Food Minia

Lemon curd is one of my favourite preserves and one that I try to keep in the fridge for when the urge takes me to make a lemon cake. Light sponge filled with a generous layer of lemon curd is one of life's real pleasures. So to make lemon curd you will need: 4 lemons. If your lemons are small then up this to 5. All in all you will need about 300g. 250g Unsalted Butter 350 g Sugar,  4 Eggs lightly whisked Zest of 2 - 3 lemons, Again this depends on the size. Put the butter and sugar into a saucepan and heat to about 40 degrees C. Don't get worked up about this, it is just a little warmer than body temperature. Remove from the stove and beat in the eggs a little at a time. Now return to the stove with the lemon juice and zest.  Bring to the boil, stiring all of the time. When it comes to a rapid boil it is ready. Remove from the heat. Delia suggests adding cornflour to the mix. If you do this, add it to the lemon juice before  mixing into the butter and sugar mixture.

Citrus Chinese Spiced Turkey This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe .  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze.  Ingredients: 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.  For the Chinese Spiced Brine: 12 cups (3/4 to 1 gallon) apple cider 1 cup kosher salt 6 cloves garlic, minced 6 whole bay leaves 8 whole star anise pods 3 Tablespoons whole black peppercorns 1 Tablespoon allspice berries 1 Tablespoon Chinese 5 spice powder 3 4-inch cinnamon sticks 12 cups (3/4 to 1 gallon) chilled water For the Citrus Onion Aromatics: 2 large oranges, cut into wedges with rind intact 2 large lemons, cut into wedges with rind intact 2 lim...