Moroccan Preserved Lemons - National Cookbook Month

As October is National Cookbook Month we wanted to share with you some of the recipes from Emma’s cookbooks!

The following recipe comes from Emma’s Preserving cookbook and is perfect in the run up to Christmas! Go ahead and treat yourself! 

Expensive to buy, yet so simple to make, Moroccan Preserved Lemons are an essential ingredient in authentic chicken and lamb tagines. They add an appetizing sweet and sour taste that also works well in salads.

MAKES: 6 PREPARATION TIME: 30 minutes, plus 1 week curing and 1 month maturing

Ingredients
6 lemons
6 tbsp coarse salt
2 red chillies
2 bay leaves
2 star anise
2 tbsp olive oil

Method
1 Sterilize a 1l/34fl oz preserving jar so that it is ready to use (see page 14).

2 Cut the lemons lengthways into quarters, leaving about 2.5cm/1in at the bottom so that they are still intact. Open them out slightly and stuff the salt in the centres. Pack into the warmed, sterilized jar so that they fit tightly together.

3 Seal the jar and leave to cure at room temperature for 1 week

4 Using the end of a wooden spoon, press the lemons to release as much juice as possible.

5 Add the chillies, bay leaves and star anise to the jar. Pour in the oil to cover in a thin layer. Seal, label and leave to mature for at least 1 month before using. Refrigerate after opening.

Emma’s tip:
To use a preserved lemon, cut into quarters, then remove and discard the flesh. Rinse the rind under cold running water to get rid of some of the salt, pat dry and slice or chop the rind before adding to a tagine or salad.

Image:

From The Bay Tree Preserving by Emma MacDonald © Nourish Books 2014, commissioned photography by Toby Scott 

Recipe:

The Bay Tree Preserving © Emma MacDonald 2014 published by Nourish Books, London
Hardback
£20.00

Banner Images:

From The Bay Tree Preserving by Emma MacDonald, Nourish Books 2014
From The Bay Tree Home Deli Recipes by Emma MacDonald, Nourish Books 2013