Tuesday, 15 April 2014

Preserving lemons

I had a terrible night, I was up and down out of bed most of the night because I was coughing so much.    I'm hoping last night was the worst of this cold.   While awake early, and I mean 4am which is unbelievable for me, but being up was better than lying in bed wide awake.   I  chopped up onions and tomatoes to make a relish, once this was done I made a cup of tea, grabbed a quilting magazine that had recently come in the mail and sat on the lounge to read and watch the sun come up.   I have to admit by ten o'clock I was tired and went back to bed for a couple of hours.
For the past two years I've been cooking  Morrocan food, I was given a Tagine and a recipe book, and after cooking a few recipes from this book I became pretty hooked on the flavours.   I have found another book with a larger choice of recipes, but some of the ingredients are hard to find around here.    This year I decided to plant chillies in the garden so I would be able to make my own Harrisa,  I  also have plenty of lemons so I have been able preserve a few jars.     This is easier than I thought it was, I really don't know why I hadn't done it before.  Don't you love the jars, I found these at the Reject shop.
Preserved Lemons:
8 medium sized lemons (organic if you can get them) or at least unwaxed.
450g rock salt
3 fresh bay leaves
1 tsp. coriander seeds
1 tsp. caraway seeds
Enough fresh lemon juice to cover the lemons
Halve lemons length ways, then cut each half in half but not all the way through
Mix the salt and spices in a bowl, pack the mix in between the cut lemons
Pack the lemons into sterilised jars, pour enough juice over the lemons to cover,
Seal the jars. Label and date.
Store in a dark, cool place for at least three weeks.
Refrigerate after opening, To use remove and discard lemon pulp, squeeze juice
from rind, rinse well and then slice to use.
Preserved lemons

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