STOP right there. Firstly, they are pretty indestructible, as long as you always use a clean fork to fish them from the jar. They might darken with time, but they won’t go off.
And secondly, there’s loads of stuff you can do with them. Other than lobbing them into tagines, that is. Here’s our top 6 suggestions:
- Mince 1 preserved lemon and add it to your salad dressing in place of vinegar or lemon juice;
- Chop 1-2 preserved lemons finely and add them to a bowl of diced peppers, onions, tomatoes and cucumbers. Season and sprinkle in some chopped mint, parsley and coriander, and you’ve got a citrussy salsa;
- Cut 1 preserved lemon into quarters, and use them to stuff fish: this works well with other strong flavours such as anchovy, sundried tomatoes and capers;
- Mince 1 preserved lemon, and mix it with some softened butter and chopped parsley. Chill well and use as instant ‘lemon butter’;
- Mix 1-2 chopped preserved lemons with your favourite poultry stuffing to add a terrific citrus kick;
- Try adding a little to a vodka Martini…
Got any more ideas? Leave them in the comments below.
Your jar will be empty before you know it. And if you wait til September when our new book is out, you can even learn how to preserve them yourself….