50
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 5–10
minutes. Pour mixture into sterilised
jars.
NOTE
Do not boil the mixture as the eggs
will curdle. If curdling occurs simply
whisk in another egg yolk and re-heat.
APPLE, WALNUT ANd GOATS CURd SALAd
Makes 4–6 serves
INGREdIENTS
3 Granny Smith apples, cored
½ bunch 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.