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Creative used for Preserved Lemons?

j
JesseLou Aug 25, 2006 01:54 AM

I just made a bunch of Moroccan style preserved lemons. What should I do make them once they are cured?

Obviously good for tagines, but what else?

  1. c
    chef poncho Aug 30, 2006 03:16 AM

    Try them tempura fried and tossed with a vinaigrette (on the sweet side)and used as an warm side to a roasted whole fish.

    Or, slice thinly and layer them, in a shingle pattern, on top of a salmon filet that gets baked. Reduce a little tomato jus with Pernod and goat butter and finish with a sprinkle of black onion seeds.

    1. a
      Armoise Aug 27, 2006 07:02 AM

      Mince and add to aioli.

      Mince with parsley and oil-cured black olives and sprinkle on anything fried—potatoes, fish, shrimp, etc.

      Looking forward to trying them in ceviche!

      1. JasmineG Aug 25, 2006 11:36 PM

        I added a bit last time I made hummus, and it was the best hummus I'd ever made.

        1. Terrie H. Aug 25, 2006 11:20 PM

          This isn't going to use up a lot of them, but I am just enjoying a martini garnished with large olives stuffed with a strip of preserved lemon peel, and they are absolutely delicious.

          1. m
            Michelle Aug 25, 2006 07:59 PM

            Hi,

            I recently bought some and am trying to use them in interesting ways as well. I made a yummy relish to top baked fish, consisting of chopped preserved lemons, chopped red onion, and mayonnaise. I tried putting some under the skin when roasting a whole chicken, but found out that the flavor didn't really come through. I also added some to a pot of avgolemono (Greek lemon) soup that I made, but in this case, the taste was too much - too harsh. I'm still looking for ideas as well...

            1 Reply
            1. re: Michelle
              prunefeet Aug 25, 2006 08:11 PM

              Have you tried putting whole garlic cloves under the skin of your chicken? Wow. You get perfect roasted garlic under the skin and it flavors the flesh. I always do this now.

            2. d
              dano Aug 25, 2006 04:10 PM

              lemon and green peppercorn buerre blanc.

              1. m
                Mila Aug 25, 2006 04:05 PM

                Thank god for this post. I thought I would never use them up.
                I used them in my taboulli salad which made a nice addition.

                1. f
                  Fuffy Aug 25, 2006 12:28 PM

                  There is a Paula Wolfert (I believe) salad of tomatoes, red peppers and chopped preserved lemons.Possibly herbs as well, I can't remember.

                  1. l
                    La Dolce Vita Aug 25, 2006 03:01 AM

                    I make a preserved lemon relish that is good with roast chicken, grilled fish, vegetables, etc.

                    Finely chop about the equivalent of one whole preserved lemon. Add finely chopped parsley, coriander leaves, dill, and green onion --- about 1/3 cup total of chopped herbs, in whatever proportion you prefer. You can also omit whatever herbs you don't have on hand--these are just the ones I like. Add a tablespoon or two of good olive oil, a quarter teaspoon each of sweet paprika and toasted ground cumin. Let sit for about 15 minutes to give the flavors a chance to blend.

                    4 Replies
                    1. re: La Dolce Vita
                      f
                      Fuffy Aug 25, 2006 12:29 PM

                      Please tell me about toasting ground cumin. I tried toasting cumin seeds the other day and it didn't seem to make enough difference to be worth the bother. Do you toast the cumin already ground? In a frying pan?

                      1. re: Fuffy
                        l
                        La Dolce Vita Aug 25, 2006 03:48 PM

                        Personally, I love the nutty flavor of toasted cumin, which is why I take the time if I can. If you can't perceive a difference,though, it may not be worth it for you.

                        I have a very small, 6-inch cast-iron frying pan I use to toast cumin. I've toasted both whole seeds and ground, the process is the same. I also use this method for toasting sesame seeds.

                        Put the spice into the pan, and turn on the heat. Frequently stir it around so it doesn't scorch. Watch it carefully. Do not leave the kitchen, because it will go from being nicely toasted to burned beyond hope in less time than you'll expect. You know it's done when it is fragrant and has become more golden. Good luck!

                        1. re: La Dolce Vita
                          f
                          Fuffy Aug 26, 2006 04:11 AM

                          Many Thanks La Dolce Vita, I'll try again.

                      2. re: La Dolce Vita
                        prunefeet Aug 25, 2006 08:09 PM

                        This sounds SO GOOD. Wow. Great idea.

                      3. c
                        chef poncho Aug 25, 2006 01:56 AM

                        Try adding them to a ceviche like seafood preparation. They can take the place of capers in a med style preparation.

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