Preserved lemons.#magicingredient.

The secret ingredient to any of the FiFi Recipes?
Preserved lemons.
They totally change the taste of everything you cook.
I add preserved lemons to any dish that asks for lemons. And many that don’t. Such as pastry or salads.
It’s so easy and it will change your life .
Prepare a jar right now and let them sit on the windowsill for 6 weeks.
Just in time for summer.

This recipe is originally adulterated from Jill Dupleix but the ingredients are pretty flexible.
You can add rosemary and star anise or whatever spices you want.

You need for one big jar:
20 lemons
1 cup of big chunky rock salt
maybe extra 4 lemons for extra  juice
2 to 3 sticks of cinnamon
10 to 12 cloves
12 black peppercorns
10 coriander seeds
3 bay leaves

•    Slip into Vuitton PJ’s.
•    Pull on Celine mules.
•    Pour a humungous glass of wine.
•    Cut lemons lengthways into quarters, keeping bases intact.
•    Rub a handful of sea salt into the centre of each lemon.
•    Place lemons in the jar with bay leaves and cinnamon sticks and all the spices.
•    Press the lemons down hard in the jar so you release the juices and squish them in. A bit like getting into your summer clothes.
•    Sprinkle more sea salt into the jar.
•    Add enough lemon juice to cover the lemons.
•    Seal and store in a warm place.
•    I like to leave it the dappled sunlight on the window sill
•    Leave for about six weeks.
•    Jill says to turn upside down for a few seconds each day.
•    Keep the jar topped with lemon juice, Add more if you need to.
•    To use, rinse with water then cut away and discard flesh.
•    Then I like to mash it a bit before I use it so it melts into the cooking.
•    A must have in any recipe