Friday

preserved lemons


preserved lemons were a typical moroccan ingredient i'd heard about but wasn't familiar with the taste until now. seeing them while wandering through the isles of this amazing market sparked my interest and then i found a recipe to easily preserve them at home in an old issue of gourmet. ok, now i've got a beautiful jar of opaque sliced lemons, what do i do with them? roast a chicken and make a relish sounded like a good plan to me! this salty tangy herb salad would be great on grilled fish or roast lamb as well - an easy way to dress up any protein. they also add great flavor to soups and salads and will be good in your refrigerator, covered in their juices and a little oil, for about a year.

Preserved Lemons & Relish

6 lemons
2/3 cup kosher salt
1 to 1 1/2 cups lemon juice
olive oil
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/4 cup chopped mint
1 shallot, finely chopped
5 slices of preserved lemons, rinsed & rind only, pulp discarded
bring a large pot of water to a boil and blanch whole lemons for about 5 minutes, then drain. when cool enough to handle, cut each lemon into 1/4-inch thick slices, discarding the seeds. toss lemons with salt in a bowl and then pack lemons and salt into a glass jar. add enough lemon juice to cover sliced lemons completely. cover with a tight fitting lid and let stand at room temperature for 5 days, shaking gently once a day. after 5 days, cover with a little olive oil and refrigerate.
to make preserved lemon relish, combine cilantro, parsley, mint, shallot and diced rind in a small bowl. add a few tbs of olive oil to moisten the mixture and a little black pepper. stir to combine and serve at room temperature. enjoy!

3 comments:

Megan Humphreys said...

I bought a jar of preserved lemons at the SB Farmer's Market a couple of months back and have been staring at them wondering what to do...I'm SO EXCITED that you have provided the inspiration!
Happy Holidays Purcells - we miss you in CA!
-Megan

surfzone said...

You can use them in a lot of recipes, but beware not to overuse them, they tend to mask every other flavor!
BTW, we just preserve them with water and salt and when we open the jar, our home gets full of its powerful and excellent smell!

surfzone said...
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