Saturday, January 12, 2019

Meyer Lemon Olive Oil Confit

Another successful Kitchenaid precise heat mixing bowl project!  I program the temperature and the time and it does the rest admirably.

Meyer lemon confit
These lemons are perfect for adding lemony goodness to savoury dishes- pot roast, roast chicken, couscous, stews, - the sky is the limit.  Use as you would preserved lemons.

This recipe was inspired by Marisa McClennan's.  I added fresh turmeric and black and pink peppercorns to my version.

To make 2 500 ml jars.

6         Meyer lemons
2 cups olive oil (approx. to cover the lemons)
2 inch  fresh turmeric, quartered
1 tsp    pink peppercorns
1 tsp    black peppercorns
 3-4      bay leaves


Halve the lemons lengthwise and cut each half into 1/4 inch slices.  Place them in the Kitchenaid precise heat mixing bowl along with the other ingredients and enough olive oil to cover.

Set the temperature to 190 degrees and the timer to one hour.  Time for the rinds to soften.  When the timer has buzzed, remove the bowl and allow the mixture to cool.  Seal into the jars.  Store in the refrigerator for up to two weeks or in the freezer for up to six months.

Alternatively, place everything in a medium saucepan and turn the heat to medium low- barely a simmer for approximately one hour,  Either way, don't leave the kitchen while this is simmering, just in case it needs your attention.

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