Easy peasy lemon squeezy recipe for preserved lemons, please!?!


Question: Does anyone have any really easy recipes that use preserved lemons?? I have a jar that stares at me every time I open the cupboard and I'm sick of the sight of them.

I'd love some personal recommendations - please no referrals to Recipezaar (or whatever it's called) and those effing stupid pages of Wikipedia info.

Thanks v much xxx


Answers: Does anyone have any really easy recipes that use preserved lemons?? I have a jar that stares at me every time I open the cupboard and I'm sick of the sight of them.

I'd love some personal recommendations - please no referrals to Recipezaar (or whatever it's called) and those effing stupid pages of Wikipedia info.

Thanks v much xxx

(These are approximate measurements. It's very adaptable... I made it up.)

ZUCCHINI WITH OLIVES AND LEMONS (serve warm over pasta/rice or serve cold, as salad)

Cover bottom of large pot with a small amount of oil. (I use olive)
Slice onion very thin (or chop) and add to pot.
Slice Zucchini (courgettes) into small enough pieces that this will soften and become more of a sauce.

Add enough water to not stick -- and to steam the vegetables. (You may need to add more as it cooks) Bring to boil and then lower the heat. When the zucchini are soft enough to eat (20-30 minutes), add (for 4-6 portions) about one cup of pitted pink olives and a preserved lemon sliced up, peel and all, removing only the membrane between the sections. Cook over low heat another 5-10 minutes to blend the flavors. This is probably the only dish I prepare without any spices or herbs... and certainly do not add salt until just before you serve it. It is probably plenty salty already from the lemons.

Serve over pasta.
The leftovers are good as a salad, but not very colorful, so I add bits of red pepper to give it some color and some crunch... or serve it with tricolor pasta.

Enjoy!

Lamb Chops with Preserved Lemon (Moroccan Style)

PREP TIME 35 Min
COOK TIME 15 Min
READY IN 55 Min

INGREDIENTS
10 g chopped fresh cilantro
15 g chopped fresh parsley
55 g chopped fresh mint
4 cloves garlic, minced
50 g chopped Moroccan preserved lemon
15 ml olive oil
ground black pepper to taste
1 (7 bone) rack of lamb, trimmed and frenched
55 g slivered kalamata olives
1 red bell pepper, thinly sliced

DIRECTIONS
Stir cilantro, parsley, and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminum foil to keep them from burning. Stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
Preheat an outdoor grill for medium heat.
Cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. Baste occasionally with the warmed relish. Once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
To serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.

Lemon pickles

u can make lemon pickle......its yummm!!!!
dunno da recipe ....sorry!!!!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources