* Irish Guinness Stew
I loved it so much that I stacked up on it, bought some extra jars for family, friends and myself & Mike. No worries, we drove from Romania to Ireland, hence we left with a boot-ful of Romanian wine and came back with lemon curd, rhubarb jam, Irish cured beef, HP sauce (can't find it in Romanian supermarkets anymore), organic Miso paste, soba noodles, teas, organic coffee, and and the list can go on. (I love shopping in Ireland) because the focus falls on quality rather than on quantity.
- Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.A couple of days ago, tasting this creamy delight reminded me of the beautiful (working) holiday we had in Ireland, where the weather was amazing and strangely enough, sunny and warm. Not a cloud in sight (that day, I should add)! :) I love you, baby.
|Co. Mayo, near Delphi|