Lemon, lemóni, limoni

I made my favourite Moroccan lamb and Cous Cous salad the other day and horror of horrors 
– only a quarter of preserved lemon left in the jar!   
Fortunately I had all the ingredients handy –
 very simply,
lemons and rock salt!
 First up – thoroughly sterilize your jar – I use boiling water – and dry well.
 While you are at the sink also wash the lemons in cold water to remove the wax coating and dry.

Now cut the lemons into quarters, leaving about 1 cm uncut at the bottom. 

Drop a teaspoon of salt into the centre of each lemon and close
before pushing the lemons as snugly as possible into the jar.  
I use a coffee jar and can easily coerce at least six lemons into it ….
  with a modicum of gentle persuasion of course!
Add another 6 teaspoons of salt into the jar and fill to the brim with fresh lemon juice.  
Make sure the lemons are well covered or else they tend to grow beards!
Seal the jar well and put into a cool dark place for about six weeks. 
Mine lives permanently in the fridge door for easy access and only lasts about six weeks!

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  • My Castle in Spain December 29, 2012   Reply →

    I always wondered how difficult it is to make your own lemon preserves..sounds quite easy !
    Hope you had a wonderful Christmas, Francesca and..oh..i envy the heat you're having at the moment !
    xo Lala

  • I can smell the flavor from here.
    Happy New Year Francesca.

  • Robert Geiss December 29, 2012   Reply →

    How interesting.

    Collected today countless from the tree growing in our garden.

    Please have a good weekend.

  • Jackie and Joel Smith December 29, 2012   Reply →

    I was once undoubtedly inspired by one of our trips to make preserved lemons. . .had a wonderful jar of them in the refrigerator but then didn't take the initiative to use them. You've inspired me!

  • Interesting recipe Francesca. I m thinking of trying it.
    Next time try some Greek recipe with lemons smelling of Crete.
    I ll smell it from here.
    Happy New year to you.

  • This is Belgium December 30, 2012   Reply →

    happy new year to you!

  • Wonderful! I am a lemon lover. I'd also like to have your recipe for the Moroccan lamb couscous one day! Hugs from a windy londontown xxcat

  • Francesca Muir December 30, 2012   Reply →

    Thank you Costas – I often cook kelftiko and lemon potatoes which we have with marouli salad and tzatziki – it's a favourite – though the lemons don't taste anything like Cretan lemons. ti krima! Wishing you a happy and healthy 2013 Fx

  • Francesca Muir December 30, 2012   Reply →

    Enjoy them – they make such a difference to a meal or salad. Just remember to discard the white pith – it is very bitter. Happy New year to you and thank you for your endless support and love. See you in 2013 F xx

  • Francesca Muir December 30, 2012   Reply →

    Thank you Robert – how delicious – I love the citrus in Greece at this time of year. Thank you for your support and have a very Happy and Healthy 2013 – see you on the other side. Fx

  • Francesca Muir December 30, 2012   Reply →

    It is so easy it's ridiculous! I also serve it sliced as a little mezze with a hard cheese and some olives – my daughter loves them and eats them by the bucket-load! I send you warm wishes and sunshine from Sydney on this New Year's Eve. May 2013 be the best ever for you Dear Lala. F xx

  • Francesca Muir December 30, 2012   Reply →

    You will love them Cat – and so easy to do. The Moroccan lamb is so easy … here goes….
    Marinate a piece of lamb ( I use backstrap) with Chermoula and a little Harissa, lemon juice and olive oil – you'll find recipes for these on line – for a good 4 hours – at least!

    Make CousCous according the instructions – only I add stock, a little lemon juice and zest and fresh coriander.

    Chop a large red onion, 3 tomatoes and a cucumber into small cubes and add to the CousCous when it's ready. Liberally add extra lemon juice, lots of fresh coriander and a lug of olive oil and mix well.

    Cook or bbq the lamb until it's cooked as you like it – I like it cooked hot and fast so it's seared well and pink inside – remember to rest it for at least 20 minutes after cooking.

    Slice lamb and put onto the CousCous salad, garnish with toasted slivered almonds and thinly sliced preserved lemons and lashings of fresh coriander. Pour over lamb juices and serve and enjoy. Easy and so delicious!

    Have a Happy New Year with love and sunshine from Sydney F xx

  • Francesca Muir December 30, 2012   Reply →

    Thank you Anni and the same to you F xx

  • Mum January 9, 2013   Reply →

    Cheerful and bright photos and words sending lemon-sharp aromas to this grey rather dreary day in the french countryside. I was about to ask you for the recipe and discovered (and copied) it – sounds delicious. Love

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