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PRESERVED LEMONS

This week there was an article by Richard Cornish in his regular column: Brain food with Richard Cornish (Everything you need to know about…preserved lemon).  The Age 20/7/20210.

I made a jar of preserved lemons recently to take to Adelaide for when and if I’m able to visit  my son . My daughter and he meet for lunch now and again and swap produce and recipes. He lives in an Asian neighbourhood, so he brings her Asian produce. She is in an African and Middle Eastern neighbourhood and she brought him some preserved lemons. He told me how much he was enjoying them. So I reminded him that I have been preserving lemons for years and he asked me to make him some and bring them over when we come to SA. I have them packed in a jar ready for when we can travel.

This morning I sent him a copy of Richard Cornish’s article and i thought that I would also find him a simple recipe from the web, mail him the link – it’s the easiest way to send recipes these days. My son and friends expected me to have a recipe on my blog, but with so many recipes  for preserved lemons on the web I have never bothered.

I was very surprised by the variations and how complicated the recipes seem on the web.

Making preserved lemons is the simplest thing! The only ingredients you need are lemons, salt and boiled water. You need to pack the lemons in a sterilized jar and leave them in a cupboard to mature.

So many recipes on the web  add embellishments like cinnamon sticks, bay leaves, star anise, vanilla pods or other spices and herbs. Although a  very popular recipe  by Stephanie Alexander suggests embellishments, I prefer to preserve them plain. This allows me more flexibility, more opportunities to add them to different cuisines. For example, if I’m making an Italian lemon  or  a seafood risotto and wish to enhance the recipe with a little preserved lemon, I would rather not have the risotto taste of various spices. And, by the way, they are not an Italian ingredient!

I have added some of the preserving juice when I have pickled olives. A reader once told me that he adds some when he is stewing rhubarb, I have added some when baking quince. They are also great in salads made with grains or pulses, beetroots, Middle Eastern dishes, dressed olives… experiment!

I have read in various publications that in Morocco where preserved lemons are very common,  that they do not traditionally add embellishments such as cinnamon, bay leaves or other spices and herbs. I have been to Tunisia and this seemed to be the same there.

I then started thinking when and why I had begun to make and use preserved lemons in the first place, and I remembered!

I found the dusty recipe book by Robert Carrier on one of my shelves, together with some other very dusty recipe books that I haven’t opened for years. There was the recipe for preserved lemons and the food that inspired me to make them.

The book was published in 1987! How time flies!

Claudia Roden also has recipes- for preserved lemons – same as Carrier, lemons and salt, no spices.

Here is a simplified version or the recipe:

You will need a large jar with a wide neck, the size of the jar to accommodate the number of lemons you intend to use. Keep in mind that the lemons will be compressed in the jar.

When I make a large jar, I use about 10 -14 lemons.

The jar I made for my son has 5 lemons + the juice of 1 more lemon.

I use all-natural rock salt, from evaporated sea water.

Wash and dry the lemons. Partially cut through them from top to bottom to make four attached wedges. Fill the crevices of the cut lemons with a rough tablespoon of salt.

Squeeze the salted lemons shut and pack them into the jar. Wedge them in as tightly as possible so they can’t move around. Some juice will be released in the process. When the jar is as full as it can be with tightly packed lemons, add a little more salt to the top of the jar. All the lemons need to be fully submerged in liquid, so top them off with some more lemon juice and some boiled water. I always add  a layer of extra virgin olive oil on top. I do this with all my preserves to keep the mould out.

Close the jar and place in a cupboard to cure for at least two months. My large jar has lemons in it that were made last year. They become darker, softer in texture and more mellow and intense in flavour the  longer they sit undisturbed.

Once opened, you can store the lemons in the fridge. The large jar does not fit in my fridge and it is stored in a cupboard. You may notice that I have added some netting and weight on top to keep the remaining lemons submerged.

Richard Cornish’s article:

Subject: The The Age Digital Edition: Everything you need to know about… preserved lemon
This article is from the July 20 issue of The Age Digital Edition. To subscribe, visit “https://www.theage.com.au“.

What is it?

Preserved lemons are ripe lemons transformed through lactic acid fermentation and the action of salt into aromatic, sharp and salty slices of citrus. Washed, unblemished lemons are trimmed, sliced into quarters or eighths depending on their size, and covered with salt. They are packed tightly in jars and squashed to release juice. More juice is added to ensure the lemons are covered. The jars are closed and kept at room temperature for several days to help kickstart lactic acid fermentation. Meanwhile, the sea salt draws liquid from the lemon and helps create an environment in which pectin from the rind and pith thickens the liquid. Most commonly associated with North African and Middle Eastern cuisine, the art of pickling lemons was not unknown to 17thcentury Britons. Lemons are pickled for traditional medicine and culinary uses in China and Vietnam.

Why do we love it?

Perhaps because they are so easy to make using simple recipes and equipment. A jar of homemade preserved lemons also makes a great gift. With their bright colour, sweet and salty tang, and smooth citrus aroma, they give dishes a burst of summer, even in the depths of winter. Preserved lemons will last for years, the rind becoming softer and softer and flavours mellowing.

Who uses it?

In his new book, All Day Baking, baker and author Michael James has a recipe for kangaroo, preserved lemon, prune and sweet potato pie. He also says the pulp and skin are useful in the kitchen, from salads and sauces to braises and mayonnaise. In the second edition of The Cook’s Companion (the one with the striped cover), Stephanie Alexander presents a beautiful recipe for Moroccan-inspired chicken, with chickpeas, swedes, pumpkin, saffron and cumin slowly cooked to make a rich gravy that is finished with coriander and pieces of preserved lemon.

How do you use it?

With respect. Preserved lemons are potent and can easily overpower a dish. Think of them as two parts – the pieces of lemon and the syrup they are in. Use the lemon rind as culinary punctuation, where small morsels can add colour, an acidic tang and a nice whack of salt. Preserved lemons love Middle Eastern spices such as cumin, saffron and coriander seed, and legumes such as chickpeas and lentils. Expect to use them in tagines, Middle Eastern stews, grilled and stewed lamb and chicken, and innovative dishes such as cracked wheat, prawn and lemon salad. You can add the syrup to dishes as a seasoning or brush over meats as they grill.

Where do you get it?

With lemons in season, you can try making your own. Or look for preserved lemons at farmers’ markets and food stores. Supermarkets carry good brands such as Raw Materials Preserved Lemons or buy Arabian Nights lemons preserved in Morocco from Essential Ingredient.

Suggest an ingredient via email to brainfood@richardcornish.com.au or tweet to @foodcornish.

SICILIAN ROMANCE AT HOME Epicure, The Age

Epicure, The Age

A friend suggested I share this with readers.

http://www.theage.com.au/entertainment/restaurants-and-bars/sicilian-romance-at-home-20120716-225h9.html

Sicilian romance at home

Date July 17, 2012
Jane Holroyd

 Sicilian Seafood Cooking cover

Marisa Raniolo Wilkins, author of Sicilian Seafood Cooking.

Why did you start a blog at the age of 60? My long-time friend Janet Clarkson (of blog The Old Foodie) suggested blogging as a way of promoting myself and my Sicilian manuscript. I was thrilled when the blog reached 20 readers in the first week. Now I have more than 1000 hits every day.

My mother always told me … That my father’s family knew nothing about cooking. There was always rivalry between the two families. My mother was from Catania (mid-eastern coast of Sicily) and my father from Ragusa (south-eastern Sicily). Although Sicily is not a big island, there is a lot of regional variation in its cooking.

On inner-city living … In South Australia, I lived very close to the Adelaide Central Market and as a child growing up in Trieste I also lived in an apartment near the market. I wouldn’t want to live anywhere else. I like to have a strong rapport with market vendors.

marisa5twma

Favourite stalls at the Queen Victoria Market? For Italian greens and lesser-known vegetables, Gus and Carmel’s, Stall 61-63 B shed; The Green Generation, I shed, especially for mushrooms and fresh herbs; Mick’s in H shed for fun and Australian produce; Happy Tuna Seafood; Nifra Poultry. For good-quality meat (Black Angus, Wagyu ) try the Greek butcher in the meat hall, first on the right from the Elizabeth Street entrance.

Best 10-minute meal? Salad, soup, pasta or frittata made from leftovers. My fridge is never empty and in my freezer you will always find jars of broth and pulses. Right now I’ve got cooked pine mushrooms collected from the Mornington Peninsula and some bottarga (tuna roe), ready for that moment.

Blogs are great as … A springboard – sharing ideas, sharing recipes for seasonal produce or writing about something unusual that I’m cooking and think others may enjoy. It doesn’t pay. I do it because I always have something to share.
Your greatest inspiration? Mary Taylor Simeti is an American living in Sicily. I’m inspired by how well she has written about its culture and history. I always recommend her books to travellers, especially On Persephone’s Island.

Most underrated ingredient? I’m cooking a lot of artichokes, cime di rape (similar to broccoli) and cardoons.
Favourite ingredient? Whatever is freshest. And I like the taste and colour of saffron.

Fat – love it or loathe it? I like duck fat for roasting potatoes and butter for mashed potatoes, finishing off sauces and making pastry. If lard was easier to get, I would use it for making pastry. Extra-virgin olive oil is also a fat, and I use heaps of this. I also like the taste of oily fish.

First food memory? In Trieste, I remember kraffen, which are like jam-filled doughnuts.

See Wilkins’ blog at allthingssicilianandmore.com

The article in Epicure says that I was born in Trieste. This is not the case, but it is very easy to assume this.

My parents met and lived in Trieste (North Italy). 10 days before I was born they caught the train to Ragusa (Sicily) and I was born in my grandmother’s bed and the same bed my father was born in.

10 days after I was born my parents caught the train back to Trieste, their home and my home. I spent my childhood in Trieste before going to Adelaide. About 10 years ago I moved to Melbourne.
Marisa

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Epicure, The Age

Epicure is the longest running weekly food and wine guide in Victoria and one of the most popular sections for both Age readers and those in the hospitality industry.
Published every Tuesday, Epicure appeals to ‘foodies’ (those who make food, wine and entertaining central to their lifestyles), casual or ‘big occasion’ diners and also those looking for information about fresh produce or new wine to try.
Written and edited by noted food and wine writers and columnists, Epicure features everything from industry news and restaurant, bar and wine reviews to recipes, the latest kitchen gadgets and topical food related feature articles.

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