Marrow and Ginger Curd

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4 lb (2 kg) marrow, peeled and seeds removed

To every 1 lb (500 g) marrow purée allow:

1 lb (500 g) sugar

8 oz (250 g) butter

4-5 eggs

Rind and juice of 2 lemons

4 oz (100 g) stem ginger, chopped OR 1 teaspoon (5 ml) ground ginger

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1.    Cook marrow without water in a covered pan until it is really soft, with the ginger and lemon juice and rind.  Liquidize or sieve.

2.    Cook the purée slowly in a double saucepan with sugar and unsalted butter, until the sugar has dissolved and the butter has melted.

3.    Strain in lightly beaten eggs.

4.    Cook gently, stirring frequently, until just beginning to thicken.  Do NOT boil.

5.    Remove from heat and pour at once into warmed, sterilized jars.  Cover, label and store.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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