- CHRISTMAS FROM YOUR KITCHEN
LEMON CURD
Juice 4 large lemons
2 large eggs
¾ cup white sugar
1 stick unsalted butter
1 teaspoon cornstarch
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan
over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next,
lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that,
remove it from the heat. Allow to cool. The curd will thicken as it cools.
MOROCCAN RUB
2 tablespoons coriander seeds.
2 tablespoons cumin seeds.
20 cardamom pods, podded.
4 teaspoons ground cinnamon.
1 teaspoon chilli powder.
4 teaspoons coarse sea salt.
Place all ingredients in a mortar. Crush coarsely with a pestle. Spoon or funnel into a suitable glass jar with a lid. Rub on
beef steaks or lamb chops or add about one teaspoon per person into lamb or chicken casseroles.
HOT AND SPICY RUB
2 tablespoons coriander seeds.
2 tablespoons mustard seeds.
4 teaspoons black peppercorns.
4 teaspoons chilli flakes.
4 teaspoons coarse sea salt.
Place all ingredients in a mortar. Crush coarsely with a pestle. Spoon or funnel into a suitable glass jar with a lid. Rub on
beef steaks, lamb chops, chicken or sausage or add about one teaspoon per person into meat or vegetable casseroles.
MEDITERRANEAN RUB
2 tablespoons paprika.
4 tablespoons dried rosemary.
2 teaspoons black peppercorns.
Grated rind of two lemons.
2 teaspoons coarse sea salt.
Place all ingredients in a mortar. Crush coarsely with a pestle. Spoon or funnel into a suitable glass jar with a lid. Rub on
salmon steaks, pork or lamb kebabs or sprinkle over a whole chicken before roasting.
MOROCCAN PRESERVED LEMONS
2 lemons
1/3 cup coarse salt
1/2 cup fresh lemon juice
Directions:
1. Wash the lemons well. Cut them into 8 sections each and place them in a glass jar. Add the remaining ingredients. Cover
tightly and shake the jar well to combine ingredients.
2. Leave lemons at room temperature, shaking the jar every day, for 2 weeks. Rinse lemons before using.
Once ready, the preserved lemons will keep in the refrigerator for 6 months. Makes 16 wedges
ROMESCO SAUCE
1 red pepper, quartered, seeds and stalk removed
1 fat red chili, halved and seeded
½ red onion, cut into wedges
Olive oil
1 clove garlic
1 large tomato, quartered
1 tbsp blanched almonds, toasted
½ slice white bread, crusts removed, cut into pieces
1 tbsp red wine vinegar
Put the pepper, chili and onion in a large shallow frying pan, drizzle with oil, season and cook for about 10 minutes. Add the
garlic and tomato, and cook until everything is completely softened.
Put the cooked vegetables into a food processor with a little olive oil and the wine vinegar. Do not over process, it needs to be
a bit chunky. Can be served hot, cold or warm. Use as a dip with shellfish or vegetables or as a sauce with poached, fried or
baked fish or meat. To store, place in a jar, cover the surface of the sauce with a thin layer of olive oil and keep in the
refrigerator for up to a week.
TAPENADE
1lb large black olives. pitted (such as Gaela or Kalamata)
2 garlic cloves
2 oz anchovy fillets
2 tablespoons capers, drained
½ cup olive oil
Fresh black pepper
Put olives, anchovy fillets, garlic cloves and capers in a food processor. With the processor running on low; slowly add the
olive oil and black pepper. Continue until the paste is creamy.
Cover with cling film. Refrigerate.
Tapenade can be stored in a refrigerator for a couple of weeks. It is excellent on bread and toast but also with potatoes.
CARAMEL SAUCE
½ cup packed light or dark muscovado sugar
¼ cup honey
½ cup unsalted butter
¼ cup heavy cream
Put the sugar, honey and butter in a pan and heat gently, stirring until the sugar dissolves. Bring to a simmer and cook until it
thickens and bubbles, about 2 – 3 minutes. Stir in the cream, let it bubble down, the remove from the heat. Let cool, store in
the refrigerator.
HOT FUDGE SAUCE
½ cup heavy cream
8 ounces finely chopped semi sweet chocolate
1 tablespoon unsalted butter
In a small saucepan heat cream to a simmer. In a bowl pour simmering cream over chopped chocolate. Add butter and stir
until smooth. Keep in the refrigerator.
SPICY PECANS
1 tablespoon vegetable oil
4 teaspoons Worcestershire sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
⅛ teaspoon cayenne, or more to taste
4 cups pecans
2 teaspoons sea salt|
In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne. Place pecans in large bowl,
pour mixture over nuts and toss to cover evenly. Either toast in a large shallow frying pan on top of the stove, stirring
constantly or spread nuts on a foil lined baking sheet and bake at 300F until nuts are more brown and dry, about 20 minutes.
Add salt and toss to distribute. Cool completely and store in airtight container until ready to use.
SWEET CHILI JAM
1 red onion, chopped
2 cloves garlic, crushed
6 tomatoes, chopped
¼ cup red wine vinegar
¼ cup brown sugar
1 red chili, chopped
Salt and pepper
Spray a pan with olive oil, sauté onion and garlic until onion is tender.
Add tomatoes, vinegar, sugar, chili and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for
15-20 minutes or until liquid evaporates and mixture is pulpy. Cool and store in refrigerator.