Monthly Archives: September 2014

SATURDAY COOKING: PRESERVED LEMONS

It’s still lemon season and now is a good time to make PRESERVED LEMONS. They need to stay untouched for about a month after you’ve made them. So start thinking about it for a lovely Christmas present!

This is my way of making them, nice and easy.
Lots of recipes say to use whole lemons, cut in quarters almost to the base of the lemon and fill with rock salt and then put in a jar topped up with extra lemon juice. The problem with this, is that when you need to use a little bit of the preserved lemon, you have to get the whole lemon out of the jar. It’s messy, slippery and not particularly practical.
So I slice the lemons first. Much better!

6-8 lemons
2 bay leaves
2 dried chillies
1 tablespoon coriander seeds, roasted, slilghtly crushed
4-5 tablespoons rock salt

Method:

Cut the lemons at the end, then in half. Remove the pips, then slice each halves.
I use a 2 litres icecream container (but you could use a glass dish) and in it go the  lemons,  bay leaves,  coriander seeds ,  dried chillies and  rock salt.
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I then mix all this and squish it a bit and leave it in the container, covered,  for 3 days, stirring once a day.
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Then, put this mixture in a big sterilised jar (I got mine from Ikea) and press the lemons down with a spoon. If needed, add extra lemon juice so all the slices are covered in liquid. Top with a thin layer of olive oil (to act as a “sealant”). Wash around the rim with a clean wet cloth and close the lid.  Put in the fridge for a month without opening. The lemon juice and salt will beak the lemon skins and make them soft.
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I love preserved lemons and I use them in salads, soups,  tagines, anything Moroccan  and it goes really well with my fish, tomato and saffron stew. You only need to use a little bit to boost the flavour of your dish.

Tip: to sterilise your jar, wash it (and the plastic seal) in hot soapy water, then put for 15 minutes in a warm oven (120°). Leave to cool in the oven and then fill your jar.  Do not to put the plastic seal in the oven (let it dry on a dish rack).

Monday Lifelines

Went to a book sale last week and picked up a couple of new “humorous” books.
From “Foolish Words” by Laura Ward.

We apologise for the error in last week’s paper in which we stated that Mr Arnold Dogbody was a defective in the police force. We meant, of course, that Mr Dogbody was a detective in the police farce. Correction notice in the Ely Standard, Cambridgeshire, England.

Gravity is a seriousness. If it were to cease, we should all die of laughing. Schoolroom blunder, 1920s.

Ancient Egypt was inhabited by mummies, and they all wrote in hydraulics. They lived in the Sarah Dessert and travelled by camelot. The climate of the Sarah is such that the inhabitants have to live elsewhere, so certain areas of the dessert are cultivated by irritation. Examination paper gaffe, reported by Richard Lederer in his book, Anguished English.

Dag Deals of the week

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Some more deals this week.
IPad to remind you that TECHNOLOGY is GREAT!
Hurricane lamp to remind you that CAMPING is AWESOME!
Tontine Pillow to remind you that SLEEPING is NECESSARY!
Milo to remind you that CHOCOLATE is HEALTHY!
American Mustard to remind you that SPICE is LIFE!
Bourbon to remind you that ALCOHOL is LIBERATING! (sometimes…)
Kardashian’s DVD to remind you that YOUR family is NORMAL!
And of course, pick of the week, a 40″ Blow Mould Creeper: no idea what this is. Maybe a skateboard to use in the shower?

Monday Lifelines

French people love jokes of the type: Monsieur et Madame ont un fils/fille, comment s’appelle t’il/elle? (Mister and Madam have a son/daughter, how do they call it? A play on words, like Mr. and Mrs Igamy have a son, how do they call him? Paul…). Completely irrelevant if you can’t understand French, so sorry but here are some excellent ones…

Monsieur et Madame Ebuailaifroideéapraisava ont une fille…Comment s’appelle t-elle?
Aude

Monsieur et Madame Gokirigole ont un fils, comment s’appelle t-il?
Denis

Monsieur et Madame Padanlelavabo ont une fille, comment s’appelle t-elle?
Honorine

Et j’en ai d’autres…

SATURDAY COOKING: GRAPEFRUIT COLLINS

Yes, here it is, the cocktail recipe! As I have said previously, it’s hot today and this is a taste of things to come this summer. We get long, hot and dry summers here in Perth.
So my DUTY is to find AMAZING cocktails/drinks recipes and add them to the Saturday Cooking section.
Have started today, yum yum, with a GRAPEFRUIT COLLINS, a recipe from a bar called “Enrique’s School for Bullfighting” (yep, this is a bar’s name. Personally, I would have called it “Davo’s Shack”…). Of course, I will have to do a lot of tasting as well, which may be hard…!

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60ml Tanqueray 10 (gin.  I had Gordon’s Gin and trust me, I couldn’t tell the difference after drinking half of it!)
20ml fresh lemon juice
20ml fresh grapefruit juice
1 dessertspoon sugar
soda water to top
grapefruit wedge to garnish

In a highball glass, add the gin, lemon juice, grapefruit juice and sugar, stir until sugar is dissolved.
Fill glass with ice and top with soda water then garnish with a grapefruit wedge.

I didn’t put sugar in it. I used tonic water (soda water is so passé!). And it ROCKS! No doubt because 60ml of gin is a double dose of spirit…
If you have heart problem and can’t have grapefruit (because it interferes with your medication), use lime instead. If you have fresh leftover juice, pour it in ice cube trays, freeze and then use later.
Actually, I’m going to make myself another one right now with lime and grapefruit juice, eat sushi and watch 8 episodes of “Downton Abbey season 4”. Or should I go for a swim…?
And I will wait and see if the sea is calling…
And you ABSOLUTELY must drink it in a Tiki Pop glass! Pineapple rules! And please notice the very daggy plastic icecubes in the glass…