Lemon Curd

The Ultimate Lemon Curd
I have always loved lemons and lemon curd was always and still is my favourite filling for cakes. When making it I usually use white or golden caster sugar, but my last batch for Christmas was made with light soft brown sugar. I shall always use this from now on, it is delicious, creamier and the lemon flavour is enhanced by the slightly caramel taste of the sugar. It is also much easier than you think. So long as you always keep the light low it takes about 10 minutes to make.
I usually make small amounts 2 x 350g jars approximately but it can be doubled very easily if you wish to make it for presents.

Ingredients
2 medium sized eggs and 1 extra yolk
2 large lemons, zested and juiced
115g butter, at room temperature
180g light soft brown sugar
1level teaspoon cornflour

Method
Put the eggs and yolk in a medium sized pan and whisk together.
Add all the other ingredients and place the pan over a very low heat, whisk gently with a balloon whisk.
When all the butter melts continue to stir with a wooden spoon or silicone spatula until it thickens.
Continue to stir for about 5 minutes and for another 30 seconds use the balloon whisk to gently mix the curd
Pour into sterile jars and screw on the lid straight away.

It will keep for 3-4weeks in a fridge or very cool dark place. Make sure you label the jars with the date and how to store if you are giving it away as a gift.
This can be made with other citrus fruit, oranges and limes are ideal. Use 1 1/2 medium oranges or 3 limes.

Try a dessertspoonful with porridge or rice pudding. It is also delicious on pancakes or with ice-cream. I make an ice cream with lemon curd and crushed meringues in the summer, it is my favourite ice-cream flavour. Watch out for the recipe I will post it here in the next few days!

Microwave Apple and Honey Chutney

This incredibly easy chutney contains no sugar only honey. I am going to be demonstrating this at The Edible Garden Show, the weekend of the 16th March.

This makes 2x 450g jars of chutney, but is easily doubled up if you wish to make more.

You can use cider vinegar in place of malt if you have it.

Ingredients

4 large dessert apples, diced quite small, don't peel though

4 tablespoons sultanas or raisins or 2 of each

1 medium sized onion, chopped finely

3 rounded tablespoons set honey

6 tablespoons malt vinegar

2 tablespoons apple juice

2 tablespoons balsamic vinegar

1 level teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Method

1. Sterilize your jars and tops, I prefer to use Milton solution.

2.Place all the ingredients in a large microwavable bowl and stir well to combine all the ingredients.

3.Cover with clingfilm and place in the microwave and cook on high for 10-12 minutes, depending on the power of your machine.

4.Remove and stir well, uncover and cook for 4-5 minutes.

5.Use a hand blender to refine the texture of your chutney to your taste, I like it quite smooth.

6.Cook for 1 more minute then stir.

7.Spoon into your sterile jars and screw the lid on tightly.

Label the jars and leave to mature for 2 weeks.

Easy Shortbread

We love shortbread, sometimes I ice it, sometimes leave it plain. There are quite a few recipes and i have tried most. This is the easiest, you need a hand mixer, though.

This gives a biscuity finish, if you like it lighter replace 50g of the plain flour with 50g of self-raising flour. For an even more melt-in-the-mouth texture replace 50g plain flour with 50g cornflour.

To vary,

• add 20g cocoa powder to 280g flour and sieve the two together into the mixing bowl.
• add 30g chopped glace cherries to the mixture when it looks like breadcrumbs and just before you work it with your hands.

Makes between 14 and 20 pieces depending on how large you like your slices.

Ingredients

300g plain flour

200g soft butter

180g soft brown sugar

Method

1.Grease a rectangular tray bake type tin that measures approximately 22cm by 30cm and preheat the oven to 180C/gas mark 4.

2.Sieve the flour into a mixing bowl and add the butter and sugar.

3.Set the hand mixer to its lowest speed and begin to work the ingredients together. It will become like breadcrumbs.

4. Work it for a few more minutes, then use your hands to bring it together and knead gently until it makes a ball.

5.Press the dough down evenly into the tin and prick all over with a fork.

6.Bake for 15-20 minutes until the surface is golden brown.

7.Whilst still warm cut into slices. When cool lift out of the tin and store in an airtight container.

Coconut Ice

Very icy outside so why not treat yourself to some of this delicious confection. I love coconut and mixed with condensed milk it makes an ideal cold weather comforter. Because it keeps in an airtight for 4 weeks it is good to give as a gift.

Coconut Ice

Some recipes be made using caster sugar, but I find it a bit gritty, icing sugar gives a smoother result.

Traditionally it is coloured white and pink, but you can make it any colour you wish, why not add a few drops of peppermint extract and colour half green or a few drops of lemon oil and half yellow.

Half black and half orange makes a great Halloween treat, as does red and green. Just have fun.

I find it is easier to make the mixture in two batches as it is so easy. This enables you to mix the colour in at the beginning of the preparation of the second batch so it mixes thoroughly.

Use a small loaf tin with a piece of baking paper lining the bottom and up two sides so you can lift it out easily. This way there is no need for a rolling pin.

Makes 28-32 pieces

Ingredients

2x 125g icing sugar

2x100g condensed milk

2x 100g desiccated coconut

A few drops of pink or your choice of food colouring, always measure this onto a spoon don’t be tempted to add it straight to the mixture like I have done

Method

1.Sieve one 125g icing sugar into a mixing bowl.

2.Add one 100g of condensed milk.

3.Add one 100g of coconut and mix well with a spatula. Then dust hands with a little icing sugar and knead everything together.

4.Press this into the base of the small loaf tin and smooth out evenly.

5.Combine the rest of the ingredients together as before but add the food colouring. Knead together so the colour is mixed evenly.Press this batch down evenly on top of the white layer.

6.Have a cooling rack ready, as this is the best way of getting the air to dry out the surface of the ice. Carefully lift the block of ice out of the tin and place on the rack. Dust with a very light drizzle of icing sugar and smooth over the surface, doing the same on the underside.

7.Leave for three hours then cut into squares using a serrated knife , not too small, about 2cm and leave to dry for another 2-3 hours before placing in an airtight container.

This will keep for about 4 weeks.

How to make mincemeat

Get Crackling with Roast Belly

This is easy and amazingly tasty, it does take a while to cook but once its in you can relax and let it cook itself. Serve it as a cheap roast dinner.

Roasted Belly Pork

Long slow cooking for a delicious finish to this meat.

About 1kg joint of belly pork

3 cloves cut into slices

Salt and pepper

Preheat the oven to 160C/gas mark 2

1.Place the joint skin side down on a clean work surface and season with salt and pepper lightly.

2.Place the slice of garlic evenly over the meat

3.Take a large piece of foil big enough to cover the meat and down the sides but leaving the skin free of foil. Press the foil snugly around the meat and carefully lift the whole thing up and place a roasting pan with the skin open on the top and the foil is underneath the meat.

4.Salt the top part of the skin lightly to help it crisp up.

5.Place in the oven and roast for 30 minutes at 160C/gas mark 2 then turn the heat down to 150C/gas mark 1 and roast for 2 ½ hours.

To vary:

· Add a sprinkling of rosemary or a pinch of sage with the garlic

· Brush the skin with a good coating of honey before seasoning for a sticky crackling.

Meatloaf and Ham Terrine Buffet Party Recipes

Here are two very easy and inexpensive buffet party recipes that are very tasty and will have people asking you for the recipes. They are two of the recipes we have used on cookery courses at the WI Cookery school at Denman College. We had a great time at the beginning of November there and we are heading back there this weekend.

Meatloaf

Preparation time 20 minutes

Cooking time about 50 minutes

Makes about 8 slices

Ingredients

100g breadcrumbs

500g pork mince

1 onion, finely chopped, use a food processor if you like it very finely chopped

2 cloves garlic, grated

1 tablespoon freshly chopped parsley

Good pinch dried sage

1 egg, beaten

Salt and pepper

6 slices of streaky bacon

Method

Preheat the oven to 190C/ fan 170C/gas 5

1.Place the breadcrumbs, pork mince, onions, garlic, herbs and seasoning in a mixing bowl and combine well.

2.Add the egg and mix well with hands, massaging the mixture.

3.Line a loaf tin with the bacon over lapping each one very slightly.

4.Spoon in the meatloaf mixture pressing firmly down with the hands. Wrap the overhanging bacon over the top to cover the meat loaf.

5.Place the loaf tin in a roasting pan and pour hot water from the kettle around the meatloaf until it reaches about half way up the sides of the tin. Unless you prefer a slightly crusty finish as I do, just place the tin on a baking sheet.

6.Place in the oven and cook for about 50-55 minutes or until the mixture has come away from the sides.

Ham hock Terrine

Cooking and preparation time 3 hours plus setting time in refrigerator.

For 4 people

2 ham hocks

2 carrots, peeled if necessary and cut into large pieces

1 onion, halved

1 stick celery, sliced

Pepper to taste I like to use plenty of black pepper for this recipe

12g gelatine

1.Put the hocks in a large lidded pan surrounded by the vegetables and pepper.

2.Pour over sufficient cold water to cover. Cover with the lid and bring to the boil.

3.Reduce the heat and simmer for 2 ½ hours or until the meat is tender.

4.Remove the hocks from the water and place to one side to cool.

5.Strain the stock into a jug to cool.

6.Meanwhile line a moistened loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin.

7.Remove all the meat from the bones, tearing into strips and placing in a bowl.

8.If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool.

9.Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible.

10.Pour over the cooled stock to just cover the meat.

11.Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.