My Moroccan-style Preserved Lemons are handmade in Launceston, Tasmania using my own home grown lemons to my own special recipe that has evolved over 30 years. I make these Preserved Lemons about three times a year in small batches and in small jars. They are an artisan product, matured and ready for use. They have a complex fragrance and flavour that will continue to improve and mellow with time. A little goes a long way.
Although Preserved Lemons are indispensable in Moroccan cuisine, their use should not be restricted to this style of cooking, as they provide a distinctive spicy fragrance, depth and salty-sourness to almost any dish. A highly versatile aromatic flavouring, you can use the rind, pulp and preserving syrup of Sylvia’s Kitchen Moroccan-style Preserved Lemons in a variety of ways from salads, marinades, casseroles and tagines, and in a range of dishes from seafood to chicken to lamb. Here are some ideas and recipes for you to try. Happy Cooking!
The photo above shows my Preserved Lemon Baked Crushed Potato dish with Connie’s Favourite Pan-Fried Flathead, Roasted Cherry Tomatoes and Pesto Mayonnaise. If you’d like to learn more about cooking with my Preserved Lemons, Moroccan Cooking Classes or any other inspiring classes, please join my Cooking Club for FREE to learn more!
CHICKEN – Sylvia’s Roast Tasmanian Free Range Chicken with Preserved Lemon Butter
Preheat oven to 200˚C or preheat a domed (Weber-style) barbeque
- Place 100g softened butter in a bowl.
- Add 2 portions of Sylvia’s Kitchen Moroccan-style Preserved Lemons finely chopped (rind, pulp and syrup can be used).
- To this add chopped parsley, rosemary, thyme or herb of your choice.
- Add 2-3 cloves garlic peeled and minced through a garlic mincer.
- Season with pepper. Mix well. Stuff the flavoured butter underneath the skin of the chicken and a little in the cavity.
- Then roast in preheated oven or barbeque (Weber style) until cooked and golden.
- Serve with Sylvia’s Preserved Lemon Baked Crushed Potato dish below and a freshly dressed green salad or steamed seasonal vegetables. Delicious!
POTATOES – Sylvia’s Preserved Lemon Baked Crushed Potatoes
Preheat oven to 170˚C.
- Boil Pink Eye or similar potatoes. Drain and allow to dry a little.
- Crush with a fork, add some olive oil to moisten.
- Add chopped rosemary or thyme. To this add finely sliced garlic.
- Add chopped or thinly sliced Sylvia’s Kitchen Moroccan-style Preserved Lemon portions, pepper and a little salt. Mix to combine flavours.
- Place on a baking tray lined with baking paper. Add a little grated Parmesan. Roast in the oven for about 25-30 minutes until you have crispy crunch golden edges to the potatoes!
- Make Sylvia’s Kitchen Moroccan-style Preserved Lemon Butter as for the Chicken recipe above using finely chopped parsley or chervil. Place a small portion of the butter on top of salmon or blue eye trevalla fillets. Grill, panfry or bake.
- Mix chopped Sylvia’s Kitchen Moroccan-style Preserved Lemon portions with yoghurt, herbs and spices for a sauce to accompany salmon or ocean trout.
- Prepare salad of your choice. Add finely chopped Sylvia’s Kitchen Moroccan-style Preserved Lemon and a little of the preserving syrup with extra virgin olive oil to dress your salad.
- Add Sylvia’s Kitchen Moroccan-style Preserved Lemon to mayonnaise to dollop on fish or accompany grilled shellfish.