Gooseberry Salad Food

MOZZARELLA, RASPBERRY AND GOOSEBERRY SALAD

Steps:

• Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.
• Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

GOOSEBERRY SALAD

Steps:

• Dissolve gelatin in hot water and let set in an 9 x 13 pan.
• Add walnuts, celery and drained gooseberries when gelatin is firm.
• Prepare topping.
• TOPPING:.
• In a saucepan, melt 4 T. butter; add flour to make paste.
• Add beaten eggs, 1 cup sugar, and 2 cups juice.
• Cook this until thick, stirring constantly, and let cool.
• Whip cream and fold into mixture.
• Spread on top of set gelatin.

GOOSEBERRY SALAD

Steps:

• Boil water and dissolve lemon jello, add salt.
• Pour over 1 cup miniature marshmallows, stir until almost dissolved.
• Add drained gooseberries.
• Add the celery, mandarin oranges, nuts. Then stir together.
• Garnish with maraschino cherries.
• Refrigerate until served.

PEARLED SPELT SALAD WITH PEAS & GOOSEBERRIES

Steps:

• Put the onion, celery and carrot in a pan with 200ml water. Bring to the boil, then simmer for 15 mins. Add the spelt to the pan, cover and continue to simmer for 10 mins. Add the sliced fennel and pea pods, and cook for a further 10 mins. Check that the spelt is cooked - it should be soft but slightly al dente. Add a generous pinch of salt to the water, then strain. Put the spelt and poached vegetables in the fridge to cool for 1 hr.
• To serve, put the salad leaves on a plate, then spoon the spelt and vegetables on top. Dress the plate with the tomatoes, gooseberries, pea pods and fennel fronds. Finally, drizzle with a little rapeseed oil.

GOOSEBERRY PATCH SALAD DRESSING

Steps:

• Combine oil and vinear together in a container with a tight fitting lid.
• Shake well.

BARBECUED SOY PORK SALAD WITH GOOSEBERRY DRESSING

Steps:

• Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.
• Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.
• When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad - don't forget to spoon any resting juices over the meat - and finish each plate with 2 tbsp dressing and the herbs.

GOOSEBERRY FOOL

Steps:

• Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
• Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don't overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.