FOUR FESTIVE SUMMER CHERRY

Festive Summer Cherries

There is something absolutely irresistible about cherries. Sweet, red and roundtheir presence raises any dish to a gourmet experience. Here are some of the best, both savoury and sweet.

Decadent Black Forest Trifle

DecaDent Black Forest triFle Serves 8 - 10

IngredIents: For the cake

40g dark chocolate, (70% cocoa solids), chopped 85g butter 150g plain flour ½ tsp bicarbonate of soda 180g caster sugar 2 tbsp unsweetened cocoa powder 100g buttermilk 1 medium egg

to assemble

50g dark chocolate, (70% cocoa solids), chopped 600ml double cream 50g icing sugar, sieved 1 tsp vanilla extract 600g jar of preserved black cherries in kirsch a few drops almond extract 10-12 fresh cherries

dIrectIons:

1. Preheat the oven to 180°C and grease and line a 23 cm round cake tin with greaseproof paper. 2. Melt the chocolate and butter together in the microwave or a bain-marie, then set aside to cool a little. 3. Stir together the flour, bicarb, sugar and cocoa powder in a mixing bowl. Whisk the buttermilk with the egg until smooth, then add it to the flour with the chocolate mixture and 50ml boiling water. Fold it all together until smooth. 4. Scrape the cake mixture into the prepared tin and level the top. Bake for 30 min or until a skewer inserted in the centre comes out clean. Leave to cool completely on a wire rack. 5. Meanwhile, temper the chocolate for the chocolate bark and spread it thinly on a sheet of greaseproof paper. Leave to set. 6. Whip the cream with the icing sugar and vanilla extract until it starts to thicken, but stop before it gets stiff. 7. Tip the cherries into a sieve set over a bowl to catch the kirsch. Stir a few drops of almond extract into the kirsch. 8. Break or cut the cake into chunks and sprinkle with a few tablespoons of the kirsch mixture. The cake should be moist, but not saturated (any leftover kirsch can be used to make mulled wine or cocktails). 9. Layer up the cake, cream and preserved cherries in a large trifle bowl, finishing with a layer of cream. Peel the greaseproof paper from the back of the chocolate bark, then break it into large pieces and arrange on top of the trifle with the fresh cherries. This is best done just before serving.

spiceD cherry semiFreDDo Serves 8 - 10

IngredIents:

600ml double cream ½tsp vanilla bean paste 8 large egg yolks 100g runny honey 60ml kirsch ½ tsp ground cinnamon ¼ tsp ground cloves 500g fresh cherries, halved and stoned, plus a few whole cherries to serve

dIrectIons:

1. Whip the cream with the vanilla bean paste until it just starts to hold its shape, then set aside. 2. Put the egg yolks, honey, kirsch, cinnamon and cloves in a large bowl set over a pan of simmering water. Whip with an electric whisk until the mixture triples in volume and the beaters leave a trail that takes a couple of seconds to sink. This should take about 8 min. 3. Fold the egg yolk mixture into the double cream with the stoned cherries, then scrape it into a 25cm x 10cm | 10 inch x 4 inch loaf tin. Slide the tin into a sealable freezer bag or wrap tightly in a couple of layers of clingfilm. 4. Freeze the semifreddo for at least 4 hours. 5. Remove the semifreddo from the freezer 10 min before you're ready to serve. Dip the outside of the tin in a bowl of hot water for 2-3 seconds, then turn it out onto a serving plate. Cut into thick slices and serve with a few fresh cherries on top.

Spiced Cherry Semifreddo

Terrine de champange wiTh cherry relish Serves 8 - 10

IngredIents: For the terrine

5 bay leaves 300g back bacon 2 shallots, finely chopped 1 clove garlic, finely chopped 225g chicken thighs, cut into chunks 225g minced chicken 325g minced pork 60g pistachio nuts, shelled 1 medium egg, beaten ¼ tsp ground white pepper ¼ tsp ground mace salt freshly ground black pepper

For the cherry relish

2 tbsp sunflower oil 1 red onion, quartered and sliced ½ tsp coriander seeds, crushed 1 tbsp fresh root ginger, grated 1 mild red chilli, halved, seeded and sliced 400g fresh cherries, halved and stoned 100ml red wine vinegar 100g caster sugar

to serve

baguette slices, toasted

dIrectIons:

1. Preheat the oven to 170°C. 2. Stretch the bacon rashers by scraping along them with the back of a knife against a chopping board. Lay the bay leaves in the bottom of a 25cm x 10cm | 10 inch x 4 inch loaf tin, then line it with bacon, letting the edges overhang. 3. Heat the oil in a small frying pan and fry the shallots and garlic over a low heat for 10 min to soften without colouring. Tip them into a mixing bowl and add the rest of the terrine ingredients, including a big pinch of salt. Knead together with your hands until evenly mixed, then pack it into the loaf tin. Fold the overhanging bacon over the top, then wrap the terrine in a double layer of kitchen foil. 4. Sit the terrine in the centre of a large roasting tin. Pour enough boiling water into the roasting tin to come halfway up the side of the terrine. 5. Cook in the oven for 1 hour 15 min, or until a temperature probe reads 68°C | 154F. Remove from the water bath. 6. Put a plate or board that fits inside the top of the loaf tin on top and weigh it down with a couple of tins while it cools to room temperature. Chill in the fridge for at least 6 hours, still weighed down. 7. To make the cherry relish, heat the oil in a saucepan and fry the onion gently for 20 min or until soft and sweet. Stir in the rest of the relish ingredients and simmer for 15 min or until thick and syrupy. Leave to cool. 8. Cut the terrine into slices, season with plenty of black pepper and serve with the cherry relish and toasted baguette on the side.

Terrine De Champange with Cherry Relish

Roast duck bReast with cheRRy sauce Serves 4 - 6

IngredIents:

6 duck breasts 1 tbsp butter ½ tbsp sunflower oil 2 large shallots, very finely chopped 1 clove garlic, very finely chopped 75 ml ruby port 150ml good quality chicken stock 150g cherries, halved and stoned 1 handful lamb's lettuce salt freshly ground black pepper

dIrectIons:

1. Preheat the oven to 200°C . 2. Put the duck breasts skin-side-down in a cold griddle pan (if you can't fit them in a single layer, use two pans). Set the griddle pan over a medium-high heat and cook for 6 min, pouring off the rendered fat into a bowl when it starts to get deep. 3. While the duck is cooking, heat the butter and oil in a frying pan and fry the shallots and garlic over a low heat to soften without colouring. 4. When the duck has had 6 min, turn the breasts 90° (without flipping them over) and cook for a further 4 min to give a cross-hatch pattern to the char marks. 5. Turn the duck skin-side-up and transfer the griddle pan to the oven. Roast for 5 min, then transfer the duck to a carving board and leave to rest. 6. When the duck goes in the oven, deglaze the shallot pan with port and bubble until almost evaporated, then add the stock. When it starts to simmer, add the cherries and poach for 2 min. Taste the sauce and adjust the seasoning with salt and black pepper. 7. Cut the duck breasts in half on the diagonal and season with salt and pepper. Transfer to a serving platter and spoon over the cherry sauce. Garnish with lamb's lettuce and serve immediately.