Dishing Up Some Merry Berry Delights: Delicious Blackberry Recipes
It's blackberry season and the days are getting longer, so what better way to celebrate than with a few yummy treats?
Pulled Pork Bun With Blackberry Purée
Makes four sandwiches.
2 cups fresh blackberries or frozen, thawed
2 pounds pork butt
3 tablespoons cider vinegar
4 teaspoons hot pepper sauce
1/4 cup ketchup
3 garlic cloves, minced
1 sweet onion, sliced
1 teaspoon salt
Soft sandwich buns, split, for serving
Bread and butter pickles, for serving (optional)
Stir and mash up the blackberries in a blender until the mix is smooth.
Next strain the puree, getting rid of any lumps and bumps with a sieve.
Chop the onion and mince the garlic cloves.
Then put the blackberry purée and and other ingredients in a four-quart slow cooker. Cook on low for 8 hours.
Pop the pork onto a plate, using a fork to shred it into fine pieces.
Put the meat back inside the slow cooker and cover it with the gorgeous blackberry sauce.
Serve inside split sandwich buns, along with optional pickles on the side.
Vegetarian option: Sweet Potato Quinoa Cakes With Blackberry Salsa
Makes four cakes.
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
The juice of 1 lime
Salt and pepper to taste
Combine all ingredients together in a bowl and mix.
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil.
Add in the sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until the potato is soft.
Remove lid and add garlic, cooking for just 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well.
Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties.
Combine all the salsa ingredients together in a bowl and mix. Hey presto, you have have your delicious salsa!
Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Not forgetting of course to serve with the yummy blackberry salsa!
4 cups heavy cream
1 cup confectioners' sugar, divided
1/2 cup sour cream, at room temperature
1/8 teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint
Get a large bowl and pour half of the sugar and almond extract, then add the thick cream and whip it until it becomes stiff. Next fold in the sour cream and put the mixture in the fridge.
In another bowl, cover the blackberries with the rest of the confectioners' sugar and leave these to stand for approximately 15 minutes.
Layer whipped cream and blackberries, beginning and ending with whipped cream in your parfait glasses. For the finishing touch, finish each creation with a strip of lemon zest, a few individual blackberries and some fresh mint.
Watermelon And Blackberry Sangria
1/3 cup sugar
1/3 cup water
3 tablespoons fresh juice from about 3 limes
1 1/2 cups cubed watermelon
1 cup blackberries
2 cups Manzanilla sherry
4 cups ice
Garnish: 1 lime, sliced into thin circles
2 cups seltzer, chilled
Bring the sugar and water to the boil in a small saucepan until the sugar has dissolved.
Remove from the heat and let it cool to room temperature.
In a large pitcher, mix the lime juice, sugar syrup, sherry, watermelon, and blackberries.
Then leave this to refrigerate. Depending on your schedule this can be for anywhere between 30 minutes and 3 hours.
Garnish the picker with ice and lime slices. Add seltzer and stir all this together.
Finally serve and enjoy. Cheers!
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