Add the redcurrant
jelly and stock and again, reduce by half.
Place a meringue nest on each dessert plate, fill with some of the cooked redcurrants
, then top with a peach/nectarine half.
Add the shanks to the strained sauce, together with the redcurrant
jelly, and reheat gently on a low heat, using a lid to keep in the moisture.
For the filling 350 g pork shoulder 100g belly pork handfull of green gooseberries tablespoon of redcurrant
jelly Dice the pork - or ask your butcher to, season with a little pepper.
Stir and gently warm over a medium heat until the redcurrant
jelly has melted.
Rovada produces huge stems of large, juicy currants.
Beefeater suggests making a summery infusion by putting cherries, raspberries, rhubarb or redcurrants
into a bottle of gin and letting them steep for a a couple of weeks.
Game in ready meal format is now available such as Keepers Choice in Waitrose, a five-recipe range that includes pheasant breast wrapped in smoked bacon served with blackberry and redcurrant
sauce, and pheasant casserole with mustard and cider.
When our choices did arrive, my roast duck breast was succulent and the lashings of redcurrant
marmalade served with it gave it a lovely tart edge.
Melt the redcurrant
jelly, stir in the mustard and spread evenly over the fat of the ham.
Creamy mayonnaise is given a kick with horseradish and capers, tiny crispy bites of brioche add a textural delight, and the whole thing is drizzled with a redcurrant
and orange glaze.
Wood pigeon with black pudding and elderberries (serves four) INGREDIENTS 4 wood pigeon crowns (leg meat and undercarriage removed) 100g elderberries 20g redcurrant
jelly 200g black pudding, skinned and diced Salt and pepper 2tbsp rapeseed oil 60g butter300g pigeon stock 1 carrot, 1 onion, 1 leek, 1 celery stick, 1 litre cold water 1 bay leaf 6 peppercorns METHOD To cook the pigeon: 1.