Preserves by Proxy

When you're operating from the bed, 'cos the doctor's told you that's where you've got to stay for the time being, it's difficult to write about what you've cooked; my kitchen's just too small to fit the bed in there!

That's when you invent a new cooking system: cooking by proxy, or in this case, preserving by proxy!

My only contribution to the two lots of preserves we made last Thursday was to cut the lemons and slice the rhubarb; the rest of the preparation and cooking was all Pauline's work. I guess it's just the same as Gordon Ramsay managing numerous restaurants around the world!

Preserved lemons and rhubarb chutney

The rhubarb chutney was made from this Rhubarb Chutney recipe., my adaption of this one from The Great British Kitchen website.

The preserved lemons are from Rick Stein's book "A taste of the sea". Rick's shop sells these at £5.50 for a small (250ml?) jar!

The recipe

Boil 2 pints of water. Weigh 10 oz salt. Cut about 10 lemons (preferably unwaxed) into quarters length-ways leaving the lemon joined at the end (i.e. don't cut them right through). Sprinkle a pinch of salt into the cuts on the lemons and put into a jar. Dissolve the rest of the salt in the boiling water and allow to cool then cover the lemons with this brine. Leave for a month or so before using.

They're superb in this Chicken with Garlic, Lemon and Basil recipe.


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There are two comments

Laurence

Sorry to hear you’re stuck in bed, but I’m glad it’s not slowing you down too much! I’d send you some barbecue if I could!

Laurence, (Email ) (URL) - 12-07-’09 17:42
Phil

Many thanks Laurence – Oh, how I wish I was stateside and could be at your barbeque.

I’m allowed up now, but have got to “take it easy”; as if I ever do anything else!

Phil, (Email ) (URL) - 13-07-’09 16:18

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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