So what became of my much sought after redcurrants? I made redcurrant and rosemary jelly from this book (I know I keep plugging it but the book is fabulous and cheap).
Years ago, when studying for my food technology GCSE final year, I would experiment with elaborate recipes to try and add some kind of inspiration among the, frankly, dull curriculum.
I cooked a lot of recipes which I adapted (yes, even at 15 I couldn't just conform to following a recipe exactly!) from Delia's Summer Collection that year and that included a fabulous dish of lamb and vegetable filo parcels drizzled with a redcurrant and rosemary sauce.
Shockingly, the food technology curriculum [opens pdf] remains mostly unchanged, even after almost 15 years and my recipe, sadly, was never returned to me as my coursework was chosen as an example to be sent off for OFSTED and now all I have are vague memories - perhaps I ought to buy my own copy of Delia's book and work it out.
However, recently I remembered all about that particular food combination when I saw the recipe for redcurrant and rosemary jelly in my new preserving book. I think this possibly drove the extreme measures we ended up taking to find them. Once I get an idea in my head I find it hard to put aside until it is fulfilled - that'll be the aspie in me then!
This was my first go at making a jelly and it wasn't dissimilar to making jam. I was worried about it not setting and also about if it became cloudy but I faithfully followed the instructions and hoped for the best, and I'm happy with the way it turned out.
Years ago, when studying for my food technology GCSE final year, I would experiment with elaborate recipes to try and add some kind of inspiration among the, frankly, dull curriculum.
I cooked a lot of recipes which I adapted (yes, even at 15 I couldn't just conform to following a recipe exactly!) from Delia's Summer Collection that year and that included a fabulous dish of lamb and vegetable filo parcels drizzled with a redcurrant and rosemary sauce.
Shockingly, the food technology curriculum [opens pdf] remains mostly unchanged, even after almost 15 years and my recipe, sadly, was never returned to me as my coursework was chosen as an example to be sent off for OFSTED and now all I have are vague memories - perhaps I ought to buy my own copy of Delia's book and work it out.
However, recently I remembered all about that particular food combination when I saw the recipe for redcurrant and rosemary jelly in my new preserving book. I think this possibly drove the extreme measures we ended up taking to find them. Once I get an idea in my head I find it hard to put aside until it is fulfilled - that'll be the aspie in me then!
This was my first go at making a jelly and it wasn't dissimilar to making jam. I was worried about it not setting and also about if it became cloudy but I faithfully followed the instructions and hoped for the best, and I'm happy with the way it turned out.
It's absolutely delicious - just what I wanted - and I made three small jars of jelly which is pretty good going considering that we didn't have that many redcurrants.
I've put one of the jars away especially for Christmas dinner which is rather exciting!
I've put one of the jars away especially for Christmas dinner which is rather exciting!
Amazing! Bravo! I love blending sweet flavours with Rosemary- can produce some amazing results.
ReplyDeleteThat's going to even more special with Xmas dinner :)
sounds delicious! Totally understand the need to get it done no matter the lengths involved!
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