Skip to content

Nick’s redcurrants

August 2, 2013

NIck came round bringing with him some redcurrants from his garden. They were lttle jewels sitting in a pot asking to be cooked into something enticing. Nick confessed to being a little stumped as to what to do with redcurrants – other than make jelly.redcurrants

The beloved offered a suggestion of redcurrant jelly and lamb, but as it’s just another way of using redcurrant jelly, it isn’t therefore a new recipe so I don’t think it counts.

I suggested cheese cake. Nick had done that

Katrine tried a redcurrant and made a face. “More beautiful than tasty” she said. She’s right. I did think about painting them, but there were quite a lot.

so I thought I’d make a cheesecake and put them on top, but i made a cheese cake a while ago with blackcurrants and they are hard to beat on a cheesecake so I decided to try something else.

There’s  a recipe for grape cake which I have made and it works with grapes with seeds, but I think grape seeds are less bitter and not as prevalent as those in a redcurrant. I’d also heard of a recipe that calls for  redcurrants in a meringue mix which goes in a pastry case and is baked. I made a pastry case – using Katrine’s recipe of double cream and plain flour – and baked it blind, but then I  started to wonder about the pips. So I decided to make redcurrant curd instead. Without a recipe.

I stewed the redcurrants – there were about 300 grammes – in a enough water to cover them until they were soft and then sieved them to get rid of the pips. As the juice was cooling I added some butter and sugar to it and stirred until they had dissolved. Then I gradually added two beaten eggs and slowly heated the lot until it thickened. Well that was the plan anyway.

But it didn’t thicken enough. I probably should have been a little more careful with my measuring. However, it tasted nice.   Given that I had a pastry case, I thought it might make a flan. I added another egg to the now cooled mixture and a heaped tablespoon of cornflour and whisked it together. Then I redcurrant-flanpoured it into the pastry case and cooked it until it was set. It worked very well .

Think tarte au citron, but a prettier colour and less fat.

No comments yet

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: