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The Big Metal Spoon
Our resident food expert Mel Hutchfield's fantastic blog, filled with great places to eat and delicious recipes to make.
Ingredients:
Method:
1. Remove the blackcurrants from their stalks then add them, the whole star anise and 5 tbsp of warm water to a pan. Bring to the boil, then reduce the heat and simmer for about 10-12 minutes until the fruit is soft.
2. Remove the pan from the heat and throw away the star anise.
3. Push as much of the fruit as possible through a sieve into a bowl [throw away the remaining skins and seeds]. Leave the puree to cool slightly.
4. Add the puree and all the remaining ingredients into a pan on a low heat and stir frequently with a wooden spoon for 10-12mins until the mixture thickens enough to coat the back of the spoon well.
5. Poor into sterilised jam jars and cover.
6. To make the tarts pictured, put 2 tsp of the curd into puff pastry cases in a buttered muffin tin and top with a few chopped almonds. Cook in a pre-heated oven at 200c/gas 6 for 20mins until the pastry is golden.
Our resident food expert Mel Hutchfield's fantastic blog, filled with great places to eat and delicious recipes to make.
In case you missed it see what’s in this section
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