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My Encounter with Gooseberries - A Recipe & A Crime Scene

Thursday, 20 August 2009

I came across these hairy grapes lookalikes when I was browsing the local market in Cambridge. I was curious and bought a punnet to try. Oh my...they were mouth-puckeringly tart! They reminded me of redcurrants. I tricked the wild boar into eating one, he popped one into his mouth, gave me an evil glare, I quickly ran away and chuck the whole punnet into the freezer.


I learnt that these hairy berries were actually cooking gooseberries which are normally available early in the season (around June/ July). Later season dessert gooseberries (red, yellow or golden coloured) are sweeter. These berries are a good source of fibre and contain vitamins A, C and potassium. They are normally used to make desserts such as gooseberry fool, gooseberry crumble, gooseberry pie or you can make a sauce and serve it with mackerel, salmon, lamb or pork. Some recipes here. I decided to make some turnovers with the recipe girl's cream cheese crust - very delicious, a nice change to normal pastries. Another bookmarked recipe checked =)


Gooseberries and blueberries turnovers
Thawed frozen gooseberries. They were once plump and firm looking, got a bit mushy after freezing/ thawing.


Gooseberries & Blueberries Turnovers with Cream Cheese Crust


Gooseberries and blueberries turnovers 3

For recipe of the cream cheese crust, please refer to The Recipe Girl



For gooseberries & blueberries filling:
  • 300g gooseberries
  • 150g blueberries
  • 1 1/2 tbs cornstarch
  • 100g caster sugar


Comments:
  • The filling was still quite sour. I would suggest adding more sugar, maybe about half a cup more.
  • There will be a lot of liquid/ syrup left after filling the turnovers, I cooked the syrup until thickened and served it with the turnovers.


The crime scene


I didn't do a very good job sealing the turnovers and this was what happened! The wild boar said they looked like they were hemorrhaging and needed blood transfusion...argh...



Gooseberries and blueberries turnovers 2


I am sending this over to Prof. Kitty from The Cabinet of Prof. Kitty - this week's host of weekend herb blogging #197. WHB event is currently housed by Haalo at Cook (almost) Anything At Least Once.


WHB3





34 oink oinks...:

RecipeGirl said...

Love the crime scene :) Isn't that crust to die for? It sometimes is tough to get a seal, but the goo that comes out of it is pretty amazing.

Bob said...

Those look fantastic! Even if a little... oozy. :D

KennyT said...

The turnovers look better when the juice oozes out, haha

Rosa's Yummy Yums said...

I love gooseberries! Unfortunately, here, they are quite rare and so expensive! My English grandparents had tons of them in their garden and made delicious pies with them. Great memories...

Your turnovers look fantastic!

Cheers,

Rosa

doggybloggy said...

love it love it love it.....

Jenn said...

The crime scenes makes them even more tempting to eat. LOL. I haven't tried gooseberries yet, I wonder if they're in my local market.

Big boys Oven said...

awesome just awesome, so well turn over! I wonder when will I get to taste your dessert, just craving each time I read your blog! :)

Lorraine @ Not Quite Nigella said...

Haha! Yes gooseberries can be so tart can't they? I love a cream cheese crust. I make a quiche using one and it's so gorgeous and just melts in the mouth...

homeladychef said...

Haha.......hemorrhaging... I think it's ok to have a bit oozy for more interesting pie!

Kerstin said...

I've never tried gooseberries, I'll have to look for them! I love that you tricked him into eating one :)

Ellie said...

a little too early for Halloween!

The Little Teochew said...

Very cute post! LOL! Those turnovers reminded me of curry puffs, actually ;)

Forager said...

We don't get goosberries over here, I remember being intrigued and trying them in Helsinki. I have a very strong memory of my mouth puckering to the point of implosion. Hehe - guess they were the cooking ones too! Maybe I'll just use blueberries for this recipe.

Anncoo said...

You know we cannot grow gooseberries in Asia maybe because of the weather. But we still can find some in Market place. For once in a while I like to buy this...to eat or decoration on cakes.

♥peachkins♥ said...

I love your crime scene..heehee

daphne said...

LOL! u r funny! Crime scene is a perfect story for this. And it does look very yummy as well. First time come across these berries but they look soo cute.

Petite Nyonya said...

Your wild boar's comment is so funny :D

But I think they look naturally good. Must be fruitfully tasty. The crust looks very nice.

Donna-FFW said...

Love the crime scene analogy. They look absolutely fantastic! Love the cream cheese pastry base!

Ben said...

I have never seen or heard of these little guys, now I am curious about their flavor and texture.

I've also had several accidents when making empanadas (especially when I use berries as filling) What I recommend is mixing 1 teaspoon of corn starch in 1 or 2 teaspoons of water and adding it very slowly to your syrup when it is boiling. Mix very well and let it cool down completely before using it in the turnovers.

Sometimes it is not a question of sealing them well, some fillings are just too runny :D

5 Star Foodie said...

I've actually had gooseberries back in Russia/ukraine. The turnovers look fantastic!

Keri said...

Gooseberries make absolutely divine jam--it's my favourite on a nice piece of wholemeal bread toast! Simple jam to make with equal parts gooseberries and sugar.

noble pig said...

Oh I wish I could get gooseberries! Beautiful!

Pam said...

I've never had gooseberries before, I'll be on the lookout for them. Your turnovers look so perfectly delicious.

Dhanggit said...

i love this bloody turnovers!! the crust looks crumbly and hmmmm i could feel the sweet and soury taste! yummy

mycookinghut said...

I love gooseberries!! I never knew them before I discovered yoghurt with gooseberries. Totally fall in love with them ever since.
But, there are difficult to source. I only see them at Borough market, where they sell them at a crazy price :(

Sophia said...

I've never seen such interesting berries before! And your turnovers look beautiful, despite the bleeding...I actually like this better so I can have fun licking the insides up!

pigpigscorner said...

recipe girl:yes! The crust is really good! This recipe is a keeper and I can't wait to bake more with this crust!

Lorraine: Very tart indeed, I couldn't take a 2nd one after. Quiche is a great idea, too bad the wild boar hates quiche =(

Ben: Cooking the filling might a great idea, at least I have some control over the consistency. Will keep that in mind! Thx!

leemei: It's a bit hard to get these berries now, there were loads in June and I got the punnet for only about £1.50.

Palidor said...

Hahaha, that's so devious how you tricked wild boar. I love it!

Even if the turnovers look like they're bleeding, I'm sure they tasted great!

Angie's Recipes said...

Ha! You bought the green gooseberries! No wonder they are so sour!
Those golden, crisp pastry turnovers look scrumptious!
Angie's Recipes

lisaiscooking said...

The oozing filling looks delicious! It lets you know what wonders are within. Great idea to mix the gooseberries with blueberries!

art and lemons said...

I happen to have some red gooseberries in need of a recipe. I have to try this turnover recipe!

By the way, I have a little award for you on my blog...

http://artandlemons.blogspot.com/2009/08/long-overdue.html

Thanks for all the inspiration!

pigpigscorner said...

Angie: those were the only gooseberries I saw =( will have to wait till next year to try the dessert ones.

art and lemons: thanks for the award!! very much appreciated =)

Soma said...

we get a lot of gooseberries in india, & are usually made into pickles. they have a lot of medicinal properties too.

try using some corn starch in the filling.. the starch thickens it...

Lizzie said...

Gooseberries cook well down into a sauce to go with rich or gamey meats, like duck. The turnovers look delicious, leakage or not :)

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