Preserved Lemons - A Terrific Christmas Gift

Now for those of you that love giving foodie gifts to your friends and family and want something easy to do , this idea is for you.

The amount of jars you make depends only on the amount of lemons you have, just make sure that your jars are filled to the brim so that air can't rot the lemons.

This is a hands on job, also make sure that you don't have any cuts on your fingers as you will know it when the salt gets in.

These last for ages as long as they are stored in a dark place. I store mine on the bottom shelf at the back of the pantry.

What to use these for the list is endless, all Moroccan food uses preserved lemons and when you see the price of the bought jars it will make you wonder why you hadn't made your own before. You can add them to couscous, rice, pasta, salads the list goes on and on.

You don't have to add the extra spices, you can just make them with salt only.

Preserved Lemons

As many lemons as you want to preserve for 2 500ml jars you will need about 12 lemons, you may need extra for juice – rock salt – any or none extra flavourings whole peppercorns, fresh bay leaves, whole chillies dried or fresh

Now cut the lemon into quarters BUT don’t cut all the way through to the bottom. Press into the centre of the lemon rock salt approx a heaped dessertspoon. Squash the lemon closed, and place into the jar, continue ensuring that the lemons are jammed into the jar. If using extra flavourings place them in the jar as you fill it. Cover with lemon juice, screw on a lid and place in a dark place IE the back of a cupboard. Leave for 1 month before using.

See isn’t that easy, a bit of cutting, squashing and juicing.

NOTE you may get a white mould on the top of the lemon, don’t worry this is harmless wash it of the lemons before using.

Microwave Lemon Curd

Now if you have ever wanted to make lemon or lime curd but was concerned about the eggs curdling, this is the recipe for you.
As you make it in the microwave you have a much better control over the heat, therefore you shouldn't scramble your eggs.
Once made and cooled in an air tight jar store it in the fridge.
The are plenty of uses from filling little tart cases, then putting meringue on top to make mini lemon meringue tarts. Or drizzle it over whipped cream in a sponge. Or just on bread is good.

Microwave Lemon Curd

1 cup caster sugar, 3 eggs, finely grated rind + juice of 3 lemons, 126 gm unsalted butter, melted
Before starting fill 2 small jars with boiling water and cover the lids as well, they can steralise while you make the curd.
In a microwave bowl or jug whisk together the sugar and eggs, add the lemon juice, rind and butter. whisk together.

Cook for 1 minute intervals, whisking after each minute. Continue to cook until thickened. This can take approx 5 - 6 minutes.

As soon as it has thickened, carefully drain the jars, placing them on a tea towel, pour in the hot curd and seal straight away.

When cool store in the fridge.

Green Tomato Pickle and First Published Article

It is with great excitement that I type that I have had my first article published today !!!

It is on The Daring Kitchen site - http://thedaringkitchen.com/food-talk

So please read it.

It is about pickles and preserves, which aren't very hard to make. As long as you can chop, stir and boil a kettle, you can make pickles.

If you are lucky enough to grow your own vegetables or have a farmers market or even a local market with fresh produce, that can be purchased cheap you are off to a good start. Even produce from the supermarket can be used, but the whole idea of pickles is to use excess produce.

The pickles make good presents for people who appreciate a good pickle. We have a good friend who roasts meat especially to make sandwiches with my pickles !

Now for the jars I usually save ones with metal lids, honey and jam jars are good. I rinse them well, then wash them in the dish washer, storing them in a cupboard with the lids off, to stop any mould if they aren’t completely dry.

Green Tomato Pickle

1 kg green tomatoes, chopped, 500 gm onions, finely chopped, 500 gm cooking apples, peeled , cored and finely chopped, 2 garlic cloves chopped, 1 tsp ground ginger, 1 tsp cayenne pepper, pinch each of cloves and cayenne pepper, 250 gm brown sugar, 300 ml white wine vinegar, 100 gms sultanas

Ingredients ready to cook

Place all ingredients into a large pot, bring to the boil. Cover, reduce heat, simmer stirring occasionally for 45 minutes – 1 hour until thickened, it may take longer. For the last 10 – 15 minutes you need to stir more often to ensure that it doesn’t stick to the bottom of the pan. You can do this as you are boiling the kettle to sterilise the jars. Makes about 2 litres.

The pickles busy cooking

Now while stirring for the last 10 - 15 minutes steralise your jars. Place the bottles you are using in the sink and put the lids in a bowl. Pour boiling water into the jars and over the lids, ensuring they are covered. Now wasn’t sterilising the jars easy. Keep the water in until you need them. I pour boiling water over the ladle and funnel just before I use them

Now I have a wide necked funnel for bottling, but you can carefully ladle the mixture in. Empty the water from the jars one at a time fill to the top and screw on the lid, and then fill the next jar.

So give making pickles a try there are plenty of easy recipes, I even make tomato pasta sauce in the microwave.