Recipes that use preserved lemons
Mostly I find recipes for making preserved lemons. Haven't yet hit on the perfect search that finds them as an ingredient and not the recipe's goal...
So, any good links to using preserved lemons, or how do you use them?
All I've got so far is a salad dressing and a Moroccan-style chicken and veg. dish.
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I once added some PL to homemade hummus and thought it worked very well!
This recipe is also a favorite: http://smittenkitchen.com/2009/01/squ...
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Fennel salad! A pile of very thinly sliced fennel, olive oil, shaved parmesan, freshly ground pepper, a bit of fresh lemon juice or champagne vinegar for brightness, and some diced preserved lemon. Very light, crisp, and refreshing, and so delicious I inevitable end up eating an entire huge bowl.
Or chop some and stir into braised kale with red pepper flakes, olive oil, garlic, whatever you fancy.
I also like adding preserved lemon to roasted eggplant, along with cumin, garlic, olive oil, pepper, and just enough salt to season it right. The lemon will obviously add a fair bit of salt to whatever you put it in, but I like that - I never rinse mine, or discard the flesh, like it seems a lot of recipes call for.
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love them julienned on fresh steamed spinach or broiled Romaine; baked potatos with curls of parmesean and cracked black pepper, broiled chicken breasts basically anything that needs a 'zip' - I make Tzatzik almost every week and use some shreds on top of that; float a few in melted butter for artichokes; or on the mayo for dipping; most clear soups benefit too - I like chilled beef consome' - great on that; Tomato or shrimp bisque [if not sweet] black and blue steak; I always have two jars going; one I'm using out of, the other waiting in the wings. But they're always a 'garnish', not a clue what I would consider for them as a primary ingredient. I do use the standard lemons, find that Meyers are too mild/sweet for my taste.
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I've posted this before on these boards: preserved lemons are my "secret" ingredient that goes into almost all of my stews and sauces. Like anchovies or plain old salt, they bring the flavors together and make them pop. It's the combination of acid and salty, and can be used sparingly, and is vegetarian friendly if that is your concern, unlike anchovies, fish sauce and worcestershire sauce, all of which is used claundestinely in professional kitchens.
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chocabot
Mar 18, 2011 08:37 PM
Not my idea but I think I read it off these boards...
Use the preserved lemon goo on roast chicken.
I've been sliming up my raw chickens then seasoning with dukkah or harissa for the rotisserie, but any spices would work.I like that the preserved lemon stuff adds saltiness lemony-ness, I get to use up something I'd otherwise throw out, and it eliminates the need to butter or oil your chicken to get dried seasoning to stick.
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Chicken braised with preserved lemons and green olives is a classic, although I prefer to replace the olives with capers. There are a ton of recipes online.
I really like this couscous with butternut squash: http://www.epicurious.com/recipes/foo... I have replaced the pine nuts with slivered almonds, and the raisins with chopped dried apricots, and both work out nicely.
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As you say, they usually crop up as an ingredient in Moroccan dishes. I add them to tagines and couscous
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