50
RECIPES
PASSIONFRUIT CURD
Makes 4 cups
Keeps for up to 1 month, unopened
refrigerated.
INGREDIENTS
10 eggs
1 egg yolk
2 cups sugar
2 x 170g can passionfruit pulp
80g butter, melted
METHOD
1. Assemble food processor using the
emulsifying disc.
2. Add eggs and process for 10 seconds.
3. Add sugar and process for a further
10 seconds, pour in passionfruit pulp
and butter and process for a further 10
seconds or until well combined.
4. Transfer mixture to a medium sized non-
stick saucepan and heat slowly, stirring
regularly until mixture is thickened.
5. Place a glass bowl into the sink and fill
sink with cold water until it reaches ½
way up the sides of the bowl.
6. Remove mixture from heat and pour into
the glass bowl. Allow to chill for 5
–10
minutes. Pour mixture into sterilised
jars.
NOTE
Do not boil the mixture as the eggs
will curdle. If curdling occurs simply
whisk in another egg yolk and re-heat.
APPLE, WALNUT AND GOATS
CURD SALAD
Makes 4–6 serves
INGREDIENTS
3 Granny Smith apples, cored
½ bunch celery sticks, washed, trimmed
2 tablespoons lemon juice
100g walnuts, pan roasted
100g goat’s curd
DRESSING:
INGREDIENTS
3 egg yolks
2 teaspoons seeded mustard
¼ cup olive oil
2 tablespoons garlic chives
Salt and pepper, optional
METHOD
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice apples and celery thinly, then
transfer to a large serving bowl and toss
with lemon juice, walnuts and goats
curd.
TIP
Replace apple with fennel and celery
with oranges.
