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to taste - I like to use a lot, but the choice is yours 1/2 c red lentils 2/3 c coconut milk 3 c of chicken

1 lime 1 (generous) tsp Aloha Chilli Spiced Cacao Salt to taste Herby Vinegar Mayo: -> Made for the Chicken although less quickly this time than the first) and so the yolk stayed a dark orangey yellow and didn't thicken

on the outside while still soft on the inside and serve them up with Rotkohl and sausages or roast chicken

Not sure what a chicken based one would be. Anyone?)

As you cook until it thickens, I don't tend to change the proportions much, the curd just thickens faster Continue whisking and adding butter cubes until all the butter is added and melted, and the curd begins to thicken (Optional extra step for a smoother curd: Strain the curd when it has begun to thicken, removing the When the curd has begun to thicken, spoon the hot curd into freshly boiled jars and seal immediately,

Stir until combined and thickened slightly, never allowing the milk to come above a simmer. Cook until thickened so that a finger dragged across the back of a spoon dipped in the pot leaves a trail Once the milk mixture has thickened, stir in a spoonful of it into the egg yolks to temper them until

As it thickens you'll need to stir more consistently. 3) Taste test to check for sugar. I go light on sugar, you might want to use more. 4) When the jam looks as though it has thickened enough

formed. 2) Add the egg 8 (whole or yolks) and whisk continuously over gently heat until the mixture thickens When the curd has thickened, spoon into jars, wipe the rim and cap tightly. The egg yolk version thickened less than the other, despite taking a lot longer, but then, I am not sure

Next time I would reduce the compote a little on the stove to thicken it and avoid the problem.

Simmer, stirring regularly and with increasing frequency as it thickens, until the sauce has reached