Before we delve into this week’s recipe I wanted to share my most recent dining out experience with you. Black Sheep Restaurant in Kloof Street, Cape Town has been around for a little while now, and it is not surprising to see why it is so popular. There is a seasonal blackboard menu which changes regularly, but no shortage of tasty dishes to choose from. The layout of the restaurant is interesting, with a downstairs bar area and tables set out on multiple levels. Snappy service in a relaxed atmosphere made for a delightful meal.
- 220ml fresh lemon juice (approximately 2 large lemons)
- 1 tbsp finely grated lemon rind
- 200g castor sugar
- 65g butter
- 2 large eggs, beaten
- sterilised jar(s) for storage
1.) Place a bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl.
2.) Place the lemon juice, lemon rind, castor sugar and butter in the bowl. Whisk until the butter has melted and everything is combined. Continue to whisk until the sugar has dissolved.
3.) Gradually add the beaten eggs while stirring. Continue to cook the curd, stirring occasionally, until it thickens enough to coat the back of a spoon (approximately 15 minutes).
4.) Pour the hot curd into the prepared jars. Allow to cool completely before storing in the fridge.