Page 71 - Kenwood Cook Book

Chunky Marmalade

USING LIQUIDISER Halve the fruit, and remove pips. Tie in a
2 lb Seville oranges muslin bag and place in pan. Halve the
1 lemon fruit again, and place in the liquidiser,
4 lb sugar with ample water (taken from total
4 pts water amount) to cover. Turn to top speed for
10-20 seconds until evenly chopped.
Pour into pan and repeat until all fruit
has been processed. Add more water to
pan to make up correct amount, and
bring to boil. Boil gently for about 1 hour
then remove the bag of pips. Remove
from heat and add the sugar, stirring
well until dissolved. Now boil rapidly until
marmalade ‘jells’.
Remove pan from heat, cool slightly and
pour into hot sterilised jars.
NOTE: To test for ‘jelling’, spoon a little
of the marmalade onto a cold plate.
Leave a minute, then gently pull your
finger over the surface. If it wrinkles, the
marmalade is ready.
For a smooth marmalade, liquidise
oranges and water after boiling and
before adding the sugar.

Butter

USING ‘K’ BEATER
Use ripened dairy cream (approximately 4 days old) and mix it in the bowl with
the ‘K’ beater on speed 2-3 according to quantity.
As soon as butter begins to form, reduce the speed to avoid splashing and
continue until the butter comes into one lump. Switch off, remove the bowl
and pour off the buttermilk. Wash the butter in cold water until it remains clear.
Squeeze out the water, salt to taste and pat the butter into shape.

Fresh Whipped Cream

USING WHISK
To whisk double cream the mixing bowl should be scrupulously clean, and
rinsed with cold water.
The cream should preferably have been stored in a refrigerator before use.
To whip, pour cream into the bowl, whisk on low speed for a few seconds then
increase to a high speed. When cream begins to thicken reduce to minimum
speed.
Watch the consistency of the cream closely – do not overbeat, as it will turn to
butter.
At the last moment, castor sugar may be added in the proportion of 1
teaspoonful to ¼ pint cream. Allow to mix in and switch off immediately.

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