Watermelon Curd

Creamy curd, flavoured with sweet watermelon and tangy lime.

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I love watermelon, and I have been meaning to try out making some watermelon preserves for a while, so when I found some watermelon on offer in the supermarket, I thought I’d buy a few and do some cooking!

I really like the way this curd has turned out. It has a lovely unusual flavour, and I think it will go perfectly as the filling for a cake!

Ingredients: Makes Three 220g Jars

  • 300g watermelon, pureed
  • juice of two limes
  • 6 egg yolks
  • 150g caster sugar
  • 2 tbsp cornflour
  • 120g butter

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To Make:

Combine the watermelon puree, egg yolks, sugar and lime juice  in a heatproof bowl, set over a pan of boiling water. Mix the cornflour with a few tbsp of water, then pour into the curd mixture.

Whisk to combine, and heat for 20-30 minutes, or until the mixture thickens slightly.  You can test to see if the curd is set, by spooning a small amount onto a cold plate, it should set.

Once set, pour the curd into sterilised jars and seal. leave to set, then store in the fridge. Use within a month.

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Chicken liver Pâté with a Port and Elderberry Reduction

Creamy Chicken Liver Pâté topped with a Sweet Elderberry, Port and Thyme Syrup.

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 Last week when out for a meal, I had a particularly delicious chicken liver pate. The sweet cranberry syrup topping complemented the rich flavour of the pate perfectly, so I decided to re-create something similar at home. However I have used port and elderberry for the syrup because that’s what I had in the cupboard!

 Variations:

Other berries can be used in the syrup topping such as cranberry, redcurrant or blackberry, alternatively citrus fruits like orange would work well.

Dried fruits such as apple or cranberries would also be lovely mixed into the Pâté.
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Ingredients: Makes One Pot

  • 400g Chicken Livers
  • 100g Salted Butter
  • 1 Large Clove of Garlic
  • ½ Red Onion
  • 1tsp Allspice Berries
  • 1tsp Black Peppercorns
  • 50ml Double Cream
  • Bunch of Thyme
  • 50ml Port
  • 50ml Elderberry Syrup

Sauté the onions and garlic in half of the butter until soft and translucent, then add a splash of port.

Remove the connective tissue from the chicken livers and add to the onions and garlic, cook until just a little pink on the inside – around five minutes.

Transfer to a blender and add a splash of the double cream, the black pepper and allspice berries. Blend until smooth. (Add more of the cream if necessary.) Season to taste.

Meanwhile, in a small pan, combine the rest of the butter, the elderberry syrup and the port, cook on a high heat, allowing it to boil vigorously for a few minutes, then add the thyme leaves.

Spoon the Pâté mixture into a sterilised jar, and pour over the thickened syrup.

Leave to set in the fridge for a few hours before using; it will keep in the fridge for around one week.

Seville Orange Curd

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When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!

Variations:

Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.