On Mon, 05 Sep 2005 10:16:00 GMT, Hoges in WA wrote:
>
> 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.
>
> prepared couscous along with chopped mint and pine nuts. Serve with grilled
> lamb, beef or chicken.

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

Dressing recipe please?
>
> mayonnaise with chopped fresh coriander. Use as a dip for cooked prawns
>
OK, I can do that!
>
> a lemon vinaigrette to spoon into avocado halves
>
recipe?

> stuffings for baked chicken, fish or lamb
>
> 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.
>
Oh, I would feel like I'd died and gone to heaven! Is this anything
like Moroccan Honeyed Lamb? I've always wanted to make that.

> 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.
>
Which preserving recipe did you use and would you please post a couple
of the above recipes? I don't care if it's a "real" recipe... just
give me proportions.

TIA