This Morning's Blackberry Recipes

Published Friday, 08 August 2014
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Marcus Bean is back in the This Morning kitchen and is kicking off the weekend with a chicken, beetroot, goats cheese and peach salad and blackberry crumble fools.

Chicken, beetroot, goats cheese & peach salad with blackberry dressing, toasted hazelnuts & smoked bacon

Serves: 2

Ingredients:

  • 2 cooked beetroot finely sliced
  • 2 cooked chicken breasts
  • 100g Soft British Goats cheese
  • 40g hazelnuts (dry roast in the pan to bring out the flavour)
  • 1 ripe peach cut into small wedges
  • 2 rashers of cooked smoked bacon (finely chopped)
  • 80g mixed salad leaves (Including beetroot leaf & watercress if available)

For the blackberry dressing:

Makes: Approx. 500ml

  • 1 cup wild blackberries
  • ½ cup English Rape seed oil or Olive oil
  • ½ cup balsamic vinegar
  • 1 tsp sugar
  • juice of ¼ lemon
  • 1 tsp finely chopped shallots
  • 1 clove garlic finely chopped
  • 1-2 tbsp freshly chopped mint

Method:

  1. To make the dressing add all the ingredients to a food processor and pulse until smooth, taste and check seasoning if happy bottle and set aside until required.
  2. To assemble the salad, get two plates or one big board if you want to share, assemble the sliced beetroot on the bottom, then the leaves on top, sprinkle over the roasted nuts, crumble the goats cheese and then shred you chicken and spread out in the salad.
  3. For the peaches heat up a griddle pan or frying pan and put on a high heat, add the peach wedges and grill until coloured on both sides then add to the salads, finish with a sprinkling of the smoked bacon pieces and the blackberry dressing.

Marcus's Blackberry summer crumble fools

Serves: 2

Ingredients:

  • 250ml Double Cream
  • seeds scrapped from ½ vanilla pod
  • 2 tbsp Icing sugar

For the blackberry puree:

  • 150g wild blackberries
  • 100ml water
  • 1-2 tbsp caster sugar

For the crumble top:

Makes: Approx. 500g

  • 125g unsalted butter
  • 165g self-raising flour
  • 125g Demerara sugar
  • 100g hazel or pecan nuts (optional)

For the honeycomb:

  • 150g water
  • 140g caster sugar
  • 50g honey
  • 10g bicarbonate of soda

Method:

  1. Start by making the honeycomb, add the honey, caster sugar & water to the pan, turn onto a high heat and use a sugar thermometer to keep an eye on the temperature, as soon as it gets to 150c remove from the heat and stir in the bicarbonate of soda, then pour onto a tray lined with parchment paper and wait about 15 minutes until cool and set. (Break up and Keep in a tub in the fridge)
  2. Make the crumble top by adding the flour and sugar to a bowl then rub in the butter until you get a moist breadcrumb consistency, line a baking tray with parchment paper and spread out the mix, bake at 180c for 10-12 minutes, take out, rake around with a folk, then put back in and cook for a further 8-10 minutes until golden.
  3. For the puree, add everything to the pan, bring to the boil and simmer for 1-2 minutes then blitz in a food processor, put in the fridge until cool.
  4. To make the fool, put the double cream in a bowl add the scrapped vanilla and icing sugar and whisk until just starting to hold its shape.
  5. Use old jam jars to serve, put a layer of blackberries at the bottom of each jar, fold some of the puree into half the cream so it has a ripple effect, then add some to the jar to create another layer, Then some puree, then add a layer of crumble, another layer of blackberries, more cream, more crumble then finish with some pieces of honeycomb.
© UTV News
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