No excuses, just a new post……Hoo-friggin- yay!
I had bought some Seville oranges form my local organic veg box scheme, (Organic Wick) they sat in my fruit bowl….and sat….and sat…..and sat….until I eventually got round to making this creamy curd……I kept the skins of the oranges and I’m in the process of making candied peel….I carefully emptied the eggs out of their shells and made little vases for some white tulips…..see above…..Tomorrow I’ll make a gluten free lemon and orange almond cake and this curd will be slathered in the centre with some creme fraiche….Friends are coming for tea…..
8 Seville oranges
5 medium hens eggs or 4 duck eggs, lightly beaten
125 g butter, cut into cubes
375 g golden caster sugar
1. Finely grate the zest from 4 of the oranges, into a large heatproof bowl, make sure you leave all the white pith behind.
2. Juice all of the oranges, (you should have about 200 ml of juice) and pass it through a fine sieve into the bowl with the zest.
3. Tip the sugar, butter and eggs into the bowl, and place over a pan of simmering water.
4. Stir occasionally until the sugar has dissolved and the butter has melted, then continue heating gently, and stirring, for about another 10 minutes or until the curd has thickened and is thick enough to coat the back of a wooden spoon.
5. Strain through a fine sieve into a sterilised jar. Cool then seal.
Keeps for about a month in the fridge.