"sf" > wrote in message
...
> 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!
Toast the pine nuts and stir them, the mint and the lemon through at the
last minute.

>>
>> 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?
You only need a little - I just mix Colavita Olive Oil with a little lemon
juice for the dressing.
I'm not a great fan of Potato Salad-type mayonnaise - my little sister was
the family expert in this and now that she's gone none of us try to match
it. The black olives I use are just from a large container I bought about
two years ago. The shallots are maybe not what you would call shallots - we
get a bit sloppy with terminology so you might call them Spring Onions ?
>>
>> 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?

I do this with canned tuna. Mix some top quality tuna with a tiny bit of
mayonnaise, some lemon juice and some preserved lemon (sliced up) and put it
in avocado halves. I came across the base idea for this in Diva cafe in
Hanoi and simply added the preserved lemons to it when I got back to WA. It
tastes pretty much like theirs plus the preserved lemons. Unfortunately, my
Vietnamese is non-existent and their English was limited so I couldn't
exactly tell what was in theirs. Diva cafe is opposite the Metropole for
those who know "The Quiet American"

>
>> 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.

Don't know that one. I made my lamb leg up with a dry powder coating of
spices - cumin, cinnamon, cracked coriander seeds, some cayenne, sweet
paprika. Rubbed some garlic over it, then put on the spices and cooked it.
At the end, I put on some honey/lemon juice/preserved lemon mix and cooked
it for 15 minutes more.

>
>> 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.
>
I put the recipe on a previous reply. As far as proportions go, I tend to
do what looks OK. My jars are 1 litre. I cram in as many quarters as I can
up to near the top. While I am doing this, I dip/roll/drench them in a bowl
of salt and also put salt in the bottom of the jar, the middle of the jar
and then again at the top. I suppose that in a litre jar I would use maybe
300-400 grams of salt. I make sure each quarter is covered - it probably
washes off most of them when I put the lemon juice in but I know that each
one went in there with enough salt to cover it so that tells me there is
enough in the jar itself even though it's no longer attached to the lemon.
You are supposed to shake them twice a day for the first few
days..............etc etc but I don't always remember. When I go to the
cupboard, if I notice them, I'll give all the jars a shake and then another
shake for good luck. They're good after about 6 weeks.
Hoges in WA

> TIA