Gday Hopefully no q is too silly or stupid

[mickeydownunder]

as if one does not know, well, that's why they ask questions

ok, a number of people here have recommended a chicken with olive and lemon preserve recipe

I checked the archives and there are 3 that I found

it indicated to scrap out the pulp and finely dice the peel (or something like that)

I can obtain this product readily at my local store

so how do I incorporate this product into a recipe like that as I have never used preserved lemons before on lemon peel fresh

http://www.getprice.com.au/Preserved-Lemons-330g-Maggie-Beer-Gpnc_610--33814485.htm

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.

[Um Safia]

Hey Mickey

of course this is certainly not a silly question!

I'm not familiar with the brand you have pictured but they look like tightly packed whole preserved lemons.....if that's the case then you can use them exactly how each recipe calls for them to be used. Some recipes will call for the flesh to be discarded and others will use the pulp along with the skin.

Personally I only use the skin in the majority of my recipes but I do know of people who use the flesh too in other ways (similar to the description in the link you provided).

I tend to give my lemons a really good wash before using in cooking to remove as much of the salt as possible - you don't lose any flavour but keep the sodium down!

I don't know if you get them any cheaper than the $15 mentioned in the link, but I'd HIGHLY recommend making your own as they are very easy to make and very cheap especially when buying lemons in season. There are a number of great recipes on Zaar for preserved lemons if you want to give them a go.

Happy cooking!

[mickeydownunder]

Gday and big thanks for your time and reply

I will add that to try on my list of things to do...

thank you!

Hopefully is not too too difficult and or takes along time to do..

now to look around and find some wonderful middle eastern & north african dishes that fot my doc directed lifestyle too!

WHOO HOO

Thanks again!