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<blockquote data-quote="Marguerite" data-source="post: 302135" data-attributes="member: 1991"><p>Trish, if you have lemons to spare, why not make a jar or two of Moroccan preserved lemons? I've been doing this and have begun cooking with them - the flavour is incredible! They are easy to make, you just need a jar with no metal in contact with the contents. I use a clamp-down glass jar with rub-ber seal. To make - put together some cooking salt with some spices through it. To about half a cup of salt I add a tablespoon or so peppercorns (pink ones preferably), a few bay leaves, a broken up cinnamon stick or two and a few crushed allspice berries. I also have about two or three star anise pods handy. Or you could use about four or five crushed cardamom pods. You toss in what you want, in about those proportions. Use what you have, basically.</p><p>Then you get your clean empty jar handy. Cut the lemon in quarters but don't cut all the way through the base completely. You should have something that looks a bit like a flower bud, a four-pettaled lemon one. Open it a little (without separating it( and pack it with seasoned salt. Close it up as well as you can and pack it into the jar.</p><p></p><p>Keep adding more lemons (cut almost through in four and packed with seasoned salt) then cram them into the jar. Force them in as tightly as you can, let the juice collect in the jar also. Then when the jar is as full as you can get, toss in any leftover spiced salt and the star anise and then top up the jar with liquid. Ideally top it up with lemon juice, but TV chefs say to use water. Either is OK.</p><p>Then leave it in a cupboard somewhere (not on a windowsill, basically, but on ashelf somewhere is OK because it does look good also) for about 6 weeks.</p><p></p><p>I'm doing some for friends for Christmas. These cost a fortune in the shops. </p><p></p><p>To use them - you take one out of the jar. You're supposed to scrape off the pulp and just use the skin, cut into strips, but I've been chopping up the lot, pulp and skin together. You just ease back on the salt you would otherwise add to the recipe. The lemon skin should be soft and will have taken up the spice flavour as well as still have an intense lemon flavour. I use them in slow-cooked meat dishes, there are some good recipes online and I'll send you more if you want.</p><p></p><p>I'm finding I need to have two jars - one to use, and one still developing. </p><p></p><p>It's a fabulously earth-mothering thing to do and even more earth-mothery when people eat what you've cooked and come back for more.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 302135, member: 1991"] Trish, if you have lemons to spare, why not make a jar or two of Moroccan preserved lemons? I've been doing this and have begun cooking with them - the flavour is incredible! They are easy to make, you just need a jar with no metal in contact with the contents. I use a clamp-down glass jar with rub-ber seal. To make - put together some cooking salt with some spices through it. To about half a cup of salt I add a tablespoon or so peppercorns (pink ones preferably), a few bay leaves, a broken up cinnamon stick or two and a few crushed allspice berries. I also have about two or three star anise pods handy. Or you could use about four or five crushed cardamom pods. You toss in what you want, in about those proportions. Use what you have, basically. Then you get your clean empty jar handy. Cut the lemon in quarters but don't cut all the way through the base completely. You should have something that looks a bit like a flower bud, a four-pettaled lemon one. Open it a little (without separating it( and pack it with seasoned salt. Close it up as well as you can and pack it into the jar. Keep adding more lemons (cut almost through in four and packed with seasoned salt) then cram them into the jar. Force them in as tightly as you can, let the juice collect in the jar also. Then when the jar is as full as you can get, toss in any leftover spiced salt and the star anise and then top up the jar with liquid. Ideally top it up with lemon juice, but TV chefs say to use water. Either is OK. Then leave it in a cupboard somewhere (not on a windowsill, basically, but on ashelf somewhere is OK because it does look good also) for about 6 weeks. I'm doing some for friends for Christmas. These cost a fortune in the shops. To use them - you take one out of the jar. You're supposed to scrape off the pulp and just use the skin, cut into strips, but I've been chopping up the lot, pulp and skin together. You just ease back on the salt you would otherwise add to the recipe. The lemon skin should be soft and will have taken up the spice flavour as well as still have an intense lemon flavour. I use them in slow-cooked meat dishes, there are some good recipes online and I'll send you more if you want. I'm finding I need to have two jars - one to use, and one still developing. It's a fabulously earth-mothering thing to do and even more earth-mothery when people eat what you've cooked and come back for more. Marg [/QUOTE]
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