… or
gooseberries if you prefer – it's like Marmite –
you either love 'em or hate 'em. Surely one of the most popular puds
is gooseberry crumble?
The
trouble is that it's not a long season. To add to the confusion,
we've actually had a summer, so far at least, in the UK and it really
has messed up what's in season and what isn't.
Traditionally
gooseberry sauce goes well with mackerel – the sharpness of the
goosegogs with the oily fish is perfect.
How
about Halloumi fries with a goosegog dip?
To
save you searching :
Halloumi
Fries
500g
Halloumi cheese
85g
plain flour
1
tbsp seasoning of your choice
vegetable
or rapeseed oil for shallow frying
I used a small wok 28cms in diameter. I used rapeseed oil - just
enough to cover the base of the wok - 13cms in diameter.
As a guide – 225g of Halloumi will give you 18 or so strips
1.5cms cut lengthways. For the coating, combine the flour and
seasoning in a box with a lid – secure the lid and give it a good
shake.
Once you have opened the cheese pat it dry with kitchen roll –
cut into strips, pat again and then coat in the seasoned flour. Heat
the oil to 190c – test with a small piece of bread. Fry in
batches, turning, for 3 minutes, set aside and keep warm.
Goosegog sauce up next.
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