Preserved lemon and limes all blended up into an easy to use paste. This one is made with all locally grown Kangaroo Valley citrus. Meyer lemons from Cheryl & Tahitian limes from Peter and salt - a true ‘community’ product. Fermented with nothing but salt. Then blended up and jarred.
I first encountered this product when working at Ottolenghi’s in London. But it’s common place in Northern African cuisine and Israeli cooking. Anywhere you want a sour, salty kick this is great to add. For salad dressings, add to couscous, soups, smother over chicken or fish before roasting or over roasted carrots.
Meyer Lemons & Tahitians limes (Kangaroo Valley, NSW
Salt (Olssons, SA)
Add to salad dressings, mayonnaise, couscous, marinades for chicken and fish. Try adding a dollop to olive oil, rosemary and coating chicken and slow roasting.