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Maroccan preserved lemons

Maroccan preserved lemons

image of a jar filled with lemons, bay leaves and black peppercorns, you can find the recipe at cooking school gourmandises academie, Cambridge

Ingredients:

  • 6-8 unwaxed lemons (or as many as fit snugly in your jar)

  • 1/2 cup coarse sea salt preferably, but table salt is fine too

  • A few extra lemons for juicing (if needed)

  • Bay leaves and whole black peppercorns, you don’t have to add them but they do add a depth of flavour to the cured lemons.

  • You will also need a glass jar with a tight lid, I went for a Kilner type jar. You will need to sterilize it.

 

 

Method:

    • Wash the lemons.

    • Trim a thin slice off both ends of each lemon to create a flat surface.

    • Stand each lemon upright. Cut a deep cross into each one from the top, going about 3/4 of the way down towards the base, so the four quarters remain attached at the bottom.

  • Salt the lemons:

    • Open up each lemon gently along the cuts.

    • Generously stuff the inside of each lemon with coarse salt. Don’t be shy – this is key to the preservation process. You’ll likely use about 1 tablespoon of salt per lemon.

  • Pack the jar:

    • Sprinkle a tablespoon or two of salt at the bottom of your sterilized jar.

    • Begin packing the salted lemons tightly into the jar. Press them down firmly with a spoon. This is crucial for releasing their juices and ensuring they are submerged. The tighter you pack them, the more juice will be released.

    • If you’re using bay leaves and peppercorns, add them in layers as you pack the lemons.

  • Add lemon juice (if needed): As you pack, the lemons will release their own juice. The goal is for the lemons to be completely submerged in liquid. If, after packing all the lemons tightly, they are not fully covered, squeeze the juice from an additional 1-2 fresh lemons and add it to the jar until the lemons are totally submerged.

  • Seal and cure:

    • Seal the jar tightly with the lid.

    • Store the jar in a cool, dark place (like a pantry or cabinet) at room temperature for a good two days, then refrigerate.

  • Patience is key: The lemons need to cure for at least 3-4 weeks, but ideally 1 month or longer. The longer they cure, the more mellow and complex their flavour will become, and the rinds will soften to a jelly-like texture.

  • Storage:  They will keep for at least 6 months, and often up to a year or more, as long as they remain submerged in their brine.

What can preserved lemons be used for?

Preserved lemons are a key element of any tagine, especially lamb. But, they can also be used in stews, salads, dressings, and even with roasted chicken or fish. They are just a beautiful ingredient to add to your pantry. 

You can find out more about my cookery journey here 

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Cherry and rum ice cream

image with a bowl of ice cream with cherries inside, the recipe can be found on the blog of Gourmandises Academie, Cottenham, UK

Cherry and rum ice cream

image with a bowl of ice cream with cherries inside, the recipe can be found on the blog of Gourmandises Academie, Cottenham, UK

Ingredients:

600 g of cherries, pitted (you can use frozen for this)

One tin of condensed milk (397 g tin)

600 ml of double cream

150 g of icing sugar 

Three TBSP of cherry rum (or kirsch)

 

Method:

If you are using fresh cherries like I did, you are gonna have to remove the stone first.  Once pitted, pass them through a food processor and give them a quick blast, you don’t want them puréed, just roughly crushed.  In a bowl, pour your cream, condensed milk, icing sugar and whisk to a thick consistency. Then fold in your cherries with three TBSP of rum. Pour everything into a Tupperware and freeze overnight. The ice cream comes out soft and creamy like an Italian gelato. Pure joy!

What is cherry rum?

Every country has their own way of fermenting fruits when they come in abundance. In Reunion Island, where I come from, Rum is often flavoured with the glut of the summer, such as pineapples, mango and litchis. I am in the UK, so I do  the same using the fruits we grow here. Cherries are perfect for this, when ripe, put them in a jar with a bit of sugar and cover them with dark rum. Let them infuse for a good six months and use it in cocktails or any of your bakes. That is cherry rum. 

Bon appétit!

Corinne

You can watch the step by step method of this recipe on YouTube

Check out my other recipes here 

You can find out more about my cookery journey here 

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French summer classic: Cherry clafoutis

French summer classic: cherry clafoutis

Image with an enamel tin filled with some kind of cherry cake, recipe available on the blog of Gourmandises Academie

Ingredients:

 

4 eggs 

45 g unsalted butter (melted)

150 g of sugar (granulated or caster)

50 g ground almonds 

100 g of plain flour

250 ml of milk

50 ml of double cream

650 g of cherries

Not essential but highly recommended, 3 tbsp of rum

8″ baking tin (buttered) 

Pre-heat your oven at 180º C

Method:

First thing first, butter your baking tray, and place all the cherries at the bottom. Now, there is a big debate in France about clafoutis aux cerises, stones or no stones. I’m team stones in and even stork. The stone actually adds flavour to your pudding. But I shan’t decide for you and won’t be offended if you decide not to add them, although, let’s face it, it is more work!

In a bowl, quickly whisk the sugar and eggs together, then add your flour and ground almonds and whisk again. Then add your milk, cream and melted butter and give it a last mix. Pour your mixture over the cherries and pop your tray in the oven for 30 to 40 minutes, or until your clafoutis is nice and golden on top. And that is all there is to it, so simple and delicious. You can savour your clafoutis, warm or cold, with a dollop of cream or a good vanilla ice cream. 

 

Corinne

You can watch the step by step method of this recipe on YouTube

As it is courgettes season, you might also want to check out my chocolate courgettes cake

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Strawberry and cream, rhubarb tartelettes, my Jubilee pudding

Strawberry and cream, rhubarb tartelettes, my Jubilee pudding

image with a wooden board covered with strawberry tartelettes, topped with whipped cream, you can learn how to make them at cookery school Gourmandises Academie in Cambridge

Ingredients:

One roll of sweet shortcrust

500 g of strawberries 

300 ml double cream

3 TBSP of icing sugar

4 rhubarb sticks 

2 Tbsp of plain flour

120 g ground almonds

2 eggs

120 g of sugar (any type of sugar will work)

120 g melted butter

A muffin tray (it will give you some very dip filled tartelettes, that you would not get with a standard cupcake tray)

Cookie cutter 

Pre-heat your oven at 180º C

Method:

For the frangipane:

Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.

Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circular pieces of pastry and place them in each case of your muffin tray (you’ll want those circular pieces to be a little bit bigger than your muffin  cases so there is enough space to fill them).  Prick the bottom of your pastry with a fork. Then, place some rhubarb at the bottom and add a teaspoon of frangipane on top.

Place your tray in the oven and cook for 15 to 20 minutes until your little tartelettes are golden brown on top. Take them out of the tray and let them cool down on a rack.

In the meantime, prepare your chantilly cream, by whisking your double cream, icing sugar and vanilla paste to soft peaks. Place your chantilly into a piping bag fit with a star shaped nozzle. 

When your tartelettes are cool, pipe some chantilly cream in the centre of your tartelettes, as per picture, then slice your strawberries in half and place them around the centre of the chantilly cream. Then add a bit more chantilly cream to finish them off nicely. 

Et voilà!

Enjoy them with a glass bubbly!

Corinne x

If you fancy another regal recipe how about my avocado and prawn croustade 

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Asparagus Tart with creme fraiche and comte

Asparagus tart with creme fraiche and comte

image of an asparagus tart topped with melted cheese, you can learn how to make this tart on the blog of Gourmandises Academie, Cambridge

Ingredients:

One block of puff pastry 

Two bunches of asparagus 

3 TBSP of creme fraiche

100 g of comte cheese (you can also use cheddar)

Black pepper to season

 

 

Method:

Start by cutting the end of your asparagus stems as they tend to be hard.

In a pan pour a litre of water with a tbsp of salt and bring to the boil and then throw your asparagus. Leave them to cook for 3 minutes, then drain them and let them cool.

Meanwhile, pre-heat your oven to 180° C and start preparing your puff pastry. I keep the pastry on the parchment paper it comes with. Then, with a knife I draw a rectangle close to the edges of my pastry, to create a border. Spread 3 tbsp of creme fraiche and add your asparagus, season with a bit of black pepper and add the cheese on top. (At this point, you could easily add pieces of prociutto or parma ham).

Et voilà, baked in a hot oven for a good 30 minutes. Serve with a gorgeous salad.

Corinne x

You may also like to try this other gorgeous summer recipe using puff pastry, click here

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Beignets de courgettes

Beignets de courgettes

Ingredients:

Note: this recipe is based on one normal size courgette (if you use 2 double the amount, 3 triple etc… as simple as that).

One courgette grated

100 g of self raising flour

1 tsp of baking powder

50 g of blue cheese (cheddar works too)

One spring onion finely chopped

One egg (medium size)

Vegetable oil to dip fry

Method:

Start by sifting baking powder and flour. Then add your grated courgette, cheese, spring onion and egg and mix to a batter consistency.

If you have a dip fat fryer use it for this recipe. I don’t, so I use a wok and do my dip fry in that.

Also, make sure to have a tray lined with tissue paper to soak the excess oil.

I always start by dropping a little bit of my batter in the oil to see if it’s hot enough. You’ll know it is if it floats on the surface and starts browning. At that stage, turn the temperature right down otherwise your fritters will turn dark brown but will not necessarily be cooked inside.

Now that your oil is at the right temperature, you can start cooking your courgettes fritters. Use a tsp if you want small bites and a tbsp for bigger morsels. Dip 4 to six spoons at a time so your oil doesn’t drop in temperature. Your beignets de courgettes will be cooked when they start browning on the outside. That is all!

Serve hot with some dips of your choice. I like mine wrapped in a salad leaf and dipped in sweet chilli sauce.

If you’re after a sweet recipe with courgettes you may want to try my “gateau de courgettes au chocolat“

Corinne x

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Summer cooking, stuffed tomatoes

Summer cooking, stuffed tomatoes

Ingredients: (this recipe will feed 4 to 6 people depending on appetite)

4 beef tomatoes and 4 small vine tomatoes

500 g mince pork

6 of your favourite sausages

thyme (as much as you like), finely chopped

4 spring onions finely chopped

parsley (as much as you like), finely chopped

one table spoon of tomato puree

one table spoon of mascarpone (strangely enough something like cottage cheese works just as well too)

one table spoon of soy sauce

Method:

Pre-heat your oven to 170°C (fan oven)

Start by mixing your mince with your sausage meat (take out the skin of the sausages). Add your spring onions, herbs, tomato puree, mascarpone and your soy. This mix can be made well in advance even the day before. It actually tastes better if you can.

Cut the top of your tomatoes, these will be used as your lid. Then, remove the flesh inside your tomato, don’t throw it away, as you can make a gorgeous tomato sauce with it. You may also freeze it if you are not going to be using it soon. Start filling your tomatoes with your mince, prick the side of your tomatoes with a knife. This will allow them to cook quicker and more evenly. Place them in an oven tray. Drizzle them with a bit of olive oil and pop in the oven for a good 45 minutes to an hour.

If you are vegetarian, you can replace the mince with cooked rice mixed with finely chopped courgettes for example.

Local suppliers worth checking out for this recipe: Burwash Larder, Radmore Farm shop , Long Horn Farm shop. For a flavour of our cooking and baking classes click here

Corrine x