The Poultry Keeper

jaydee67 · Posted: Sun Aug 17, 2008 9:47 pm Post subject:

Gina's Lemon Curd

In the recipe I found it said you could use 4 eggs or 8 yolks which made it perfect for making on the same as merigue.

Ingredients
4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar

Method
1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

debcat · Posted: Thu Sep 04, 2008 3:00 pm Post subject:

Egirls Butter

500mls cream
Salt to taste
Garlic
finely chopped parsley & chives

Whisk cream with electric whisk until fat separates from the buttermilk. Drain off buttermilk to use in baking.
When most of the buttermilk is drained off, rinse with cold water repeatedly. Use small amounts of cold water and whisk on a low setting (cover or you'll redecorate the kitchen!). I needed to rinse it about 7 times before I was sure all buttermilk was run off. This is vital to stop the butter going rancid.

Then add salt and herbs to taste. Wrap in cling film or greaseproof to freeze or refridgerate for immediate use.

debcat · Posted: Sun Sep 07, 2008 7:57 pm Post subject:

James419s pumpkin marmalade

Plain Pumpkin Marmalade

1 kilo of pumpkin flesh
1 kilo of jam sugar
1 orange
1/2 lemon

Chop all the fruit/mince it - I use my magimix
(peel, pith and pips!!!)
Put in jam pan with the sugar
Gently heat till boiling stirring all the time
Let it boil for about 1/2 hour or until it sets on a cold saucer.
Bottle as usual for any jam
______________________________________

Pumpkin Marmalade with Cognac

Same ingredients as above
+ 1/10 litre white wine
This is added to the fruit and sugar and allowed to stand for 12 hours
Continue with the method
When cool and before putting into jars add 3 or 4 tablespoons of brandy
Mix well and bottle as usual
This is a little more runny!!!

EmmyGrey

I posted this on another forum I go on and had back favourable reports so, as people are moaning about their green toms, do try this.

Equal quantities of green tomatoes and sugar (I use sugar with added pectin) For 1 kilo of fruit (same amount of sugar) I used two whole small lemons but it was quite tart and lemony so if you want a milder taste use less. Blitz up tomatoes and lemons in food processor, put in saucepan and cook for a short while then add sugar and proceed as normal for jam.

debcat · Posted: Tue Nov 04, 2008 7:43 pm Post subject:

Itsy's sweet chilli sauce
6oz chopped onion
1 - 2 cloves garlic
squeeze of tomato puree
3 fl oz vinegar
pinch of thyme
1 teaspoon chilli powder
1/4 pint chicken stock
1 x 14oz can plum tomatoes (chopped)
2 and a half oz sugar
pinch salt

Sweat the onions, add rest of ingredients stir till sugar has dissolved, simmer to reduce excess liquid until a nice saucy consistency. If there's too much there for 1 portion - which there will be, it will keep in the fridge for a couple of weeks, or freeze if you won't use it that quickly, or jam jar it in small jars (see the rest of my other post)

Itsybitsy · Joined: 11 Feb 2006 Posts: 1430 Location: Leicestershire

Shaheer's Mums Curry recipe

Well if an Asian can't make a good curry. . . who can?

3 Large Onions
Garlic
3 Tablespoons Tumeric
1 Tablespoon Garam Masala
1 Tablespoon Ground Coriander
2 Tins Tomatoes
Bayleaves
Lemon Juice
Creamed Coconut
Oil

Peel the onions and slice, fry in the oil till brown, add chopped garlic, reduce heat, add Tumeric, Garam Masala and Coriander, stir well and cook a little, add the tinned tomatoes - chop them first if they are not already, add a dash of lemon juice and up to 1 block of creamed coconut or 1 tin of coconut milk and 3 or 4 bayleaves. Simmer gently for about half an hour. Season to taste.

This is the basic sauce.

I would them split it into 3 and using 3 casseroles in one put chicken portions, in another put potatoes and in the final one maybe something like spinach and aubergine. In one of the casseroles I then put a couple of chopped Chillies, another gets Star Anise and the final one gets some crushed Cardamon Pods, pour the sauce over and cook in the oven for about 90 minutes.

This of course makes a lot of curry, another alternative is to split the basic sauce into whatever useable quantities you want and freeze it