Why on earth did I plant 6 blackcurrant bushes???????
Posted: Tue Jul 07, 2009 1:47 pm
How does the saying go? Thou shalt reap what thou sows????
I'm ringing around a couple of green grocers at the moment to see if they want to buy any surplus blackcurrants, but here's what I've done with them in the meantime!
Blackcurrant jam - very good recipe & dead easy. As blackcurrants are reasonably high in pectin, you only need to use normal sugar. This makes about 8 or 9 pounds of fantastic jam. My husband is particularly fond of a blackcurrant jam & banana sandwich.
1.8kg (4lb) blackcurrants
1.2 l (2 pints) water
2.2kg (5lb) white granulated sugar
Wash and remove the stalks from the currants (dont worry about the old flower bit on the other end of the currants). Put the fruit and the water into a pan. Bring to the boil then reduce heat and simmer till the fruit begins to break.
Add the sugar and reduce the heat right down. Stir gently until the sugar has dissolved - DO NOT INCREASE HEAT UNTIL ALL THE SUGAR IS DISSOLVED otherwise you get gritty jam. Once it is all syrupy, increase the heat to a fast boil. If it's in a nice wide preserving pan, set a timer and boil quickly for 25 minutes and it will be done then. Stir frequently to make sure it doesn't catch or stick. Otherwise, put a saucer into your freezer then when the 25 mins is up, blob some jam onto the plate. Leave it briefly, then push with your finger. If the skin wrinkles, the jam is done. If not, boil for another 5 mins and test again.
Add a knob of unsalted butter & stir in to disperse the froth on top.
Put into cleaned, warm jars and cover with waxed discs. DON'T SEAL THE JARS TILL THE JAM IS COMPLETELY COLD.
Duck breast with Cassis Jus
2 Medium sized duck breasts
Large pinch five spice
Sea salt
1 finely chopped shallot
1 tbspn cassis (you could use blackcurrant jam)
150ml red wine
300ml brown beef stock or chicken stock
10g unsalted butter
1 Big handful fresh blackcurrants
Score the skin of the duck several times, then rub in some sea salt and the five spice.
Place in a COLD frying pan skin side down, then place the pan onto the heat and cook gently for 6 mins with no additional oil.
Carefully remove any excess fat from the pan
Turn the duck over and seal for 1 minute.
Turn the duck back over onto the skin side, season the flesh with a little more salt and spice and place into a hot oven at 220C for 6-8 minutes (medium rare), 10-12 (medium), 14 (well done).
Remove the duck from the over, place on a board and allow it to rest for 5 minutes before carving into thick slices.
Jus
Sweat the shallot in half the butter till softened.
Add the red wine and reduce until only a few tablespoons left and it's thick and syrupy.
Add the stock and reduce until you have around 100ml (a wine glass) left.
Add the blackcurrants and continue to simmer till they're just softened.
Add the last of the butter then add the cassis or jam to finish and make it all lovely & glossy. Season to taste. Serve poured over the duck.
I really like this with some steamed new potatoes and green beans tossed in butter and a clove of crushed garlic. Steamed courgettes work well instead of beans, too.
I'll post my blackcurrant sorbet recipe next time.
Enjoy!
Vivien
I'm ringing around a couple of green grocers at the moment to see if they want to buy any surplus blackcurrants, but here's what I've done with them in the meantime!
Blackcurrant jam - very good recipe & dead easy. As blackcurrants are reasonably high in pectin, you only need to use normal sugar. This makes about 8 or 9 pounds of fantastic jam. My husband is particularly fond of a blackcurrant jam & banana sandwich.
1.8kg (4lb) blackcurrants
1.2 l (2 pints) water
2.2kg (5lb) white granulated sugar
Wash and remove the stalks from the currants (dont worry about the old flower bit on the other end of the currants). Put the fruit and the water into a pan. Bring to the boil then reduce heat and simmer till the fruit begins to break.
Add the sugar and reduce the heat right down. Stir gently until the sugar has dissolved - DO NOT INCREASE HEAT UNTIL ALL THE SUGAR IS DISSOLVED otherwise you get gritty jam. Once it is all syrupy, increase the heat to a fast boil. If it's in a nice wide preserving pan, set a timer and boil quickly for 25 minutes and it will be done then. Stir frequently to make sure it doesn't catch or stick. Otherwise, put a saucer into your freezer then when the 25 mins is up, blob some jam onto the plate. Leave it briefly, then push with your finger. If the skin wrinkles, the jam is done. If not, boil for another 5 mins and test again.
Add a knob of unsalted butter & stir in to disperse the froth on top.
Put into cleaned, warm jars and cover with waxed discs. DON'T SEAL THE JARS TILL THE JAM IS COMPLETELY COLD.
Duck breast with Cassis Jus
2 Medium sized duck breasts
Large pinch five spice
Sea salt
1 finely chopped shallot
1 tbspn cassis (you could use blackcurrant jam)
150ml red wine
300ml brown beef stock or chicken stock
10g unsalted butter
1 Big handful fresh blackcurrants
Score the skin of the duck several times, then rub in some sea salt and the five spice.
Place in a COLD frying pan skin side down, then place the pan onto the heat and cook gently for 6 mins with no additional oil.
Carefully remove any excess fat from the pan
Turn the duck over and seal for 1 minute.
Turn the duck back over onto the skin side, season the flesh with a little more salt and spice and place into a hot oven at 220C for 6-8 minutes (medium rare), 10-12 (medium), 14 (well done).
Remove the duck from the over, place on a board and allow it to rest for 5 minutes before carving into thick slices.
Jus
Sweat the shallot in half the butter till softened.
Add the red wine and reduce until only a few tablespoons left and it's thick and syrupy.
Add the stock and reduce until you have around 100ml (a wine glass) left.
Add the blackcurrants and continue to simmer till they're just softened.
Add the last of the butter then add the cassis or jam to finish and make it all lovely & glossy. Season to taste. Serve poured over the duck.
I really like this with some steamed new potatoes and green beans tossed in butter and a clove of crushed garlic. Steamed courgettes work well instead of beans, too.
I'll post my blackcurrant sorbet recipe next time.
Enjoy!
Vivien