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.
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.
Ingredients: Lemon, salt, lime juice, water.
May contain trances of gluten and soy.