Preserved Lemon, Fennel & Cumin Marinade, is one of those work horse recipes that can be used with anything from red meats to chicken, even brushed over vegetables for an extra flavour boost when grilling. But for me, it is when it’s partnered with pork that it really shines.
There really is nothing more to say as it really does stand on it’s own and will most definitely be one that you will return to over again.
Ingredients
2 quarters of preserved lemon
3 garlic cloves
2 tbs olive oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp turmeric
1 tbs honey
Method
Gently dry fry the fennel and cumin seeds till fragrant.
Remove the pith and centre of the preserved lemon – this can be used in casseroles for a salty bitterness to a Moroccan dish if you don’t want to throw it out. Roughly chop the skin.
Place all the ingredients into a food processor and process for about 30 seconds to 1 minute.
It is now ready to be used as you wish… here it is on a slow roasted leg of lamb.
- 2 quarters of preserved lemon
- 3 garlic cloves
- 2 tbs olive oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tbs honey
- Gently dry fry the fennel and cumin seeds till fragrant.
- Remove the pith and centre of the preserved lemon – this can be used in casseroles for a salty bitterness to a Moroccan dish. Roughly chop the skin.
- Place all the ingredients into a food processor and process for about 30 seconds to 1 minute.
- It is now ready to be used as you wish… here it is on a slow roasted leg of lamb.