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Posts Tagged ‘Blackberries’

Blackberry Mess

We’re not really into desserts but occasionally make meringues for guests. Recently we had some left over and used a grate of blackberries to make a boozy sauce to stir through them with some whipped cream. Avoid the temptation to over-mix as this looks prettiest when the components are lightly swirled together.

Blackberry mess – serves 6

  • 6 bought or home-made meringue nests
  • about 500g of blackberries
  • 50g caster sugar
  • 2 tbsp of blackberry or blackcurrant liqueur – we used Chambord (you could leave this out if you don’t have any)
  • 250ml of double cream, whipped

Put about three-quarters of the blackberries into a pan with the sugar and cook over a low heat for a few minutes until the sugar has dissolved and the blackberries are starting to soften. Add the liqueur. Allow to cool before stirring in the reserved blackberries.

Break the meringues into a large bowl and mix in the whipped cream. Swirl some of the blackberry sauce into the meringue mixture then divide into 6 bowls. Spoon the rest of the blackberry sauce over the individual dishes.

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Wood Pigeon salad with blackberries and hazelnuts

Thank you to our friend Niall for supplying us with fresh Wood Pigeon breasts and double thanks to him for all the plucking and butchery which were done by the time we arrived home! So on a glorious summer evening we put together this little salad. This would work well with other berries and nuts too; walnuts especially come to mind.

Wine Suggestion: This works great with Pinot Noir, in this case we raided our cellar for a bottle of 2009 Clerget Vosne Romanee “les Violettes” which was superb; all velvety spices, juicy dark fruits and excellent length. Both the salad and wine were a treat.

Wood Pigeon Salad with Blackberries & Hazelnuts – serves 2

  • 2 pigeon breasts, skin removed
  • 2 tbsp olive oil

For the dressing:

  • 3 tbsp olive oil
  • 2 tsp Dijon  mustard
  • 1 tbsp cider vinegar
  • 1 bunch chives, half snipped to short lengths and half finely chopped

For the salad:

  • handful of hazelnuts, roughly chopped
  • 2 large handfuls of mixed salad leaves
  • small handful of parsley leaves
  • 100g blackberries

Toss the pigeon in the olive oil and some black pepper, then set aside.

Mix the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning.

Dry fry the hazelnuts, then set aside. Put the pan back on the heat and fry the pigeon breasts for 2-3 minutes on each side. Leave to rest in the pan for 5 minutes.

Toss the salad ingredients together with the sniped chives and a small amount of the dressing. Finely slice the pigeon breasts and arrange over the top. Drizzle some more dressing over the top and serve.

(Original recipe from BBC Good Food)

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We made this sauce as an incidental side to some duck legs and the side trumped the main … so much so that the legs will not be reviewed but this sauce definitely will! The revelation for us is the baking of the apples whole which seems to add something special.

Apple and blackberry sauce – to serve 4 (or more) on the side

  • 4 large Bramley apples
  • 150g blackberries
  • a little icing sugar
Score the skin of the apples round the middle to prevent explosions and put them in a baking dish. Bake at 180ºC/Gas 4 or thereabouts for about 40 minutes or until they have puffed up and the apple is soft and frothy.

Put the blackberries into a small pan with a tbsp of water and bring to the boil. Crush lightly with a fork.

Scrape the apple flesh off the skins into a bowl. Beat the sugar in with a fork and stir in the crushed blackberries.

(Original recipe by Nigel Slater, Tender: Volume II, Fourth Estate, 2010).

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