Ep. 8 | Quick Preserved Lemons (The Cheat’s Way) | The Kitchen Shift with Eimear #shorts

Ep.8 of The Kitchen Shift with Eimear!

We’re making a quick version of preserved lemons, the cheat’s method I learned back at Ascari Enoteca in Toronto. Just thinly slice your lemons and layer them in equal parts salt and sugar.

Each day, give ’em a rinse, re-pack in fresh salt/sugar, and back into the fridge. On Day 3, remove the seeds, blitz with olive oil (and a splash of water if needed) until smooth.

Use it in dressings, marinades, dips, or stir through mayo, a little goes a long way.

G’wan, Pop the Kettle On and Get Cookin’ ☕🍋

#TheKitchenShift #UseItAll #WholeIngredientCooking #IrishChef #FromScratch #Curedlemons #PreservedLemons #QuickPreserve #NoWasteKitchen #FermentationShortcut #KitchenHack #AscariMethod

3 days of work served to you in less than a minute it’s time for the kitchen shift with Emer go on pop the kettle on and let’s get cooking you might be familiar with preserve lemons deeply fermented lemons packed in salt for weeks but I’m going to show you a quicker method this method was taught to me at a Scarian Tekka in Toronto where you slice the lemons and cover them in a mix of equal parts of salt to sugar over the course of 3 days you give them a rinse removing the excess and cover them again storing them in the fridge each time then you remove all the seeds or at least 99% of them like me then you just blitz it with olive oil and if it’s really thick add a bit of water you can use it for dressings marinades dips or mix it in with mayo a little goes a long way go on pop the kettle on and get cooking it’s on