Japanese Knotweed Curd is a modern British recipe for a classic egg-based curd made with Japanese knotweed juice. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Curd.
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As Japanese knotweed is often cooked like rhubarb, I wondered if it was possible to prepare a curd from Japanese knotweed, starting from Japanese knotweed juice, as prepared in the first step of making Japanese knotweed jelly.
Ingredients:
5 tbsp unsalted butter
65g (1/3 cup) sugar
125ml (1/2 cup) Japanese knotweed juice (as prepared for Japanese knotweed jelly)
1 tbsp lemon juice
2 extra-large eggs, plus one egg yolk, beaten
Method:
In a medium saucepan, melt butter over low heat. Add all other ingredients and whisk to combine. Continue to heat, stirring constantly, until mixture thickens up. If you want to check if it's thick enough, lift out your spoon and run your finger through it: if it looks thick enough, it is!
Pour the curd through a sieve into a clean jar. Cover and cool. Will keep in the fridge for a week or so.
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