Are you ready to elevate your culinary game with a flavor explosion? Then look no further! This preserved lemon paste recipe is a game-changer, adding a vibrant, zesty punch to everything from tagines to pasta sauces. Forget those bland, predictable flavors; this homemade condiment brings a unique and intensely aromatic experience to your dishes. It's surprisingly easy to make, requires minimal ingredients, and the rewarding taste is utterly addictive. This is one of those easy recipes that yields incredibly delicious results, perfect for both beginners in the kitchen and seasoned cooks alike. Let’s dive into this incredible recipe and transform your cooking!
Ingredients:
- 2 large lemons, preferably organic
- 1 cup coarse sea salt
- 1/2 cup olive oil, extra virgin preferred
- 1/4 cup water
Instructions:
Step 1: Preparing the Lemons
Wash the lemons thoroughly under cold running water. Using a vegetable peeler, remove the zest from the lemons, avoiding the white pith as much as possible. Set the zest aside.
Step 2: Slicing the Lemons
Cut the lemons in half lengthwise and remove any seeds. Slice each lemon half into thin, almost paper-thin slices. The thinner the slices, the quicker they will cure.
Step 3: Layering and Salting
In a clean, sterile glass jar, layer half of the lemon slices. Generously sprinkle with half of the coarse sea salt. Repeat the process with the remaining lemon slices and salt. Ensure the lemons are fully submerged in salt.
Step 4: Adding Oil and Water
Pour the olive oil over the lemon slices, making sure they are completely covered. Add the water. This helps to further preserve the lemons and prevent mold.
Step 5: Curing the Lemons
Seal the jar tightly and place it in a cool, dark place for at least 4 weeks, preferably 6-8. You'll notice the lemons softening and releasing their delicious oils. During this time, gently press down on the lemon slices periodically to submerge them fully in the oil.
Step 6: Creating the Paste
After the curing period, remove the lemons from the jar. Rinse them thoroughly under cold water to remove any excess salt. Remove any large pieces of rind or pith.
Using a food processor or a mortar and pestle, finely chop or grind the lemon slices until you achieve a smooth, flavorful paste. This might require some patience, but the result is worth the effort.
Step 7: Storing the Paste
Transfer the finished preserved lemon paste into a smaller, airtight jar. Store it in the refrigerator for up to 6 months.
Tips and Variations:
- Organic Lemons: Using organic lemons is recommended to avoid any pesticides.
- Salt Type: Coarse sea salt is preferred as it helps to draw out the moisture from the lemons effectively.
- Olive Oil: High-quality extra virgin olive oil will enhance the flavor of the paste.
- Spice it up: Add a few chilli flakes or a pinch of black pepper to the jar during the curing process for a spicy kick.
- Herb Infusion: Include fresh herbs like rosemary or thyme during curing for an added aromatic dimension.
Nutritional Information (per tablespoon, approximate):
- Calories: Approximately 40-50
- Fat: Approximately 4-5g
- Sodium: Approximately 100-150mg
- Vitamin C: A good source
This preserved lemon paste is a versatile ingredient, adding a unique zing to various dishes. Try it in your next Moroccan tagine, pasta sauce, or even as a spread on crusty bread. It’s a simple yet rewarding culinary adventure that will transform your cooking and impress your friends and family with its bright, tangy flavor. Enjoy the delicious journey!