Seville Orange Curd

Within the low ceilinged kitchen, the stove, oven and fridge are my domain, and the Husband’s territory consists of the sink; I cook, but he’s done the washing up since before we were dating in fact, when he came over for a meal with other friends. I half expected him to propose with a dishwasher instead of a ring.

He is also in charge of the washing machine – last term we studied Ephesians, and it mentions that husbands are to love their wives and be prepared to present them as the church to Christ, “without stain or wrinkle or any other blemish, but holy and blameless”. His comment was: “I think it means the husband has to do the laundry”. So far the system is working well. Although today when I had run out of tights, he said “Sorry, that’s my fault,” and my immediate (but baseless) question was, why have you been wearing my tights?
He is just behind on the washing. That’s okay – it’s taken me a year to make the Seville Orange Curd he’s been requesting since last year…

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Seville Orange Curd Recipe

Recipe (barely adapted) from Hugh Fearnley Whittingstall
200 ml Seville orange juice, strained (HFW says three oranges; I found it needed five)
125g unsalted butter
400g granulated sugar
2 eggs plus 2 yolks, beaten with handheld electric whisk

Makes 2 jars
1. Balance a large heatproof bowl containing juice, butter and sugar over a pan of simmering water
2. Prepare eggs and yolks, stirring juice mixture occasionally until butter has melted
3. Pour beaten eggs through the sieve into the juice mixture and beat with electric whisk, making sure there are no lumps
4. When well combined, quickly remove the bowl from over the pan, empty the pan of water and pour the curd into it. Return the pan to a low heat, stirring constantly with a heatproof spatula or wooden spoon, until thick enough to coat
5. Pour immediately into sterilized (dishwashed) jars, right to the top, and close. When cooled, they open with a satisfying pop.

Serve as a topping/filling for cakes or brandy snaps, or in ramekins with buttery discs of shortbread (a little goes a long way here)

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