Sterilise Jars
Wash on a short hot cycle
Put into an oven 120 C for about 15 mins
5-6 medium sized lemons cut into quarters or eighths if larger
4 large lemons squeezed into a jug
4 heaped tablespoons salt into a large bowl
Use in Mayo, using the rind finely chopped
Lemon and caper butter under a roast chicken
Stuffing
Fish
Leg of lamb
Flesh can be used in a tagine or lamb shanks
They last for years. Maggi Beer has kept them in a pantry for 10 years.
Note- use lemons from your tree as supermarket ones are waxed. Thick skin lemons as the Myer lemon is too thin.
Place cut lemons into bowl and toss with the salt until well covered
With wide mouth jars squeeze the juice from the cut lemons into jar, pushing them in very tightly and keep the yellow side to the outside for appearance, add a couple of washed bay leaves.
When full cover with extra lemon juice and another spoonful of salt. No air gaps when lid goes on as they will go mouldy.
I keep mine in the fridge but can be left in the pantry, they take about 6 weeks to preserve.
Add preserved lemon to
Soup
Stuffing for poultry
Stews
Salads, sliced very thinly
I used 3 heads of garlic, carefully peeling with a very sharp knife and slightly trim the bottom of the cloves.
Place in a heavy bottom pot and cover well over the top with olive oil.
Cook in oven at 90-93 C for 4 hours
Place in jars, when cool pop in the fridge.
One recipe I read said keep in fridge for 2 weeks can be frozen up to 6 months. Another one said can be kept in fridge for months.
Use on bread as a spread, add to Mayo, or in cooking dishes. Oil can be used in dressings
2 eggs
2 egg yolks, extra
220g cup caster sugar
1 tbsp finely grated lemon rind
125ml lemon juice
150g cold unsalted butter, chopped into 2 cm cubes
Place eggs, extra yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved
Reduce heat to low and add butter, 3 pieces at a time, stirring continuously until melted
Cook, stirring constantly for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon
Immediately strain into a heatproof bowl discarding any solids and pour into heated airtight containers
Allow to cool slightly
Lasts for a year unopened, when open a few weeks
750g cherry tomatoes, halved
2 tbsp olive oil
1 1/2 tbsp liquid honey or 1 tbsp brown sugar
2 tsp balsamic vinegar
2 tbsp fresh thyme or rosemary
salt and pepper to taste
olive oil for storing
Heat oven 120 C
Line a large oven tray with baking paper
In a large bowl, toss tomatoes with olive oil, honey or brown sugar and thyme or rosemary
Spread in a single layer over the prepared tray and season with salt and pepper
Roast for about 2 hours or until tomatoes are soft, shrivelled and sticky, but still a bit juicy
Eat immediately or put the tomatoes in a clean sterilised jar and cover with a mix of olive and grapeseed oil
Cover with a lid and store in the fridge