Bellco Marketing

Maggie Beer Preserved Lemons are a tradition of Moroccan and Middle Eastern cookery and translate so well to our Australian style of food.

They are great for giving a lift to meat, fish and poultry, and are equally at home in salads or a salsa. Serving Suggestion: Remove the salty pulp if you are adding the preserved lemon to salads or roasting meat. Put the pulp aside for later adding it to stews – just watch the salt level.

Add preserved lemon to slow-cooked lamb shanks for a Moroccan flavour, or to a roasting free range chook. Rub preserved lemons over a whole fish, then stuff the cavity with the lemon and wild fennel. Wrap in wet newspaper and barbecue or bake in foil.