4 minute read
Blackberries
While blackberries are almost impossible to buy in the freezer section of the supermarket, you will find them at Vetro. Knowing where you can buy frozen is important, as finding fresh blackberries for sale is nigh on impossible, yet they literally grow on the side of the road, free for the picking. Trust me, once you start looking you’ll see them everywhere. But beware, they’re a thorny bunch and you might pay the price for scrambling for that dark bunch just out of reach.
Autumnal Pork Loin Salad with Blackberry Chutney
By the time autumn rolls around most of us are a little over salads. This one might just help you fall back in love with them as it combines some of the best autumnal flavours. Opt for a mesclun mix of salad leaves or bitter peppery leaves like rocket.
1 tbsp butter 2 large shallots, thinly sliced (or half a red onion) ¼ cup sherry vinegar ¼ cup brown sugar 2 cups blackberries salt and pepper 1x 500g pork tenderloin 2 tbsp oil 2–3 cups salad greens 1 apple, julienned 1 cup fennel bulb, thinly sliced 100g blue cheese In a small saucepan, melt the butter over medium heat and sauté the shallots until tender. Add the vinegar, brown sugar, and 1½ cups blackberries. Cook until mixture is syrupy and some of the berries have collapsed, around 10 minutes. Season to taste with salt and pepper. Meanwhile, season pork with salt and pepper. In a heavy based pan, heat the oil and then sear the pork, turning every five minutes until golden brown all over and cooked through. Allow the pork to rest for at least five minutes before slicing. While the pork is resting, make the salad by tossing the salad greens together with the remaining blackberries, fennel and apple. Place on a large platter, top with the sliced pork and drizzle over the blackberry chutney. Finally crumble over the blue cheese and serve.
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Blackened Berry Chicken
500g blackberries ¼ cup water 1 tbsp white wine vinegar 1 tbsp brown sugar 1 tbsp wholegrain mustard 6 chicken thighs, bone in, skin on
Combine blackberries, water, vinegar and sugar in a small saucepan. Simmer, mashing occasionally, until liquid is reduced (approx. 20 minutes). Stir in the wholegrain mustard. Pat the chicken dry with a paper towel, season with salt and black pepper. Grill or bake skin-side up, for 15 minutes. Baste with some of the glaze and continue to cook, basting occasionally, until cooked through, a further 15–20 minutes. Serve with remaining glaze.
Peach & Blackberry Crumble
Make the most of late season peaches with fresh blackberries in this free form crumble.
¾ cup flour ¼ cup brown sugar 1 tsp ground ginger ½ tsp cinnamon 100g butter, chilled, chopped ½ cup slivered almonds 4–6 peaches (Golden Queen are my favourite) 2 cups fresh blackberries
Mix the flour, sugar and spices in a large bowl. Use your fingertips to rub in the butter until the mixture resembles coarse crumbs. Stir in the slivered almonds.
Cut the peaches in half and remove the stone. Place in a deep baking dish along with the blackberries. Scatter over the crumble and bake at 180°C for 20–30 minutes or until the crumble is golden and the peaches are tender.
Serve with vanilla ice cream and enjoy!
Blackberry & Apple Crumble Cake
Blackberries and new season apples are a wonderful combination. If you can’t find Granny Smith apples, opt for a tarter variety than the modern sweet apples. This cake is a delicious afternoon treat served with a dollop of cream but equally delicious for dessert with a scoop of vanilla ice cream or, as my husband would insist, custard.
CRUMBLE
½ cup sugar ½ cup flour ½ cup ground almonds ½ tsp salt 50g butter, chilled and chopped into cubes
CAKE
115g butter, soft 1 cup sugar 2 eggs 1 cup flour ¾ cup ground almonds 1 tsp baking powder ½ tsp salt ¼ tsp baking soda ½ cup sour cream 2 cups blackberries 2 Granny Smith apples, peeled and sliced
For the crumble: Mix together sugar, flour, ground almonds and salt in a bowl. Work in butter until mixture is crumbly. Refrigerate until ready to use.
For the cake: Grease and line a 23cm cake tin. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the dry ingredients and sour cream until flour is just incorporated. Pour the cake batter into the cake tin and top with the apple slices and blackberries. Scatter the crumble on top and bake at 180°C until a toothpick inserted in the centre comes out clean, approx. an hour – an hour and a quarter.
