Lemon trees are a staple in Kiwi gardens and every year, I see pleas from those with an over abundance. I make a couple of jar of preserved lemons with the excess. The recipe is simple to make and the jars are best kept in a dark place for a month or so. Once opened, they're best kept in the fridge.
I am often asked how I then use the preserved lemons as they're not a common ingredient in New Zealand. Apart from the Moroccan tagines where they are specified as an ingredient, I also have many other uses for them.
Chopped and stirrred through mayonnaise to lift a chicken salad, or a sandwich; tossed in butter before panfrying fish. They add a beautiful salty depth to winter casseroles and stews. Noodle salads, tossed through warm broccoli, I find preserved to be quite versatile once you think of them as a seasoning ingredient. What ways do you use preserved lemons?
Ingredients
- 5 x large lemons
- Table salt
