I used preserved lemons all the time, and today I had a Eureka! moment. I blitzed a jar of them in the blender with some olive oil and ended up with a thick paste that I can just stir into sauces and dressings, or mix into steamed vegetables like broccoli or green beans, or spoon over poached fish or plain roast chicken.
These days, I make a couple of jars of this recipe every few months. In the past, I used this recipe which is also quite delicious in its own right, but which takes more time.
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