Preserved Lemons

 
 

It all started when…

Handmade in Healesville’s Preserved Lemons are a labour of love with lemons grown in our garden and our good neighbour, Roger. Preserved Lemons are an essential item in ones pantry.  Commonly used in Middle Eastern and North African cooking. The lemons are preserved in salt, with aromatics which gives them a unique, intense flavour.

Rinse under cold water and remove the flesh/however the flesh can be used but only sparingly, maybe through natural yoghurt as a side.

When your garden is heaving with Silverbeet, add a small amount to the abundance sauteed.

Moroccan Tagines:

Use preserved lemons in Moroccan chicken or lamb tagines. Add them to the pot towards the end of cooking for a burst of flavour that complements the spices and richness of the dish.

Salad Dressing:

Chop preserved lemons finely and mix with olive oil, vinegar, and fresh herbs to make a citrusy, tangy salad dressing. It's great over a fresh couscous or quinoa salad.

Roasted Vegetables:

Add chopped preserved lemons to roasted vegetables like carrots, zucchini, and eggplant. The acidity from the lemons cuts through the sweetness of the roasted veggies, adding complexity to the dish.

Seafood Dishes:

Use preserved lemons in seafood dishes like grilled fish, prawns, or calamari. The lemon’s briny, tart flavour pairs wonderfully with the lightness of seafood.

Chicken Tagine with Preserved Lemons

4 chicken thighs, bone-in

1 preserved lemon, rinsed and chopped (remove the seeds)

1 onion, thinly sliced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp ground ginger

1 cup chicken stock

1/2 cup green olives, pitted

2 tbsp olive oil

Fresh mint for garnish

  • Season the chicken with salt, pepper, and a pinch of paprika. Heat olive oil in a large pot or tagine and brown the chicken on both sides. Remove and set aside.

  • In the same pot, sauté the onions and garlic until softened. Add cumin, coriander, paprika, and ginger, cooking until fragrant.

  • Return the chicken to the pot, add the chicken stock, preserved lemons, and olives. Bring to a simmer, then cover and cook for 30-40 minutes until the chicken is tender.

  • Garnish with fresh mint and serve with couscous or flatbread.

Roasted Vegetable Salad with Preserved Lemon Dressing

 1 eggplant, cubed

2 zucchini, sliced

1 red capsicum, chopped

1 red onion, chopped

2 tbsp olive oil

1 preserved lemon, finely chopped (rind only)

2 tbsp lemon juice

2 tbsp olive oil

1 tsp honey

Fresh parsley for garnish

  • Preheat the oven to 200°C.

  • Toss the vegetables with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

  • In a bowl, whisk together the preserved lemon, lemon juice, olive oil, and honey.

  • Toss the roasted vegetables with the dressing and garnish with fresh parsley. Serve as a side or light main dish.