TASTY MORSELS

Preserved Lemons November 10 2018, 0 Comments

HOW TO MAKE YOUR OWN PRESERVED LEMONS

The main thing you need is patience. These lemons take upto 3 weeks.

INGREDIENTS:

Unwaxed lemons ( or washed and scrubbed waxed lemons)

Extra lemons for juice.

Kosher Salt, Bay Leaf, Black Pepper

The amounts will be determined by how many lemons you choose to use.

DIRECTIONS:

Place 2 Tbsp of salt in the bottom of a sterilized jar. I recommend maximum 2 lemons per jar, if you don't use them often.

To prepare each lemon: cut 1/4 inch off the tip of each lemon, and then cut the lemons lengthways as if you were slicing them through, but keep the lemons attached at the base. Quarter each lemon this way. Pry the lemons open and generously sprinkle them with salt inside and outside.

Pack the lemons in the jar, squishing them down so some juice is released, then add 1 or 2 bay leaves and a 1/4 tsp of black peppercorns. Top off the jars with extra lemon juice to cover the lemons.

Seal the jars and keep them in a dark cupboard for 3 weeks - every week turn the jar upside down/upside right. Wait 3 weeks and voila!

Rinse the lemons and they are ready to use. Store the opened jars for unto 6 months in the fridge.

 

 

 


PERU ! July 12 2015, 0 Comments

This is a traditional Peruvian dish. Traditional ceviche was marinated for 2 – 3 hours, but now it is more like 2 – 3 minutes. You must use very fresh fish, as the acid does not actually cook the fish the way heat does. Some traditional recipes use lime juice or bitter orange juice.

PERU

Peruvian Ceviche

(serves 4 as a starter)

1 lb of fish – sea bass, snapper.

1 red pepper, finely chopped

½ a red onion, finely sliced

juice of 3 lemons

2 fresh chilies - deseeded and finely chopped

1 tbsp of fresh mint leaves

1 tbsp of fresh coriander leaves

½ cup of watercress

1 tsp of kosher sea salt

extra virgin olive oil &  black peppercorns* for finishing.

Cut your fish filets into 1 cm cubes and put these in a bowl with your chopped pepper and onion – cover and place in the fridge. Mix together the lemon juice, salt and chilies and place in the fridge. Wash and dry your herbs and mix them together. Right before you are ready to serve pour the lemon mixture over the fish and blend it together. Let it sit for about 3 minutes and then add the herbs and toss everything together and serve. Finish with some good extra virgin olive oil and top with freshly ground black pepper.

*Black Peppercorns

These peppercorns are known in India as the King of Spices. Black pepper is produced from the green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The berries are dried in the sun or by machine for several days, during which time the fruit around the seed shrinks and darkens into a thin, wrinkled black layer around the seed. Once dried, the fruits are called black peppercorns. Try it on strawberries!


FENNEL SEED, CHILI and TOMATO SAUCE. September 16 2014, 0 Comments

INGREDIENTS
DIRECTIONS:
Cut the tomatoes in half.Place them on a baking tray and sprinkle with cumin & fennel seeds. Drizzle with olive oil.Bake in the oven until the tomatoes are soft and the skins have blackened slightly.Cool the tomatoes before peeling and chopping.Heat the olive oil in a frying pan and add any remaining fennel or cumin, along with the garlic, onion and chili flakes. Cook for 5 minutes before adding the tomatoes and lower the heat. Allow the flavours to infuse for 10 minutes. Add salt and pepper to taste. This is a wonderful pasta sauce. You can garnish with fresh basil and parmesan cheese.