Blackcurrant Curd | Hugh Fearnley-Whittingstall
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- Опубликовано: 6 июл 2014
- Blackcurrants aren't just for juice drinks, Hugh makes some delicious and easy to make curd here. Try it on toast or in a lovely summer tart!
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Download the recipe here: goo.gl/4WjwdD
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Hugh! Thank for reminding us that it is important to stay currant. Curds are the way to go. Blessings ChefMike
Takes me back to picking blackcurrents for my gran to make jam with..,It used to be my fave and I've missed it. So I might give this a try out.
Looks so delicious. I wish I could find blackcurrants here in California!
love it!
Thank you so much! I just made some and it's absolutely delicious!!
Sounds absolutely delicious! Great tip on straining the eggs. I'll have to try that next time I make some curd. -Katie
Yummy!
Cannot find the receipe?! Please provide link as website says not available.
I'd love to meet Hugh some day, I have all his dvds!
Made this with some local red currents and my goodness it was delicious! Thanks for the vid
Hello, The recipe doesn't appear to be on the site any more, (the one in the link). Other recipes vary so much! I've just made this blackcurrant curd and I hope that my tips will help fill in a few gaps.
I had 500g blackcurrants and juiced three small lemons, cooked them for 10 mins til mushy, sieved them and had about the same amount of pulp as Hugh. I was left with just under 100g of pips and skins. I might mix that with some apples later and make a crumble, I'll use oats, nuts and crunchy sugar on the crumble mix to disguise the pips! I used about a third of a block of butter and 350g of sugar. (It looked about the same-ish as Hughs amounts.) It didn't take much heat to dissolve the sugar. I used 5 eggs, two whole and just the yolk of the other three.
I sieved the egg mix and that took out the stringy bits like Hugh said. The mix was cool enough to add the eggs and so I set the Pyrex bowl over a pan with a good rolling boil of water. After about 10 minutes and at 70 degrees the mix started to thicken, I was really pleased and thought "wow, what a quick recipe". I was wrong!
I kept on stirring afraid of the egg scrambling and I was stirring for 50 minutes!!! Slowly, slowly the mix became thicker and thicker and after half an hour the mix was leaving a curtain off the spoon and lasting trails as I stirred. It took another 15 minutes to reach 82 degrees by which time drips didn't disappear on the surface of the curd and I couldn't read the scale on the thermometer. So if you don't have a thermometer, I hope this helps.
This curd is delicious! OMG! It's tastes like Starburst (Opal fruits)! WOW!
I'll keep this in the fridge and aim to use this within four weeks as some recipes suggest they should be used within 2 weeks and others 4 weeks .... I don't think it will last that long though.)
Thank you Hugh for your inspiration. :)
Too much sugar I think - curds are meant to be more tart. I use a microwave method and it avoids standing stirring for so long. You just cook it in 1 minute bursts and whisk/stir in between each burst.
Iv never heard of curd before, what do You use it with? :) looks good thou, is it a Sweet thing too have on toast? Maybe
I just used 6 pound of currants making jam, I wish I had saw this earlier could have held some back for curd.
Man that looks tasty. Will be having a crack at that. Could the same recipe be applied to blackberries, strawberries, blueberries etc?
Nice haircut! !
My husband's not as delighted by the musky flavor of blackcurrants. Would this work the same for red or white?
mine did not set ... can i rescue it .. another egg . more sugar ??
Looks amazing. What re the quantities of the butter and sugar to 500g of blackcurrants. Could you do this with other berries?
I agree - need quantities for ALL ingredients!
@@mauramcfall9289 see my comment earlier. For 500g fruit I used 350g sugar and a third block of butter (160g). I also used 5 eggs two whole and three yolks.
This would cost me a fortune if I wanted to make. Berries are SO expensive in my country :(
cost none in Russia))
looks like it would be nice with pork!
I think you might be surprised if you ate it with pork. It's not a jelly but a creamy dessert. Great as a topping on pastries or on hot buttered toast of dolloped on plain yoghurt.
Lovely recipe which would be perfect if only Hugh had given quantity of butter and sugar - he said himself you have to be precise with measures when adding the eggs but then omits quantity for butter & sugar. Irritating.