Interested in supercharging your diet? Well why not try one of the mouth-watering recipes which we have created to help get you started? Definitely some food for thought!
Blackcurrants are delicious in traditional recipes such as jams and pies but are also great as a topping or filling and can even be whizzed up into an immune rescue smoothie! If your taste buds are feeling particularly adventurous, why not combine a blackcurrant puree with red meat or a refreshing salad for a sharp but sweet twist.
Our delicious recipes will show you how to incorporate blackcurrants into your daily diet with step by step guides to creating everything from simple salads to a decadent cheesecakes and classic jam. So if you’re looking for inspiration we have something to suit every taste bud!
Warm venison salad with blackcurrant dressing
Serves:
Serves 2
Preparation:
Prep 15 minutes
Cook 15 minutes
Ingredients:
- 2 venison steaks
- knob of butter
- 3 tbsp olive oil
- 2 handfuls of young leaf spinach or mixed salad leaves
- 1 head of chicory, separated into leaves
- a small handful of crumbled feta cheese
- 1 tbsp hazelnuts, lightly toasted and roughly chopped
- 40g blackcurrants
- 1 tbsp balsamic vinegar
- 1 tbsp Jo Hilditch cassis
- 1 tsp sugar
- salt and freshly ground pepper
Cooking Instructions:
Heat a griddle pan until hot, then turn the heat down to a medium heat. Season the venison with salt and a little black pepper, and rub oil all over with 1 tbsp of oil. Cook for roughly 3-4 minutes on each side for medium rare, depending on thickness, adding the butter half way through to help the browning process. Remove from the pan and set aside on a board to rest until needed for serving. Meanwhile, make the warm dressing by adding the blackcurrants, cassis, balsamic vinegar, sugar and the remaining olive oil into a blender. Blitz together until combined, then pass through a sieve into a small pan and heat through until the dressing becomes a slightly thicker syrup consistency. Season to taste and keep warm on a very low heat.
When ready to serve, divide the salad leaves onto two warmed serving plates or bowls. Slice the venison into strips and arrange on the plates, followed by the crumbled goats cheese and toasted hazelnuts, then pour the warm dressing straight from the pan. Eat and enjoy immediately!
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