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Well Preserved
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RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES
Recipe Page 45
We’re so lucky that citrus thrives in our gardens! My mum sends lemons to her South Island friends. Where we are used to trees laden with fruit every winter, it’s a rare occurrence for them. In return they send back jars of Medlar jelly. It’s a great example of the green economy.
PRESERVED LEMONS
Preserved lemons make a wonderful addition to so many dishes, from the traditional tagines, stirred through couscous, or added to salads, dressings and dips. Take the time now to preserve your abundant crop and come summer you will be very thankful for the jars of sunshine.
8 lemons sterilized preserving jar Himalayan pink salt 8 whole peppercorns 1 bay leaf 1 stick of cinnamon
Cut the lemons from the top down, stopping 2cm from the bottom. Do the same in the opposite direction so that you have cut the lemon into quarters yet leaving them intact at the bottom. Place 2 tsp salt inside each lemon. With the back of a spoon, spread the salt over the inside flesh of the lemon.
Put your salty lemons in the jar and continue adding till it is full and packed quite tight, adding the peppercorns, bay leaf and cinnamon quill as you go.
Push the lemons down using the flat end of a rolling pin until juice is extracted and it covers all the lemons. You want the jar to be full to the top, with lemons and juice. Seal and leave for 4–6 weeks before opening.
Once opened store in the fridge.
When making preserved lemons, choose thin skinned clean lemons like Meyer. If you have purchased your lemons, dunk them in a pot of boiling water and then pour them out into a colander. This will wash the wax off the outer skin.
LAMB KEFTA KEBABS WITH PRESERVED LEMON
I love this dish. During the week, when time is not on my side, I just mix a huge dollop of Pepper and Me Ma’rrokkin paste into the lamb mince and flag the skewers (meatballs are just as good). If you are using bamboo skewers, soak in water before using to prevent them from burning.
500g lamb mince 1 preserved lemon, finely chopped 2 tsp cinnamon 2 tbsp fennel seeds 3 cloves garlic, crushed 1 tsp salt 1 tsp smokey paprika
Add all the above ingredients together.
Using your hand wrap approx. 60g around a skewer. BBQ or cook on a grill and serve with white bean puree and Moroccan couscous.
MOROCCAN COUSCOUS WITH LEMON
Couscous is so easy to prepare—simply put equal quantities of couscous and boiling water in a bowl, add a little salt and olive oil and cover with cling film or a tight re-usable bowl cover and let sit for 15 minutes. Fluff up with a fork and it is ready to use. Israeli couscous is a fun alternative, although this needs to be cooked like pasta.
1 cup French couscous, cooked 2 lemons, zest and juice 1 orange, peeled and cut in small cubes ¼ cup toasted pistachios 1 fresh green pepper, finally chopped ¼ cup parsley and mint, finely chopped salt and cracked pepper ¼ cup dates, finely chopped
Mix all the ingredients together and serve.
WHITE BEAN PUREE
400g can cannellini beans 1 clove garlic 4 tbsp olive oil (I use Al Brown’s lemon and fennel oil, available from Red Kitchen) juice of 2 lemons salt cracked pepper
Place all the ingredients into a food processor and blend till smooth.
Check seasoning and adjust to taste.
Megan Priscott www.redkitchen.co.nz
Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.
You pick your coffee when you want it
