BLACKCURRANT RECIPES RECIPES

JAM RECIPES | BBC GOOD FOOD

Jam recipes | BBC Good Food image

A pot of homemade preserve always beats shop-bought. Spread these fruity jams on hot buttered toast or give them away as gifts.

Provided by Good Food team

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BAGEL RECIPES | BBC GOOD FOOD

Bagel recipes | BBC Good Food image

Make a batch of homemade bagels for a hearty breakfast or lunch. Or use ready-made versions of these bread rings to make scrumptious sandwiches and toasties.

Provided by Good Food team

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More about "blackcurrant recipes recipes"

EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES

Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 797 calories per serving

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
2. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
3. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
4. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
5. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
6. Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
7. Preheat the oven to 210°C/425°F/gas 7.
8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
9. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
10. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
11. When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
12. For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
13. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
14. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.

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EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
2. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
3. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
4. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
5. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
6. Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
7. Preheat the oven to 210°C/425°F/gas 7.
8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
9. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
10. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
11. When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
12. For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
13. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
14. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.

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SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES

Super-tasty and flavoursome, this gravy is just as good as the real thing.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 105 calories per serving

1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.

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CHAMPAGNE COCKTAIL RECIPES | BBC GOOD FOOD

Add some sparkle to your next party with our tasty champagne cocktail recipes. From bellinis to summery spritzes, we have a drink for every occasion.
From bbcgoodfood.com

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BLACKBERRY JAM RECIPE | BBC GOOD FOOD

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Condiment
Cuisine British
Calories 44 calories per serving

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

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NIGEL SLATER’S RECIPES FOR BEETROOT AND BLOOD ORANGES, AN…

Mar 06, 2022 · Pour in the blackcurrant purée, red wine, 500ml of water, add the cardamoms, cloves and cinnamon stick and bring to the boil. Turn down the heat and partially cover with a lid.
From theguardian.com

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BLACKCURRANT - WIKIPEDIA

Ribes nigrum, the blackcurrant, is a medium-sized shrub, growing to 1.5 by 1.5 metres (5 by 5 ft).The leaves are alternate, simple, 3 to 5 cm (1 + 1 ⁄ 4 to 2 in) broad and long with five palmate …
From en.m.wikipedia.org

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MIND-BLOWING CHEESECAKE RECIPES | JAMIE OLIVER

Jun 24, 2020 · The tart blackcurrant jelly balances perfectly with the smooth, sweet filling in this no-bake cheesecake recipe. Master the ombré effect and add a bit of drama to your dinner table. …
From jamieoliver.com

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EASY, QUICK & DELICIOUS RECIPES | HELLOFRESH

Raspberry & Blackcurrant Granola with Oat Milk & Berry Compote | Serves 8. Vegetarian Recipes. See all. Plant-based recipes for any occasion. ... sugar or pepper, always taste as you go. A good rule for savoury recipes …
From hellofresh.co.nz

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WOMERSLEY FOODS | FRUIT AND HERB VINEGARS, GIFTS AND JAMS

Awarded Gold in the Great Taste Awards 2014 and 2018, our famous raspberry vinegar adds a crisp, fresh finish to any salad or mix a dash in sparkling wine.
From womersleyfoods.com

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VIBERI 100% NZ-GROWN ORGANIC BLACKCURRANTS

New Zealand organic blackcurrants are most famous for extremely high levels of Vitamin C, one of nature’s most powerful antioxidants. Our blackcurrants also contain high levels of fibre, low …
From viberi.co.nz

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COOKING WITH KENWOOD | ALL RECIPES | KENWOOD UK | KENWO…

Quick and delicious starter recipes from hummus to soup and more. Starter Recipes. Main Course Recipes Quick and delicious main recipes inspired from all around the world. Main Recipes. …
From kenwoodworld.com

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57 RHUBARB RECIPES - DELICIOUS. MAGAZINE

Chutney recipes (22) Pineapple recipes (25) Gooseberry recipes (16) Sweet tart recipes (77) Damson recipes (8) Banana recipes (44) Fig recipes (32) Banana bread recipes (12) Blackcurrant recipes (11) Apple recipes (55) Proper pudding recipes (58) Brilliant blackberry recipes (34) Plum recipes (25) Rhubarb recipes (57) Lemon recipes …
From deliciousmagazine.co.uk

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WOMERSLEY FOODS | FRUIT AND HERB VINEGARS, GIFTS AND JAMS

Awarded Gold in the Great Taste Awards 2014 and 2018, our famous raspberry vinegar adds a crisp, fresh finish to any salad or mix a dash in sparkling wine.
From womersleyfoods.com

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SEX ON THE BEACH COCKTAIL RECIPE | THE BAR

Using a jigger, measure 9ml peach schnapps, 35ml vodka, 35ml cranberry juice and 35ml orange juice into the …
From thebar.com

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NATURAL PROTEIN POWDERS AND MEAL REPLACEMENTS - FITNESS FO…

What you should do next... 1. Subscribe to our newsletter. Subscribe to our newsletter for the latest news, recipes, and advice about weight loss and healthy eating. Or visit our blog to browse our most recent articles.. 2. Learn what makes Purition so unique. Visit our How we compare page to discover why Purition …
From purition.co.uk

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BARKER'S OF GERALDINE

Barker’s of Geraldine is still on a corner of the original family farm, 8km from the South Canterbury town of Geraldine. The farm sits in the lea of the Four Peaks mountain range, beside the Te Moana …
From barkers.co.nz

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