Recipe books aren't in any way, shape or form, au fait with them. I've made an 'excuse of a jam' this year without finding the recipe I used last year, which worked really well with some pancakes and orange juice for brekkie this morning (mmm!)
and I'm really stuck for ideas now.
Can anyone help ?
I'll continue harvesting them, and freezing down as necessary in the meantime....
And I'll ask the magazine if we can do a feature on Cape Gooseberries next year maybe, with some recipe ideas that may evolve...
CAPE GOOSEBERRIES
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peter
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Absolutely no practical knowledge, but would they preserve whole in syrup like peaches? 
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Thanks for your replies !
I froze 1.5kg yesterday, and found a recipe for a sauce to go with chicken/game, which I'll post up later when I relocate it....
I froze 1.5kg yesterday, and found a recipe for a sauce to go with chicken/game, which I'll post up later when I relocate it....
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Chantal
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I found these too:
CAPE GOOSEBERRY SAUCE
1 kg cape gooseberries
4 onions sliced
1 1/2 cups brown sugar
1 1/4 cups vinegar
1 tsp ground ginger
2 tsp salt
Pinch of cayenne pepper
Wash gooseberries and drain.
Prick with a darning needle.
Combine all ingredients and simmer for 45 minutes stirring regularly.
Pour into steriliseds bottles.
Seal when cold.
CAPE GOOSEBERRY AND PASSIONFRUIT JAM
600g cape gooseberries
2 cups sugar
Pulp of 4 passionfruit
1/2 cup water
Cook the cape gooseberries, passionfruit and water for 30 minutes, or until tender.
Drain and discard skins and most of the pips. (You can drain through a jelly bag to get rid of all the pips).
Return liquid to the pan, add sugar and boil fast until setting point is reached.
Pack and seal.
DECORATIVE CAPE GOOSEBERRIES
Gather some cape gooseberries that are still in their lanterns.
Peel back the lanterns, reflexing them into a star shape.
Carefully dip the berry into melted chocolate. Place on grease proof paper to set.
Use beside sweet desserts or cheese board.
CAPE GOOSEBERRY UPSIDE DOWN CAKE
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 6
Ingredients:
40 large Cape gooseberries ( 2 cups)
1/2 cup softened butter
2 tablespoons gur / jaggery bits the size of peas or grated.
1/2 cup powdered sugar
11/2 cups flour (maida)
1 1/2 tsp baking powder
1/2 cup semolina ( fine sooji)
Pinch of salt.
2 eggs
1 1/2 tablespoons milk
1 1/2 tablepoons gooseberry juice
4 drops vanilla essence
7"- 8 "cake tin
2 tablespoons whipping cream (optional)
With a paring knife carefully slit each gooseberry across till the stem but keep both halves attached. In a pan simmer the gooseberries over a very low fire till some of the juice is released and the berries become softstill keeping their shape and not pulpy. Take off the fire, pour off the juice and keep aside.
Melt 1 tablespoon of the butter and pour it into the prepared cake tin. Arrange the gooseberries on the base of the tin and sprinkle the gur bits on the top.
Heat the oven to Gas mark 6 or 350 degrees for 10 minutes.
Cream the rest of the butter and sugar together till light and fluffy.
In a bowl sift the flour and baking powder. Add the semolina and a pinch of salt.
Beat the two eggs and add 1 1/2 tablespoons of the juice from the cooked gooseberries and 1 1/2 tablespoons of milk to the mixture. Add the vanilla essence as well.
Now mix the flour mixture into the butter mixture in three parts alternating with the egg mixture. When well mixed spoon the mixture over the gooseberries in a 7-8" diameter cake tin. Place in the oven and cook till done, about 30 minutes. Let it cool and turn out on to a serving plate.
Top with whipping cream.
CAPE GOOSEBERRY SAUCE
1 kg cape gooseberries
4 onions sliced
1 1/2 cups brown sugar
1 1/4 cups vinegar
1 tsp ground ginger
2 tsp salt
Pinch of cayenne pepper
Wash gooseberries and drain.
Prick with a darning needle.
Combine all ingredients and simmer for 45 minutes stirring regularly.
Pour into steriliseds bottles.
Seal when cold.
CAPE GOOSEBERRY AND PASSIONFRUIT JAM
600g cape gooseberries
2 cups sugar
Pulp of 4 passionfruit
1/2 cup water
Cook the cape gooseberries, passionfruit and water for 30 minutes, or until tender.
Drain and discard skins and most of the pips. (You can drain through a jelly bag to get rid of all the pips).
Return liquid to the pan, add sugar and boil fast until setting point is reached.
Pack and seal.
DECORATIVE CAPE GOOSEBERRIES
Gather some cape gooseberries that are still in their lanterns.
Peel back the lanterns, reflexing them into a star shape.
Carefully dip the berry into melted chocolate. Place on grease proof paper to set.
Use beside sweet desserts or cheese board.
CAPE GOOSEBERRY UPSIDE DOWN CAKE
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 6
Ingredients:
40 large Cape gooseberries ( 2 cups)
1/2 cup softened butter
2 tablespoons gur / jaggery bits the size of peas or grated.
1/2 cup powdered sugar
11/2 cups flour (maida)
1 1/2 tsp baking powder
1/2 cup semolina ( fine sooji)
Pinch of salt.
2 eggs
1 1/2 tablespoons milk
1 1/2 tablepoons gooseberry juice
4 drops vanilla essence
7"- 8 "cake tin
2 tablespoons whipping cream (optional)
With a paring knife carefully slit each gooseberry across till the stem but keep both halves attached. In a pan simmer the gooseberries over a very low fire till some of the juice is released and the berries become softstill keeping their shape and not pulpy. Take off the fire, pour off the juice and keep aside.
Melt 1 tablespoon of the butter and pour it into the prepared cake tin. Arrange the gooseberries on the base of the tin and sprinkle the gur bits on the top.
Heat the oven to Gas mark 6 or 350 degrees for 10 minutes.
Cream the rest of the butter and sugar together till light and fluffy.
In a bowl sift the flour and baking powder. Add the semolina and a pinch of salt.
Beat the two eggs and add 1 1/2 tablespoons of the juice from the cooked gooseberries and 1 1/2 tablespoons of milk to the mixture. Add the vanilla essence as well.
Now mix the flour mixture into the butter mixture in three parts alternating with the egg mixture. When well mixed spoon the mixture over the gooseberries in a 7-8" diameter cake tin. Place in the oven and cook till done, about 30 minutes. Let it cool and turn out on to a serving plate.
Top with whipping cream.
Chantal
I know this corner of the earth, it smiles for me...
I know this corner of the earth, it smiles for me...
1kg Cape Gooseberries
4 onions, sliced
one and a half cups brown sugar
one and a quarter cups vinegar
1 tsp ground ginger
2 tsps salt
pinch of cayenne pepper
Wash and drain fruit and prick them with a darning needle (!?). Combine all the ingredients in a pan and simmer for 45 mins, stirring regularly.
Pour into sterilised bottles and seal when cold.
Haven't tried it yet...
4 onions, sliced
one and a half cups brown sugar
one and a quarter cups vinegar
1 tsp ground ginger
2 tsps salt
pinch of cayenne pepper
Wash and drain fruit and prick them with a darning needle (!?). Combine all the ingredients in a pan and simmer for 45 mins, stirring regularly.
Pour into sterilised bottles and seal when cold.
Haven't tried it yet...
What sunshine is to flowers, smiles are to humanity. The good they do is inconceivable....