Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 65
ОглавлениеVenison Marinated in Blackcurrants
I went on a radio programme once to discuss ‘blackcurrants as a superfood’ with a representative of the Blackcurrant Foundation. Asked by Jenni Murray, of BBC Radio 4’s Woman’s Hour, where the fruit originated, the expert said France. Well, it seemed rather rude to embarrass this blackcurrant expert in front of millions of people so I buttoned my lip. But it is not true. Blackcurrants, like white and redcurrants, are very northern-and originally grew wild all over Europe and Northern Asia, including Nordic countries. They love our climate, and grow well in Scotland. It is nice, for once, to look at a fruit and not think of it as better grown in France or Italy, like peaches, apricots and grapes. Blackcurrants are high in vitamin C, and the subject of many glowing tabloid health claims, since they have a high level of antioxidants (nutrients that help protect against cancer). The only problem with these claims is that currants of all colours usually taste even nicer with rather a lot of refined white sugar, which negates the goodness somewhat. But as a treat, puddings made with blackcurrants are among my favourites: their midnight inkiness, the rich and delicate flavour of the juice, the heaven that is blackcurrant jam, and the way you can use the leaves to add more blackcurrant flavour. And don’t forget white and red currants – the latter make an extraordinary cake.
Buying blackcurrants
I see a lot of blackcurrants during the season, in vegetable markets and farm shops, and they are an excellent buy at pick-your-own farms. Double check the label – it is better, and always cheaper, to buy British.
