Preserved Lemons Continued...
Just a couple more recipes to keep building your inspiration library on how to use up your jar of preserved lemons! Don’t forget to follow @blackbuttercatering on Instagram for more recipes up in our stories.
A Lunchtime Classic
Preserved lemon, courgette and chilli quiche
Who doesn’t love a good wedge of quiche for your midday meal? With the fresh bite of preserved lemon, the light courgette and hint of chilli heat this tart is perfect with just a simple rocket salad in summer, or warmed up on the side of a cup of soup in winter.
200g shortcrust pastry
284ml double cream
½ preserved lemon
1 red chilli
Salt and pepper
- Pre-heat your oven to 180C/160C fan.
- Roll your pastry on a lightly-floured surface so it’s just less than the thickness of a pound coin. If you roll it from a ball, try to keep the circular shape as this will make it easier to line your dish.
- Grease a 22cm tart dish or tart ring and line with your pastry, but don’t trim any excess pastry. Leave to rest for around half an hour in the fridge.
- Fill with baking beans and bake for 20minutes.
- Meanwhile, chop your courgette into circles about the thickness of a pound coin and finely dice your preserved lemons and chilli. Whisk together the cream and eggs with a good pinch of salt and pepper.
- When the pastry has started to turn golden brown, remove from the oven and take out the baking beans. You should have a nice par-baked pastry shell.
- Put the tray back in the oven half-way, and fill with the cream and egg mixture. Sprinkle the chilli and preserved lemon evenly across and then arrange your courgette slices across the top – they may sink a little but this is OK. Now push the tray gently fully into the oven and close the door. Bake for a further 25minutes, until the quiche gives only a little wobble.
- Leave to cool at room temperature and then shave off the excess pastry before transferring to the fridge to set for at least two hours.
- Once set, slice into 6 and serve.
A Baking Showstopper
Preserved lemon, raspberry and rose syrup cheat ‘friands’
Friands can be a funny and complicated beast sometimes, but the end result is a beautifully fluffy almond sponge. These create a similar flavour and end result – but with a much easier method!
Makes 12 buns
220g unsalted butter (room temperature)
220g soft brown sugar
160g self-raising flour
60g ground almonds
½ preserved lemon rind
For the syrup
50g granulated sugar
½ tsp rose water
- Pre-heat oven to 180C (160C fan).
- Cream together the butter and sugar, ideally in a stand mixer to ensure its fully combined.
- Add the eggs one at a time, beating thoroughly between each one.
- Sift the flour and almonds together and, in thirds, thoroughly fold in.
- Take your half a preserved lemon and carefully cut away the flesh – with preserved lemons we use the rind only, so you can discard the flesh. Finely dice it, slicing first into thin strips, and then chopping the other way so you have small squares about 1mm.
- Stir the raspberries and diced preserved lemons through, beating a little so some of the raspberries bleed their juice into the mixture.
- Divide into your mould or muffin cases and bake for 18-20 minutes, until a skewer comes out clean.
- While the ‘friands’ are baking – place the granulated sugar, water and rose water into a saucepan and warm until the sugar dissolves. Turn up the heat so that the sugar gently caramelises, but take it off when it reaches a clear, glue-like consistency – it should take around 7-8 minutes. Avoid stirring, which can cause the sugar to crystallise.
- Once the ‘friands’ are out of the oven but still warm, prick with a toothpick or skewer and pour over about ½ tsp of rose syrup each.
- Leave to cool fully and dust with icing sugar to finish!