RECIPES
Passionfruit Curd
Makes 4 cups
Keeps for up to 1 month, unopened refrigerated.
INGREDIENTS
10 eggs
1 egg yolk
2 cups sugar
2 x 170g can passionfruit pulp
80g butter, melted
METHOD
1.Assemble food processor using the emulsifying disc.
2.Add eggs and process for 10 seconds.
3.Add sugar and process for a further
10 seconds, pour in passionfruit pulp and butter and process for a further 10 seconds or until well combined.
4.Transfer mixture to a medium sized non- stick saucepan and heat slowly, stirring regularly until mixture is thickened.
5.Place a glass bowl into the sink and fill sink with cold water until it reaches ½ way up the sides of the bowl.
6.Remove mixture from heat and pour into the glass bowl. Allow to chill for
NOTE
Do not boil the mixture as the eggs will curdle. If curdling occurs simply whisk in another egg yolk and
Apple, walnut and goats curd salad
Makes
INGREDIENTS
3 Granny Smith apples, cored
½bunch celery sticks, washed, trimmed
2 tablespoons lemon juice
100g walnuts, pan roasted
100g goat’s curd
Dressing:
INGREDIENTS
3 egg yolks
2 teaspoons seeded mustard ¼ cup olive oil
2 tablespoons garlic chives Salt and pepper, optional
METHOD
1.Assemble the food processor using the adjustable slicing disc.
2.Slice apples and celery thinly, then transfer to a large serving bowl and toss with lemon juice, walnuts and goats curd.
TIP
Replace apple with fennel and celery with oranges.
50
