Traditional preserved Moroccan lemons, called hamad mraquade, have a mellow, edible rind and take a month to pickle. Here’s a way to get similar flavour in only a week..

2 ripe lemons
1⁄3 cup coarse salt
1/2 cup fresh lemon juice

1. Wash the lemons and dry well. Cut each into 8 wedges.
2. Toss with the coarse salt and place lemons in a jar that will just hold them, pressing them down to bring out juice.
3. Pour in more fresh lemon juice to cover and seal with a non-metallic lid. Leave lemons at room temperature for 7 days, shaking jar daily to distribute salt and juice.
4. Add olive oil to cover, then refrigerate. Keeps 1 month.

Wickedfood Cooking School

Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.