Pumpkin and Ginger Curd - made at last !

Well I got around to making the curd at last. I made the pumpkin puree yesterday and put it in the fridge and then made the curd today.

I used two medium squashes to make the puree, the recipe calls for butternut squash, but says any pumpkin or squash can be used. I cut the squashes into halves, removed the seeds and surrounding seed flesh then put the halves cut side down on the tray and baked them for
35-40 Min's until the flesh was soft. I then let them cool enough to handle and scooped the flesh out , put it in a blender and pureed it until thick and smooth. I made enough to make the curd and have some to make a pumpkin pie as well.

The finished Puree

The bottled Pumpkin and Ginger Curd
( it looks a bit like 'piccalilli' doesn't it ? )

I didn't like the texture of the curd, it has a curdled look, but it could be that you have to add the zest of a whole lemon and a whole orange and I may not have grated it finely enough, so maybe that's what has caused the texture.

However, I thought I had better taste and test it before posting details of it, and I have to say it is lovely. I added it to some plain yogurt and the ginger and the citrus flavours went really well with it.

When mixed with the yogurt it took on a custard colour, Mmmmm

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Small chillies which are very hot, that I grew lot's of and I'm now drying them. They are very small that's a small saucer they are on, just to give you an idea of the size.

Chillies (Pyramid) hot little devils !

This photo is of the Delphinium in my garden it has amazingly decided to grow and flower again after I had cut it right back to the ground a month or so ago, it's a lot smaller than it was earlier in the year, but still a welcome sight. It just shows how mild the weather is at the moment.

Delphinium defying the weather.

Recipe for Raspberry Curd and Beetroot Chutney

As requested by a few visitors to my blog here are the two recipes I said I would post.

Raspberry Curd

makes 350g

* 250 g raspberries
* 170 g caster sugar
* 50 g butter, preferably unsalted, cut into cubes
* 2 eggs beaten

1. Place the raspberries in a pan and cook gently for 5 to 10 minutes, squashing the fruits with a spoon to release their juices.
2. Push the fruit through a sieve, collecting the puree in a bowl.
3. Place the bowl over a pan of simmering water (or use a double boiler) and add all the other ingredients, pouring the beaten eggs through a sieve onto the puree.
4. Stir with a wooden spoon until everything is well blended. Continue cooking, stirring constantly until the curd is thick enough to coat the back of a spoon - this should take about 20 - 30 minutes.
5. Pour the curd into small, hot sterilised jars, and seal.

This recipe was in the 'Grow your Own' magazine and taken from the 'Fruits of The Earth' cookbook. It didn't however say how long it keeps of if it should be kept in the fridge. So I contacted the author of the book , Gloria Nicol, by e-mail, and she very kindly replied saying that it should keep for at least 6 weeks in the fridge UNOPENED, and 2 weeks in the fridge after opening. It only made 2 smallish jars, which I prefer as it gets eaten before it has a chance to go off. believe me it's delicious I'm on my second jar. yummy stirred into plain yogurt.

Beetroot Chutney

This is a light fresh-tasting chutney that's really easy to make- delicious in a cheese sandwich or with a ploughman's and great with cooked meats or jacket potatoes. ( the recipes words not mine, but I agree! )

Sorry but this is in lbs & ozs, luckily my scales are too.

* 3lbs cooked beetroot - - peeled and chopped into small pieces
* 1. 1/2 lbs apples - - - - peeled and roughly chopped into small pieces
* 2 large onions ( red or white) -peeled and roughly chopped
* 1 tsp salt
* 1/2 lb demerera sugar
* 1/2 tsp ground ginger
* 1 pint malt vinegar
* squeeze of lemon juice

1. Mix all the ingredients together in a preserving pan or a large saucepan.
2. Bring to the boil and simmer gently, stirring occasionally for 45 mins
3. Put into warm sterilised jars whilst chutney is still hot and cover with lids.
4. Allow to cool and then label and store in a cool dark area. It will keep for several months, but once opened refrigerate.

Happy cooking and eating.

By the way I received my book ' Fruits of the Earth' from Amazon the other day it's really lovely with plenty of nice recipes (and photographs) to cover most kind of preserving, so very handy for us veg and fruit growers. Also you may be interested to know that the author Gloria Nicol also has a blog and website that sells 'Vintage' things and here is the link - http://www.laundryetc.co.uk/ (blog) http://www.thelaundry.co.uk/ (website)

I hope you find the recipes easy to follow, I know I did.

PS just thought I would add this Baked Beetroot recipe as well.

BAKED BEETROOT AND GARLIC

1) Place the beetroot's into double thickness of foil, make sure there is enough foil to bring up to seal the beetroots.
( unless they are very large leave whole and don't peel them at this stage)

2) Crush 4 garlic cloves ( again don't peel just give them a bash to crush them, so they are still whole but the taste is released) add them to the beetroot.

3) Add about a tablespoon of virgin olive oil and tablespoon of balsamic vinegar to the beetroot spoon it over the beetroot & garlic. seal the foil tightly so the beetroot almost steams in the oven.

4) Bake at around 190 for about an hour ( depending on size and number of beetroots) test with a sharp knife to see if the beetroot is cooked, if not leave for longer.

5) When cooked allow to cool and take the skin off the beetroots with a sharp knife and cut into either slices or chunks.

delicious as a baked veg with the dinner or left to go cold and have it with salad or in a cheese sandwich.

I kept mine in a kilner jar in the fridge for a week I left the juices and garlic in the jar as well.