Monday, October 10, 2016

Shortcake, curds & marmalade

“This pudding is simply some of my favourite things, heaped together. Crisp biscuits and a tangy goat’s curd eat very well together, while bitter marmalade adds vigour. ”
  • 4 lemons
  • 4 large free-range eggs
  • 225 g butter
  • 350 g sugar
  • 3 tablespoons goat's curd
  • 1½ tablespoons bitter marmalade
  • SHORTCAKE
  • 40 g whole blanched almonds
  • 40 g white breadcrumbs
  • 125 g butter , at room temperature
  • 40 g caster sugar
  • 1 orange
  • 170 g flour
  • Method

    1. Whisk the lemon zest, juice and eggs in a saucepan. Add the butter and sugar and stir well over a gentle heat until the butter is melted.
    2. Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly.
    3. Pass the curd through a sieve, cover, and cool at room temperature, then chill. You’ll have about 700g. Store in the fridge.
    4. Make your shortcakes. Grind the almonds in a food processor. Toast the breadcrumbs in a dry frying pan.
    5. Beat the butter and sugar together until pale, then add the orange zest and mix well. Add the flour, ground almonds and breadcrumbs. Mix very well into a dough.
    6. Knead lightly then shape into a log of 7 to 8cm diameter. Wrap in clingfilm and refrigerate for at least 1 hour, but preferably overnight.
    7. To cook, preheat the oven to 170ºC/gas 3. Line a baking sheet with greaseproof paper.
    8. Cut the shortcake into 12 slices the thickness of a pound coin (freeze the rest for later), and bake for 12 to 15 minutes, till the palest golden colour.
    9. Remove from the oven and let cool.
    10. Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goat’s curds. Spoon over a little marmalade and serve as if a treat from Granny.

    Related Posts:

    • Pumpkin & tomato curry 500g pumpkin, peeled, cut into 2cm chunks 40ml (2 tablespoons) vegetable oil 4 eschallots (preferably Asian red - see notes), peeled, roughly chopped 2 garlic cloves 1/2 teaspoon turmeric … Read More
    • Fresh pork sausages (lugenega) with parmesanThese pork sausages are traditionally from northern Italy and are usually bought in long lengths which are cut to size before cooking. 1kg boned pork shoulder or 1kg pork mince 35g (1/3 cup) finely grated parm… Read More
    • Bloody Mary cocktailsEvery cocktail party will benefit from this traditional favourite. Ice cubes Vodka, well chilled Tomato juice, well chilled 1 lemon, washed, halved, sliced Fresh lemon juice Holbrooks Worce… Read More
    • Vegetarian pad ThaiFor a quick and easy vegetarian option use garlic-infused tofu to make this fragrant pad Thai. 200g dried rice noodles 1/4 cup (60ml) soy sauce 2 tablespoons brown sugar 2 tablespoons tamarind paste … Read More
    • Chicken patties with noodle saladDrizzle a zesty lime and sweet chili sauce over these tasty chicken mince patties and rice noodle salad. 500g Coles RSPCA Approved Chicken Mince 1 garlic clove, crushed 1 tablespoon ginger, finely grated … Read More

    0 comments:

    Post a Comment