Gooseberry dishes

Salad with gooseberries and goat cheese

Ingredients:

• 230 g of hard goat cheese;
• 1 st. with a hill of ripe gooseberries;
• 3 art. l. sun-dried tomatoes;
• a bunch of fresh sorrel leaves;
• 1 st. dry white wine;
• 2 tbsp. l. granulated sugar;
• 3 art. l. olive oil infused with herbs;
• 1 st. l. lemon juice;
• 1 pinch of ground allspice;
• salt.

Remove stems from berries. Pour carefully into a glass jar so as not to crush the fruit.

Pour dry white wine into a saucepan, add allspice, salt to taste, all granulated sugar into it. Send the mixture to a slow fire. Boil.

Pour gooseberries in a glass container with ready-made hot marinade. Leave them in this form for at least 5-6 hours, and preferably all night.

Cut goat cheese into large cubes. Rinse the sorrel leaves, remove the petioles, tear coarsely with your hands.

Send sun-dried tomatoes along with oil from a jar in a blender bowl. Grind them. Add all the lemon juice and olive oil at once. If the mass is too thick, dilute it with ice-cold water to the state of thin salad dressing.

In a large bowl, mix pickled gooseberries, goat cheese pieces, sorrel. Drizzle generously with dressing and serve immediately. The marinade left from the berries is delicious to use for cooking tender stewed pork or beef.

Cabbage salad with gooseberries and cumin

Ingredients:

• 330 g of young white cabbage;
• 90 g of walnuts;
• 40 g fresh or frozen cranberries;
• 70 g of ripe gooseberries;
• 5 st. l. medium-fat sour cream;
• 1 st. l. wine vinegar;
• 1 pinch of cumin seeds;
• 1 st. l. mustard;
• salt;
• freshly ground black pepper.

Remove the top coarse contaminated leaves from the cabbage. Finely chop the rest with a sharp knife, sprinkle with coarse salt and knead well with your hands.

Crush half of the cranberries with a spoon or chop in a special blender nozzle. Cut the washed gooseberries in half.

Coarsely chop the walnuts. Quickly fry the pieces of nucleoli in a dry frying pan until a characteristic pleasant nutty aroma appears.

Prepare salad dressing:

1. Mix sour cream with mustard.
2. Pour in wine vinegar.
3. Add crushed cranberries.
4. Add cumin seeds, salt, black pepper.
5. Mix all ingredients thoroughly.

Combine chopped cabbage with the remaining cranberries, gooseberry halves. Pour the dressing generously over the appetizer and mix gently so as not to crush the berries. Serve immediately for dinner.

Salad with gooseberries and broccoli

Ingredients:

• ½ kg fresh or frozen broccoli;
• 120 g of ripe gooseberries;
• 1 bunch of green onion feathers;
• 90 ml of any vegetable oil;
• 2 celery roots;
• 3 small fresh cucumbers;
• 2 sweet bell peppers of different colors;
• ½ bunch of dill greens;
• fine salt to taste;
• 1 st. l. granulated sugar;
• 2 tbsp. l. freshly squeezed lemon juice;
• pepper mixture.

Rinse the broccoli and divide into “umbrellas”. Dip the prepared vegetables in boiling water for 7-8 minutes. The cabbage should soften, but not become mashed. Cool the broccoli and chop finely.

In a common salad bowl, mix pieces of cabbage with chopped green onions, halves of gooseberries. Pour finely chopped green onions into the future salad.

Peel with a sharp knife and finely rub the celery roots. Move the resulting chips to other components. Send vegetables there. First, get rid of the hard skin of the cucumbers and cut into semicircles. Peppers get rid of the stalk, clean out all the seeds from the inside. Chop them into medium cubes or thick short sticks. Mix everything.

Prepare sauce:

1. Mix the selected vegetable oil with salt and sugar.
2. Add ground pepper mixture.
3. Pour in lemon juice.
4. Mix ingredients.

Pour the prepared salad with the original dressing. Garnish with dill greens. Leave to brew in a cool quarter of an hour before serving.

Chicken skewers in gooseberry marinade

Ingredients:

• 2 large chicken legs;
• 170 g of ripe gooseberries;
• ½ bunch of parsley;
• 2 tbsp. l. refined oil;
• 2 tbsp. l. spices for chicken meat;
• salt to taste;
• 1 st. l. apple cider vinegar.

Rinse the berries, sort and pour into a blender bowl. Beat them at medium speed for about 1 minute.

Wash chicken thighs. Chop them into several portioned pieces. Dry the meat and transfer to a deep bowl. From all sides, coat the slices of legs with chopped berries.

Pour the declared amount of vegetable oil into a bowl. Add salt to taste and selected spices. Pour apple cider vinegar on top. Mix ingredients and refrigerate for at least 3 hours. You can keep the meat in this form for 1-2 days.

Marinated chicken bake on a wire rack, on skewers or in a conventional oven. Cook until clear meat juice when puncturing a piece at the very bone.

Sweet gooseberry pie

Ingredients:

• 340 g wheat flour;
• 2.5 tsp baking powder;
• 1.5 st. granulated sugar;
• 7 art. l. refined oil;
• 7 art. l. fatty cow’s milk;
• 170 g of medium-fat cottage cheese;
• 5 table eggs;
• 70 g of dry cream for the cake;
• 230 g of fat sour cream;
• 1 kg of gooseberries;
• 2 tbsp. l. butter;
• 2 tbsp. l. crumb crumbs;
• 4 tbsp. l. powdered sugar.

Sift the flour a couple of times from a high distance to saturate it with oxygen. Immediately add to it ½ tbsp. granulated sugar, baking powder, whole cottage cheese and 6 tbsp. l. refined oil. Pour in the contents of 1 raw egg and all the non-cold milk. Knead the dough. It is most convenient to do this with the help of special mixer nozzles at low speed.

For pouring, combine the remaining granulated sugar, the rest of the chicken eggs, dry cream for the cake and all the sour cream. Beat the ingredients with a mixer at medium speed.

Line a rectangular baking dish with parchment paper. Top it with melted butter. Roll out the dough and spread it all over the bottom of the prepared pan. Sprinkle crumbs on top in an even layer.

Sort gooseberries. Wash and dry the berries. Sprinkle them in an even layer on top of the breadcrumbs. Pour the gooseberries with the sour cream mixture.

Send the form to a preheated oven (up to 180–190 degrees). Bake for 40-45 minutes.

Remove the finished cake from the oven and let cool completely. Sprinkle the pastry with powdered sugar. Cut into portions and serve with cold milk. It is also delicious to complement such a cake with slightly melted creamy ice cream.

Classic gooseberry jam

Ingredients:

• 1 kg of gooseberries;
• 1.5 kg of granulated sugar;
• 1.5 st. filtered water.

Rinse the gooseberries thoroughly. Without pity, throw away all the dented and rotten ones, otherwise the finished sweetness cannot be preserved for a long time.

Prick each berry with a clean thin needle. Pour the prepared gooseberries onto a wide metal sieve. Dip it in a pot of actively boiling water for 3-4 minutes. Cool the berries and transfer them to a bowl suitable for long-term cooking.

Boil syrup from water and granulated sugar. Pour it over the gooseberries in a bowl or saucepan. Bring the mass to a boil, then leave to cool in a cool place for 9-11 hours. Again, wait for the mass to boil over low heat, boil it for 5-6 minutes, put it in the cold to cool. Repeat the procedure at least 3 times. You can try the treat right away.

Pour the finished jam hot into sterilized glass containers. Close with perfectly clean canning lids. Keep cool.

Gooseberry sauce for meat (winter recipe)

Ingredients:

• 540 g of ripe gooseberries;
• 600 g of tomatoes;
• 1 large sweet bell pepper;
• 2 medium onions;
• 6 – 7 garlic cloves;
• 2 tbsp. l. refined oil;
• 1 st. l. natural apple cider vinegar;
• 2 tbsp. l. granulated sugar;
• 1 st. l. coarse salt;
• 1 st. l. sweet ground paprika.

Rinse all the fruits stated in the recipe, dry with paper towels. Peel the onion, chop coarsely. Together with the garlic cloves, send it to the blender bowl. There also place large pieces of sweet pepper, tomatoes.

Carefully sort and wash the berries. Pour them over the vegetables. Blend all ingredients in a blender. Pour salt, granulated sugar, ground paprika. Mix. Let the mass brew for a quarter of an hour. During this time, sterilize miniature glass jars and lids for them.

Taste the infused mass of vegetables and berries for taste. Add more salt and sugar if needed. Pour in natural apple cider vinegar. Mix the ingredients thoroughly again.

Pour sauce into prepared jars. Sterilize containers with filling for 20 minutes. Close jars with lids and store in a cool place. It will last all winter very well. It is delicious to serve this sauce with various meat dishes.

Mackerel in the oven with gooseberries

Ingredients:

• 4 whole peeled fish carcasses;
• 2 tbsp. l. olive oil;
• 1 st. with a hill of ripe gooseberries;
• 2.5 Art. l. brown (cane) sugar;
• 1 tsp granular mustard;
• salt;
• pepper mixture.

Sort the gooseberries, rinse well and chop with a sharp knife. Put the berries in a large saucepan, cover with cane sugar. Pour ½ tbsp. hot boiled water. Simmer the mass over low heat until the berries turn into a homogeneous gruel.

In the resulting sauce, add salt, a mixture of peppers, mustard. Mix the ingredients well.

Preheat the oven to high temperature. Activate the grill function.

Make deep cuts on the sides of the fish carcasses. Grate mackerel with salt, brush with olive oil.

Line a baking sheet with a layer of foil. The latter should be shiny side up. Transfer the prepared fish carcasses to the coating. Place them directly under the grill. Cook on each side for 10-12 minutes.

Transfer the browned mackerel to a large plate. Drizzle with the original gooseberry sauce.

Vinegar in this recipe can be replaced with freshly squeezed lemon juice.