A busy spring and the (mostly) dry summer means the garden has been a bit hit and miss when it comes to food production. Apart from a nice crop of gooseberries, pretty much all the fruit has gone straight from the bush into the gardener, with not enough ripening at a time to trouble a bowl let alone any kind of cooking.
Only the redcurrant bush didn’t get the memo and has produced a massive crop of currants, most of which are still lurking in its depths (I did attempt to prune it into the approved goblet shape for ease of picking but it responded by going even more berserk than usual so you have to just reach in and grab what you can find). And once picked there’s then the question of what to actually do with them.
Actually, I had the answer to that to hand – try out my new (to me – I got it secondhand off Ebay) mouli-légumes. I’ve been on the look out for one ever since I discovered the hard way that you can’t strain asparagus soup by sticking it in a cafetiere unless you want your whole kitchen annointed with it, like some sort of chemistry-lab build-your-own-volcano type eruption in vegetable form (I mean, this might be obvious now, but at the time it seemed like a good way to short circuit the whole painstaking sieving and scraping with a wooden spoon method). Pretty much every recipe for redcurrants involves a lot of tedious straining so this was the perfect opportunity to put it to use.
And it worked! Especially once I’d worked out that you needed to turn the handle clockwise (I’m left handed and if there’s a wrong way to go at something I will inevitably find it). A whole kilo of redcurrants got passed through the sieve in moments, ready to be turned into jelly. Magic. (it would have been even better if I’d not then ignored a lifetime of bitter experience and decided I could leave it heating up on the stove while I got absorbed in something else and came back to find a slick of boiling redcurrant jelly in the process of escaping the pan. Ahem. There’s a reason why I’m not fit to be left to live on my own).
Anyway, now that I have a shiny new hammer, I am in search of some nails. We’re too late in the year for asparagus soup, but there are blackcurrants in the freezer that could be turned into sorbet. And more redcurrants in the fruit cage. Tomato sauce is apparently another good use for the mill. The world is my oyster … (OK, maybe not those)





Posted by disgruntled 

















