Preserved lemons
These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
Difficulty and servings
MAKES 1 litre/ 1 3/4 pts
Preparation and cooking times
Prep 25 mins
NO COOK
- Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.
PER LEMON
24 kcalories, protein 2g, carbohydrate 7g, fat 1 g, saturated fat 0g, fibre 4g, salt 2 g
Recipe from Good Food magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1977656/
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Ingredients
- 10 unwaxed lemons
- 250g sea salt
- 10 star anise
- 2 cinnamon sticks
- 2 tsp whole coriander seeds
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Difficulty and servings
MAKES 1 litre/ 1 3/4 pts
Preparation and cooking times
Prep 25 mins
NO COOKIngredients
- 10 unwaxed lemons
- 250g sea salt
- 10 star anise
- 2 cinnamon sticks
- 2 tsp whole coriander seeds
PER LEMON
24 kcalories, protein 2g, carbohydrate 7g, fat 1 g, saturated fat 0g, fibre 4g, salt 2 g
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