Blood Orange Curd

blood-oranges-cut (1)Guys, it’s been one of those weeks two of those weeks. I just don’t know what happened. Every time I set out to cook something or to bake something I managed to sabotage it.

I’d been lusting over the blood oranges in season and was determined to make a *deep breath* double-stuffed-blood-orange-meringue-pie-with-a-pistachio-biscuit-base-and-tall-Italian-meringue (scented with orange blossom water). I made it, and it was a thing of beauty, but I was impatient. An hour after it was out of the oven I unclicked the ring of the tin – because I didn’t want any biscuity sides on my pie – and lifted it away to watch the still hot and absolutely not set filling slide outwards. I was too angry to cry.

 

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I absolutely stuffed in a few hot forkfuls in the hopes that it would taste the way I hoped (it did!).

The week went on and I didn’t feel like cooking anything when I got home – let alone trying to photograph it in the late afternoon in a basement flat.
(The idea of wrestling with low lighting just made me sink into the sofa).

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Then last week I sat down with a wonderful woman I work with. We’ve been saying for six months how we should run a Supper Club because we love to cook, love to feed people and are constantly disappointed by restaurants within our price range.

We’re going for it! We’re doing a Portuguese supper club and it’s given me the kick up the rear I needed to leave my pity party and get back in the kitchen!

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Portuguese dessert prep has begun and as a result I have a multitude of egg yolks hanging around, but what to do with my hoard of blood oranges? Curd of course! To fend off this typically British spring weather.

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Blood Orange Curd

Makes approximately 1 cup – I doubled it

3 blood oranges
1/4 cup of sugar
5 egg yolks
113g butter

Zest and juice all the oranges.
Put everything in a small saucepan.
Put it on a low heat, whisk constantly and watch it like a hawk.
As soon as it’s thick enough to coat the back of a spoon and leave a line in, it’s done!
Pack it up and let it cool.
I ate mine on digestive biscuits. It was one of those days!