Episode 109: Fruits & Berries

A Terrine of Summer Fruits
Gooseberry One Crust Pie
Poached Summer Fruit
Summer Fruit Chutney

A TERRINE OF SUMMER FRUITS
Preparation is easy

15 fluid ounces sparkling rose or white wine (425 millilitres)
2 x 0.4 ounces sachets gelatine granules (11 grams)
2 ounces caster sugar (50 grams)
1-tablespoon fresh limejuice (15 millilitres)

For the fruit:
12 ounces of small strawberries (350 grams)
8 ounces raspberries (225 grams)
4 ounces each of blackcurrants, redcurrants and blueberries (110 grams)

You will also need 2 x 2 pound (900 gram) loaf tins, 7 ½ x 4 ¾ inches deep (19 x 12 x 9 centimetres deep), preferably non-stick.

Preparation time is 2 hours. Leave overnight in the fridge.

First, prepare the fruit. Remove the stalks and halve the strawberries if they are any larger than a walnut. Mix the fruits together, taking care not to bruise them.

Heat half the rose wine until it starts to simmer and then whisk in the sugar and gelatine. Make sure that everything has dissolved before adding the remaining wine and the limejuice. Set the liquid aside to cool.

Arrange the fruit in the tin, with the prettiest and smallest fruit on the bottom, as this will be on the top when turned out. Pour all but 5 fluid ounces of the cooled liquid over the fruit and cover with a sheet of plastic wrap. Place the second tin on top and weigh it down with a couple of cans or some kitchen weights. Place the terrine in the fridge for an hour or until it has set. Then remove the plastic wrap and top up the terrine with the remaining 5 fluid ounces of liquid. Re cover with plastic wrap and return to the fridge overnight to set.

To serve, turn out the terrine by dipping the tin very quickly in hot water and inverting it onto a plate. Serve with Greek yoghurt.

Yield: 8 servings
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GOOSEBERRY ONE CRUST PIE
Preparation is easy

For the short crust pastry:
6 ounces plain flour (175 grams)
1-½ ounces lard at room temperature (40 grams)
1-½ ounces butter or margarine (40 grams)
Cold water

For the filling:
1 ½ pounds fruit (700 grams)
3 ounces sugar (75 grams)
2 rounded tablespoons semolina (1 ounce)
1 egg yolk

For the glaze:
1 egg white
6 sugar cubes, crushed

Preparation time is 1 hour 15 minutes Preheat the oven to 400 degrees Fahrenheit (200 Centigrade)

Make the pastry by sifting the flour into a large bowl and then adding the lard and butter in lumps, rub in the fat with your fingertips until the mixture has the consistency of dry breadcrumbs. Bring it together with a small amount of cold water and knead to bring it fully together until there are no crumbs left. Place in a plastic bag or wrap in the fridge to rest for half an hour.

Meanwhile, prepare your gooseberries. Top and tail them, removing any hard black pieces.

Flour a flat surface. Roll out the pasty, turning constantly while you are rolling so that you achieve a uniformly round shape. Now transfer the pastry to a greased baking sheet. Brush the bottom of the pasty with egg yolk, then dust with the semolina to prevent the bottom of the pastry from getting soggy from excess juice from the fruit.

Pile the fruit in the bottom of the pastry, sprinkling with sugar as you go. Turn in the edges of the pastry to make an open-topped basket. Brush the pastry with egg white and sprinkle with crushed sugar cubes. Bake for 35 minutes or until golden brown. Serve with vanilla ice cream.

Yield: 8 servings
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POACHED SUMMER FRUIT
Preparation is easy

1 kilogram prepared fresh fruit (2 pounds)
Such as peaches, cherries, redcurrants, cherries, strawberries, blueberries
600 millilitres medium sugar syrup (5 ½ fluid ounces)
Squeeze of lemon juice

Preparation time is 30 minutes

Peel the nectarines or peaches, dropping them into a bowl of cold water with lemon juice to prevent them from discolouring. Keep the skins aside.

Put the peeled, halved peaches into a pot of simmering syrup and cook for about 6 minutes. Meanwhile, de-stone the cherries, and then add them to the peaches. Leave to simmer for approximately 2 minutes. Add the red currants, hulled strawberries and blueberries. Cook for 2 minutes.

Remove the fruit from the syrup and set aside in a bowl. Add the peach skins to the syrup and boil rapidly for 2 to 3 minutes. This allows the flavour to come out of the peels and the syrup to reduce. Sieve the syrup and pour it over the poached fruit. Serve warm or chilled.

Yield: 6 servings
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SUMMER FRUIT CHUTNEY
Preparation is easy

2 cups poached summer fruit (500 millilitres)
½ cup sherry vinegar (125 millilitres)
1 chilli, de-seeded and fine diced
4 ounces whole blanched almonds (125 grams)

Preparation time is 5 minutes

Drain any excess syrup from the fruit by putting the poached fruit in a sieve suspended over a bowl. Allow draining for a couple of minutes. Discard the juice or drink it.

Put the fruit in the bowl and mix the sherry vinegar in with it. Add the chilli. Mix well. Break the whole almonds in two (large pieces) and stir them in as well.

Serve with cold meats or a summer buffet.

Yield: 4 servings
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Recipe compliments of Chef Ned Bell