"Hoges in WA" > wrote in message
...
>
> "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
>
It's been a while, but I recall putting salt AND the lemon juice in each
layer as I went, NOT waiting until filling the jar to add all the juice. I
don't suppose either way makes a big difference.
But I don't recall 'dipping and rolling' each piece. That's a very good
idea.
Thanks.
Dee Dee