1. Lemon Curd
Ingredients: zest and juice of a non-preserved lemon, pulp and peel of 2 Preserved Lemons, 230g sugar, 5 large egg yolks, 300g unsalted butter.
Blend the lemon juice and Preserved Lemon ingredients in a food processor until smooth. In a saucepan on a medium-low heat, add the lemon mixture zest, sugar, egg yolks, and whisk until combined. Stir constantly for around 10 minutes until it thickens, add the butter and stir until it melts. Pour the mixture through a sieve into a bowl, cover and chill for at least 2 hours.
2. Relish for Fish
Ingredients: 2 fillets of your choice (we recommend salmon or seabass), 2 Preserved Lemons de-seeded, rinsed, and chopped, 1tsp parsley, handful of dill, 1/2 small white finely chopped onion, 1tbsp Early Harvest Olive Oil, 2tbsp juice of a non-preserved lemon.
Preheat the oven to 180C. Combine all ingredients, except half of the lemon juice in a bowl. Smother over the fish, then drizzle the rest of the lemon juice over the fish. Bake the fish in the oven for the intended amount of time. Serve with new potatoes, and green beans.
Ingredients: Pinch of Saffron, 600ml chicken stock, 3tbsp Early Harvest Olive Oil, 6 chicken breasts, 1 roughly chopped red onion, 3 sliced carrots, 1 roughly chopped yellow bell pepper, 3 finely chopped garlic cloves, 1tsp ginger, coriander, and Sweet Paprika, 5 quartered Preserved Lemons, 100g Giant Couscous
Place the saffron in 500ml of the stock to infuse. Heat the Oil in a pan and cook the chicken for 3 minutes, remove and set aside, add the onions, carrot, and pepper to the pan and cook for 5 minutes. Add the garlic, herbs, and spices to the cooked vegetables and stir for a minute. Add the chicken and stock to the vegetables, bring to the boil, and simmer for 45 minutes, until cooked. Add the Beli Preserved Lemons, and simmer for 15 minutes, meanwhile, pour the rest of the stock onto the Couscous and allow to absorb.
Ingredients: 4 large non-preserved lemons, 500ml water, 275g caster sugar, 3 Preserved Lemons.
Cut off the ends of the 4 large lemons, then into small pieces and transfer into a saucepan with the water, and bring to the boil over a high heat, then simmer for about half an hour. Finely chop the Preserved Lemons, and along with the sugar, add to the saucepan on a medium-low heat, occasionally stirring for 45 minutes, or until the mixture begins to thicken and the liquid has evaporated. Pour the jam into jars, let it cool, then transfer to the fridge.
Ingredients: 2 avocados with skin and stone removed, 1/2 finely diced red onion, 1 finely chopped garlic clove, Juice of 1 lime, 1 finely chopped Preserved Lemon, optional few drops of Tabasco sauce, salt and pepper to season.
Mash the avocado until it is reasonably smooth with small chunks remaining. Mix the avocado in a bowl with the onion, garlic, lime juice, and Preserved Lemon. Add the Tabasco sauce, salt and pepper and mix again. Serve with tortilla chips.
Ingredients: 150g Giant Couscous, 300ml vegetable stock (or whichever flavour you will serve it with), 3tbsp Garlic Infused Olive Oil, 1 Preserved Lemon, 1 diced medium onion, 150g breadcrumbs
Pour the stock over the Couscous, add 2tbsp Olive Oil and allow to absorb. Meanwhile, halve the Lemon, squeeze the juice into a bowl, then finely dice the lemon. Add the remaining oil to a frying pan on a medium heat, add the onions, and fry for 5 minutes or until transparent. Fluff the Couscous with a fork, add the lemon, lemon juice, onions, and breadcrumbs, and mix thoroughly until it is a loosely formed mixture. Either use it to stuff a chicken, a turkey, or make into balls and roast.
Ingredients: 1kg potatoes, 4tbsp Early Harvest Olive Oil, 3tsp rosemary, salt and pepper to season, 3 Preserved Lemons.
Preheat the oven to 220C. Cut the potatoes into fries, and lay on a baking tray. Drizzle with the Olive Oil, and sprinkle the rosemary, salt, and pepper, and mix. Bake in the oven for 15 minutes. Cut the Preserved Lemons into thin slices and put to one side in a bowl. Remove the fries from the oven, add the lemons and toss until well combined, then roast for a further 15 minutes. Remove from the oven and serve.
Remove the inside of the Preserved Lemon so you are left with the rind and blend in a food processor. Combine the Preserved Lemon mixture with the rest of the ingredients, until thoroughly mixed, season with salt and pepper, and mix again. Store in a bottle with a sealable lid.
Ingredients: 400g frozen peas, 80ml Early Harvest Olive Oil, 80ml Tahini, 400g can of chickpeas, 1 garlic clove, 1 Preserved Lemon with the pips removed, salt and pepper to season
Blend all the ingredients in a food processor until smooth and serve.
10. Roasted Cauliflower
Preheat the oven to 200C. Cut the cauliflower into small-medium pieces and place in a mixing bowl. Half the Preserved Lemons, squeeze the juice over the cauliflower then place the lemons in the bowl. Generously season with salt and pepper, add the Paprika, and the Olive Oil. Mix together with your hands, transfer to a roasting dish, and put in the oven for 30-40 minutes, or until golden brown.
Ingredients: 1 jar of Traditional Genovese Pesto, 2 Preserved Lemons
Whizz the Preserved Lemons in a food processor, and once they are a smooth texture, mix into the Pesto until thoroughly combined.
Ingredients: 100g Barley Couscous, 250ml stock of your choice, 2 tbsp Garlic Infused Olive Oil, 50g chopped cherry tomatoes, 1 chopped yellow bell pepper, 2 halved and chopped celery sticks
Pour the stock over the Couscous and allow to absorb. When ready, fluff with a fork and add the Olive Oil. Then, add the vegetables, and mix well.
Ingredients: 1 jar of de-seeded Preserved Lemons, 50ml water.
Remove most of the brine, leaving a little less than the water. Blend the Lemons, and brine in a food processor, adding as much of the water as you like, which encourages a smoother texture. Usage ideas: season fish before it is roasted, add to a dip, stir into a stew.
Ingredients: 200g drained chickpeas, 3 finely chopped Preserved Lemons, 2tsp cumin, 1tsp coriander, 1 roughly chopped small onion, 3tsp chopped garlic, 1/2tsp baking powder, pinch of salt and pepper, 2tbsp plain flour, 2tbsp Early Harvest Olive Oil.
Blend the chickpeas, Lemons, cumin, coriander, onion, garlic, baking powder, salt and pepper, and flour, until it is combined but not completely smooth. Split the mixture into balls, ensuring they are tightly formed. Place a non-stick frying pan on a medium heat and add the Olive Oil, to the point that it is simmering. Add the falafel balls, and fry until golden brown, and drain on kitchen towel. Serve with a dip, salsa, and salad.
15. Candied Lemons
Ingredients: 4 sliced Preserved Lemons, 50ml water, 190g caster sugar
Cover the Preserved Lemon slices in a bowl and leave for 45 minutes. Bring the water and sugar to the boil in a pan over a high heat, add the Preserved Lemons, and simmer for 20 minutes, then remove and allow to cool. Once cooled, remove from the pan and place on baking parchment. Use as decoration on a lemon drizzle cake, a lemon tart, and other desserts.