Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemons
Poaching liquid
Utensils
For 2 preserving jars (approx. 750 ml capacity each)
How it's done
Lemons
Wash and dry the lemons. Cut a deep cross into the lemons from the blossom end to create quarters, but do not go all the way through the fruit. Push the quarters apart a little and cover them with salt. Layer the lemons as tightly as possible in the preserving jars.
Poaching liquid
Bring everything to the boil together, pour the liquid over the lemons (add some coriander, fennel and/or cumin seeds, and cloves and black peppercorns if you wish). The lemons must be fully covered with the liquid. Seal the jars, store in a cool, dark place. The lemons need to marinade in the liquid for at least 4 weeks to ensure they have the right flavour.
| Serve with: | Stews, meat and fish dishes. |
|---|---|
| Tip: | Tajine refers both to the actual dish and the clay pot in which the food is cooked. The pot has a conical lid that allows for optimum circulation of the steam and a particularly gentle cooking method. Tajines are available in larger Coop supermarkets. If you do not have your own tajine (traditional clay pot with lid), you can also use a roasting pan. |
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