Have you ever tried preserved lemons? They are uniquely delicious! I first tried them in a Jamie Oliver recipe of slow cooked roast lamb with chickpeas and is still one of my favourite dishes. I started with store bought preserved lemons and quickly realised the flavour and price varied, a lot. As Absolique Trichologist I really do practice what I preach and love making food from scratch, particularly healthy fermented food. So, I found a recipe with one of my favourite Stephanie Alexander cookbooks and gave it a go.
It was relatively easy, and the result was far better than anything I found in store. I have been happily using my preserved lemons with fish and chicken and my favourite lamb dish, but then came across an article with more super information on why to make preserved lemons, how to do it and some more recipes. Have a go, you won’t be disappointed.
Fermented Food with Trichologist Brisbane, Preserved Lemons:
- Rich in probiotics
- Alkalizing
- Liver detoxifying (the peel contains d-limonene which helps liver detox)
- Anti-carcinogenic (also because of d-limonene)
- Immune booster (through the high content of vitamin C)
How to Make Preserved Lemons by Magdalena Wszelaki
Equipment: Air-tight, sanitized glass jar able to squeeze in 4 lemons, make sure the jar is not too large as we don’t want to leave much air in the jar after the lemons are added. Ingredients: 6 organic lemons; 4 to ferment and 2 to get juice from, 6 tablespoons of sea salt, or more, 2 cinnamon sticks, optional, 4 cloves, optional. How to make: Sanitize the mason jar by washing it with soap and hot water. Do not use antibacterial soap. Wash the lemons with boiling water. Cut four of them lengthwise to quarter, but do not cut all the way so the lemon quarters remain connected at the base. Place 1 tablespoon sea salt at the bottom of the jar. Stuff one quartered lemon into the bottom of the jar, with the base of the lemon down. Pack it in tightly and press down to release the juice. Top with 1 tablespoon salt and the spices. Repeat with the other three quartered lemons. Add the remaining salt to the top. Juice the remaining two lemons and pour the juice into the jar. The lemons should be fully submerged. If they aren’t completely covered, place a small glass container in the mason jar to press the lemons down under the liquid, or add more lemon juice. Do not use a metal or plastic container. Tighten the lid of the jar and place it in a warm place away from direct sunlight. Turn the jar upside down every few days. Ferment for 30 to 60 days and check for readiness. The lemon rind should be very soft and no longer taste bitter. Transfer to the refrigerator. It will keep for years (I’m not exaggerating) but you will most likely finish them way before that!
Olive and Preserved Lemon Tapenade Recipe
Preserved Lemon Dressing Recipe
Jamie Oliver’s Tender Lamb Shoulder
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