I’m not really a fan of birds. Or fish. Or anything that can attack your face for that matter. But when my sister and her husband asked me to take care of their chickens while they went on holidays I inexplicably agreed.
Perhaps it was the promise of free eggs, or perhaps I just went momentarily insane, but whatever it was, when I showed up to feed them on the first day, I didn’t arrive with the trepidation I should have. They lulled me into a false sense of security when I opened the coop, looking all scared and fragile, but when I turned around to get them some water they both flew out of the coop into the garden!
It was at this point I realised that I was totally out of my depth. I had only thrown some clothes on quickly to take Ryan to work and came to feed the chickens on the way home, so I was dressed in pyjama pants and a jumper running around the backyard trying to catch them. The backyard with the freshly painted deck that now has chicken feathers flying all over it. The backyard with the strawberry patch the chickens aren’t supposed to be eating. The backyard with the 6ft fence that (once I’ve scared them enough) the chickens are flying over.
Skip forward an hour and a half. I have now unfurled the chicken wire from the garage and am chasing the chickens with outstretched fence in front of me like some kind of retarded transformer. They seem a little more docile now, not because of anything I’ve done, but just because they’re tired from all of the running. After a while they get a little closer to the coop and I’m able to coerce them back in (read: they’re tired of playing with me and walk in on their own).
So, after one very eventful morning I’m left with two piddly little eggs and an asthma attack. And since every egg white that enters my house is going to be used to make macarons until I get them right, I’ve decided to make a recipe to use up the egg yolks. What I’ve come up with is a lemon curd exactly like my Nanna used to make. Rich, buttery and with a slightly sweet acidity, I’m not sure there’s anything else in the world that comes as close as this to comfort food.
Nanna’s Lemon Curd
2 whole eggs
2 egg yolks
3/4 cup caster sugar
zest and juice of 1 whole lemon
whisk the eggs, yolks and sugar in a saucepan until smooth. Place over low heat and stir continuously until thickened. Pour into a sterilised jar and keep in the fridge for up to 3 weeks.
Makes 1.5 cups.