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Jonty

gooseberry recipes please

any suggestions?  I'm getting loads in my veg box at the moment.


did I hear somewhere that goosegog sauce goes well with mackeral......
gerryindevon

Re: gooseberry recipes please

Jonty wrote:
any suggestions? I'm getting loads in my veg box at the moment.


did I hear somewhere that goosegog sauce goes well with mackeral......

Goes well with any oily fish, Jonty. Have made it but don't have a recipe; recall adding some white wine plus honey or maple syrup.
mrs tiggywinkle

  Only the usual....jam..crumble.  lol even Delia doesn't come up with anything else!!!!
Rare one

Gooseberry fool

450g gooseberries (pink or green)  

100g caster sugar  

120ml chilled double cream  

4 tablespoons greek yoghurt  

4 tablespoons caster sugar  

1.   Pull off the tops and tails of the gooseberries. In a heavy frying pan, cook the berries and 100g sugar over medium heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer the mixture while mashing with a fork to a coarse puree for about 2 more minutes. Chill, covered for about an hour, until cold.  
 
2.   Beat double cream with yoghurt in an electric mixture until it holds soft peaks. Add 4 tablespoons sugar and continue to beat until the cream just holds stiff peaks. Fold the chilled puree into the cream until combined well. Pour mixture into individual glasses or ramekins. Garnish with additional whipped cream or yoghurt, if liked, and chill until serving.  

Gooseberry sauce
300 g (10 oz) fresh or frozen gooseberries  

50 g (1 oz) bulb of fennel, finely chopped  

2 tbsp concentrated elderflower cordial  

2 1/2fld oz water

salt and pepper  

Put the gooseberries, fennel, elderflower cordial and 75 ml (21/2 fl oz) water into a non-aluminium saucepan and bring to the boil. Reduce the heat and simmer gently, stirring frequently, for 5 minutes or until all the gooseberries have popped and feel tender. Taste the sauce it should have a pleasant sour tang. If it tastes too sweet, add a squeeze of lemon juice; if too acidic, add a small splash more of elderflower cordial. Keep the sauce hot until ready to serve.

or this one for sweet or savoury dishes (great with ice cream)

3 oz. granulated sugar
3" stick cinnamon
1/2 lb. gooseberries
Top and tail gooseberries, then wash.
Dissolve sugar very slowly in 1/4-pint water over gentle heat, then add cinnamon stick and bring syrup to the boil.
Simmer for 3 4 minutes, then add gooseberries and cook until quite soft.
Remove stick of cinnamon and sieve fruit.
Leave sauce until cold before serving.

gooseberry curd

700 g / 1 1/2 lb young green gooseberries
300 ml / 1/2 pint water
100 g / 4 oz butter
325 g / 12 oz sugar
3 eggs

5. In a saucepan, combine gooseberries with water and simmer till the berries are soft and pulpy.
6. Strain berries through fine mesh nylon sieve and collect the puree under the sieve.
7. Use a large basin or a saucepan that fits over the double boiler, without the base touching the simmering water.
8. Combine the sugar and butter in the basin and melt, stirring over the double boiler.
9. Add the gooseberry pulp.
10. Using a wooden spoon, stir the mixture until the sugar dissolves.
11. In a mixing bowl, add the yolks and use a fork to break them.
12. Gradually pour the hot gooseberry mixture into the egg yolks, stirring to blend in.
13. Strain the curd back into the saucepan and return to the double boiler.
14. Cook the curd over the double boiler for 45 minutes, stirring often, in one direction, until the curd is thick.
15. Take pan off the heat and allow it to cool for 5-10 minutes before potting.
debbie

gooseberry and mint jelly to go with cold meats or roast lamb in the autumn...same as mint jelly but uses goosberries as the base instead of apples.

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