Anathoth is best known for it’s jams and chutneys but due to popular demand they have added curds to their range, in zesty lemon and fruity passionfruit. Anathoth Curds are made in small batches with eggs and butter.
The Anathoth jams, and chutneys for that matter, that I have tried have all been absolutely delicious, natural and free from artificial preservatives, colours and flavours. Anathoth’s philosophy is based on old-fashioned values and old-fashioned recipes to give you products just like granny used to make.
The latest additions to the range are lemon curd and passionfruit curd, two delicious products that can be used as a spread straight from the pottle, or to enhance the flavours in your cooking.
Anathoth Curds are suitable for those with a gluten intolerance and they have no artificial colours, flavours or preservatives.
Regardless of whether you are after sweet or savoury these curds are going to help you create a tantalising treat.
You wouldn’t believe how easy it can be to add fruity fabulousness to your dishes with these curds:
- Straight from the pottle, on your frozen yoghurt or vanilla ice-cream
- Use Curds in cakes, tarts, pies, fruit slices for a simply fruity filling.
- Glaze chicken or pork with lemon curd when grilling
- Spoon over pavlovas, meringues and fruit
- Mix Lemon Curd with mayonnaise and spread on crackers with smoked salmon for savoury canapes
- Mix Lemon Curd and poppyseeds in your favourite muffin recipe to create Lemon and Poppyseed Muffins, which make for a delightful breakfast, add a Lemon Curd cream cheese frosting for an extra indulgence.
- Can’t decide which curd to use? The Parfait is a luscious, layered dessert with meringues and natural yoghurt with equal parts of Lemon and Passionfruit curd.
If you need some inspiration to get you started why not try one of these delectable dishes
Lemony Croissant Bread and Butter Pudding
Prep Time: 10 min
Cooking time: 12 min
2 almond croissants
¾ cup milk
½ cup Anathoth Lemon Curd
icing sugar to dust
1. Preheat oven to 200ºC (180ºC fan-forced, 400ºF, gas mark 6).
2. Slice almond croissants roughly into 8 pieces each. Arrange pieces in a loaf tin or an oven-safe baking dish big enough to hold the pastry.
3. Whisk together the milk, curd and eggs. Pour over the croissants and allow to soak into the pastry for 5 minutes before placing in the oven.
4. Bake for 12 minutes, or until the custard is set and the croissants golden brown.
5. Remove from oven and serve warm with a scoop of vanilla ice cream, or cool in the tin for 15 minutes before serving with a light dusting of icing sugar.
Passionfruit and Cream Eclairs
Prep Time: 20 min
Cooking Time: 20 min
¼ cup water
¼ cup plain flour
For the Cream Filling:
½ cup whipping cream
2 tbsp Anathoth Passionfruit Curd
For the Glaze:
2 tbsp Anathoth Passionfruit Curd
1. Preheat oven to 220ºC (200ºC fan-forced, 425ºF, gas mark 7).
2. Place butter and water in a small saucepan and heat over medium low heat until the butter has melted. Add flour, remove saucepan from heat and stir the flour into the liquid vigorously until it forms a pastry ball.
3. Transfer the pastry ball into a bowl and add egg. Using a whisk or an electric mixer on low, beat the egg into the pastry until it is fully incorporated and the pastry has become elastic and glossy.
4. Transfer the pastry into a piping bag and pipe 4 (8cm) logs onto a baking paper-lined tray, about 2 inches apart.
5. Bake pastries at 220ºC (200ºC fan-forced, 425ºF, gas mark 7) for 10 minutes, then reduce temperature to 180ºC (160ºC fan-forced, 350ºF, gas mark 4) and bake for another 8 minutes. Once ready, leave the pastries in the oven with the door ajar for another 2 minutes. Remove the pastry logs from oven and allow to cool completely before cutting and filling.
To make the cream filling, fill and glaze the eclairs:
1. Using a whisk, whip the cream until soft peaks form. Add the curd and continue whipping until the cream forms stiff peaks. Cut eclairs in half lengthways. Spoon a quarter of the cream into the bottom part of the éclair. Cover with the other half then glaze the top with extra curd.
These eclairs are best eaten fresh but will keep in the fridge for 1-2 days.
Chinese-inspired Lemon Chicken
Prep Time: 5 min
Cooking Time: 10 min
3 tbsp Anathoth Lemon Curd
¼ cup water
1 tsp powdered ginger
Pinch ground black pepper
2 tsp peanut or other cooking oil
300g chicken breast, sliced into thin strips
2 sprigs spring onions, chopped plus extra to garnish
1 small zucchini, cut lengthways then sliced
Steamed rice (or noodles of your choice) to serve
1. In a jug or bowl, whisk together the curd, water, powdered ginger and pepper.
2. Heat oil in a wok over high heat for about 1 minute. Add sliced chicken meat and stir fry for 3 minutes, or until the meat is cooked on both sides and is starting to brown gently. Add chopped spring onion, sliced zucchini and lemon curd mixture. Stir-fry for another minute or two for the sauce to thicken and chicken to cook through.
3. Serve on a bed of steamed rice or with your favourite choice of noodles.
Anathoth Lemon Curd is available at Woolworths and Coles, while Anathoth Passionfruit Curd is available at Woolworths
To discover more great flavour and learn more about the brand please visit www.anathoth.co.nz.
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