Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.
Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.
Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.
They are quite salty, so be cautious when adding additional salt to a recipe.
Julie Le Clerc is a passionate cook, author, food stylist and presenter who has had an eventful culinary career including many years cooking in professional kitchens, running her own boutique catering business and owning and cooking for two highly successful cafés.
Her style of food is accessible, ingredient-driven and flavour-focussed. A relaxed and intuitive approach to cooking is part of her philosophy, along with a deep respect for authentic and seasonal produce. Having cooked and eaten her way around the world many times, Julie has an extensive knowledge of different cuisines. She travels regularly, believing that eating food in the country of its origin is the most authentic way to experience a culture.
Julie Le Clerc’s signature, small batch production range of preserves and chutneys is produced in collaboration with Sabato and has been created according to Julie’s ethos; high-quality ingredients, packed full of flavour, inspired by her travels and easy-to-use to create that ‘wow-factor’ in your home cooking.
