Friends, this is my last recipe in my blackberry collection for this year, and this is one that takes a bit of time to come to fruition. It takes a fine drink to a new level of enjoyment.
2 kg washed blackberries
250 g sugar
1 bottle of blended whiskey. (It can be made with a bottle of Vodka instead of whiskey if you prefer this as a drink)
Put the blackberries in a large glass jar that can be sealed. Eg a Kilner jar, or glass sweet jar.
Chop up lemon and add to mixture
Pour in the whiskey
Put in a cool dark cupboard
Every couple of days give it a shake
After a couple of weeks, or when the sugar has completely dissolved shake then once a week
It will be just about drinkable after three months but improves greatly if left for a year. It makes a fine Chr
Strain through fine sieve and bottle.
Drink sensibly and enjoy
Friends, this continues my mini series of a meal that uses blackberries, we have had the main course of venison with blackberries and red cabbage and half the desert of blackberry and apple cake To go with this we now have blackberry ice cream.
This is a very easy recipe, and produces a very rich tasty ice cream, that goes well with the cake … This requires an ice cream machine to make it.
500 g blackberries
150g sugar (icing sugar makes it quicker to make)
300 ml double cream
Up to 3 tablespoons of port
Wash blackberries and lemon.
Put lot into liquidizer and whisk to a pulp
Put liquid through a fine sieve or muslin bag (Make sure squeeze all juice out) collecting the juice in a microwave proof jug/bowl
Warm juice in microwave for about 30 seconds
Add sugar to warm juice – make sure fully dissolved (If did not use icing sugar may need to warm for a few more seconds)
Allow to cool
Turn on ice cream machine
Add cream to bowl in ice cream machine
Add blackberry juice with dissolved sugar.
Add port if going to.
Leave machine to do its work freeze churning the mixture
When made serve with blackberry cake or fresh fruit and enjoy.
Friends continuing on my theme of recipes using blackberries. This is one of Paulines and is a great favourite. It works just as well with frozen blackberries if there are no fresh around.
3.5 oz butter
2 medium eggs
5 oz sugar
2 oz ground almonds
4 oz plain flour
1 tsp baking powder
1 chopped cooking apple
4 oz blackberries
Beet butter, eggs and sugar together in a large bowl
Fold in flour, baking powder and ground almonds
Peel core and chop apple into small bits. Gently stir apple and blackberries into cake mixture
Put into a loaf tin
Bake at 180 centigrade for 45-60 minutes (test with skewer if comes out clean then cooked)
Let to cool and enjoy.
This year we have been very fortunate with our blackberry harvest and have picked over 10kg so far. I thought it would be a good idea to share some of our more favourite recipes that use blackberries.
This is the recipe for venison with blackberries and red cabbage. It is a very easy recipe though it does take just over an hour to prepare and cook.
1 medium chopped onion (can be red if prefer)
½ a red cabbage, chopped to same size as a blackberry. - There should be around 1.5 times the amount of red cabbage to that of onion.
1 teaspoon mixed spice
5 tablespoons balsamic vinegar
175g washed blackberries
1 tablespoon olive oil
300g venison either venison stakes, sausages, or burgers
4 to 6 sliced potatoes (You need enough sliced potatoes to cover the casserole dish)
2-5 teaspoons sugar – depends on how sweet your tooth is
up to 1 glass red wine
This makes a generous amount for two.
Chop and prepare all the ingredients
Fry the venison on each side in a large frying pan in the olive oil, to give it colour. Roughly two minutes per side
Take these from the pan and place in a large oven proof casserole. (This should be large enough to put the meat flat on the bottom )
Warm the oven to 180 Centigrade
Next fry/seal the onion in the frying pan for around 5 minutes
Add the red cabbage and mix well with the onion. Sprinkle the mixed spice over the mixture. Fry for a further 3-4 minutes stirring continuously so the cabbage is completely mixed with the onion.
Add the blackberries to the pan and mixture and stir round for about a further minute
Poor the mixture over the venison
Add the balsamic vinegar to the frying pan to take the oils and spices from it and then pour this and the wine into the casserole
Add sugar if required
Add up to 100ml hot stock. The liquid should be up to the top of the mixture.
Cover the whole surface with sliced potatoes
Put in the warm oven for around 45 minutes. (Time does depend a bit on size of casserole used)
The potato top should be crispy brown and the liquid will have thicken up to a lovely rich gravy.
Serve with fresh steamed vegetables and enjoy
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.