Seasonal local food recipe No.284 – Hugh’s blackcurrant and orange salad with mint sugar Ⓥ

blackcurrants-camel csa

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

75g caster sugar
about 20 mint leaves
100g blackcurrants
4 oranges

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.

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