Some of my favourite culinary creations are condiments which keep giving for many months ahead both with their flavour, perfectly reminiscent of past seasons, and their nutrient profile which develops and transforms as time goes by.
For me, capturing winter is warm pungent spices mixed with deliciously ripe organic lemons where the skin has almost grown synonymous with the flesh. The making of preserved lemons gives endless opportunities for fragrant summer pilaf, delicious tagines and wonderfully paired cous cous. Wherever a bright and tangy lemon zest is needed, feel inspired to add this wonderful condiment. And the benefits of such a frugal kitchen creation range from a high vitamin C profile to the concentrated levels of a phytochemical constituent called limonene which has long been revered for anti-carcinogenic properties.
Preserved Lemons recipe:
4 organic, unwaxed lemons
4 tablespoons coarse rock salt
1/2 cinnamon quail roughly broken
2 bay leaves
1 teaspoon coriander seeds
1 teaspoon caraway seeds
Few sprigs of fresh thyme
Before starting, get a jar large enough to accommodate the lemons tightly and sterilise it by soaking in boiling water for 10 minutes then emptying the water and allowing it to air dry. It is important that you do not touch the jar with anything in this process.
Put all ingredients in a bowl, except the lemons, and roughly mix together with your hands.
Wash the lemons and cut a deep cross from the top to 2cm from the base. Stuff each lemon with the previously prepared ingredients and then put the stuffed lemons into the jar, pushing down so they are all squeezed together and so they release their juices. Seal the jar and leave for at least a week. Then remove the lid and push down as hard as possible, squeezing out as much juice as possible, the aim being that the lemons are now completely covered in their own juices. Seal the jar again and leave in a cool place and out of direct sunlight for 4 weeks or longer, the longer the better for the flavour.
Once you are satisfied with their flavour, you can move them into your fridge for a longer shelf life or keep them in a cool place if you are going to consume them quickly.
looks amazing ....