Sharp R-82STM manual Blue Cheese Sauce, Brandy Sauce, Strawberry Jam, Lemon Curd, MAKES 300g 12OZ

S AUCES / PRESERVES

BLUE CHEESE SAUCE

MAKES 150ML (1/4 PINT)

75g (3oz) Danish Blue cheese, finely chopped

45ml (3tbsp) soured cream

30ml (2tbsp) fresh parsley, chopped

salt and pepper to taste

PREPARATION TIME - 5 MINUTES

1Place the cheese, soured cream and parsley in a bowl, mix well. Season.

2Heat on HIGH for 3 minutes.

BRANDY SAUCE

MAKES 600ML (1 PINT)

50g (2oz) butter

50g (2oz) plain flour

75g (3oz) brown sugar

15ml (1tbsp) golden syrup

150ml (1/4 pint) double cream

300ml (1/2 pint) milk

60ml (4tbsp) brandy to taste

PREPARATION TIME - 8 MINUTES

1Place butter in a bowl, heat on HIGH for 1 minute until melted. Stir in flour, heat on HIGH for 1 minute.

2Combine sugar, syrup, cream and milk, heat on HIGH for 2 minutes.

3Gradually add cream mixture to the butter and flour mixture. Heat on HIGH for 5-6 minutes, stir every minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding (page 53).

STRAWBERRY JAM

MAKES 675g (11/2LB)

675g (11/2lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice (see Tip, page 42)

675g (11/2lb) caster sugar

PREPARATION TIME - 15 MINUTES

1Placestrawberriesandlemonjuiceinaverylargebowl.

2Heat on HIGH for 5 minutes until strawberries have softened. Add the sugar, mix well.

3Cook on MEDIUM HIGH for 25-30 minutes until setting point* is reached, stir every 4-5 minutes.

4Pour into hot, clean jars. Cover, seal and label.

LEMON CURD

MAKES 300g (12OZ)

100g (4oz) butter

225g (8oz) caster sugar 15ml (1tbsp) cornflour

juice of 3 medium lemons (see Tip, page 42) grated rind of 2 lemons

4 egg yolks (size 3), beaten

PREPARATION TIME - 8 MINUTES

1Place butter and sugar in a bowl. Heat on HIGH for 2 minutes until melted.

2Mix cornflour, lemon juice and rind. Stir into the butter and sugar mixture. Heat on HIGH for 2 minutes until sugar has dissolved. Cool slightly.

3Beat in the egg yolks, cook on MEDIUM for 10-12 minutes, stir every 2 minutes until thickened.

4Pour into hot, clean jars. Cover, seal and label.

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