorbed. Remove the plastic, and fluff the cous cous with a fork, then add the remaining ingredients. Season with pepper and serve.

2. Salsa Verde with Preserved Lemon

This is a classic sauce that goes well with grilled fish, chicken or veal, it is also gorgeous with freshly braised artichokes, or roasted baby fennel bulbs or simply drizzled over some sliced home grown tomatoes.. This recipe is intentionally chunky style, however if you like it silky, it can be blended in a food processor and the balance of ingredients can be adjusted to suit your palate.

Pick a handful of flat leaf parley leaves from their stems and then add the same quantity of basil leaves. Place in a bowl with 1/3 cup chopped cornichons, 3 chopped anchovies, 3 finely sliced spring onions, 1 heaped tablespoon of baby capers (rinsed), 1 minced garlic clove, 1 level tablespoon of chopped preserved lemon and mix with 3/4 cup extra virgin olive oil and a dash of good quality red wine vinegar. Best served on the day for brightness of colour & flavour.

3. Roasted Chicken with Preserved Lemon Stuffing

When preparing a classic baked chook, simply add a teaspoon of finely chopped preserved lemon to torn sourdough chunks moistened with good virgin olive oil, toss in some sautéed leeks, raisins, crushed marjoram leaves and a handful of toasted pine nuts, push into the cavity, and bake in your usual fashion.

4. Linguine with Chilli Tuna, Preserved Lemon & Arugula

This is fast and tasty dinner. Cook your linguine according to directions, drain and leave in pot, quickly adding drained Sirena brand chilli tuna, a teaspoon or two of finely chopped preserved lemon, some finely sliced spring onions and a couple of handfuls of arugula. Toss with the best virgin olive oil you can get your hands on and sprinkle with some rinsed baby capers and a handful of roasted pine nuts. Serve immediately.

5. Chicken with Fennel, Green Olives & Preserved Lemons

This is an Italian classic, and one of those recipes that you pop in a baking dish and it’s all done in 40 minutes. This quantity feeds 6.

You will need

9 chicken thigh fillets
6-8 large garlic cloves, flattened
2 large fennel bulbs, trimmed and cut into wedges
3/4 cup large green olives
2 rosemary stems, stripped and chopped
1 tablespoon preserved lemon, finely chopped
Extra virgin olive oil
Sea salt & freshly ground black pepper
Flat leaf parsley, roughly chopped for garnishing

Lay the breast fillets in a baking dish with the garlic, fennel and olives. Add the rosemary and the lemon, drizzle with olive oil and season with salt and pepper. Bake in a moderate oven for 35-40 minutes. Sprinkle liberally with parsley. Serve with creamy polenta flavoured with good parmesan.

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Comments

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