sharing recipes from one generation to the next
There’ll be a million things I’ll miss when I move from Melbourne to Brisbane, loving family, sociable friends and fantastic neighbours. I’ll miss the seasons too, the exteme hot dry windy days of summer and the bone chilling winter. My change of climate will significantly impact on the way I shop, cook and eat.
I’ve already located a nearby accredited Farmer’s Market. I know that some ingredients I now take for granted will come with huge “miles,” but I’m anticipating lush tropical fruits, abundant Asian greens and delicious seafood.
But what about seasonal temperate climate produce like D’anjou pears, raspberries and cherries? What about the myriad potato varieties I know and love, oh and ruby grapefruits and blood oranges. I find myself missing these things already.
Blood oranges are in my local market now. I love the look and the flavour of this super tangy variety and I think the assertive flavour makes them the perfect fruit for cake, ice cream and curd. I’m a big fan of intense fruity curd, you’ll find recipes for meyer lemon, lime and passionfruit curds, by clickingg the links, but meanwhile, I bring you blood orange curd.
I used my batch of curd as the filling for an experimental batch of coconut macaroon tartlets. It’s gone already, I’m off to buy more blood oranges.
My recipe is loosely based on Blood Orange Curd from Chez Panisse Deserts by Lindsay Shere.
Blood Orange Curd
Finely grated zest of 2 blood oranges
250mls blood orange juice (3 small blood oranges)
2 tablespoons lemon or lime juice
1/4 cup castor sugar
4 egg yolks
1 whole egg
125g butter, finely diced.
scant 1/4 teaspoon citric acid
Whisk together all the ingredients except the butter and acid in a medium saucepan.
Add the diced butter then over a low heat stir the curd until it thicken and coats the back of a spoon.
Remove the pan from the heat and continue to stir for a few minutes.
Taste the curd and if you prefer a sharper flavour add the citric acid.
Store in the refrigerator in a covered container up to 2 weeks.