 |  | | | Blackberries | 22 Aug 2006 | | |
 An invasive weed with vicious thorns that takes a firm hold of any bit of ground left unattended, the bramble isn't a welcome guest in most gardens. But come late August, the bramble comes into it's own, with a harvest of delicious blackberries that can last until October.
Rose Elliot joins Jane Little to talk about the virtues of the humble bramble and to make blackberry ice cream and blackberry chutney.
Veggie Chic, by Rose Elliot is published mid September by Hamlyn ISBN: 0-600-61399-2 | |
| Blackberry recipes | | |
BLACKBERRY ICE CREAM
500g/1 lb ripe juicy blackberries
225g/8 oz caster sugar
600ml/1 pint whipping cream
Puree the blackberries in a food processor or blender, then pass through a sieve to remove pips. Add the sugar to the blackberry puree.
Whip the cream until thick and falling in soft peaks, then fold in the blackberry puree.
Freeze until half solid, then beat well and return to the freezer until firm. Transfer from the freezer to the fridge 30-40 minutes before you want to serve it. Or freeze in an ice cream maker according to manufacturer's directions.
BLACKBERRY CHUTNEY
This is very quick to make and wonderful with bread and goats' cheese or English cheddar.
Makes about 350g/12 oz
1 small red onion, chopped
1 cm /1/2 inch piece of fresh ginger, grated
1 garlic clove, crushed
1 tablespoon olive oil
Pinch of red chilli flakes
225g/8 oz blackberries
3 tablespoons caster sugar
1 tablespoon balsamic vinegar
½ teaspoon salt
Fry the onion, ginger and garlic in the olive oil in a covered pan for 10 minutes, until soft but not browned.
Stir in the chilli flakes, blackberries, sugar, vinegar and salt. Cook gently for 15-20 minutes, until the juice produced by the blackberries has reduced and the mixture is quite thick.
Cool. Keep in the fridge.
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