Blood Orange Curd
A busy work schedule has consequently left any cooking or baking of any sort by the wayside. And sadly the ingesting I have been doing has been of a different and unsavoury sort. We are currently putting together a network feed for a particular “music” channel to send to New Zealand and thus are required to ingest (yes, that’s the industry term) countless mind-numbing hours of their content.
One can only take so much of that gratuitously crass miscellany that this certain “music” channel likes to call programming. Being subjected to another episode of asinine individuals setting themselves on fire, or having to witness snooty-nosed juveniles, undeservedly receiving $100,000 automobiles for their 16th birthday, is enough to send someone’s IQ plummeting well below 70. It’s utter rubbish!
So to offset those long, arduous days, I made some of this curd knowing that all it required was to be slathered across a thick piece of toast and hey presto, a satisfying feed. I love the burnt sunset colour of blood oranges; their unusual appearance stirs imaginings of exotic lands and fantasy escapades.
The perfect way to come home is to first brew a pot of your favourite tea, and while you are doing this, toast a thick slice of crusty sourdough levain. Smear on a generous amount of this curd, ensuring that not a smidgen is left on the knife. Lick it clean if you must, but by no means squander a drop. Grab your tea and your toast and curl up on your couch, watch the curd slowly melt and fill the chasms in the bread. Then enjoy!
Blood Orange Curd
½ cup blood orange juice
1 tbsp blood orange zest
½ cup caster sugar
125g unsalted butter
3 eggs
Place juice, zest, butter and sugar in a saucepan over low heat until butter and sugar are dissolved.
Remove pan from heat and slowly whisk in eggs, stirring continuously for 6-8 minutes until the mixture thickness.
Cool for 15 minutes and then transfer to clean, dry airtight container.
Keep refrigerated.
A busy work schedule has consequently left any cooking or baking of any sort by the wayside. And sadly the ingesting I have been doing has been of a different and unsavoury sort. We are currently putting together a network feed for a particular “music” channel to send to New Zealand and thus are required to ingest (yes, that’s the industry term) countless mind-numbing hours of their content.
One can only take so much of that gratuitously crass miscellany that this certain “music” channel likes to call programming. Being subjected to another episode of asinine individuals setting themselves on fire, or having to witness snooty-nosed juveniles, undeservedly receiving $100,000 automobiles for their 16th birthday, is enough to send someone’s IQ plummeting well below 70. It’s utter rubbish!
So to offset those long, arduous days, I made some of this curd knowing that all it required was to be slathered across a thick piece of toast and hey presto, a satisfying feed. I love the burnt sunset colour of blood oranges; their unusual appearance stirs imaginings of exotic lands and fantasy escapades.
The perfect way to come home is to first brew a pot of your favourite tea, and while you are doing this, toast a thick slice of crusty sourdough levain. Smear on a generous amount of this curd, ensuring that not a smidgen is left on the knife. Lick it clean if you must, but by no means squander a drop. Grab your tea and your toast and curl up on your couch, watch the curd slowly melt and fill the chasms in the bread. Then enjoy!
Blood Orange Curd
½ cup blood orange juice
1 tbsp blood orange zest
½ cup caster sugar
125g unsalted butter
3 eggs
Place juice, zest, butter and sugar in a saucepan over low heat until butter and sugar are dissolved.
Remove pan from heat and slowly whisk in eggs, stirring continuously for 6-8 minutes until the mixture thickness.
Cool for 15 minutes and then transfer to clean, dry airtight container.
Keep refrigerated.
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