It’s Recipe Redux time again and the theme is a little more left of field – fermented foods. Think yogurt with live cultures, tempeh, Korean kimchi, sour dough bread, miso or traditional sauerkraut. Our team leaders shared this excellent article on the techniques and rise of fermented foods and I enjoyed listening to this ABC Podcast too – Smelly but nice and healthy. And much of the time the recipes rely on just three things – salt, water and time. But I was really surprised that it didn’t mention my pick. Preserved lemons.
Step 1 – Grow a huge, constant fruiting backyard lemon tree
Step 2 – Wash & dry lemons. Quarter and cover with good quality (local) sea salt.
Step 3 – Sterilise your jars & lids in boiling water. Pack lemons in tightly, adding herbs and spices of choice like cinnamon, coriander seeds, star anise or cloves. Fill to the brim with fresh lemon juice. Seal tightly and store in cool, dark place for at least 6 weeks and up to 1 year.
Step 4 – Open when a recipe calls for a little preserved lemon – yes you use the whole fruit and can eat the soft pickled skin. But you can rinse off the salt if you prefer in the spirit of Redux.
Nearly every recipe book calls for them, but they are that kind of ingredient you skip over and say “it’ll be ok without it” or you slip in fresh instead, when you know that you’re really missing out. I love preserved lemons in Middle Eastern curries . This recipe for Chicken Tajine with Preserved Lemon and Olives is da bomb. But I’m going to try Matt Wilkinson’s Preserved Lemon Dressing next. Stephanie says a slice of pickled lemon enlivens stuffing or is a marvelous garnish for grilled poultry or fish. Or gift them in little jars at Christmas time – whew there’s ten ticked off the list! Check out the other fabulous fermented foods by the Redux team next and I’d love to hear your thoughts lovely readers in the comments. Do you love the tang?
