Preserved Lemons
Photography Minka Firth.
INGREDIENTS
12 unblemished lemons
2 bay leaves
1 cup coarse sea salt
3-4 cup sterile jar with glass or plastic-coated lid
1 cinnamon stick
METHOD
Scrub 8 of the lemons and dry them well. Cut each lemon lengthwise from the top, into quarters, stopping 1cm from the bottom.
Pack 1 tablespoon of salt into each lemon then reshape.
Pack the lemons into the jar with the remaining salt, cinnamon stick and the bay leaves. Squeeze the juice from the remaining lemons and pour into the jar.
Add enough boiling water to completely cover the lemons.
Seal and leave for at least 4 weeks, gently shaking the jar daily to redistribute the salt and juice. Refrigerate after opening.
To use: Remove what is needed from the jar. Scrape off the flesh and discard. Wipe excess liquid from the skin and slice thinly or dice as required by the recipe.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.