"Dee Randall" > wrote in message
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> "Hoges in WA" > wrote in message
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> Years ago I preserved lemons (a middle eastern recipe, as I recall). The
> pulp of the lemon separated form the rind and the lemon pulp was sort of
> slimey, unappetizing to eat. Neither tasted very good, and it looked
> horrible; I threw it out after trying it a couple of days trying.
> Nowadays I just buy the Patok (sp?) brand for pickled lemons/limes. I
> envy you your success.
> Dee Dee

Dee Dee
You should discard the pulp - it's yucky - it's the rind you want, sliced up
ever so neatly into

red onion in a garlicky dressing. Serve on a bed of rocket leaves.



risotto, particularly with shellfish. Add at the end of cooking.



prepared couscous along with chopped mint and pine nuts. Serve with grilled
lamb, beef or chicken.



a potato salad made from baby potatoes in skins, chopped Lebanese cucumber,
sliced shallots, black olives and an olive oil & lemon juice dressing



chopped chives and scattering over fresh oysters in the shell, sliced smoked
salmon or sliced avocado



mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns



thick Greek-style plain yoghurt with chopped mint and chives and use as a
dip for crudités or to spoon over cooked fish



a lemon vinaigrette to spoon into avocado halves



pasta, rice, noodle or chick pea salads



stuffings for baked chicken, fish or lamb



50/50 mayonnaise and thick yoghurt with chopped flat-leaf parsley to serve
over freshly cooked and cooled asparagus spears.



If I'm doing a leg of lamb, I mix thinly slice preserved lemon with the
juice of 2 lemons and a couple of tablespoons of honey and cover the leg
with that in the last 15 minutes of cooking.



The recipe on this thread is a good one. I made up three large jars
yesterday and put them away - should be ready in about 6 weeks.



Hoges in WA







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