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Whether you are cooking for yourself, the family or a dinner party the following recipes, gleened from friends, family and some celebrity chefs are sure to please - all Tried, Trusted and Enjoyed.
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| Gooseberries are small fruits that look like large veiny grapes. If you pick a under ripe one you may wince at their tartness, although the ripe fruits are a sweet, tangy burst in the mouth. They are popularly used in crumbles, fools and pies, although make great jam, chutney or a sauce, which can be served with rich meats such as pork, duck or goose, or oily fish such as salmon or mackerel, as with recipe below which is surprisingly good. |
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| Serves:
4
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| Preparation Time:
10 mins |
| Cooking Time:
30 mins |
| Ingredients: |
15 Gram Butter ( 1/2 oz)
225 Gram Gooseberries, topped and tailed (8 oz)
4 x 350 Gram Mackerel (12 oz), cleaned and heads removed
Lemon juice to taste
1 Egg, beaten |
| Method : |
1. Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
2. Meanwhile, sprinkle the cavity of each fish with the lemon juice. Make two or three slashes in the skin on each side of the fish, and then grill for 15-20 minutes, depending on size, turning once, until tender.
3. Purée the gooseberries and sieve to remove the pips. Pour the purée into a clean pan, beat in the egg, then reheat gently, stirring. Place the mackerel on warmed serving plates and spoon the sauce beside the fish. |
| Tip : |
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When buying, go for plump juicy gooseberries that give a little to the touch. If you have an under ripe batch, leave them at room temperature and they will ripen in a day or two. |
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Eating Out In Essex