Tag Archives: Currants

Currant Favourites

Currants galore

There’s a time of year when everything seems to come ready at once – everything in the soft fruit department, that is. Just as the raspberries were coming fast and furious, all the currants – red, white and black – AND the gooseberries suddenly reached peak ripeness and demanded to be picked and eaten. Cue many hours of harvesting and bowls of fruit borne home for freezing/processing, eating just as they are. A boon, really, but it is also a bit daunting to have so much in one go! Then , just as quickly as they come, you go away for a weekend (my future daughter-in-law’s hen weekend no less!) and come back to bushes stripped clean. I don’t know how the blackbirds do it, but they seem to find a way under the nets every year. Fortunately, I’d picked the majority by then, so I don’t mind sharing some of my bounty with the allotment wildlife.

What to do with all this produce? The usual suspects of jam and freezer, of course, but I also experimented this year with a couple of recipes I’ve been meaning to try for a long time. My younger son and his girlfriend are staying this month, between lets, so a great excuse to cook more elaborate dishes than I’d normally do for myself.

Blackcurrants are one of my favourite soft fruits and rather than stick to the standard pies, crumbles and fools, I had a couple of interesting recipes on my list: Nigel Slater’s blackcurrant trifle and a delicious-sounding blackcurrant & liquorice sorbet that took me right back to the sweet shops of my childhood.

Blackcurrant Trifle – serves 8

Blackcurrant trifle

500g blackcurrants
3 tbsp caster sugar
4 tbsp water

250g sponge cake (I used half a Victoria sponge I happened to have in the freezer, but you could use trifle sponges or bought cake)
100g amaretti biscuits
2 tbsp caster sugar
1 large egg, separated
vanilla extract, 1/2 tsp
300ml double cream
2-3 amaretti biscuits, crumbled, to garnish

Strig the currants and put in a pan with 3 tbsp caster sugar (or to taste) and the water. Cook gently for 7-10 minutes until soft and juicy. Remove from the heat.

Break the sponge into pieces and put into a trifle dish with the amaretti biscuits. Spoon the hot blackcurrants over the base and leave to cool.

Put the egg yolk and sugar into a bowl and mix, then stir in the mascarpone and vanilla. In a separate bowl, whisk the cream until it forms soft swirls, then fold lightly into the mascarpone mix. Finally whisk the egg white until it forms stiff peaks and fold that into the cream mixture.

Spoon the mascarpone custard over the cool blackcurrant base and refrigerate for a few hours before serving. Decorate with crumbled amaretti biscuits for added crunch.

Blackcurrant & Liquorice Sorbet

Blackcurrant and liquorice sorbet

200g granulated sugar
200g water
450g blackcurrants
Juice of 1 lemon
25ml aniseed liqueur (I used Marie Brizard, but ouzo or pastis would work too – or leave it out if you prefer)
1 tbsp liquorice powder (I ordered this online, but specialist Asian shops might stock it too)
1 egg white

Dissolve the granulated sugar in the water over a low heat and cook for 5 minutes or so. Leave to cool and form a sugar syrup.

Strig the blackcurrants (no need to remove all the stalks as they will be sieved afterwards) and put in a small pan with the lemon juice. Cook gently for 5 -10 minutes until soft. Add the aniseed liqueur. Purée the fruit mixture in a liquidiser, then press through a sieve.

Transfer to an ice cream maker and churn for 20 minutes, then fold in the stiffly whipped egg white for the last 20 minutes. (Alternatively, fold in the egg white straightaway and freeze in a container for 1-2 hours, whizz again in a food processor and return to the freezer until set.) The alcohol gives the sorbet a lovely texture and means it can be served virtually straight from the freezer. Enjoy!

 

 

 

 

 

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Berry Bonanza

allotment haul July 2015Summer in the allotment is a fabulous time for soft fruit and this year is no exception. From the end of June through to the end of July, there’s a constant stream of delicious berries to harvest, starting with strawberries, closely followed by currants, white, red and black, and on to raspberries. This week I’m also looking after my neighbour’s allotment whilst she’s on holiday and she has jostaberries too: a German hybrid of blackcurrants and gooseberries (hence the name: Jo-hannisbeeren (blackcurrants) and Sta-chelbeeren (gooseberries)). This makes a huge bush – my neighbour’s must be at least 8-10 feet across and this year, secure in its fruit cage, is absolutely dripping with fruit. I’m under instructions to help myself, and so have jam in my sights, but for now have just picked enough for a delicious compote to top a cheesecake – tangy and delightful, tasting of both its parents, but unique too – definitely one to try again! I usually make this recipe with fresh strawberries (as shown in the photo) or raspberries, but it was equally good with jostaberries and would work beautifully with blackcurrants too.

Strawberry (or Jostaberry) Cheesecake – serves 6-8

Strawberry cheesecake 75g butter

250g HobNob or digestive biscuits

150ml double cream

200g full-fat cream cheese

200g crème fraiche

Juice and zest of 1 lime

75g caster sugar

Few drops vanilla essence

Fruit to top: 500g strawberries (sliced) or raspberries

or 500g jostaberries or blackcurrants

50-75g sugar (to taste)

1 tsp arrowroot

I make this in a shallow 30cm x 20cm rectangular tart tin with a loose bottom, but you can use an equivalent round tart tin if you prefer. Grease the tin with butter.

Melt the butter in a small pan and add the crushed biscuits (the old-fashioned way using a plastic bag and a rolling pin, or food-processor if you prefer, but don’t overprocess: a chunky mix is good). Mix and turn into the base of the tin. Spread out and refrigerate while you make the filling.

Whip the cream lightly with the sugar, then add the lime zest and juice, cream cheese, crème fraiche and vanilla essence, continuing to whip until the mixture makes soft swirls. Turn into the base and refrigerate for at least 6 hours, preferably overnight for the best set.

Top with fresh berries if using, garnishing with borage flowers if you have any.

If serving with compote, cook the jostaberries or blackcurrants gently with the sugar until just cooked. Don’t be tempted to add water as the fruit will produce plenty of juice as the berries burst. Pour some of the juice into a small bowl and mix in the teaspoon of arrowroot, then stir the resulting mixture into the cooked berries over a gentle heat, until the mixture thickens slightly. Do not allow to boil, otherwise the mixture will turn runny again! Cool overnight and use to top the cheesecake just before serving.

My summer raspberries are just about coming to an end, and my autumn raspberries (along with many others on the allotment) have succumbed to a mystery virus this year, so I won’t be enjoying my autumn breakfasts of muesli, yogurt and fresh raspberries this year, sadly. It’s been a great season, though, and I’ve used raspberries in so many ways, including the following delicious summer pudding, great for a dinner party. This recipe originally came from the Beechgrove Garden TV show when we lived in Scotland, but I’ve adapted it slightly and it has been part of my summer repertoire ever since:

Meringue Roulade – serves 8

Meringue Roulade4 egg whites

225g caster sugar

25g flaked almonds

1 dsp cornflour

1 tsp lemon juice

150ml double cream

150ml natural yogurt

Fresh raspberries or strawberries (at least 250g)

Line a Swiss roll tin with baking parchment. Set oven to 160°C (fan) / Gas 4.

Whisk egg whites until firm and gradually whisk in the sugar until glossy and stiff peaks have formed.

Fold in the cornflour and lemon juice using a metal spoon, then transfer to the prepared tin using a spatula and gently level the surface. Sprinkle with the flaked almonds, then bake for about 20 minutes until just starting to turn golden. Remove from the oven and allow to cool.

Cut a piece of greaseproof paper a little bigger than the roulade, place on a large chopping board and gently place over the roulade. Invert the whole board gently so that the roulade is upside down on the paper. Carefully peel off the baking parchment.

Whip the cream until the soft swirl stage, then whisk in the yogurt. Gently spread over the meringue and top with the fruit of your choice. The more fruit you add, the more challenging it will be to roll, but the more delicious it will taste! You can always add more fruit on the side if you’re not sure…

Finally roll up firmly, using the paper as a guide. Think positive! Transfer onto a serving platter and serve to much acclaim!

The original recipe suggests serving this with raspberry sauce, but I don’t think this is necessary if you add enough fruit to cover in the first place….

The starting point for my final berry recipe was a recent Waitrose recipe leaflet that coincided with a glut of raspberries in the kitchen. I misread the recipe when I first tried it (more haste, less speed!) and forgot to separate the eggs. I also used gluten-free self-raising flour (Dove’s Farm) and halved the mixture – they were delicious! This morning I experimented again for my weekend house guests, separating the eggs, and using the full quantity and standard self-raising flour: they were even better! I also changed the proportions of yogurt and ricotta as I only had half a pot of ricotta left after the first time. Just goes to show that you can sometimes deviate from the recipe with great success….

Raspberry and Redcurrant Ricotta Pancakes – serves 4 hungry people!

125g self-raising flour (gluten-free works fine)

50g caster sugar

100ml natural yogurt

250g ricotta

1 tbsp milk

3 large eggs, separated

Zest of 1 lemon (or lime)

½ tsp vanilla extract

100g raspberries or redcurrants (or a mix of both)

Sieve the flour into a large mixing bowl and stir in the sugar. In a separate bowl, beat together the egg yolks, yogurt, ricotta, milk, lemon or lime zest and vanilla extract until well mixed. Whisk the egg whites until stiff. Gradually beat the wet yolk mixture into the flour, then fold in the egg whites, followed by the fruit.

Heat a knob of butter and a splash of oil in a large frying pan, pour off excess and place small ladlefuls of the mixture into the pan, in batches. I cooked four at a time in my large pan. Fry on a medium heat for a couple of minutes each side, turning with a spatula or fish slice when golden brown on each side. Keep warm (or serve to impatient breakfasters!) while you continue with the rest. Serve on their own, or with butter or maple syrup. Any leftover (ha!) are delicious toasted the following day….