Preserved Lemon et al.

[tim]

Had to find a dish to put with some Lemons I had done for a party which didn't materialise.

Many ideas, but hit on Jme's http://www.jamieoliver.com/recipes/meat-recipes/moroccan-lamb-stew .

Had to go out shopping, so fried the meat up - in bits, not plaited - then put all into the bottom oven, covered. Added Lemon Strips toward the end.

Have to say that, come lunchtime, it was just delish!!

[tim]

[Hyacinth]

I had to read through the comments before I came across the lemon inspiration? Mind you, all sounds delish (tho I'm sure Pat could have helped you out with suggestions involving lemon - and gin? sort-of pre-lunch, like 8)....or you could have asked here ::)

But why, please, are you cooking on your birthday? I'd had you down for a family birthday lunch out with Big Macs and Double Fries all round ;D ;D ;D

Hope you're continuing to enjoy your birthday, Tim,

Lishka x

[tricia]

Happy birthday Tim - and here's to many more of 'em  :)

Tricia

[lolabelle]

A Very Happy birthday Tim  ;D

[tim]

Thank you.

Preserved Lemons & Gin - no m'dear!!

Lemon inspiration? Still can't see it - but associate Preserved Lemons with Tagine type things. Nigel Slater had a good way with Swede instead of Sweet Potato.

Ask here? OK, I will - I believe that I can now keep the brine/lemon juice for the next batch??

[PurpleHeather]

They will keep in a jar of cold water, keep changing the water, quite well, for a few weeks any way.

Lemon marmalade, using whole lemons can be made with frozen lemons too.

Grate the skin and freeze,  extract the juice and freeze in an ice cube tray to use when called for in a recipe.

You can't have that many lemons, must be enough ideas there!

Many happy returns too.

[tim]

No - not Lemons. Read somewhere that you could re-use the brine/juice for the next batch?

Yes - frozen fruit for marmalde - always have a reserve in the freezer. But whole. The only time I do the zest & juice separately is for unexpected Nigella's ice cream. Can't grate a wobbly Orange!