The Currant and Berry garden here at the Ballymaloe Cookery School is bursting with ripe, juicy organic fruit and so are the Farmers Markets. Check out the Country Markets too and try to find chemical free fruit if at all possible. We can no longer say that we don’t know the damage that pesticides and herbicides are doing to our health and the environment….
So let’s make the most of these few weeks, sadly because strawberries are available from January to December as are raspberries, they are no longer considered quite the treat they were. Neither do they generate the excitement they used to, that’s unless they are the naturally smaller, intensely flavoured home-grown berries from your garden. When you taste one of these you remember or discover what they can taste like, although the dry conditions this year made it really challenging. In this column I’m going to concentrate on currants, black, white and red…
The latter can also be found in the shops pretty much year round coming in from as far away as Peru all over the world but black and white currants are a rarer treat as are gooseberries. Blackcurrant fool is one of my all-time favourite puddings made in minutes, sublime made with freshly picked currants but also pretty good made with frozen berries. All the currants freeze brilliantly so buy as much as you can and freeze them in convenient amounts. Don’t bother to string them, just shake the bags when they are frozen and all the strings will fall off. I discovered this a few years ago when I was too busy to string the currants before they went into the freezer….
Red and white currants have a deliciously sweet flavour and are very high in pectin so are excellent for jams or jellies. Redcurrant jelly is super versatile; use it to glaze tarts, to serve with pâtés or terrines, as a base for Cumberland sauce, good with lamb and a glazed ham too. I love this recipe for redcurrant jelly, a real gem that gives me double value from each batch of redcurrants. I use the redcurrant pulp, left over from the jelly making process to make a redcurrant bakewell slice or to add to strawberry jam to enhance the pectin content. Also delicious sugared on this frosted redcurrant and lemon verbena cake. White currants can be used in similar recipes – they too, make a sublime white currant jelly, which I particularly love, with a soft goat’s cheese and rocket or purslane leaves. White currants are also enchanting frosted.
This Blackcurrant and Rose Geranium Slice can be a pudding or an irresistible nibble to enjoy with a cup of tea or coffee.
Try poached blackcurrants with beetroot and duck breast, it’s a surprisingly good combination and best of all sprinkle them onto softly whipped cream in a meringue roulade. The tartness of the currants makes a perfect foil for the sweetness of the meringue and last but not least, if you have a few currants left over make some blackcurrant whiskey for Christmas, a delectable recipe from Darina Allen’s Irish Traditional Cooking, which I will include in a another column.
Duck Breast with Beetroot, Blackcurrant and Dahlia Salad
Beetroot and blackcurrant are as surprisingly good combination – they complement the duck deliciously
4 duck breasts
extra virgin olive oil
red wine vinegar
flaky sea salt and freshly ground pepper
Beetroot, Blackcurrant and Dahlia Salad (see recipe below)
First make the Beetroot, Blackcurrant and Dahlia Salad, see below.
Fifteen minutes or more before cooking, score the fat on the duck breasts in a criss-cross pattern. Season on both sides with salt and allow to sit on a wire rack.
When ready to cook, dry the duck breasts with a clean tea towel or kitchen paper.
Put fat side down on a cold pan-grill, turn on the heat to low and cook slowly for 15-20 minutes, or until the fat has rendered and the duck skin is crisp and golden.
Flip over and cook for a couple of minutes, or transfer to a preheated moderate oven, 180C/Gas Mark 4, until cooked to medium rare or medium, 5-10 minutes, depending on the size of the duck breasts. Allow to rest for 5 minutes or more.
Put a portion of the beetroot, blackcurrant and dahlia salad. Thinly slice, cut or dice (8mm), the duck breasts and arrange or scatter on top. Sprinkle with sprigs of flat parsley and dahlia petals.
Add a few flakes of sea salt and serve.
Beetroot, Blackcurrant and Dahlia Salad
Such an obvious combination but one I hadn’t tried until I tasted it in Sweden. We already love the marriage of raspberries and beetroot. This recipe can be served as a starter or an accompanying salad.
450g (1lb) cooked beetroot
200g (7oz) sugar
450ml (16fl oz) water
1 onion, peeled and thinly sliced (optional)
225ml (8fl oz) white wine vinegar
¼ – ½lb blackcurrants
Wine coloured dahlias and maybe a few marigold petals.
Roast or boil the beetroot. Leave 5cm (2 inches) of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don’t damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer on top, or in an oven, for 1-2 hours depending on size. Beetroot are usually cooked if the skin rubs off easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife.
Meanwhile, make the pickle. Dissolve the sugar in water, bringing it to the boil. Add the sliced onion and simmer for 3-4 minutes. Add the vinegar, pour over the peeled sliced (diced or cut into wedges) beet and leave to cool. Add the blackcurrants bring back to the boil and then turn off the heat.
Note: The onion can be omitted if desired.
Allow the pickle to cool completely.
To serve:- surround the plate with blackcurrant leaves. Pile the salad into the centre, decorate with flowers and serve.
Blackcurrant and Lemon Verbena Sugar Squares
6ozs (175g) soft butter
5ozs (150g) castor sugar
2 eggs, preferably free range
6ozs (175g) self-raising flour
2 tablespoons freshly chopped sweet or rose geranium
8ozs (225g) blackcurrants
2ozs (50g) castor sugar
1 tablespoon of freshly chopped lemon verbena
10 x 7 inch (25.5 x 18 cm) Swiss roll tin, well-greased
Preheat the oven to 180°C/350°F/Gas Mark 4.
Put the butter, castor sugar, eggs and self-raising flour and chopped sweet geranium into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well-buttered tin. Sprinkle the blackcurrants as evenly as possible over the top.
Bake in the preheated oven for 25-30 minutes approx. or until golden brown and well risen.
Allow to cool slightly, sprinkle with caster sugar whizzed with leaves of lemon verbena. Serve in squares.
Almond Cake with Frosted Currants
We serve tiny slices of this delicious moist cake with a cup of China tea or Expresso coffee. A mixture of frosted red, black and white currants are so beautiful adorning this simple cake. If you only have one type of currant it will still be pretty and delicious.
110g ground almonds
110g icing sugar
75g plain white flour
3 egg yolks, free-range if possible
125ml melted butter
Filling: 2-3 tablespoons Redcurrant or Blackcurrant Jelly (see recipe) optional
175g icing sugar
1½ tablespoons freshly squeezed lemon juice – sieved
9-12 bunches frosted red, black and white currants (see below)
18cm round tin with shallow sides – A pop up base is handy but is not essential.
Preheat the oven to 180C/regulo 4
Grease the tin evenly with melted butter and dust with a little white flour.
Mix the ground almonds, icing sugar and flour in a bowl. Make a well in the centre; add the egg yolks and the cooled melted butter, stir until all the ingredients are thoroughly mixed. Spread the cake evenly in the prepared tin, make a little hollow in the centre and tap on the worktop to release any large air bubbles.
Bake in the preheated oven for 20 minutes. It should still be moist but cooked through. Allow to sit in the tin for 5 or 6 minutes before unmoulding onto a wire rack.
Allow to cool.
Optional – Split the cake in half and spread with Redcurrant Jelly, sandwich the two pieces together.
To make the icing:
Sieve the icing sugar into a bowl, mix to a thickish smooth icing with the sieved lemon juice. Pile onto the cake using a palette knife dipped in the boiling water and dried to spread it gently over the top and sides of the cake.
Decorate with the frosted redcurrants and little diamonds of angelica.
Take about 12 perfect bunches of black, white or redcurrants attached to the stem.
Whisk one egg white in a bowl until broken up and slightly fluffy.
Spread 115g castor sugar onto a flat plate.
Dip a bunch of redcurrants in the egg white, ensure that every berry has been lightly coated, drain very well.
Lay on the castor sugar and sprinkle castor sugar over the top. Check that every surface is covered.
Arrange carefully on a tray covered with silicone paper and put into a dry airy place until crisp and frosted.
Redcurrant or Whitecurrant Jelly
Redcurrant jelly is a very delicious and versatile product to have in your larder. It has a myriad of uses. It can be used like a jam on bread or scones, or served as an accompaniment to roast lamb, bacon or ham. It is also good with some rough pâtés and game, and is invaluable as a glaze for red fruit tarts.
This recipe is a particular favourite of mine, not only because it’s fast to make and results in delicious intensely flavoured jelly, but because one can use the left over pulp to make a fruit tart, so one gets double value from the redcurrants. Unlike most other fruit jelly, no water is needed in this recipe.
We’ve used frozen fruits for this recipe also, stir over the heat until the sugar dissolves, proceeds as below. You can use white currants – which will be difficult to find unless you have your own bush. The white currant version is wonderful with cream cheese as a dessert or makes a perfect accompaniment to lamb or pork.
Makes 3 x 450g (1lb) jars
900g (2lbs/8 cups) redcurrants or white currants
790g (1lb 12oz) granulated sugar
Remove the strings from the redcurrants either by hand or with a fork. Put the redcurrants and sugar into a wide stainless steel saucepan and stir continuously until they come to the boil. Boil for exactly 8 minutes, stirring only if they appear to be sticking to the bottom. Skim carefully.
Turn into a nylon sieve and allow to drip through, do not push the pulp through or the jelly will be cloudy. You can stir in gently once or twice just to free the bottom of the sieve of pulp.
Pour the jelly into sterilised pots immediately. Redcurrants are very high in pectin so the jelly will begin to set just as soon as it begins to cool.
White Currant and White Peach Tart
The pastry is made by the creaming method so people who are convinced that they suffer from ‘hot hands’ don’t have to worry about rubbing in the butter.
225g (8oz) butter
40g (1 1/2oz) castor sugar
2 eggs, preferably free range
350g (12ozs) white flour, preferably unbleached
675g (1 1/2 lbs) white peaches
225g (½lb) blackcurrants
150g (5oz) sugar
egg wash-made with one beaten egg and a dash of milk
castor sugar for sprinkling
softly whipped cream
tin, 18cm (7 inches) x 30.5cm (12 inches x 2.5cm (1 inch) deep
Preheat the oven to 180°C/350°F/Gas Mark 4.
First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.
To make the tart
Roll out the pastry 3mm (1/8 inch) thick approx., and use about 2/3 of it to line a suitable tin. Peel, stone and dice the peaches into the tart, sprinkle with sugar and blackcurrants. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the apples are tender, approx. 45 minutes to 1 hour. When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and Barbados sugar.
350g (12oz) fresh or frozen blackcurrants
200ml (7fl ozp) stock syrup (see recipe)
600ml (1 pints) very softly whipped cream
Cover the blackcurrants with stock syrup. Bring to the boil and cook for about 4–5 minutes until the fruit bursts. Liquidize and sieve or purée the fruit and syrup and measure it. When the purée has cooled, add the softly whipped cream. Serve with
An alternative presentation is to layer the purée and softly whipped cream in tall sundae glasses, ending with a drizzle of thin purée over the top.
Frozen blackcurrants tend to be less sweet. Taste – you may need
to add extra sugar. A little stiffly beaten egg white may be added to lighten the fool. The fool should not be very stiff, more like the texture of softly whipped cream. If it is too stiff, stir in a little milk rather than more cream.
Makes 825ml (20fl oz)
450g (16oz) sugar
600ml (1 pint) water
Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes, and then leave it to cool. Store in the fridge until needed.
Leftover fool may be frozen to make delicious ice cream. Serve with coulis made by thinning the blackcurrant purée with a little more water or stock syrup.
Add a little more syrup. It needs to taste sweeter than you would like because the freezing dulls the sweetness. Pour into popsicle moulds, cover, insert a stick and freeze until needed. Best eaten within a few days.