Archive for the ‘blackcurrant recipe’ Category

A long established Sujon classic. This fantastic Blackcurrant Pie recipe made with whole fruit is delicious. Serve it with a scoop of ice-cream, whipped cream or your favourite yogurt.

Serve: 4  Prep: 35 minutes Cook: 25-30 minutes

Ingredients

  • 200 grams plain white flourblackcurrant-pie-web-size
  • a pinch of salt
  • 120 grams butter
  • 50 grams castor sugar
  • 1 egg
  • 2 cups Sujon Frozen Blackcurrants
  • 1/8 cup of plain white flour
  • 1/2 cup of caster sugar
  • a little extra beaten egg

Sweet Pastry:

  • Sift the first measure of flour and salt into a large bowl or food processor.
  • Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  • Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  • On a lightly floured bench knead the mixture until it forms a smooth ball.
  • Handle as little as possible to prevent the pastry from becoming hard when baked.
  • Cover with plastic wrap and refrigerate for 20 minutes.

Pie:

  • Preheat the oven to 180°C
  • On a lightly floured board carefully roll out half of the pastry until it’s approximately 5mm thick.
  • Take half the dough and line a small 20cm pie dish with the pastry.
  • Just before adding the Sujon blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar. Pile the floured Sujon blackcurrants into the pie base.
  • Roll out second dough on floured surface to size of your pie dish. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
  • With a pastry brush, lightly coat the top with a little extra beaten egg.
  • Bake for 25 to 35 minutes or until the pastry is gorgeously golden.

 

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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Approximate Cooking Time: 30 minutes

Recipe Ingredients:

1.5kg Sujon Blackcurrants

1.1 kg Sugar

500ml Water

Recipe Method:

Add the blackcurrants to a preserving pan (jam pan) or a tall, heavy-bottomed stainless steel saucepan with the water. Gently bring up to the boil, and then remove from the heat.

Add the sugar, stir to dissolve, and then put back onto the heat, and once more bring up to the boil. Simmer just under the boil for 30 minutes on a medium heat. During this time occasionally stir to make sure the jam does not stick to the bottom of the pan and burn. Occasionally skim the top for foam with a spoon.

After thirty minutes of simmering bring the jam up to a rapid ‘hard’ rolling boil for 10 minutes, to reduce the moisture content and thicken. After 10 minutes test the blackcurrant jam’s setting point by using a cold plate, (as described above) or by checking that it has boiled for at least 10 minutes over 105C or 220F. Once at the setting stage pour into sterilized jam jars and seal. Store in a dark, cool place; the jam will last over 6 months to a year.

Notes:

To test if your Jam is set spoon a little of the boiled preserve on to a cold plate, (chilled in the fridge) leave to cool for one minute, then push the preserve with a finger, if it has reached the setting point the top of the preserve should wrinkle with a skin. Using a thermometer: Most jams and marmalade’s reach a setting point once they have been boiled at 105C for 10 to 15 minutes.

If you prefer a Blackcurrant ‘jelly’ to a jam, (without the ‘bits’) simmer the fruit and water without the sugar first, after 30 minutes, when the fruit is tender, mash the fruit with a ‘potato masher’ and then fully strain through a fine sieve to remove the skin and pips (or even better, strain over-night using a ‘jelly bag’). Boil the clear juice again in the preserving pan with the sugar for a clear jam or jelly.

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Serve: 4  Prep: 35 minutes Cook: 25-30 minutes

Ingredients

  • 200 grams plain white flour
  • a pinch of salt
  • 120 grams butter
  • 50 grams castor sugar
  • 1 egg
  • 2 cups Sujon Frozen Blackcurrants
  • 1/8 cup of plain white flour
  • 1/2 cup of caster sugar
  • a little extra beaten egg

Sweet Pastry:

  • Sift the first measure of flour and salt into a large bowl or food processor.
  • Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  • Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  • On a lightly floured bench knead the mixture until it forms a smooth ball.
  • Handle as little as possible to prevent the pastry from becoming hard when baked.
  • Cover with plastic wrap and refrigerate for 20 minutes.

Pie:

  • Preheat the oven to 180°C
  • On a lightly floured board carefully roll out half of the pastry until it’s approximately 5mm thick.
  • Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
  • Just before adding the Sujon blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar. Pile the floured Sujon blackcurrants into the pie base.
  • Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
  • Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
  • Make small slits or holes in the lid with a small knife for air to escape.
  • With a pastry brush, lightly coat the top with a little extra beaten egg.
  • Bake for 25 to 35 minutes or until the pastry is gorgeously golden.

This pie is delicious served with a scoop of ice-cream or whipped cream

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

Follow Us On Facebook
http://www.facebook.com/superfruit

Follow Us On Instagram
http://www.instagram.com/sujonberries/

Follow Us On Twitter
www.twitter.com/sujonberries

Serves: 8

Preparation time: 20 minutes

Cooking time: 1¼ hours

Ingredients
• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 450g frozen blackcurrants
• 2 tsp cornflour
• 3 tbsp caster sugar
• 300ml double cream
• 200g crème fraiche

Photo: Courtesy of UK Blackcurrant Foundation

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Method

  1. Preheat the oven to 130C
  2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over.
  3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
  4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
  6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.

Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!