Orange Curd
Photography Vanessa Wu.
INGREDIENTS
90 grams unsalted butter
1 cup caster sugar
2 eggs plus 2 yolks
2/3 cup orange juice
3 teaspoons finely grated orange zest
METHOD
Beat the butter and sugar in a large bowl with an electric mixer. Slowly add the eggs and the egg yolks one at a time and beat for 1 minute. Mix in the orange juice. The mixture will look curdled but will smooth out as it cooks.
Cook the curd in a heavy based saucepan over a low heat, stirring constantly, until it thickens, about 15 minutes. Don’t allow the mixture to boil. Remove from the heat and stir in the orange zest. Spoon into sterile jars and cool. The curd will thicken as it cools. To prevent a skin forming press a sheet of plastic wrap onto the surface. Cover tightly and refrigerate for up to 1 week. Makes 2 cups
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.