Gooseberry Chutney Recipe James Martin Food

MACKEREL EN CROûTE WITH GOOSEBERRY CHUTNEY

Steps:

• For the chutney, heat the sugar in a large, heavy-based pan over a low heat, stirring well until it has melted and turned golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Stir in the sultanas, thyme, ginger and shallot.
• Add the cider vinegar and gooseberries to the pan, stir well and bring the mixture to the boil. Reduce the heat and simmer gently for 8-10 minutes, stirring occasionally, until the gooseberries have softened and broken down. Season, to taste, with salt and freshly ground black pepper, then set aside to cool slightly.
• For the mackerel, preheat the oven to 220C/200C Fan/Gas 7.
• Blend the salmon and lemon juice to a fine paste in a food processor. With the motor still running, gradually add the cream in a thin stream until all of the cream has been incorporated into the mixture and the paste has thickened to a fluffy mousse. Season, to taste, with salt and freshly ground black pepper.
• One by one, carefully stuff the cavities of the mackerel first with the tarragon leaves, then with the salmon mousse.
• Roll the pastry out onto a lightly floured work surface to a thickness of 0.5cm/¼in. Cut the pastry into four rectangles - these should be long enough to wrap around the stuffed fish and half as wide as the fish (about 15cm x 18cm/6in x 7in).
• Brush each pastry rectangle with a little of the beaten egg, then wrap one rectangle around the middle of each fish, pressing the ends of the pastry together underneath the fish to seal (use a little more beaten egg for this if necessary).
• Place the wrapped, stuffed fish onto a baking tray. Wrap the tail of each fish in greased aluminium foil to stop them from burning. Sprinkle a little sea salt over each fish.
• Bake the stuffed mackerel in the oven for 18-20 minutes, or until the pastry is risen and golden-brown and the fish are cooked through. Remove from the oven and set aside to cool for about five minutes.
• To serve, cut each mackerel in half and serve with a dollop of gooseberry chutney.

GOOSEBERRY CHUTNEY

Steps:

• Put all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. Add the remaining gooseberries and cook for a further 10-15 mins or until thickened.
• Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.

GOOSEBERRY CHUTNEY

Steps:

• Cook gooseberries, apple, onion and vinegar until mushy.
• Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick.
• Ladle into hot, sterilized jars and seal while still hot.
• Store in a cool, dark place.

GOOSEBERRY CHUTNEY

Steps:

• In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Simmer until sugar is dissolved. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. Remove and discard spice bag. Serve the chutney with pork or ham. Store in the refrigerator.

GREEN GOOSEBERRY CHUTNEY

Steps:

• Cover gooseberries with boiling water. Let stand covered for 10 minutes, then drain.
• Add other ingredients and bring slowly to boil.
• Simmer until thick and brown. Bottle.