- 250g Cream Cheese
- 2 tablespoons Elfred’s Preserved Lemons diced
- 3-4 tablespoons Cream
To Cream Cheese add, Preserved Lemons and cream. Mix together well until smooth and use as a dip or to enhance your sandwiches. Great in toasted sandwiches.
To use the Lemons remove one from jar and spilt into four quarters. Lay skin side down and use a knife to remove the inner part of the lemon. You can discard this, as it tends to be bitter. Rinse Lemon cheeks in cold water to remove excess salt before using as required.
There are many uses traditional and modern for Elfred’s Preserved Lemons, such as Tabouleh Salad and tangines. Add finely diced preserved lemons to your home made Salsa for a refreshing sauce for all your dishes that you would usually use Salsa for, such as Nachos, Enchiladas, Burritos and grilled fish, especially Sword fish and Tuna. Dice some of Elfred’s Preserved Lemons and mix with mayonnaise to make a lovely poached chicken and mango salad. Works just a well with chicken and avocado. Use finely diced Elfred’s Preserved Lemons in a Hollandaise Sauce to create delicious accompaniment for your favourite fish.
Try with Grilled fillets of King George Whiting or Red Schnappers. Slice a cheek of a Preserved Lemon into thin strips and place into the belly cavity of a Baby Snapper or Barramundi along with a sprig of fresh rosemary or thyme. Add a few twists of black pepper and a drizzle of Olive Oil before baking in the oven or wrap in Aluminium foil and cook on the BBQ. Or place the Preserved Lemons strips under the skin of a Chicken breast along with a couple of sage leaves for a lovely meal. For a meal with a difference stud chopped Preserved Lemons into a creamy mashed potato to serve with a juicy steak and your sauce of choice.
Cooking time allows for bringing the tagine slowly to a simmer. Large chickens may require additional time.
- 1 whole chicken cut into pieces
- 2 brown onions, very finely chopped
- one small handful of fresh coriander, chopped*
- one small handful of fresh parsley, chopped*
- 1 or 2 cloves of garlic, crushed
- 2 teaspoons ginger
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 handful green or red olives, or mixed
- 1/2jar Elfreds Preserved Lemons, quartered and seeds removed
- 1/3 cup olive oil
- 1/4 cup chicken stock or water
To Cook the Chicken, add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine (flesh-side down), and distribute the onions all around.
Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that it's flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender.
Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving.