Editor's note: I feel it is worth mentioning that I now remember the first time this was posted. At the time, I loved the "goosegog" name - I hadn't heard it before. I hope those of you reading this will get the same enjoyment. Here's the original first piece for halloumi fries to accompany the goosegog sauce.
Goosegogs …
… 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.
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