Citrons Confits
(Lemons Preserved in Oil) Recipe
Origin: North Africa Period: Traditional
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Ingredients:
4 large lemons
plenty of sea salt
coriander sprigs (just a few)
2 garlic cloves, lightly crushed
2 dried chillies
olive oil (to cover)
Citrons Confits
(Lemons Preserved in Oil) Preparation:
Method:
Scrub the lemons well then trim off the ends and slice into about 8 segments each. Place the slices in a colander and sprinkle generously with salt. Leave to drain over a bowl for 24 hours so that the lemon slices soften and lose their bitterness.
Rinse and dry the lemons then pack into a clean, dry, glass jar, inserting the coriander, garlic and chillies down the side of the jar (they act as both decoration and flavouring) as you go. Once the jar is full pour in the olive oil, ensuring that all the lemon slices are completely covered. Tap the jar to release any air bubbles then seal tightly and store in a cool, dark, cupboard for at least 1 month to mature. Every now and then agitate the jar to mix its contents.
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Other recipes with fruit and oil as primary ingredients:
Guacamole
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