Chic & sleek

Brie with Blackcurrants

For 6 servings

Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Difficulty: easy

Ingredients:

• 8 ounce brie cheese wheel
• 1/2 cup black currant jelly or preserve
• 1/2 cup fresh black currants; cleaned and dried
• 1 French baguette

Directions:

1. Preheat oven to 325°F.
2. Place brie wheel onto baking sheet and heat in the prepared oven for approx. 5-10 minutes, or until centre of cheese wheel is soft and gooey.
3. Meanwhile, cut baguette into 1/2” slices.
4. Remove brie from oven, using spatula to move cheese onto a serving plate.
5. Top with preserve and fresh currants; serve immediately with baguette slices.

Lamb with Blackcurrant Sauce on Black Pasta

For 4 servings

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Difficulty: Medium

Ingredients:

For the lamb:

• 2 pounds lamb chops; bone-in
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons Dijon mustard
• 1 pound squid-ink pasta; tagliatelle, for ex.
• 4 fresh thyme sprigs; for serving
• 1 cup fresh blackcurrants; for serving

For the sauce:

• 3/4 cup roasting juices; or beef broth
• 2 tablespoons cornstarch; or more if needed
• 1 tablespoon Dijon mustard
• 1/2 teaspoon blackcurrant syrup; concentrated
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt; or more to taste
• 1/2 teaspoon freshly ground black pepper; or more to taste

Directions:

1. Preheat oven to 350°F. Season the chops with salt and pepper.
2. Heat a medium skillet over high heat and cook the meat until browned on all sides, 3 to 4 minutes total. Remove chops from heat and brush with Dijon mustard. Place in an ovenproof dish.
3. Roast chops for about 20 minutes or until a meat thermometer inserted into the thickest part of the meat reads 125°F. Remove from oven and strain off cooking juices, if using.
4. Meanwhile, cook pasta according to package directions, then drain.
5. While pasta cooks, in a medium saucepan add juices and/or broth. In a small bowl mix the cornstarch together with a little cold water until a smooth roux forms, stir this into the stock. Add all remaining sauce ingredients, stir, heat over medium and simmer for about 3 minutes. Season to taste with salt and pepper.
6. Serve prepared pasta together with the lamb chops and sauce, add thyme and fresh blackcurrants for garnish.

Duck Breast with Red Cabbage and Blackcurrants

For 4 servings

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes
Difficulty: medium

Ingredients:

For the red cabbage

• 2 tablespoons butter
• 3 cups red cabbage; shredded
• 3 tablespoons black currant syrup
• 1/4 cup white wine
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 1/2 cup bacon; cooked and crumbled
• 1/2 cup dried figs
• 1/3 cup blackcurrants
• 1/2 teaspoon kosher salt; or more to taste
• 1/4 teaspoon freshly ground black pepper; or more to taste

For the sauce

• 2 3/4 cups chicken broth
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 tablespoons black currant syrup
• 1 cinnamon stick
• 2 star anise

For the duck

• 2 large duck breasts; boneless, with skin intact
• 1/2 teaspoon kosher salt; or more to taste
• 1/2 teaspoon freshly ground black pepper; or more to taste
• 1 tablespoon butter
• Fresh figs to serve (optional)

Directions:

1. For the red cabbage: melt butter in a large sauté pan over medium high heat and sauté the cabbage until it starts to soften, about 5 minutes. Add the syrup, wine, vinegar and cumin. Bring to a boil, reduce heat and cover. Simmer for about 45 minutes, stirring occasionally. Add cooked bacon, figs and black currants. Season with salt and pepper and set aside until ready to serve.
2. For the sauce: in a medium saucepan, heat the broth and honey over high heat until it boils. Add vinegar and return to a boil. Add the syrup and spices and simmer for 5 minutes. Strain into a medium bowl or large glass measuring cup.
3. For the duck: cut a checkerboard pattern in the skin of the duck breasts, without cutting through the meat. Season with salt and pepper. Heat a skillet over medium heat and add the duck, skin side down. Fry for about 10 minutes until the skin is golden and crispy. Turn the duck breasts over and add butter. Continue to cook for another 5 minutes, spooning butter over duck occasionally. Remove from heat, tent with foil and allow to rest for 5-10 minutes.
4. Cut each duck breast in half and serve on top of the red cabbage. Serve immediately with sauce.

Cured Venison with Crisp breads and Blackcurrant Chutney

For 4 servings

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Difficulty: easy

Ingredients:

For the chutney

• 2 cups fresh black currants; cleaned
• 2 teaspoons white wine vinegar
• 1/2 cup sugar
• 1/8 teaspoon ground cilantro
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground anise
• 1/8 teaspoon freshly ground black pepper

For the appetisers

• 8 crisp breads
• 8 ounces dry cured venison; very thinly sliced (or other game i.e. elk)
• 1 cup sour cream
• 1 cup baby arugula; washed and dried

Directions:

1. For the chutney: in a medium saucepan over medium heat add currants, stirring occasionally for 10 minutes while they soften. Add vinegar, sugar and spices. Cook until the chutney thickens, stirring occasionally, for 10 minutes, or until desired consistency is achieved. Remove from heat and let cool.
2. For the appetizers: assemble crisp breads with equal portions of venison and arugula. Serve immediately with chutney and sour cream on the side.

Blackcurrant Compote with Vanilla and Star Anise

For 4 servings

Preparation time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Difficulty: easy

Ingredients:

• 2 cups fresh blackcurrants; cleaned
• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1 fresh vanilla bean; split in half
• 3 whole star anise

Directions:

1. In a medium saucepan add all ingredients and stir to combine.
2. Cook over low heat without stirring until the sugar has dissolved. Bring heat to a simmer, breaking up fruit, until desired consistency is reached, 20 to 30 minutes. Remove from heat.
3. Carefully remove the vanilla bean and star anise.
4. Pour compote into a bowl and either allow to cool or serve immediately.

Blackcurrant Ice Cream with Pistachios and Mint

For 2 servings

Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling time: 6 hours
Total time: 6 hours, 30 minutes
Difficulty: easy
Can be frozen

Ingredients:

• 1/3 cup water
• 1/2 cup sugar
• 1 vanilla bean; split in half
• 2 tablespoons blackcurrant jelly orpreserve; plus more for serving
• 4 egg yolks
• 2 3/4 cups heavy cream
• 1 cup fresh blackcurrants; cleaned
• 2 tablespoons pistachio nuts; shelled and chopped, for serving
• 2 tablespoons mint leaves; torn, for serving

Directions:

1. In a medium saucepan over medium heat add water, sugar, vanilla bean, and jelly or preserve; cook for 5-10 minutes until sticky. Remove from heat and carefully remove vanilla bean.
2. Whisk the egg yolks in a small bowl and gradually pour them into the sugar mixture, stirring constantly, until well combined. Set aside.
3. In a large stainless steel bowl whip the cream using an electric mixer until stiff peaks form.
4. Add egg/sugar mixture to whipped cream along with the whole blackcurrants. Fold mixtures together carefully so they remain marbled.
5. Place stainless steel bowl into freezer and freeze until solid, up to 6 hours.
6. Remove bowl from freezer approximately 10 minutes prior to serving. Garnish servings with chopped pistachios, mint and extra jelly or preserve.

Healthy Blackcurrant Tea

For 12 servings

Preparation time: 10 minutes
Cooking time: 2 hours
Total time: 2 hours 10 minutes
Difficulty: easy

Ingredients:

• 2 cups fresh blackcurrant leaves; washed and dried thoroughly
• Lemon juice; to taste
• Honey; to taste

Directions:

1. Preheat oven to the lowest possible setting.
2. On a large baking sheet, spread currant leaves out in a single layer.
3. Dry in oven for at least 2 hours, or until completely dried and easy to break apart.
4. Remove from oven and cool completely. Cool and store in an airtight box.
5. When ready to brew tea, break apart desired amount of tea into a tea strainer or place whole leaves in a teapot or directly into a tea cup.
6. Add boiling water and stand for 5 minutes. Strain and serve with lemon juice or honey to sweeten, if desired