In Praise of

… Gooseberries and Elderflower

This month we showcase gooseberries and elderflowers. Gooseberries are native to the UK. Varieties vary when ripe, from green through to white and red. They are eaten in a range of desserts, but can also be served with mackerel. They can be made into fools, jam, jelly, wine or even vinegar. The best things in life are free and elderflower is no exception; not just for the quintessential summer cordial, but for pickles and ices too and it goes beautifully with gooseberries. Here are four recipes to celebrate gooseberries and elderflowers in all their glory. Enjoy.

Gooseberry and Elderflower Fool

Cook time : 20 min serves 6

Ingredients

500g gooseberries 3 tbsp caster sugar 4 tbsp elderflower cordial juice ½ lemon 350ml double cream

Method

Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst. Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hours. This can be done up to 2 days ahead. Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve. Goes well with: shortbread

Elderflower Ice Cream

Prep time 30 mins plus freezing serves 8

Ingredients

50g caster sugar 2 tablespoons sugar syrup 250 ml milk 2 egg yolks 1 tablespoon of cornflour 200ml double cream 50 ml elderflower cordial Juice ½ lime

Method

Heat the sugar, milk and sugar syrup in a pan set over a low heat. Stir until the sugar has dissolved. Beat the egg yolks and cornflour with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavybottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it’s ready, dip a wooden spoon into the custard and run your finger over the back of the spoon – if it leaves a channel, it’s done. Pour into a clean heatproof bowl and leave to cool. Whip the cream until it holds its shape but isn’t stiff. Fold into the cooled custard along with the cordial and lime juice. Chill for 30 mins. Churn the mixture in an ice cream machine following manufacturer’s instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes – about 6 hours in total. Goes well with: Elderflower Fritters

Gooseberry Bakewell Tarts

Prep time : 20 mins Cook time: 35 min serves 8

Ingredients

For the pastry: 1 large egg, separated 225g unsalted butter, softened 50g white caster sugar, plus extra 25g for sprinkling 350g plain flour, plus extra for dusting

For the filling: 50g unsalted butter, softened 50g caster sugar 1 large egg 1 tsp almond extract 50g ground almond 1 tbsp plain flour 300g gooseberries (medium-sized are best, 6 per pie), topped and tailed

Method

For the pastry, put the egg yolk, butter, sugar and ½ tsp salt in a processor and pulse until creamy and soft. Add the flour and pulse until the mixture comes together in clumps, but don’t overwork it. Tip onto the work surface and squish the dough together to make a smooth disc. Wrap and chill for 30 mins. For the filling, beat the butter, sugar, egg, extract and almonds together until creamy, then fold in the flour and a pinch of salt. Line 8 tart cases with the pastry, chill for 15 mins. Heat oven to 190C/170C fan/gas 5. Fill the tart cases with the almond paste and then place gooseberries end side up in the paste, filling the tarts. Bake the pies for 35 mins or until golden. Goes well with : Elderflower Ice Cream

Grilled Mackerel with Gooseberry Sauce

Cook time: 30 min serves 2

Ingredients

For the gooseberry sauce: 25g/1oz butter 250g/9oz gooseberries, topped and tailed 75ml/3oz double cream 1 tsp caster sugar salt and freshly ground black pepper

For the mackerel 2 mackerel, filleted, skin on 1 tbsp wholegrain mustard 1 tbsp olive oil salt and freshly ground black pepper

Method

For the gooseberry sauce, heat the butter in a small saucepan, place the gooseberries into the pan, cover and cook over a medium heat for 2025 minutes until tender. Remove the lid and mash the gooseberries lightly. Add the cream and sugar to the pan, season with salt and freshly ground black pepper and continue to cook for a few minutes. Remove from the heat, cover and set aside to keep warm. Meanwhile, for the mackerel, preheat the grill or bbq to high. Brush the flesh side of the mackerel fillets with the wholegrain mustard, brush both sides with olive oil and season with salt and freshly ground black pepper. Place the mackerel skin-side up on a baking sheet and place under the grill for 4-5 minutes, or until just cooked through. Set aside to keep warm. Goes well with: Crushed new potatoes

Jane O’Hagan

Phil Clarke

and Associates 01223 874433

pennfarmphysio.com

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