Back a couple of months ago I kept seeing recipes that needed preserved lemons. Do you get that? That suddenly a particular ingredient seems to be everywhere you look? It was crazy. And seeing preserved lemons everywhere got me to crave it in just about everything.
Knowing it was an easy thing to do I decided to try and make my own instead of buying. Obviously this meant waiting to be able to make all those recipes I kept seeing. Could I wait? If there is one thing I am not, is patient. I try my best and I’m getting better…maybe. But I decided that I could do it, I could wait. Because homemade food is awesome right?
And let me tell you, they were worth the wait, every day of it. And now I’ve forgotten what or where I saw all those millions of recipes that made me want to do it in the first place! Not to worry! With some of it I made a wonderful Sunday roast with it and the chicken was so juicy and tender, the gravy had a lemony twang and everything just smelled and tasted gorgeous. It was like a bit of sunshine on a rainy day.
I used Jamie Oliver’s recipe for preserved lemons. I love Jamie Oliver. It’s my kind of tasty no nonsense home food and I have lots of his cookbooks.
Recipe from Jamie does …:
10 unwaxed lemons
200g coarse sea salt
2 fresh bay leaves
2 sticks of cinnamon
Sterilise your jar/jars. I only have smallish jars so I had to do in a couple.
Squeeze the juice of 5 lemons. Cut a deep cross on your other remaining lemons, taking care to not cut all the way. Pack a tsp of salt into the centre of each one of them.
Put them all tightly packed, pushing them in, into your jar/jars with the rest of your salt, bay leaves, peppercorns and cinnamon sticks. Pour the lemon juice and top up with water. Seal tightly, shake it every few days to move the salt around and leave it for at least one month in a cool dark place.