As the summer sun bathes us in its golden glow, there’s nothing quite like a refreshing concoction to quench our thirst and elevate our dining experience. The Salt Road’s dynamic duo, Beau du Toit and Craig Cormack shared their expertise to create a simple yet delightful recipe that captures the essence of summer using the magical combination of salt and citrus.
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Not only does this recipe promise to tantalise your taste buds, but it also introduces the art of crafting preserved lemons—an easy, affordable, and flavourful addition to your culinary repertoire. The benefits extend beyond the immediate pleasure, as these preserved lemons and their juices boast a shelf life of up to a year, promoting good heart health and offering excellent anti-inflammatory properties.
Preserved Lemons Recipe
Equipment
- 500ml jar
Ingredients
- 5 large lemons
- ¼ cup of salt
Instructions
Prepare the Jar:
- Ensure you have a clean 500ml glass jar.
Layering the Lemons:
- Add 1 tablespoon of salt to the bottom of the jar.
- Juice 2 of the lemons.
- Slice 3 of the lemons into quarters, being careful not to slice all the way through.
- Gently open the quartered lemons, sprinkle them liberally with salt, and carefully push them back together.
Assembling the Jar:
- Place one of the salted lemons in the bottom of the jar.
- Add 1 tablespoon of salt.
- Add the next lemon or clementine.
- Repeat the process, alternating between lemon quarters and salt until the jar is full.
Cover with Lemon Juice:
- Pour the juice from the 2 juiced lemons over the layered lemons to ensure they are fully covered.
Preservation Process:
- Seal the jar with its lid and store it in a warm, dry place—avoid the fridge. Shake the jar once daily for 3 to 4 weeks to distribute the salt evenly.
Enjoy and Store:
- Once ready to savour the preserved lemons, transfer the jar to the fridge to prevent bacterial contamination after opening. Preserved lemons and their juices maintain their quality for approximately one year.
Meet the culinary visionaries of The Salt Road, Craig Cormack and Beau Du Toit
With 36 years of experience, Craig’s leadership spans prestigious establishments, while Beau, having worked with Craig and Bertus Basson, boasts diverse culinary experiences, including at the Michelin-starred Nahm. Together, they co-founded The Salt Road, a culinary phenomenon with global reach, featuring a retail range, international restaurants, and an upcoming television series. Craig, a culinary stalwart, oversees signature restaurants, a catering company, and holds key roles in culinary organisations. Beau, balancing entrepreneurship with family, brings creativity and passion to The Salt Chef’s diverse culinary endeavours.
