Mediterranean pickled lemons with paprika

Preparation Time

15 minutes

Makes

20 slices

Ingredients

• 2 lemons
• 21/2 tbs table or sea salt
• Sweet paprika, to sprinkle
• Olive oil, to fill jar

 

Method

1. Cut the lemons into 5mm-thick slices and place in a single layer on a wire rack over a tray. Sprinkle each slice generously with the salt. Place in the freezer for 2 hours or until frozen.
2. Remove the lemons from the freezer and set aside at room temperature for 12 hours to draw out the moisture.
3. Preheat oven to 100°C. Wash a 250ml (1-cup) jar well and then rinse. Place upside down in the oven for 5 minutes or until completely dry.
4. Remove jar from oven. Layer the lemon slices in the jar, sprinkling with a little paprika after each layer. Fill the jar with olive oil, making sure the lemons are completely covered.
5. Seal the jar and set aside at room temperature for 3-4 weeks to mature - the lemon rind will become soft and the flavours will mellow.

 

Notes

• makes: about 20 slices (enough to fill a 250ml/1-cup jar)
• prep: 15 mins (+ 2 hours freezing, 12 hours standing and 3-4 weeks maturing time)
• This pickle has quite a bite to it - a pleasant tartness from the lemons with a salty slant. If you find the salty flavour too overpowering, simply rinse the slices before using. Use this pickle sparingly to accompany chargrilled or barbecued chicken, lamb or fish, or finely chop a small amount and combine with butter to spread under the skin before roasting chicken.
• Freezing the lemons before salting them speeds up the maturation process by 2-3 weeks - a trick that can also be applied to traditional Moroccan-style preserved lemons. This pickle will keep, unopened, for up to 1 month. Once opened, keep in the fridge for up to 2 months.

Chargrilled harissa fish

Cooking Time

8 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons harissa
• 4 x 200g blue-eye fillets, skin removed
• 1 red capsicum, cut into quarters, deseeded
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup flat-leaf parsley leaves
• 4 green onions, thinly sliced
• 1 lemon, juiced
• olive oil cooking spray
• 1/3 cup low-fat natural yoghurt

 

Method

1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
   

Notes

Note: Harissa is a Tunisian spicy paste available in jars or tubes from supermarkets or delis. Made from a blend of smoked red chillies, olive oil and spices, it teams well with lamb, couscous, casseroles and bean salads.

Preserved lemons

Preserved lemons are easy to make and are delicious served with Moroccan and Middle-Eastern dishes. 

Makes

1 litre

Ingredients

• 5 lemons
• 1/2 cup of sea salt
• several bay leaves and cinnamon sticks

 

Method

1. Cut lemons lengthways into quarters, keeping bases intact. Rub 1/4 cup of sea salt into the centre of each lemon. Place lemons in the jar with bay leaves and cinnamon sticks. Sprinkle 1/4 cup sea salt into the jar. Add enough lemon juice to cover the lemons. Seal and store in a cool place, away from direct sunlight for six weeks. To use, rinse with water then cut away and discard flesh.

 

Notes

To make, wash and dry a 4-cup (1L) capacity glass jar with an airtight lid.