- Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz - https://www.foodlovers.co.nz -
Posted By Rowan Bishop On June 20, 2013 @ 4:58 pm In Food News | No Comments
Blogging hasn’t been on my mind over the last 6 weeks; that’s what a family crisis will do to you, on top of which I’m at the other end of the country and away from home, work and routines – just saying. . .
Before I left home, however, I picked lemons and preserved them as I find them so useful for so many dishes – soups, finely chopped into dips, sauces, lots of different rice dishes, couscous, lentils, pizza seafood toppings, tagines etc. They’re also really good sliced, with or without the preserved flesh, on fresh ciabatta with baby watercress, drizzled with extra virgin olive oil.
I make three different kinds of preserved lemons and limes, and use them all as and when the mood takes me – traditional pickled lemons which are very salty, but of course when finely chopped and cooked, the salt and lemon flavours just infuse into the dish. I especially enjoyed adding finely chopped lemon ( rind and flesh) to a tomato sauce with fish recently. Sometimes I just use the rind and discard the flesh, other times I use both, depending on the dish. At the beginning of the season I use a quick method because I’m an impatient type and I’ve either given my stock away or used them all – then I make a slower maturing method to enjoy and keep for the year (we can live in hope).
Article printed from Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz: https://www.foodlovers.co.nz
URL to article: https://www.foodlovers.co.nz/food-news/17243.html
Click here to print.
Copyright © 2015 Foodlovers.co.nz. All rights reserved