Hi all,

I've been making preserved lemons (Moroccan style), which is incredibly 
easy - but the lemons we get here are rather large compared to the ones used 
in the authentic product. I wondered if limes would work in the same way. 
Well, obviously, they would be preserved, but maybe the taste is totally 
different. Any ideas?

Regards, MG

morning glory wrote:
> Hi all,
>
> I've been making preserved lemons (Moroccan style), which is
> incredibly easy - but the lemons we get here are rather large
> compared to the ones used in the authentic product. I wondered if
> limes would work in the same way. Well, obviously, they would be
> preserved, but maybe the taste is totally different. Any ideas?
>
> Regards, MG

Lime pickle! Mmmmmmmmmmmmmmm!!

Si

"Mungo "Two Sheds" Toadfoot"  wrote in message 
news:gb0dm7$ilh$1@registered.motzarella.org...
> morning glory wrote:
>> Hi all,
>>
>> I've been making preserved lemons (Moroccan style), which is
>> incredibly easy - but the lemons we get here are rather large
>> compared to the ones used in the authentic product. I wondered if
>> limes would work in the same way. Well, obviously, they would be
>> preserved, but maybe the taste is totally different. Any ideas?
>>
>> Regards, MG
>
> Lime pickle! Mmmmmmmmmmmmmmm!!
>

The thing is, I've made lots of lime pickle - I love it. The sort that's 
made with oil. sugar, spices etc. But preserved lemons are very simple (just 
lemons/salt/lemon juice/water) pickled whole. I'm not sure how that would 
work with limes. But hey! Maybe I should just do it and see...

Regards, MG

morning glory said 

>  Maybe I should just do it and see...

go for it, limes beat lemons in a G&T so it must work :-)
-- 
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email

"Mike............"  wrote in message 
news:492vsbm1amgf$.1cpg9fobx00z3$.dlg@40tude.net...
> morning glory said
>
>>  Maybe I should just do it and see...
>
> go for it, limes beat lemons in a G&T so it must work :-)
> -- 

Well, I think limes beat lemons in most things. Long time since I had a G&T. 
You are giving me cravings!

MG

morning glory said 

> Well, I think limes beat lemons in most things. 

i think so

>Long time since I had a G&T. 
> You are giving me cravings!

sorry :-)
-- 
Mike .......
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Remove clothing to email

"Mike............"  wrote in message 
news:wxd02viwp1my$.63h6ujmfhyaq$.dlg@40tude.net...
> morning glory said
>
>> Well, I think limes beat lemons in most things.
>
> i think so
>
>>Long time since I had a G&T.
>> You are giving me cravings!
>
> sorry :-)

No worries. I have discovered an inch of Tequila in the bottom of a bottle 
(which I normally use for cooking - honest!). Seem to recall something about 
lime and salt in conjunction. It is a bit early though!

MG

morning glory said 

>  I have discovered an inch of Tequila in the bottom of a bottle 
> (which I normally use for cooking - honest!). Seem to recall something about 
> lime and salt in conjunction. It is a bit early though!

our texan freind makes us those and we make her G&Ts
-- 
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email

"morning glory"  wrote in message 
news:aNPAk.21342$O51.5388@newsfe23.ams2...
>
> "Mike............"  wrote in message 
> news:492vsbm1amgf$.1cpg9fobx00z3$.dlg@40tude.net...
>> morning glory said
>>
>>>  Maybe I should just do it and see...
>>
>> go for it, limes beat lemons in a G&T so it must work :-)
>> -- 
>
> Well, I think limes beat lemons in most things. Long time since I had a 
> G&T.
Goodness me!!  Is that the time?{;-)
Graham

"morning glory"  of virginmedia.com wrote:
>I've been making preserved lemons (Moroccan style), which is incredibly 
>easy - but the lemons we get here are rather large compared to the ones used 
>in the authentic product.
What do you use the lemons for?  I saw a jar of preserved lemons and bought
it because it sounded interesting, but now don't know what to do with them.
--
Save the earth. It's the only planet with chocolate.
Steph Peters, Manchester, England
email: delete invalid from eat@sandbenders.demon.co.uk.invalid

"Steph Peters" <ufdfrom2@sandbenders.demon.co.uk.invalid> wrote in message news:spa8d49a0i61oldl4ur77qdlefq7qi9750@4ax.com...
> "morning glory"  of virginmedia.com wrote:
>>I've been making preserved lemons (Moroccan style), which is incredibly
>>easy - but the lemons we get here are rather large compared to the ones used
>>in the authentic product.
> What do you use the lemons for?  I saw a jar of preserved lemons and bought
> it because it sounded interesting, but now don't know what to do with them.
> --
> Save the earth. It's the only planet with chocolate.
> Steph Peters, Manchester, England

Hi Steph, have you seen the Weatherspoons beer festival list?
One of the beers is quoted as
Robinsons Old Tom Chocolate ale 6.04%  Special brew for JDW.
Perhaps this is to your palate?
I personally love the 7.5% Old Tom normal beer.
-- 
Dave Croft
Warrington
http://www.oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

Steph Peters wrote:
> "morning glory"  of virginmedia.com wrote:
>> I've been making preserved lemons (Moroccan style), which is
>> incredibly easy - but the lemons we get here are rather large
>> compared to the ones used in the authentic product.
> What do you use the lemons for?  I saw a jar of preserved lemons and
> bought it because it sounded interesting, but now don't know what to
> do with them.

I made a big spaghetti jar-full of preserved lemons once, and eventually 
binned the lot after using maybe one half of a lemon!

Si

On Fri, 19 Sep 2008 23:45:03 +0100, Steph Peters wrote:

> "morning glory"  of virginmedia.com wrote:
>>I've been making preserved lemons (Moroccan style), which is incredibly
>>easy - but the lemons we get here are rather large compared to the ones
>>used in the authentic product.
> What do you use the lemons for?  I saw a jar of preserved lemons and
> bought it because it sounded interesting, but now don't know what to do
> with them. --

They work very well chopped and mixed into couscous as an accompaniment to
chilli. I also serve them as a salad ingredient, especially with cold
smoked fish.

Regards, Ian

On Fri, 19 Sep 2008 16:28:40 +0100, morning glory wrote:

> The thing is, I've made lots of lime pickle - I love it. The sort that's
> made with oil. sugar, spices etc. But preserved lemons are very simple
> (just lemons/salt/lemon juice/water) pickled whole. I'm not sure how that
> would work with limes. But hey! Maybe I should just do it and see...

What's the recipe if you don't mind my asking? I buy quite a lot of
preserved lemons and I'm sure making my own would be a lot cheaper. I'd
also like to try limes.

Thanks, Ian

"Ian Northeast"  wrote in message 
news:pan.2008.09.20.19.23.34.279131@house-from-hell.demon.co.uk...

> What's the recipe if you don't mind my asking? I buy quite a lot of
> preserved lemons and I'm sure making my own would be a lot cheaper. I'd
> also like to try limes.
>
> Thanks, Ian

Its so easy. No cooking required!

Buy the smallest lemons that you can. Cut through from top of each lemon in 
quarters (but not quite through - leave them attached at the bottom). A good 
big pinch of salt in the heart of each lemon (sea salt for preferenence). 
Pack as many as you can into a kilner jar or other large jar. I just re-use 
large jars with screw tops. Its important to pack them tight.

Squeeze juice of a lemon over the top. Leave for 24 hours. If you can 
remember, turn upside down roughly halfway through this process. The lemons 
will produce liquid in this time. Top up with water. Leave for a month at 
least. That bit is difficult!

Regards, MG

"Steph Peters" <ufdfrom2@sandbenders.demon.co.uk.invalid> wrote in message 
news:spa8d49a0i61oldl4ur77qdlefq7qi9750@4ax.com...
> What do you use the lemons for?  I saw a jar of preserved lemons and 
> bought
> it because it sounded interesting, but now don't know what to do with 
> them.

Hi Steph,

Usually I use them in Moroccan style tagines - say with chicken, veg and 
chick peas in a tomato sauce with smoked paprika served with cous-cous. Just 
put a few in whole when you cook the 'stew'. Amazing taste! I think you are 
supposed to remove the pith - but I never do.

You can also dice in salads (particularly with black olives, parsley and red 
onion) or use finely chopped with garlic, tarragon or basil and stuff under 
the skin of a  roast chicken.

I'm now salivating!!!

Regards, MG

"Mungo "Two Sheds" Toadfoot"  wrote in message 
news:gb2l75$2e5$1@registered.motzarella.org..
>
> I made a big spaghetti jar-full of preserved lemons once, and eventually 
> binned the lot after using maybe one half of a lemon!
>
> Si

Why? Did they go wrong?

MG

"Ian Northeast"  wrote in message 
news:pan.2008.09.20.14.49.48.321699@house-from-hell.demon.co.uk...
> On Fri, 19 Sep 2008 23:45:03 +0100, Steph Peters wrote:
>
>> "morning glory"  of virginmedia.com wrote:
>>>I've been making preserved lemons (Moroccan style), which is incredibly
>>>easy - but the lemons we get here are rather large compared to the ones
>>>used in the authentic product.
>> What do you use the lemons for?  I saw a jar of preserved lemons and
>> bought it because it sounded interesting, but now don't know what to do
>> with them. --
>
> They work very well chopped and mixed into couscous as an accompaniment to
> chilli. I also serve them as a salad ingredient, especially with cold
> smoked fish.

Thanks for that. I never thought of using them with smoked fish! Sound 
intriguing. Which cold smoked fish do you refer to?

MG

On Sat, 20 Sep 2008 21:29:39 +0100, morning glory wrote:

> Its so easy. No cooking required!
> 
> Buy the smallest lemons that you can. Cut through from top of each lemon
> in quarters (but not quite through - leave them attached at the bottom). A
> good big pinch of salt in the heart of each lemon (sea salt for
> preferenence). Pack as many as you can into a kilner jar or other large
> jar. I just re-use large jars with screw tops. Its important to pack them
> tight.
> 
> Squeeze juice of a lemon over the top. Leave for 24 hours. If you can
> remember, turn upside down roughly halfway through this process. The
> lemons will produce liquid in this time. Top up with water. Leave for a
> month at least. That bit is difficult!

Thanks, I'll try that. The preserved lemons I buy (Belazu) are whole, not
cut at all, but they are, as you said, much smaller than the ones we get
here.

Regards, Ian

morning glory wrote:
> "Mungo "Two Sheds" Toadfoot"  wrote in
> message news:gb2l75$2e5$1@registered.motzarella.org..
>>
>> I made a big spaghetti jar-full of preserved lemons once, and
>> eventually binned the lot after using maybe one half of a lemon!
>>
>> Si
>
> Why? Did they go wrong?
>
> MG

No, I just got fed up of seeing them sitting on the shelf, and knowing I'd 
never use them. This was a considerable time after making them.

Si

"Mungo "Two Sheds" Toadfoot"  wrote in message 
news:gb3rsk$s1o$1@registered.motzarella.org...
> morning glory wrote:
>> "Mungo "Two Sheds" Toadfoot"  wrote in
>> message news:gb2l75$2e5$1@registered.motzarella.org..
>>>
>>> I made a big spaghetti jar-full of preserved lemons once, and
>>> eventually binned the lot after using maybe one half of a lemon!
>>>
>>> Si
>>
>> Why? Did they go wrong?
>>
>> MG
>
> No, I just got fed up of seeing them sitting on the shelf, and knowing I'd 
> never use them. This was a considerable time after making them.
>
> Si

Silly boy! They are great in chicken stews etc. Maybe you just don't like 
that taste?

MG

On Sat, 20 Sep 2008 21:45:00 +0100, morning glory wrote:

> Thanks for that. I never thought of using them with smoked fish! Sound
> intriguing. Which cold smoked fish do you refer to?

I think they go particularly well with smoked mackerel as it has a fairly
strong flavour. But they're good with any reasonably robust fish (I
wouldn't serve them with haddock).

The couscous with preserved lemons I mentioned earlier is particularly
good with a tagine made with smoked cod IMO.

Regards, Ian

"Ian Northeast"  wrote in message 
news:pan.2008.09.20.21.54.45.235795@house-from-hell.demon.co.uk...

> Thanks, I'll try that. The preserved lemons I buy (Belazu) are whole, not
> cut at all, but they are, as you said, much smaller than the ones we get
> here.

I have bought the Belazu ones too. Yes they are smaller. Delicious, but very 
expensive! The home made ones are really easy and as good, I think. I think 
if you can get really small lemons then you wouldn't need to cut them. 
That's partly why I was asking about limes (which tend to be smaller).

Regards, MG

"Ian Northeast"  wrote in message 
news:pan.2008.09.20.22.13.05.48007@house-from-hell.demon.co.uk...
> On Sat, 20 Sep 2008 21:45:00 +0100, morning glory wrote:
>
>> Thanks for that. I never thought of using them with smoked fish! Sound
>> intriguing. Which cold smoked fish do you refer to?
>
> I think they go particularly well with smoked mackerel as it has a fairly
> strong flavour. But they're good with any reasonably robust fish (I
> wouldn't serve them with haddock).

This I will try!

> The couscous with preserved lemons I mentioned earlier is particularly
> good with a tagine made with smoked cod IMO.

I have never made tagine with smoked cod. But now you are giving me ideas.

Regards, MG

On Sat, 20 Sep 2008 23:57:42 +0100, Ian Northeast wrote:

> On Sat, 20 Sep 2008 23:21:51 +0100, morning glory wrote:
> 
>> I have never made tagine with smoked cod. But now you are giving me
>> ideas.
> 
> It only occurred to me because the "fresh" fish counter at my local
> supermarket doesn't excel at the "fresh" bit. The nearest proper
> fishmonger is several miles further away. I tried this:
> 
> http://fooddownunder.com/cgi-bin/recipe.cgi?r=102361
> 
> with smoked cod because I didn't trust their "fresh" fish and I thought it
> worked very well. The smoked cod has more flavour than fresh and
> complements the chilli better. I always make it with smoked cod now.
> 
> Adding the preserved lemon to the couscous was a later development, which
> improves the dish even more.

I forgot to mention that when I put the lemons in the couscous I leave out
the mint, I don't think they go well together.

Also, that recipe is rather complex and takes a while; it can be shortcut
by using ready made harissa paste and omitting the aubergine. The result
isn't quite as good but not at all bad.

Regards, Ian

morning glory wrote:
> "Mungo "Two Sheds" Toadfoot"  wrote in
> message news:gb3rsk$s1o$1@registered.motzarella.org...
>> morning glory wrote:
>>> "Mungo "Two Sheds" Toadfoot"  wrote in
>>> message news:gb2l75$2e5$1@registered.motzarella.org..
>>>>
>>>> I made a big spaghetti jar-full of preserved lemons once, and
>>>> eventually binned the lot after using maybe one half of a lemon!
>>>>
>>>> Si
>>>
>>> Why? Did they go wrong?
>>>
>>> MG
>>
>> No, I just got fed up of seeing them sitting on the shelf, and
>> knowing I'd never use them. This was a considerable time after
>> making them. Si
>
> Silly boy! They are great in chicken stews etc. Maybe you just don't
> like that taste?
>
> MG

Meh. I made the usuals with them but soon realised they would last me a 
thousand years and I wasn't that keen anyway. This was pre-Freecycle too.

Si

Mungo "Two Sheds" Toadfoot wrote:
> morning glory wrote:
>> "Mungo "Two Sheds" Toadfoot"  wrote in
>> message news:gb3rsk$s1o$1@registered.motzarella.org...
>>> morning glory wrote:
>>>> "Mungo "Two Sheds" Toadfoot"  wrote in
>>>> message news:gb2l75$2e5$1@registered.motzarella.org..
>>>>>
>>>>> I made a big spaghetti jar-full of preserved lemons once, and
>>>>> eventually binned the lot after using maybe one half of a lemon!
>>>>>
>>>>> Si
>>>>
>>>> Why? Did they go wrong?
>>>>
>>>> MG
>>>
>>> No, I just got fed up of seeing them sitting on the shelf, and
>>> knowing I'd never use them. This was a considerable time after
>>> making them. Si
>>
>> Silly boy! They are great in chicken stews etc. Maybe you just don't
>> like that taste?
>>
>> MG
>
> Meh. I made the usuals with them but soon realised they would last me
> a thousand years and I wasn't that keen anyway. This was
> pre-Freecycle too.

Yeah.. no escaping on a bike for them <g>

"Dave  Croft"  of  wrote:

>"Steph Peters" <ufdfrom2@sandbenders.demon.co.uk.invalid> wrote in message news:spa8d49a0i61oldl4ur77qdlefq7qi9750@4ax.com...
>> "morning glory"  of virginmedia.com wrote:
>>>I've been making preserved lemons (Moroccan style), which is incredibly
>>>easy - but the lemons we get here are rather large compared to the ones used
>>>in the authentic product.
>> What do you use the lemons for?  I saw a jar of preserved lemons and bought
>> it because it sounded interesting, but now don't know what to do with them.
>> --
>> Save the earth. It's the only planet with chocolate.
>> Steph Peters, Manchester, England
>
>Hi Steph, have you seen the Weatherspoons beer festival list?
>One of the beers is quoted as
>Robinsons Old Tom Chocolate ale 6.04%  Special brew for JDW.
>Perhaps this is to your palate?
>I personally love the 7.5% Old Tom normal beer.

Thanks for the tip Dave, but probably not.  I've tried beers described as
chocolatey before, and not liked them.
--
Save the earth. It's the only planet with chocolate.
Steph Peters, Manchester, England
email: delete invalid from eat@sandbenders.demon.co.uk.invalid

"morning glory"  of virginmedia.com wrote:

>
>"Steph Peters" <ufdfrom2@sandbenders.demon.co.uk.invalid> wrote in message 
>news:spa8d49a0i61oldl4ur77qdlefq7qi9750@4ax.com...
>> What do you use the lemons for?  I saw a jar of preserved lemons and 
>> bought
>> it because it sounded interesting, but now don't know what to do with 
>> them.
>
>Hi Steph,
>
>Usually I use them in Moroccan style tagines - say with chicken, veg and 
>chick peas in a tomato sauce with smoked paprika served with cous-cous. Just 
>put a few in whole when you cook the 'stew'. Amazing taste! I think you are 
>supposed to remove the pith - but I never do.
>
>You can also dice in salads (particularly with black olives, parsley and red 
>onion) or use finely chopped with garlic, tarragon or basil and stuff under 
>the skin of a  roast chicken.

I will have a go at vegetarian versions of these.  Still dieting which
includes eating a big salad almost every weekday at work, so the salad
suggestion is particularly useful.  Wonder what they would be like on grated
carrots and radishes, as an alternative to the version I do now with capers.
--
Save the earth. It's the only planet with chocolate.
Steph Peters, Manchester, England
email: delete invalid from eat@sandbenders.demon.co.uk.invalid