Preserved lemons w/ recipes
Source of Recipe
NOLA
List of Ingredients
If you happen to have some Meyer lemons, give this a try. Most any kind of lemons can be used. Just be sure they are fresh and unblemished. Rinse the lemons in cool water and pat them dry before beginning.
Preserved lemons are easy enough to do. All you need are lemons and salt. Regular table salt, rock salt or kosher salt can be used. However, Marcelle finds rock salt better, as it dissolves slowly and the texture helps to break down the acidity when rubbed into the lemons. You can also add herbs and spices such as peppercorns, bay leaves, cinnamon and cloves to the preserved lemons.
Sterilize glass jars to prevent bacteria from growing and remember that the lemons must be completely covered with lemon juice. Otherwise, a white mold, which is harmless but unattractive, might form on the surface of the preserving liquid. When you're ready to use the preserved lemons, it's best to rinse them in cool water. Most of the time only the rinds are used in dishes but the pulp can also be used -- it's simply a matter of the taste and appearance you want in the dish. Oh, and don't throw away the preserving liquid as it can be used over and over again, as long as you retrieve the lemons using a wooden spoon and don't contaminate the liquid by leaving the container open too long.
Makes 2 quarts
Two 1-quart sterilized jars with airtight lids
6 medium- to large-size lemons
½ cup table salt, or 1 cup coarse rock salt or kosher salt
Cut the lemons into quarters and put them in a shallow glass bowl. Sprinkle the salt over the lemons. With your fingertips, rub the salt into the lemons, then squeeze them to release as much juice as possible. Add the lemon pieces, a few at a time, to the prepared jars. Mash the lemons down into the jars with the handle of clean wooden spoon to release more juice. Add any juice and the salt from the bowl to the jars. If there is not enough juice to cover the lemons, add more freshly squeezed lemon juice. Seal the jars and store in a cool, dark place for 30 days, shaking the jars from time to time to distribute the salt. (I usually store them in the refrigerator, but that's a personal quirk.)
You can then use the lemons for various applications.
Roasted chicken with preserved lemons
Makes 6 servings
1 stick unsalted butter, softened at room temperature
2 tablespoons finely chopped preserved lemon rinds
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
½ teaspoon cayenne or freshly ground black pepper
1 roasting chicken, about 4 ½ pounds, rinsed and patted dry
2 medium-size onions, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons olive oil
Preheat the oven to 375 degrees.
Combine the softened butter, preserved lemons, thyme, ½ teaspoon of the salt and ¼ teaspoon of the pepper in a bowl. Mash and stir the mixture with a wooden spoon to blend well. Rub the chicken with the remaining salt and pepper.
Using your fingers, separate the skin from the breast meat and insert the butter mixture, spreading it evenly under the skin. Tie the legs together with kitchen twine. Put the chicken in a large roasting pan.
Toss the onions and garlic in the olive oil and arrange them around the chicken in the pan. Bake until the juices of the chicken run clear, about 1 hour. Remove from the oven and let rest for about 10 minutes before carving to serve. Top the chicken with the onions and garlic, and the juices from the pan.
Here are some other ideas for preserved lemons.
*Finely chop about 1 tablespoon of the rind and combine it with 2 hard-boiled eggs, finely chopped. Season with a pinch or two of pepper and a sprinkle of olive oil; use to garnish blanched asparagus.
*Add chopped lemon rinds to couscous while it's cooking.
*Combine 1 tablespoon chopped preserved lemon rinds with 2 tablespoons butter and 2 tablespoons olive oil. Spread over 2 fillets (about 8 ounces each) of fresh salmon or redfish before broiling in the oven.
*Mix together 4 tablespoons mayonnaise with 1 tablespoon chopped lemon rind to spread over grilled chicken breasts.
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