| |
Gooseberries is best known for its use in desserts such
as Gooseberry Fool and Gooseberry Crumble.
But this hairy little fruit is rather versatile
and its flavour works well with a
variety of sweet and savoury dishes.
In some countries, like Portugal,
gooseberries are even used in drinks,
generally mixed with soda, water
or sometimes milk.
They have an acidic flavour that is
strident early in the season but
becomes sweeter as the berries are
more exposed to the summer sun.
Green gooseberries are the most common
but they can also be red, yellow, or white.
Early gooseberries picked in late May
are best pickled or used in savoury
sauces.
Red and yellow varieties are
sweet enough to serve raw for dessert.
Even when unripe, gooseberries are
excellent for cooking and good flavour
matches include elderflowers, apples,
lemon, sweet wine, sorrel, fennel, mint,
parsley and nutmeg.
1. Their tangy flavour suits oily fish
such as mackerel and salmon.
2. A gooseberry purée is a traditional
accompaniment, which can also be
eaten with roast pork, veal or game
birds. Simply top and tail the fruit, cook
with sugar, then blend until smooth.
3. Try them braised with carrots and
dressed with balsamic vinegar
and olive oil.
4. Their high pectin content makes
them ideal for jams, jellies and
other preserves such as fruit
cheese and spicy chutneys.
5. Gooseberries can be simply made
into a compote to serve with cream
or custard, or to fill a tart, crumble
or steamed suet pudding.
Create delicious sweet and savoury
dishes with gooseberries all year
round with Country Range canned
gooseberries (2.95kg) |
|
|
|
|
|
|
