BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge.
INGREDIENTS METHOD

Makes 800ml

 

Juice of 6 blood oranges (about 400ml/14fl oz), plus zest of 2 more
Juice and zest of 1 lemon
160g/5oz caster sugar
5 eggs and 6 egg yolks, beaten together
200g/7oz cold butter, cut into small cubes

Place a large pan over a medium heat and add the orange and lemon juice and zest, the sugar and eggs; whisk to combine. Cook, stirring constantly with a wooden spoon, making sure you scrape the sides of the pan. The mixture should begin to thicken (and coat the back of the spoon) in about eight-10 minutes, at which point, turn the heat down to a simmer and continue to cook for another two minutes, still stirring constantly.

 

Take the pan off the heat and stir in the butter, stirring until smooth and all the butter is incorporated. You can pass it through a sieve if you find that it’s not perfectly smooth. Pour into one or two sterilised jars, seal and refrigerate. Use within two weeks.

MANGO CHUTNEY.
09/01/14
BRITISH KIMCHI.
09/01/14
TURKISH-STYLE FERMENTED TURNIPS.
09/01/14
APRICOT JAM.
26/07/13
HOME-CURED BACON.
12/07/13
RHUBARB AND GINGER PICKLE.
04/03/13
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge.
INGREDIENTS

Makes 800ml

 

Juice of 6 blood oranges (about 400ml/14fl oz), plus zest of 2 more
Juice and zest of 1 lemon
160g/5oz caster sugar
5 eggs and 6 egg yolks, beaten together
200g/7oz cold butter, cut into small cubes

METHOD

Place a large pan over a medium heat and add the orange and lemon juice and zest, the sugar and eggs; whisk to combine. Cook, stirring constantly with a wooden spoon, making sure you scrape the sides of the pan. The mixture should begin to thicken (and coat the back of the spoon) in about eight-10 minutes, at which point, turn the heat down to a simmer and continue to cook for another two minutes, still stirring constantly.

 

Take the pan off the heat and stir in the butter, stirring until smooth and all the butter is incorporated. You can pass it through a sieve if you find that it’s not perfectly smooth. Pour into one or two sterilised jars, seal and refrigerate. Use within two weeks.

MORE SPICE MIX & SAUCES
CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries. Read more
MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying. Read more
BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more
TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
Read more