Originally uploaded by wjharrison77.
Earlier in the week I read a piece in The Guardian entitled “The Sausage Division” (link here). The writer was discussing (amongst a bewildering amount of other issues) the extreme variation in general diet and attitudes towards food in the UK. The article made for very depressing but entirely unsurprising reading.
What was surprising, however, was the amount of readers’ comments raging about people who are interest in food! The critics seemed particularly vitriolic about those of us who make our own stock! Stock-makers, it seems, are smug. There is no point in spending time making something from scratch when that something could easily be replaced with an Oxo cube.
As someone who unashamedly has three different types of homemade stock in her freezer, I dedicate the next (very easily bought in a supermarket but that’s not the point) recipe to the foodie critics.
(Makes 2 jars)
Zest and juice of 4 large ripe lemons or 5 smaller lemons
125g butter, cut into chunks
4 medium eggs, beaten
- Add all ingredients to a heat proof bowl and place over a pan of simmering water.
- Stir continuously until the sugar melts and then for another 30 mins.
- Take off the heat when the mixture is thick enough to coat the back of a spoon.
- Pour into sterilised jars.
- Keeps in the fridge for 2-3 weeks.
Yum. Spread on toast, pour on ice-cream, use in cakes, dollop on yogurt… Can’t think of anything else. Can you?