Seasonal local food recipe No 100: Gooseberry saucePosted on June 17th, 2011 No comments
Two recipes for a sauce to accompany grilled mackerel or roast pork, both from Nigel Slater’s Tender Vol. II. The second one makes use of elderflower cordial and ginger – an idea taken from Yotam Ottolenghi.
1. A gooseberry sauce
Makes enough to accompany grills mackerel or roast pork for six.
3-4 tbsp water
Top and tail the gooseberries, tip them into a stainless steel pan, then add the sugar and water. Bring to the boil, lower the heat and simmer for ten minutes. Use warm or at room temperature.
2. A hot gooseberry and ginger sauce
Enough for 6
100g caster sugar
4 tbsp elderflower cordial
large lump of fresh ginger, about the size of your thumb
Top and tail the gooseberries and tip them into a pan with the sugar and cordial. Peel and coarsely grate the ginger and add to the pot. Bring to the boil, turn down the heat and simmer for ten minutes. Serve with pork or oily fish.
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