Lemon confit in oil

Lemon confit in oil

Category: Vegetable and fruit dishes

Ingredients
Lemons	500g
Coarse sea salt	50g
Bay leaf	1 PC.
Garlic	3 cloves
Hot pepper	1 small
Juniper berries	3 pcs.
Black peppercorns	1 teaspoon
Various Mediterranean herbs available	taste
Olive oil, any other

Cooking method

• I used lemons available to me, thick-peeled. Wash the lemons thoroughly. Pour boiling water over, immediately immerse in cold water. Repeat this operation 2-3 more times. It is necessary to remove the bitterness characteristic of lemons. If it does not bother you, you can skip this part.
• Cut the lemons into slices approximately 1 cm thick.
• 
• Place in a wide-bottomed bowl. Cover them with coarse salt, mix gently.
• 
• Cover with foil and leave at room temperature for 24 hours.
• After a day, prepare aromatic herbs, garlic, peppers, juniper
• 
• 
• Peel the garlic, rinse, dry, cut into slices, circles, as you like.
• Wash hot pepper, dry, cut into slices.
• Press down the juniper berries with a knife.
• In a sterilized dried jar, put a bay leaf, a little black pepper, a slice of red, a juniper berry, and a few cloves of garlic on the bottom. Put out a few circles of lemon without the released juice, cover with some of the aromatic herbs. Repeat the steps until the lemons run out. Fill everything with oil, seal tightly with a lid, put in the refrigerator for ripening for 2 weeks.
• An idea with the carina-forum.

The dish is designed for

Bank 0.5L

Note

Stumbled upon a recipe for confit lemons when I was looking for a recipe for bell pepper confiture https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430436.0.
I was very interested in why this confit is, we all know that this is the name for meat cooked in a large amount of fat and stored in it.
Here's what the internet says about it.
The French word comes from the verb fr. confire (to prepare), in turn formed from the lat. conficere ("to do", "to cook"). Originally used in the Middle Ages to refer to fruit cooked in sugar, hence the words "confiture" and "candy" (Wikipedia).
I read that this way of preserving lemons is typical for Maghreb cuisine. Here is for tagine and I am going to use this confit later.
About aromatic herbs. It's hard to find fresh herbs like rosemary and thyme here. That's why I use dry ones. Their extraction time is much longer than that of fresh ones. If you are going to make confit with fresh herbs, you do not need to grind them, you just need to cut the branches in two.

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[Natasha]

Natasha, very interesting and unusual, thank you !!!

I will definitely do it now!

[Natasha]

Repeat until the lemons run out

And if they don't end?
Natasha, Thank you! If the strength remains after the eggplant, then I will do it today. Or next week.
I love these things

[Natasha]

Natasha, thanks for the recipe. In meat and fish later? I have not seen any use.

Aaaaaaaa, have to run for lemons. It's very interesting to try the result.

And if they don't end?

Then get out other banks until they run out.

In meat and fish later?

Yes, Angela. Moreover, I think so, you can not only stew, but also garnish.

have to run for lemons

Light, run quickly, until Olchik all seizes

I will definitely do

Ir, try it.Then you can attach the butter somewhere.

interesting and unusual

Checkmark, yes. Something drew me to such unusual things.

Then get other banks until they run out.

If I don't have lemons in my fridge, then .... that's it, life is over. I eat them

[Lelka.]

Lelka., just like apples? My children ate them when they were young. And I winced and grimaced in horror.

straight like apples?

Almost, only with salt)))

[Bridge]

Bridge, shit! Natasha, this is a meeting! Before the beets, I covered the lemons with salt and left them until tomorrow. Now I re-read the recipe again - well, just in case

That's right, you have to be fully armed!

Where and with what is it used?

[DonnaRosa]

DonnaRosa, you can cook meat and fish, stew vegetables, garnish meat and fish dishes. Salads can be seasoned with oil, in baked goods.

[DonnaRosa]

DonnaRosa, you can cook meat and fish, stew vegetables, garnish meat and fish dishes. Salads can be seasoned with oil, in baked goods.

That is, is it a marinade or a dressing?

When stewing meat, you can add a slice or part. Gives flavor.
It goes well with fish. You can lightly grease the fish with a fragrant small and cook. You can put a lemon in the abdomen.
You can eat cognacusic too

[DonnaRosa]

DonnaRosa, Yes. To whom, how, you see, and a snack.

[Bridge]

Bridge Natasha, a cool recipe) thanks!
With the fish, the very thing, took it out of the jar and supplemented the dish))) The main thing is that the store should be confit

[Bridge]

Bridge, Natasha, I put my lemons in the refrigerator today. I'm waiting for the result.

[Wildebeest]

Wildebeest, I'm waiting for mine too: girl_in_dreams: I spank my naughty hands so that they don't reach for the jar

[Bridge]

Bridge, no, I do not spank myself, I would not forget about her existence.
True, in the notebook I even wrote down the date when I made them.
Natasha, where can you put the salted lemon juice out?

Marinate the meat. Or sprinkle the fish before baking. I poured it into a jar of pickled lemons.

[Bridge]

Bridge, for sure, great advice. Thank you.

[Natasha]

NatashaWell, I got to the lemons, opened the can, just tried it with bread. This is delicious! Thank you!!! The only thing in vain I missed the scalding operation. For me, the bitterness is quite acceptable, but if someone does not like it, it is necessary to scald it. Yes, it is not the lemons themselves that are bitter, but only the oil. Lemons are delicious, I repeat. And I didn't choose the bones, was it necessary or not?

[Tatyana]

Mamadaragaya! Lemons! I forgot about them. The orphans are standing in the corner of the refrigerator, and I'm here, panim, I'm carried away by Korean cuisine
TatyanaIt’s good that we liked the lemons. Enjoy!
I did not pick out the bones on purpose, so that it itself flew out.
My husband brought me a piece of carbonade. It is necessary to stir something out of him with lemons

Interestingly, Natasha, will your oil in lemons with bitterness be or not? The bones are bitter ... Try it soon!
Now I tried to pour butter on bread, the bitterness is not felt in this form, so everything is in order!

[YaTatiana]

YaTatiana, Tanya, and I have to walk around the bank for another week, but I want to try ...

Will your oil in lemons with bitterness be or not?

Will not be
To preserve the remnants of lemons of different colors, in the fall of last year, I cut the lemons into thick round slices, put them in a jar, and poured them completely with olive oil. The oil was slightly saturated with the taste and acidity of the lemons and became aromatic. I add both lemons and oil to various marinades, where both oil and lemon are required, for example, when marinated chicken, vegetables. And in the oil itself I fry something, for example, eggs, chicken, meat, vegetables
And everyone was happy - in the sense of the lemons were saved from damage, they did not dry out

And I fry something in oil, for example, eggs, chicken, meat

It would be nice to fry chicken, meat and fish in such oil, but scrambled eggs are something new. I will definitely try.

Well. I am reporting. On Friday evening I tasted a slice of confit lemon. Delicious. The unusual taste of lemon is a salty wedge saturated with oil and the taste and aroma of herbs. Light bitterness is present, but does not interfere, but adds piquancy. The oil is not bitter, it smells like lemon and aromatic herbs.
In general, put a slice of lemon, without shaking off the oil, on the bread and eat with a piece of sausage-BEE!
Then I cut the chop, beat it lightly, sprinkled the pieces with salt and hop-suneli and poured the confit oil over them. Straight a little, a teaspoon for a couple of pieces. What herbs were in the oil, everything fell on the meat. Marinated in the refrigerator for two hours and fried. The meat turned out to be very juicy, with an interesting aroma. Not knowing that this is a lemon, you will not understand. I did not shake off the rosemary needles and fennel seeds that got on the meat along with the oil, and when frying they stuck to the pork.
And just imagine: you cut off a piece of meat, put it in your mouth ... and you feel an incomprehensible fresh aroma. Then you bite this piece, and the juice flows from it into your mouth. And if a fennel seed gets on your tooth, you shrug its taste ... Mmmm! My husband was silent yesterday for such a dinner, CAM, walked the dog and hung up the washed linen.

You can eat cognacusic too

Damn, cognac !!!! She left.

[Natasha]

Natasha, take the report! I did it!

We will try, as expected, in two weeks.
Thanks again for the recipe!

Checkmark, what a beautiful jar. Tell me, does her look cheer you up?
And this ... It tastes good with cognac too!

The mood is uplifting. Raise even more ... with cognac !!!

And this ... It tastes good with cognac too!

Have you tried it? Liked?
Vooot
And even with a red fish, it turns out.
A slice of lightly salted fish and a slice of lemon from a jar, and you can without bread. I love coffee

with a red fish it turns out

I forgot to write. I salted the Loyne haddock again with the rum recipe. And she added a spoonful of confit oil to the curing mixture.
The fish has a stunning taste and aroma.
In short, I really don't even know which I like better - lemons or butter

[Bridge]

Bridge, We must do it as soon as possible, everything is written so tasty !!! And don't forget about haddock!

[Rada-dms]

Rada-dms, run quickly for lemons! I have already eaten my own 2 or 3 slices in total.

[Bridge]

BridgeNatasha, finally, the hour came when I tasted lemons.
How well they went to the pork cooked in onion skins ...
Now it is still salted.

Girls, help yourself!

Cod roll with lemon confit using sous vide technology (gala10)


Taste ... it's something ...
Natasha, thank you again for the confit recipe!

Natasha, is coarse salt important? Well, I don't see her, I was looking for focaccia. Nowhere else is Galinka made such a tasty fish, I was already picking up lemons while cheap in Dixie. But there is no salt.

[Larissa]

Larissa, not necessary. You can use the usual gray, not extra. The big one is just more interesting. Is there a lemons promotion in Dixie? I need to drop by tomorrow.

Gal, a gorgeous fish. I don't have a sous-vid yet. But I will definitely do something like that.

[Natasha]

Natasha, as an option, marinate with confit, and then bake.

[gala10]

gala10, not. I think I'll make mackerel with confit. In foil.

I'll make mackerel with confit. In foil.

It should turn out great!

A very sunny jar, I immediately wanted to make it.
Found a couple of large lemons)) the only digression - hot pepper was only in a dry version.
I put it in the refrigerator to infuse. Thanks for the wonderful recipe

[Natasha]

in the sense of the lemons were saved from spoilage, did not dry out

I buy lemons in a box. Well, I can't live without them ...
In order not to dry out - I fill a 3-liter jar with lemons, pour cold water into the refrigerator or cellar.
Month are saved.
Natasha, Sorry for not on the topic, but anyone can come in handy. And now in Dixie in our village lemons for 65 rubles. I bought a box again

[OlgaGera]

OlgaGera, and water should be changed for lemons?

[Lelka.]

Lelka., it's about lemons.And I'm wondering how to keep them longer.