Thank you sooo much, I saved your post for future reference!


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On Tue, 06 Sep 2005 12:06:30 GMT, Hoges in WA wrote:

>
> "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
>