Introducing a unique addit
Introducing the somewhat underappreciated summer berry – gooseberries! These light green and pink blushed fruits make refreshing sweet desserts and pair well with savory dishes. In England, they’re used in a gooseberry stew with mackerel, while in Hungary, they’re transformed into a sweet and sour sauce served with meats. Here’s a recipe for the Hungarian gooseberry sauce that’s perfect for a summer meal.
Ingredients: (4 servings)
- 700g (1 lb 8 oz) gooseberries, topped and tailed
- 125 ml (½ cup) double/heavy cream – or could use a lighter cream or milk
- 250 ml (1 cup) water
- 2 tbsp sugar – or to taste, you could also use sweetener instead
- 1 heaped tbsp plain flour
- tiny pinch of salt
- Wash then top and tail the gooseberries, it’s easy to pinch off the ends but you can use scissors too.
- Place them in a pan with the water and the small pinch of salt, bring to the boil (at this point I reserved a few half-cooked berries for decoration, optional) cook until the gooseberries start to fall apart. It would only take 4-5 minutes of cooking from boiling point.
- Mix the flour with a little cold water combine with the double cream until smooth
- Laddle in a little of the hot liquid from the cooking gooseberries and combine with the cream-flour mixture, add a bit more of the hot liquid if needed, it should be easy to pour
- Slowly add the cream mixture to the simmering soup continuously stirring, let it boil stirring occasionally until it thickens into a sauce.
- I like to add the sugar at the end, start with one tablespoon, taste to see how much more you need.
- Serve with any roast/cooked meats, I have roast chicken here and some buttery parsley potatoes. The sauce is also very good with beef or pork