Preserved Lemons Makes 4 x 3 00 ml jars 1kg l emons or l imes (you may need extra for juicing if your citrus is dry) 200g salt In each jar add a teaspoon of s pices of your choice (bay leaf, peppercorns, all spice, cinnamon, chilli, cloves etc.) Sterilize jars and let cool completely. Cut fruit into quarters (halves if it very small). Put a tablespoon (20 g) of salt into the bottom of each jar. Put a few layers of lemon or lime segments into the jar, pressing down as you go to release the juices. Sprinkle another layer of salt. Then add another layer of segments. Slide spices into the side of each jar. Repeat the lemon or lime layers and salt sprinkling until jar is full. Remember to keep pushing down as you go. The fruit needs to be entirely covered in juice. If your fruit hasn’t released enough of their own juices, squeeze a few extra lemons or limes and pour juice over to cover. Leave a 1cm of space from th e top of the fruit to the lid. You don’t want the salty fruit touching the top of the lid. Seal and let sit in a cool dark place for 6 weeks. You know your lemons or limes will be preserved when the salt has completely dissolved into a gel like liquid. Onc e opened, store in the fridge for up to a year. Waste Hack Bitters This waste hack bitters’ is aromatic, tart, a little heady and just the thing you need to make a gin and tonic, or strong but booze free beverage The pith and skin of 4 oranges, lemons, mandarins or 2 grapefruit, or a combination of whatever leftover citrus peel you have. 5 allspice berries 2 star anise 1/2 teaspoon black peppercorns 1 tablespoon juniper berries 1 stalk lemongrass (if you have one) 3/4 cup caster sugar 1/2 teaspoon salt Place the citrus skins, spices sugar and salt to a pot and cover with 2 cups of water. Over a medium heat bring to a boil and then turn the heat down and allow to gently simmer covered for 20 minutes. Turn off the heat and let the ingredien ts steep overnight. Strain the tonic into a clean and dry bottle or jar and store in the refrigerator for up to 2 weeks. Start with 2 tablespoons of tonic to 30 ml of gin and top with sparkling water for a classic gin and tonic. Add a preserved cumquat to make it fancy. Citrus Peels There is so much flavour in citrus peel! But most citrus skins get thrown in the bin! Before you juice oranges, or squeeze a lemon or lime, take the extra 2 minutes to zest or peel your fruit first. Our tip for a sustainable kitchen is to make the most of each ingredient and extr act as much flavour as you can before its discarded. Peeling Citrus: avoid as much of the white pith as possible by just removing the coloured skin with a vegetable peeler. This means you’ll be highlighting the flavor of the citrus rather than the bittern ess. • Citrus peels can be frozen in a container or jar and then used in gin and tonics , negroni’s or to add a citrusy flavour to any soups and stews that call for zest . Add a 6 strips of lemon peel to a spinach and potato soup or to liven up a vegetable and chicken broth , or add orange peels to a slow cooked lamb dish with rosemary , or a spiced chickpea stew. • D ry citrus peel: either in a dehydrator or in a low oven , 60 - 80 degrees for about an hour or so or until peel is completely dry. Allo w to cool, then either store in an airtight jar or powder in a spice grinder. You can store citrus powders in a clean sealed jar for up to 6 months, although the flavour and aroma will be best within 3 months. Uses for citrus powder: 1. Use ora nge and lemon powder like ground cinnamon in cakes, cookies, crumble and stewed fruits 2. Use lime or lemon powder in guacamole 3. Add a tablespoon of lemon or mandarin powder to icing 4. Make a delicious, flavoured salt or flavoured sugar. 5. Add a teaspoon to salad dressing 6. Add a few teaspoons orange powder when you’re roasting fennel, lemon powder when you’re roasting a chook or baked vegetables. 7. OR MAKE CITRUS BUTTER. Make it by mixing 2 tablespoons of orange zest to 6 tablespoons of slightly softened butter, plus a generous pinch of salt. Once well mixed transfer it to a jar and store in the fridge. Use it pan fry fish , stir through cous cous, pancakes or to cook French Toast in. Lemon, Chilli and Fennel Salt. I love having a range of flavoured salts in the pantry. They’re great for salad dressings or for roasting vegetables and meats. I make this one during the winter months when there’s loads of lemons available. It’s lovely on grilled fish, roast chicken or braised fennel or baked potatoes. It’s also a great way to use up excess herbs and citrus skins. Oranges and limes would also work well. Makes 1 x 300 ml jar but you should make multiples and give them as gifts. 200g pure grainy salt peel of 1 - 2 lemons – you’ll need 2 teaspoons of dehydrated powder ed lemon peel 1 - 2 teaspoons dried chilli flakes 2 teaspoons crushed fennel Preheat oven to 130ºC (or as low as your oven can go). We do our peels for longer on a much lower temperature around 70 degrees. If you have a dehydrator follow the manufactures i nstructions on drying citrus skins. Peel lemons with a sharp peeler avoiding the white pith. Spread lemon peels out onto on a lined baking tray and dry in the oven for around 20 minutes, or until completely dehydrated. There can be no moisture left in th e peel, but you still want it to retain its colour. Allow to completely cool and then grind into a fine powder in a spice grinder or in a mortar and pestle. In a small bowl combine salt, lemon powder, chilli and crushed fennel seeds. Mix well and store in a clean dry jar or an airtight container. This will last in your pantry for up to a year, but the flavours will be the best within 6 months. For Cornersmith’s cookbooks https://www.booktopia.com.au/search.ep?keywords=Cornersmith&productTyp e=917504 For Cooking Classses and Recipes head to www.cornersmith.com.au Follow us on Instagram and Facebook @cornersmith Contact Cornersmith at info@cornersmith.com.au