Who knows a good recipe using 1lb of redurrants?

Answer 1

yeah dude,wash carefully,take off any stem,dry very gently,then feed them to the birds!!!

Answer 2

Serves 4



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
455g/1lb fresh sardines, fresh or defrosted, cleaned and heads removed
2 tbsp redcurrant jelly
grated rind of 1 lemon
2 tbsp medium dry sherry
salt and pepper
fresh parsley, chopped, to garnish
lemon wedges, to garnish



Method
1. Preheat the grill or barbecue.
2. In a small bowl mix together the redcurrant jelly, lemon rind and sherry.
3. Make several diagonal cuts across the flesh of each fish and season with salt and pepper.
4. Brush the redcurrant mixture over the skin of the fish and inside the cavity.
5. Cook under the grill or on a prepared barbecue for 8-10 minutes, turning once and basting occasionally with any remaining mixture.
6. Garnish with parsley and lemon wedges.


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Find out more about these ingredients and techniques:
Lemon
Salt
Parsley

Answer 3

Boil and strain redcurrants.
Add pinch of Cinnamon to the liquid residue.
Mix 50/50 with a quality vodka.
Leave in a cool place for a month.
Serve chilled obviously in small vodka glasses

Answer 4

Summer pudding. Yummy. You can find a recipe for it on the web. I know roughly how to make it but not well enough to give anyone instructions. It's got thinly sliced bread in it, and cream, and fruitand maybe other stuff too. All I know is - it's delicious.

Answer 5

Peach and Red Currant Soup


INGREDIENTS:
2 lbs. peaches, peeled halved, pits removed
(frozen peaches would work here as well)
1 lb. red currants, washed and drained
1/2 cup sugar
1 Lemon

PREPARATION:
1. Peel the zest of the lemon with a zester. Halve the lemon and squeeze into a saucepan, straining through a fine seive (seeds).

2. Add the sugar to the lemon juice and over medium heat bring to a simmer.

3. Add peaches and half the currants into the syrup and simmer until peaches are fairly tender, stirring to keep from sticking. Remove from heat. Add 1/2 of the lemon zest, stirring to incorporate and allow to cool.

4. Blend mixture with emersion blender or in a blender until desired consistancy is achieved (I like a little texture left in mine...some like it very smooth). Allow to chill at least 1 hour in the refrigerator before serving. At service, pour soup into chilled bowls and sprinkle with currants and remaining lemon zest for garnish.

Pasta Salad with Currants, Olives and Pine Nuts Yield: 8 Servings

1 lb Penne pasta
2 clove garlic; peeled
1 c fresh parsley, de-stemmed,
1 lemon, juiced and zested
1/4 C Red wine vinegar
1 tsp Curry powder
1 tsp Sugar
1 tsp Ground cumin
1/4 tsp Crushed Red Pepper (optional)
Salt and pepper (fresh ground) to taste
1 C Olive oil
1 Small red onion peeled, finely chopped
1 C Sliced Kalamata or ripe olives (pitted)
1C Red Currants (fresh or dried)
2/3 C Pine nuts, toasted
Fresh parsley sprigs
Grape Tomatoes, Golden Pear Tomatoes or halved Cherry Tomatoes

Cook pasta in large pot of boiling heavily salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl.

Meanwhile, on a cutting board "smash" garlic cloves add salt and parsley and mince mixture together. in a food processor, blend lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, slowly add oil through feed tube in thin steady stream to "emulsify" dressing. When done add garlic-salt-parsley mixture and pulse to incorporate.

Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss gently. Season with pepper. Cover and refrigerate until chilled, about 2 hours. Salad can be made 1 day ahead. Garnish with parsley sprigs and tomatoes.

Answer 6

Redcurrant squash?

Answer 7

make a cake or some muffins with them

Answer 8

Make some jam !!!!!