Seasonal local food recipe No.284 – Hugh’s blackcurrant and orange salad with mint sugar Ⓥ
This recipe is taken from Hugh Fearnley-Whittingstall’s book Fruit every day! I’ve had pineapple with mint sugar and it is delicious – oranges will be added to the shopping list!
Serves: 4
Preparation time: 15-20 minutes
Ingredients
75g caster sugar
about 20 mint leaves
100g blackcurrants
4 oranges
Method
Start by making the mint sugar. Either put the sugar and mint into a food processor and blitz them together or, alternatively, finely chop the mint leaves then pound them together with the sugar using a pestle and mortar. Either way you should end up with a crystalline green grainy mixture with a texture a little like damp green sand. Set aside.
Slice all the peel and pith away from the oranges. Now, working over a bowl, slice out the orange segments, letting them drop into the bowl. Arrange the orange segments over individual plates. Scatter over the blackcurrants, finish with a generous sprinkling of the minty green sugar and serve.
