This article was written for Annabel & Grace, which is now part of Rest Less.
Preserved lemons are an interesting addition to our storecupboards. They add a refreshing tang to so many dishes. I usually buy mine from Ocado – I like Belazu – but they are easy to make yourself if you have a few lemons going begging and half an hour to spare (will last a year in your fridge)…
So, I hear you ask. What can I do with preserved lemons? Apart from the mouthwatering ideas below – just use the links to see the full recipes – you can try using a small piece chopped and stirred through mashed potato, a couple of thin slices mixed into rice for prawn curry, or chunks in a tagine for authentic Moroccan flavour. Or mix finely chopped preserved lemon, capers, white wine vinegar, chopped olives, garlic and fresh herbs for a flavour-packed dressing that perfectly complements lamb.
Marvellous-Mother-In-Law made Simon Hopkinson’s roast chicken for last Sunday’s lunch – it is so deliciously moist and moreish I can’t believe there is any better way to cook this bird. Anyhow, I offered to make a side dish that was new to me – Danish Potato Crunch. I thought arranging the potato slices was going to take an age, but it was surprisingly quick and easy… the end result after roasting in the oven was soft potato with crispy edges and a hint of lemon – perfect with the chicken and a green veg such as steamed broccoli. If you’d like to give this side dish a go, here is the Danish Potato Crunch recipe.
Roast pork with preserved lemon – a rustic one pot dish that only takes 30 mins in the oven and is 228 calories per person. Perfect for busy women like us… quick, healthy, tasty, inexpensive.
Preserved lemons really add a punch to vegetarian dishes such as this Kale with Lentils recipe from Olive Magazine. It’s super healthy – under 250 calories.
Slow cooked Lamb Neck Fillet with a spicy mint and lemon relish – when the weather turns nippy there aren’t many dishes that look as appetising as this one!
You can’t go wrong with Mary Berry recipes and we love her Preserved Lemon Chicken. Not only is it delish, it can be made up to two days ahead. There is also a similar recipe by Good Housekeeping which is a one pot dish which has the additions of orzo, dill and crumbled feta.
You’ll already have guessed that preserved lemons work brilliantly with fish, such as this Chermoula Fish & New Potato Tagine. Chermoula is a North African marinade made of a mixture of herbs, oil, lemon juice, preserved lemons, garlic, cumin, and salt.
I’ve never tried (or heard of) Shakshuka but it would make for a brilliant brunch. It’s basically eggs coddled in a vegetable sauce.
Hope you find some of these recipes tempting enough to give them a try. Your (and your family’s) tastebuds will thank you! Grace x