Nettle Summer Pudding

By Anonymous -
This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!
Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional.

Summer Pudding
Serves 6-8
  • 8 large slices thick white bread
  • 55g/2oz caster sugar
  • 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries
  • 3 tablespoons Thorncroft Nettle Cordial
1.1 litre/2 pint bowl
  1. Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
  2. Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
  3. Simmer gently for 5-6 minutes. Remove from the heat and allow to cool.
  4. Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices.
  5. Place a saucer or plate on the top with a weight. Refrigerate overnight.
  6. Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.
Wild Nettle Cordial

Comments

Post a Comment

Popular posts from this blog

Blackcurrant fool with Lavender shortbread

By Anonymous -
Image
Ingredients Serves 4 200g blackcurrants 100g Belvoir Organic Blackcurrant Cordial 20g lavender sugar 150g custard sauce 150g Greek yoghurt 100g whipped double cream For the shortbread 110g butter (room temperature) 50g lavender sugar 175g plain flour method Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo
Read more

Moroccan aubergine with pine nut, sultana & coriander dressing

By Anonymous -
Image
Ingredients 2 aubergines ½ Cup extra virgin olive oil, extra if necessary 2 tbsp NoMU Moroccan Rub ¼ Cup pine nuts 3 tbsp red wine vinegar ¼ Cup sultanas 3 tbsp sugar 100g chevre (goat’s cheese) Fresh coriander, to garnish Instructions Stir the Moroccan Rub into the olive oil. Slice your aubergines lengthways into ½cm thick slices and brush liberally with the Moroccan oil. Season with NoMU Just Salt and NoMU Just Pepper. Fry them gently in olive oil until golden brown on both sides and set aside. Using the same pan add 2 tablespoons of extra virgin olive oil and gently fry your pine nuts until nicely roasted. Add an additional tablespoon of NoMU Moroccan Rub, 3-4 tablespoons of sugar and 3-4 tablespoons of red wine vinegar. Reduce until the sauce becomes syrupy. Stir in a little olive oil and check the seasoning. Arrange the aubergine on a gorgeous platter and drizzle the pine nut sauce all over. Crumble some goat’s cheese over that and top it all off with some coriander. Serve at ro
Read more

Goats Cheese in a Filo and Sesame Seed Crust

By Anonymous -
Ingredients 4 slices of Goats Cheese (roll) 1 packet of Filo Pastry 4 tbsp. of Sesame Seeds 3 tbsp. fresh Basil 1 Egg 1 Bag fresh Salad Leaves Spiced Berry Sauce 30 ml Spiced Berry Cordial 30 ml Red Wine 10g Finely Chopped Shallots 1 Juice of one Orange 1 tsp. Grated Orange Zest 100 ml Redcurrant Jelly 110 ml of Mixed Berries Instructions To make one filo parcel, take 4 sheets of filo pastry, butter and sprinkle the sesame seeds and fresh basil leaves between the layers. Place the Goats Cheese in the centre of the pastry add one tablespoon of Spiced Berry sauce seal to make a parcel brush with beaten egg, and bake in a hot oven 400ºc until golden brown. Serve on dressed mixed salad leaves with the remaining sauce around the side. Buy Bottle Green Cordials
Read more