Estonian Superfoods brings you easy to follow recipes from Estonia's top chefs. Blackcurrant is perhaps the most popular berry in Estonia, filling our tables in the summer and stored in the pantry in jam and juice form over winter. We travelled to the idyllic seaside village of Kaberneeme to bring you the latest blackcurrant recipes by the head chef of restaurant OKO.
Blackcurrant salad
- 200 grams of goat cheese
- 100 grams of blackcurrants
- 1 white bread
- Mixed leaves
- Summer flowers
Blend the blackcurrants and put through a sieve. Then add goat cheese and blend. Put the mix through a sieve. When serving, place white bread sticks or bread shavings on top of the mix. Add leaves and summer flowers.
Blackcurrant dessert
- 500 grams of blackcurrants
- 200 grams of olive oil
- 4 teaspoons of sugar
- Large scoops of vanilla ice cream
- 6 table spoons of pumpkin seed oil
Mix fresh blackcurrants, olive oil and sugar and blend well. Put the mix through a sieve. Then mix vanilla ice cream with pumpkin seed oil. In a separate bowl, combine fresh blackcurrants with powdered sugar. Serve fresh.
Blackcurrant cocktail
- 4 cl of gin
- blackcurrants
- 3 cl of lemongrass syrup
- 2 limes
- 1 tonic (optional)
- blackcurrant leaves
Take a large wine or cocktail glass and start by squeezing the limes and add the blackcurrants. Then add lemongrass syrup and gin. Add ice and garnish with blackcurrant leaves.
