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- May 27, 2012
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Preserved lemons to me means Morocco and Moroccan style cooking. In my younger days I once spent nearly 12 months in Morocco and the amazing food experience has always stayed with me.
Moroccans cook a lot of stews and often use preserved lemons to add flavour. Although the whole lemon (quartered) is preserved usually it's only the skin that's used for cooking because adding the whole lemon to most dishes would be overpowering. The skin after preserving is glossy and soft so it almost melts into the dish.
However, for my Moroccan style beef roasts I use the preserved lemons slightly differently by including the whole lemon skin and pulp mashed up with about a tablespoon of crushed garlic and a good sprinkle of olive oil. This mash is then rubbed into the roast seasoned with pepper and just a little extra salt but not too much as the preserved lemons are already heavily salted, before cooking at 180 C for about 1:30 depending on meat size.
You can add other herb and spices for a more authentic taste but that is the basic way I do our fast'n easy Moroccan style beef roasts and it's a taste sensation!
The way to preserve lemons is also fast and easy:
Moroccans cook a lot of stews and often use preserved lemons to add flavour. Although the whole lemon (quartered) is preserved usually it's only the skin that's used for cooking because adding the whole lemon to most dishes would be overpowering. The skin after preserving is glossy and soft so it almost melts into the dish.
However, for my Moroccan style beef roasts I use the preserved lemons slightly differently by including the whole lemon skin and pulp mashed up with about a tablespoon of crushed garlic and a good sprinkle of olive oil. This mash is then rubbed into the roast seasoned with pepper and just a little extra salt but not too much as the preserved lemons are already heavily salted, before cooking at 180 C for about 1:30 depending on meat size.
You can add other herb and spices for a more authentic taste but that is the basic way I do our fast'n easy Moroccan style beef roasts and it's a taste sensation!
The way to preserve lemons is also fast and easy:
- Get some lemons
- Get some rock salt
- Get some large jars
- Cut the lemons in quarters and pack tightly into jars layering and adding generous amounts of rock salt as you go.
- When jars are full use some left over lemons as juice and pour over the packed lemons to cover.
- Leave for at least 4 weeks before using and they should last at least 12 months in the fridge or pantry.