Gammon, kale & redcurrant stir fry – fry sliced red onion with sliced smoked gammon steak until golden. Add blanched shredded kale, a can of butter beans and some redcurrant & mint jelly and cook for a few minutes. Great served with mash or rice.
Redcurrant crusted rack of lamb – fry racks of lamb to brown. Mix redcurrant & mint jelly into fresh breadcrumbs and press onto the racks of lamb and roast for 25 minutes for medium. Allow to rest before slicing.
Chicken & redcurrant encroute – slice chicken breasts horizontally and pan fry with asparagus spears. Place each on top of ½ a sheet puff pastry, top with the asparagus and some redcurrant & mint jelly. Fold over the pastry and seal the edges. Brush with beaten egg and bake until golden and cooked throughout.
Pork medallions with redcurrant gravy – cut pork fillet into 8 and beat each slice between 2 pieces of clingfilm until thin. Pan fry until golden and add gravy and redcurrant & mint jelly and cook for a couple of minutes. Great served with mash and fresh vegetables.
Duck with redcurrant & mint sauce – pan fry duck breasts to brown and transfer to a small roasting tin. Mix redcurrant & mint jelly with a little water and pour over the duck, roast for 10-15 minutes and allow to rest before slicing and serving with pan fried pak choi, pouring over the baking juices to serve.