Lemon Confit For Pea Stew Recipes

Steps:

• Cover lemon slices with water by 1/2 inch in a medium saucepan. Bring to a boil. Drain. Repeat 3 times. Return slices to pan. Add syrup. Bring mixture to a simmer over medium heat. Reduce heat to medium-low; cook until slices are just translucent, about 20 minutes. Let cool.
• Refrigerate slices in syrup in an airtight container until ready to use, up to 1 week. Before using, drain slices on paper towels, and then finely chop.

Steps:

• Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the peas. Cook peas until bright green and tender, about 3 minutes. Immediately transfer the peas with a slotted spoon to an ice-water bath; let cool. Drain well.
• Blend 1 cup peas, 1/4 cup stock, and 2 tablespoons herbs in a blender until smooth. Blend in up to 1/4 cup more stock to thin to a pourable consistency.
• Heat oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until shallot is translucent, about 5 minutes. Add remaining 2 cups peas, the confit, nuts, remaining 3/4 cup stock, the pea puree, and remaining 2 tablespoons herbs. Season with salt and pepper. Cook until heated through, about 5 minutes. Discard garlic. Stir in lemon juice.

Steps:

• Cut the lemons in half; squeeze the juice and reserve it for another use.
• Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
• Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
• Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.