Preserved Lemons
Preserved lemons are easy to make. They are used a lot in Middle Eastern and North African cooking to add a citrusy boost to dishes.
Ingredients
4-6 lemons, washed per jar
1 tablespoon salt per lemon
1-2 bay leaves per jar
Method
Sterilise a couple of jars (whatever size you have).
Cut the lemons lengthways into quarters keeping the stalk end on.
Mix them with 1 tablespoon salt per lemon and stuff them into the jars as tightly as you can, add 1-2 bay leaves per jar. Gradually over the course of a few days, liquid will be released from the lemons. The liquid should cover the lemons completely.
At the end of that time they should be refrigerated. The lemons will last for a year if you make sure you use a clean spoon whenever you remove any from the jar. To use, discard the flesh of the lemons and use the rind.
Lemon Cordial
Ingredients
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups lemon juice
zest from one lemon
cold or sparkling water
lemon slices, optional
mint leaves for garnish
Method
Measure the sugar and water into a saucepan. Stir with a wooden spoon to dissolve the sugar, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a jar or bottle. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you’re ready to make into lemonade, put some ice cubes in the bottom of a glass. Pour ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir. Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass. The recipe makes enough syrup for 14 glasses of lemonade.
To make pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir. Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass. Limeade: Replace lemon with lime juice and lime zest.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Preserved Spicy Lemons
This is a recipe we've adapted slightly from the beautiful cookbook Honey & Co. by Sarit Packer and Itamar Srulovich.
Ingredients
5 small lemons, unwaxed
3 Tablespoons salt
1 teaspoon smoked chilli flakes
olive oil to cover
Method
Slice the lemons as thinly as you can, removing any pips. Place the lemon slices in a bowl and sprinkle with the salt and smoked chilli flakes. Allow to sit for about 30 minutes and room temperature.
Push the lemon slices into a sterilised jar so that they re tightly packed with all the liquid that has formed in the bowl. Add enough olive oil so that they are covered and seal the jar. They can be used the next day, but improve over time. Once the jar has been opened, store in the fridge and use within a month.
When you use them for cooking, take as much as you need out of the jar. Chop and use the entire lemon slice - you don't need to discard the flesh. They can be used as a relish with fish or chicken , chopped through a flavoured butter or try mixing through some mayonnaise to serve with our Roast duck salad.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours