Leftover Croquets
OK, now you’ll be thinking by now we’ve gone completely mad but honestly we haven’t! After Christmas, New Year or any other occasion when you’ve had a big blow out, there are inevitably some leftovers. Now, most people know about Bubble and Squeak (you just mash all the leftover vegetables together, add some mashed potato and fry, preferably in lard, until you have lots of crispy bits and everything is cooked through) but what do you do with that stuffing or the bread sauce that’s leftover? Here’s the answer … leftover croquets! This wasn’t really our idea, we saw someone doing it on TV and decided we needed to give it a try. We did and we loved it, so why don’t you give it a try? We enjoyed ours with some leftover home made cranberry sauce and a simple salad.
Lemon Curd
Ingredients
- 85 g Unsalted butter softened at room temperature
- 225 g Sugar
- 2 large Eggs
- 2 large Egg Yolks
- 160 ml Fresh Lemon Juice
- 1 tsp Grated Lemon Zest
Instructions
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 min (or by hand 5 minutes). Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 77°C on a thermometer. Don't let the mixture boil
- Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months
