This holiday season, we’re focussing on food recipes that can double up as beautiful foodie gifts for friends and family. It turns gifting into something thoughtful and special instead of the mad frenzy of Christmas consumerism – people so appreciate beautiful hand-crafted gifts made with love.
So, make the decision this festive season to slow down, spend a calm hour or two in your kitchen making something gorgeous! Everyone should have a jar or two of preserved lemons in their kitchen cupboards. They immediately lift any dish with their deliciously surprising citrus-tart flavour-burst! And no, you can’t substitute fresh lemons – they don’t have the same florally fragrant, lemony zest flavour of preserved lemons.
Apart from being a must-have ingredient in Moroccan tagines and couscous dishes, preserved lemons can be added to salad dressings, aioli, pasta sauces, chicken stews, fruit pie fillings and even pancake batter for extra lemony-zing. This recipe was created by Tahila Pillay, a student at Jackie Cameron’s School of Food & Wine.
Now you know exactly what to do when life hands you lemons!
Tahila’s Preserved Whole Lemons
1 cup Fine Oryx Desert Salt
2 whole lemons
20 black peppercorns
2 bay leaves
Juice of 8 lemons, or as needed
¼ cup olive oil
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