More recipes from the incredible Rosemary Moon | Incredible Edible Todmorden | Blogs

More recipes from the incredible Rosemary Moon

Last update: 25.07.13 First posted: 25.07.13 by in

Rosemary says
“Here’s a couple of new recipes for this week, while there are still currants about (if they didn’t get battered by rain?). Both are really easy and quite surprising! Give them a go, especially as the sorbet is almost food for free.”

Beetroot and redcurrant relish

Serves 6

A no-cook tangy relish for sausages, burgers, chops, ham or chicken. It’s also great as part of a salad buffet and makes the most of red currants in a quick and easy way.

4-5 medium beetroots, cooked and peeled, or 250g pack cooked beetroot in natural juice
150g redcurrants
Chopped mint, parsley, coriander or a few spring onion tops
1tsp cumin seeds
2 tbsp walnut pieces, optional
1-2 tsp olive oil or fruit vinegar
Salt, pepper and sugar

1 Finely chop the beetroot, reserving the juice. String the currants by pulling a fork downwards over the fruit from the top of the string. Finely chop the herbs or onion tops, and the nuts if using them.
2 Mix the prepared ingredients with the cumin seeds and oil or vinegar, then add seasonings to taste and serve.

Blackcurrant leaf sorbet

Serves 6

20 blackcurrant leaves
1 lemon
175g caster sugar
1 egg white

1 Remove the stalks then shred the leaves into a bowl. Add 500ml of hot but not boiling water, cover and leave to steep for at least an hour.
2 Zest the lemon into a pan, then squeeze the juice into the leaf liquor. Strain into the pan with the zest and add the sugar. Bring to the boil, stirring until the sugar is dissolved, then boil for 5 minutes. Allow to cool completely then chill for 2-3 hours.
3 Lightly whisk the egg white until frothy (this is essential if not using an ice cream maker, but don’t bother if you have a machine) and add to the chilled syrup. Turn into a freezer box and freeze, stirring every 30-60 minutes, or freeze churn until almost frozen. Serve immediately, or turn into a freezer box and freeze until hard.

This is fabulous with Summer Pudding, find the recipe with others from rosemary here

And don’t miss the moonbites website

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