Easy ‘preserved’ lemons
What a strange time to be alive. Uncertainty, social-distancing and lockdown, but when life gives you lemons, preserve them. I’m using the extra time to experiment with dishes and techniques that I wouldn’t try in a standard working week and this one is quick, easy and delicious.
My home desk sits opposite my bookshelf so maybe it’s the yellow glow of Ottolenghi SIMPLE that’s caused my levantine food craving. Whatever the case my plan for dinner tonight is a Chicken, lemon and Olive tagine (recipe coming soon!) but as I can’t head to a speciality shop for preserved lemons, these provide a great substitute.
For the purists among us, these aren’t preserved in the traditional sense but this recipe gives you the same citrusy-sour hit in just 15 minutes.
Ingredients:
1 large lemon
2 tsp salt
2 tsp sugar
2 tbsp lemon juice
Method:
Cut the lemon into 1/2 centimeter slices.
Cover in the salt and sugar and leave for 30 minutes to soak into the lemon.
Add to a pan with the lemon juice and cook on a medium heat for 10 minutes or until the juice is sticky and the lemons are starting to brown.
Leave them in a Tupperware to cool and then put in the fridge. Use them within the week.