delicious UK – April 2018

104 deliciousmagazine.co.uk

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TECHNIQUE

AB

F

C

MAKES 250ML. HANDS-ON TIME 20 MIN

Curdisazingyalternativetojam.Spread

it on toast or use it in sponge cakes or

swirledintoicecreamoryogurt

MAKE

AHEAD

Curd will keep chilled in a sealed,

sterilised jar for up to a month.

Freezeinbagsforupto3months.

NEXT

TIME

Vary the flavour to suit your taste:

try swapping 1 lemon for 2 limes

and add a teaspoon of rum or

70g grated fresh ginger.

1

Put the grated zest and juice of 2 large

lemons in a heatproof glass or

stainless steel bowl set over a pan of

barely simmering water (don’t let the

bowl touch the water). Warm for 3-4

minutes [A], then add 175g caster sugar

and stir gently until dissolved. Strain into

a heatproof jug (discard solids).

2

Whisk in3 large free-range eggs

[B], then pour the mixture back into

the bowl and put back over the pan of

hot water [C]. Stir for 10-12 minutes in

a figure-of-eight motion, scraping the

bottomofthebowlsoitdoesn’tstickand

start to curdle. When it starts to thicken,

turn down the heat slightly. It’s ready

when thecurddropsoffthespoonleaving

alittledripandatrailinthebowl[D].

3

Turn off the heat and, stirring

occasionally, let the curd cool for

3-4 minutes before stirring in 35g

unsalted butter [E]. Put cling film on the

surface of the curd so it doesn’t form

a skin [F], then leave to cool to room

temperature. Decant into sterilised jars.

Learn how to sterilise your jars at

deliciousmagazine.co.uk/video/

how-to-sterilise-jars

D

How to make lemon curd

E

Britain’s love of t

has never been k

with a growing va

sauces on offer, d

what to reach for

HOT CHILLI SAUCESA

condiments that a

essential for mos

of the hottest ver

Caribbean recipe

fiery chillies in a

base. The milder Thai sriracha sauce

has a moreish sweetness and often

a garlic backnote that’s as good stirred

into mayo as it is splashed over Asian

food. For bloody marys, oysters and

pepping up your welsh rarebit, Tabasco

is the best bet (the Louisiana company

now produces jalapeño and chipotle

versions, as well as the classic sauce).

SWEET CHILLI SAUCES The syrupy Thai

version, nam chim kai, is most widely

available, but variations are found

across Asia, sometimes with added

ingredients such as ginger and sesame

seeds. Most are a mix of chilli, rice

vinegar, sugar (or fruit-based

sweetening), garlic and often soy or

fish sauce. Use as a condiment and

dipping sauce or stir into marinades.

Chilli sa

TRENDW

COOK’S

TIP

To m a k e

hasselback

potatoes, sit each potato

in turn in the bowl of a

wooden spoon, then use

asharpknifetocutslitsin

the tato. The ed of the

the hot stuff

keener. But

ariety of chilli

do you know

r, when?

A rangeofspicy

are a storecupboard

stchilliheads.Many

sions arebasedon

s,withathickmixof

fruity,spicy,vinegar

Thai sriracha sauce

uce

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