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The kitchen garden at GRAZING includes two orchards, one very old and one which was planted about five years ago. There are also several other fruit trees and berries planted around the vegetable beds.
Everything that we planted, was carefully selected for culinary purposes. We chose mainly heirloom species for their beautiful flavour. The English Morello cherry is an ancient sour variety. Its specific point of origin is not known. Sour cherries (Prunus cerasus) are smaller than sweet cherries (Prunus avium). They are used for cooking, as they are too sour to eat from the tree, but balanced with sugar, their flavour is wonderful.
I picked some sour cherries from our trees and asked my friends on twitter what I should cook with them. The most popular response was a black forest cake, but as I am a tad time poor, I settled for a simple cherry crumble instead.
The first step is to de-stem the cherries and then I mashed them to make it easier to remove the seeds.
Then you add some sugar. I have no idea of the quantity - I just stirred it into the cherries and tasted.
Cook the cherry/sugar mixture until the cherries are soft.
While they are cooking you can make the crumble.
To serve four people, you will need:
- 1/3 cup of brown sugar
- 3/4 cup SR flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 60g chopped butter
Pulse the ingredients together until they resemble breadcrumbs.
When the cherry mixture is cooked, spoon into individual ramekins, top with the crumble mix and then place in a 200 deg C oven until the crumble is golden (about 15 minutes).
Enjoy with a scoop of ice cream!
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