Saturday, January 3, 2015

Kumquat concentrate

kumquats are tricky little blighters... Once you discount the skin and the seeds there isn't much left so what can you do if you want to cook with them?

I have a suggestion that won't have you bent over a bucket of sour little orange fruits.

Cut or break your kumquats in half and throw then in a pot. You want at least enough to cover the bottom but it doesn't matter if they are several layers deep.

Add just enough water that the top layer just floats and put into a low heat.

Simmer for about an hour then strain the whole mess through a cheesecloth or fine mesh sieve (you will want to squish and push them around to get the most liquid out)

Now decant your concentrate into clean, sterilised jars or bottles and you're done!

A quarter cup is roughly equal to the juice and zest of two lemons.

Lemon/Kumquat curd


2 eggs
2 egg yolks
3/4 cup (165g) of white sugar
1/3 cup (80g) chilled, cubed, unsalted butter

And either
1. Zest and juice of two lemons or limes
2. 1/4 cup kumquat concentrate

Step 1. If you are using zest and juice then add them to a saucepan and bring to the boil then remove from heat and allow to steep until cool and strain. If you are making it with kumquats concentrate then just skip this step.

Step 2. Whisk your eggs, yolks and sugar together until it looks creamy and place on a low heat. 

Step 3. Add cubed butter and juice and whisk continuously until thickened.

Or, if you have a Bellini kitchen master just throw everything from in the jug at step two and set it for 70 degrees, speed 2, 20 minutes.


Kumquat curd and jam.