Preserved Lemons
Preserved Lemons
Cooking Mode:
Stove Top
Equipment
- Preserving Jar
- Chef Knife
- Small Pot
- Mixing Bowl
- Scales
Ingredients
Ingredients- 4 Large Lemons
- 300gm Salt
- 50gm Sugar
- 4 Bay Leaves
- 1 Cinnamon Stick
- 5 Cardamom Pods
- 30gm Honey
- 200gm Water
METHOD
Set the oven to steam mode 100 degrees and place the preserving jar up-side down in the oven for 20 mins to sterilise Place the water the juice of 1 lemon, spices and honey in a small pot and set aside
In a small mixing bowl place the sugar and salt
Score the lemons 6-8 times through the skin down to the flesh trying not to completely cut through the lemon
Place one scored lemon in the salt mix and pack salt into the scores, get as much salt into the lemon as possible Repeat this for all the lemons and set them aside
Pour the remaining salt mix into the pot with the water and bring to the boil
Remove the jar from the oven and place the lemons inside pour over the boiling salt and spice water, seal the jar and place on
a perforated tray and steam again 100 degrees for 12 mins Once done remove and cool at room temperature
Place the lemons in the pantry for 4-5 months until ready to be used
In a small mixing bowl place the sugar and salt
Score the lemons 6-8 times through the skin down to the flesh trying not to completely cut through the lemon
Place one scored lemon in the salt mix and pack salt into the scores, get as much salt into the lemon as possible Repeat this for all the lemons and set them aside
Pour the remaining salt mix into the pot with the water and bring to the boil
Remove the jar from the oven and place the lemons inside pour over the boiling salt and spice water, seal the jar and place on
a perforated tray and steam again 100 degrees for 12 mins Once done remove and cool at room temperature
Place the lemons in the pantry for 4-5 months until ready to be used
HINTS & TIPS
Preserved lemons are excellent to freshen up slow cook meats they are great with fish and finely sliced with vegetables and soups
When using preserved lemons only use the skin, cut away any flesh and pith and discard, wash the skins well slice and add to your favourite dish
Preserved lemons are expensive to buy so when lemons are cheap and in abundance do a big batch to last through the year
When using preserved lemons only use the skin, cut away any flesh and pith and discard, wash the skins well slice and add to your favourite dish
Preserved lemons are expensive to buy so when lemons are cheap and in abundance do a big batch to last through the year
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