Orange Curd
Photography by Vanessa Wu.
INGREDIENTS
90 grams unsalted butter
1 cup caster sugar
2 eggs plus 2 yolks
2/3 cup orange juice
3 teaspoons finely grated orange zest
METHOD
Beat the butter and sugar in a large bowl with an electric mixer. Slowly add the eggs and the egg yolks one at a time and beat for 1 minute. Mix in the orange juice. The mixture will look curdled but will smooth out as it cooks.
Cook the curd in a heavy based saucepan over a low heat, stirring constantly, until it thickens, about 15 minutes. Don’t allow the mixture to boil. Remove from the heat and stir in the orange zest. Spoon into sterile jars and cool. The curd will thicken as it cools. To prevent a skin forming press a sheet of plastic wrap onto the surface. Cover tightly and refrigerate for up to 1 week. Makes 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!