A Gooseberry and Apple Pork

Things have been very hectic this past week.  My in-laws arrived this Wednesday so no more doddling!  The list had to be done!  Well as much of it we could do at any rate.  Not only are my husband’s parents visiting from the UK but his brother is visiting from the west coast.  Which means our nutty dog is on the max chill pill we can give him.  Hasn’t stopped from doing the I love you, I hate you switch back and forth as they come into different rooms.  I love him to bits but he is a handful.

Last night I cooked a special dinner to celebrate everyone being together.  I did up leeks with mushrooms and garlic in butter and a cheesy chive mashed potato.  For the main event I had a nice piece of pork shoulder to use.  As I am trying to make space in our stuffed freezer I thought I would try a gooseberry and apple sauce to go with the pork.

gooseberry-apple-pork-1-2016

I will tell you how I made it so you too can have loads of leftover sauce.  I’m trying to figure out what to do with the leftover sauce but I may just freeze it for the next time we have pork.

About an hour before you begin cooking rub olive oil, cumin, sea salt, and pepper over the pork.  Cover and let it sit.

I found some pink lady apples at the co-op.  Peel and dice three of them.  Chop about a cup of red onion.  While you are doing this heat up a few tablespoons of olive oil in a large skillet and begin browning the pork.

gooseberry-apple-pork-2-2016

Remove the pork and add the apple and onion to the skillet.  Cook on medium heat until the apple and onion begin to soften.

gooseberry-apple-pork-3-2016

Add about a cup of gooseberries and cook for a few minutes then add a few teaspoons of fresh thyme.  Pour in 4 cups of vegetable broth and bring to a simmer.  Season with sea salt and pepper.  I also added a few splashes of dry sherry.  Simmer for several minutes and taste to make sure the flavour balance is right before adding the pork into the skillet.  It’s easier to adjust at this point.   Put the pork back into the skillet, cover and simmer until the pork is cooked.

gooseberry-apple-pork-4-2016

Once the pork has rested, slice and serve.  I really liked the tartness of the gooseberries with the sweetness of the apple.  It is a very light sauce but holds its own if you know what I mean.

Advertisements

Gooseberry Shortcake

Gooseberry season is too short!  So we have to make the best of it when we can.  We do the usual crumbles which my son loves because he gets to make the topping.  🙂

For our last batch of gooseberries I thought I’d do something different.  I’m a fan of the good old strawberry shortcake but I thought I’d mix it up and do a gooseberry shortcake. The tartness would be perfect with the whipped cream. 

I got lucky with the shortcake as I didn’t follow the steps in this shortcake recipe.  I was rushing about and just threw the ingredients in.  Oops.  It came out a bit denser than usual but still tasted good. 

What I did was mix 2 1/4 cup of flour, 4 tsp of baking powder, 2 T of sugar, 1/4 tsp of salt, 1/3 cup of vegetable shortening, 1 beaten egg, 2/3 cup of milk in a bowl. 

Gooseberry shortcake 1 2014

You are supposed to cut in the shortening into the dry ingredients then add the milk and egg.  Which I know to do!  You would have thought this was my first rodeo.  Bake the dough in an 8″ greased and floured pan for 15-20 minutes in a 425F/220C oven. Meanwhile make the gooseberry jam sauce.

Gooseberry shortcake 2 2014

Add about a 1/4 cup of water to the gooseberries and bring to a simmer.  As the gooseberries start to burst add a 1/4-1/2 cup of brown sugar, stir well, and simmer until it thickens.

Gooseberry shortcake 3 2014

When you are ready to serve slice the shortcake and layer the gooseberry and whipped cream.

Gooseberry shortcake 4 2014

A super easy dessert to make when you want a delicious treat.  🙂 The plates were cleaned pretty quickly!