Trawberry jam, Emon curd, Lue cheese sauce – Sharp R82STMA User Manual

Page 61: Randy sauce

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59

S

AUCES / PRESERVES

1 Place strawberries and lemon juice in a very large bowl.
2 Heat on HIGH for 5 minutes until strawberries

have softened. Add the sugar, mix well.

3 Cook on MEDIUM HIGH for 25-30 minutes until

setting point* is reached, stir every 4-5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice (see Tip, page 42)
675g (1

1

/

2

lb) caster sugar

TRAWBERRY JAM

S

M

AKES

675g (1

1

/

2

LB

)

P

REPARATION

TIME

- 15

MINUTES

1 Place butter and sugar in a bowl. Heat on HIGH

for 2 minutes until melted.

2 Mix cornflour, lemon juice and rind. Stir into the

butter and sugar mixture. Heat on HIGH for 2
minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks, cook on MEDIUM for 10-12

minutes, stir every 2 minutes until thickened.

4 Pour into hot, clean jars. Cover, seal and label.

100g (4oz) butter
225g (8oz) caster sugar
15ml (1tbsp) cornflour
juice of 3 medium lemons (see Tip, page 42)
grated rind of 2 lemons
4 egg yolks (size 3), beaten

L

EMON CURD

M

AKES

300g (12

OZ

)

P

REPARATION

TIME

- 8

MINUTES

75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste

M

AKES

150

ML

(

1

/

4

PINT

)

P

REPARATION

TIME

- 5

MINUTES

LUE CHEESE SAUCE

B

1 Place the cheese, soured cream and parsley in a

bowl, mix well. Season.

2 Heat on HIGH for 3 minutes.

50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
150ml (

1

/

4

pint) double cream

300ml (

1

/

2

pint) milk

60ml (4tbsp) brandy to taste

RANDY SAUCE

M

AKES

600

ML

(1

PINT

)

P

REPARATION

TIME

- 8

MINUTES

B

1 Place butter in a bowl, heat on HIGH for 1 minute

until melted. Stir in flour, heat on HIGH for 1
minute.

2 Combine sugar, syrup, cream and milk, heat on

HIGH for 2 minutes.

3 Gradually add cream mixture to the butter and flour

mixture. Heat on HIGH for 5-6 minutes, stir every
minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding (page 53).

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