Preserved Lemons - so simple to make at home.

I have a few cookbooks, many on different cuisines as you take a gastronomic trip around the world.
Going through different cooking phases, Preserved Lemons crop up in many Middle Eastern recipes.

How pretty is this on your pantry shelf!

The first time I was given a jar of preserved lemons, no one told me to discard the flesh.

They were really bitter.

These are funny looking specimens.

However, the preserved lemon rind is delicious.

Finely chopped and added to a mozzarella, tomato and olive salad with a lemony dressing,

or slow cooked in a delicious sauce with roasted lamb.

Preserved Lemons

Ideally use organic, unwaxed lemons.

8 lemons, washed and dried

1 1/2 cup fine sea salt

1 cinnamon stick

3 dried bay leaves

1 tablespoon black pepper corns

1 extra lemon, juiced

2 cups boiling water, approximately.

Large glass jar with a tight fitting lid, sterilised.

Cut lemons vertically into quarters but not the whole way through, just so that they open outwards.

Pack the lemons with salt and place into the bottom of the jar, pushing them together so they fit snugly and with no gaps.   Pour some salt on top of the bottom layer, add half of the spices, then lay the remaining lemons on top.  Cover with salt, add the remaining spices and cinnamon stick. 

Squeeze over the juice of one lemon and cover the lot with boiling water.  You do not want the lemon protruding above the liquid.

Seal, label, then place into a dark corner of the pantry for one month.

When using, remove the lemon, taking out how much you require and rinse in fresh water.

Discard the flesh and any pith then finely chop the rind to use in many recipes.

Bon appetito, enjoy Merryn

Truffle Salt - Made in my kitchen

 Truffle Salt

I love Truffle Salt, the delightfully aromatic and delicious salt that is perfect sprinkled on all foods, from fried eggs to vegetable fritters and fresh, hot steamed asparagus.  Truffle Salt is incredibly Unique.

The first time I tried truffle salt was years ago when I purchased it directly from a Truffle Grower in Australia.

I was instantly smitten by the amazing taste sensation.

Since then a bottle is always in my pantry.

Here is a precious black truffle weighing 8.5 grams.

This is natural sea salt
        purchased 
from a health food store.

Place two 8.5 gram black truffles

into a small food processor or blender.

Pulse for one minute until they are roughly chopped.

Add 150g coarse natural sea salt

and whiz for 2 minutes.

You will see the black truffles chopped into
small pieces

and combining with the sea salt.

Now, you have created truffle salt.
A truly originally flavoured salt
that tastes like nothing else you have ever eaten.

Sprinkle it on french fries, or spaghetti aglio, oilo e peperoncino
or perhaps a fresh rare piece of beef eye fillet.

Enjoy, the phenomenal aroma and exhilarating taste of truffle salt.

Buon appetito, enjoy, Merryn.