Sticky Gooseberry Sauce For The Soul Recipes

STICKY GOOSEBERRY SAUCE FOR THE SOUL

Steps:

• Put all ingredients in a small saucepan and turn hotplate onto its highest heat.
• Use a fork or potato masher to squish down on gooseberries. Keep doing this occasionally until the mixture comes to the boil. (We do not want the gooseberries to be completely pulverised, but we do want to help release their flavour, and help the skins to cook down/soften).
• When the mixture has come to the boil, turn the hotplate down by half. Continue stirring occasionally so as to prevent burning.
• Keep it on this heat for 5 minutes, before turning down by half again. Leave it on this heat for 5 minutes, continuing to stir occasionally.
• Turn it down by half again, letting it gently simmer for an additional 10 minutes, stirring now and then to make sure it is cooking down appropriately. When the skins of the gooseberries appear translucent - similar to the appearance of the skins of glace cherries - and the liquid has reduced and appears to be sticky/coat the back of a spoon, take saucepan off the heat.
• Spoon mixture into a small, clean glass jar.
• Attach lid of jar, screwing it on tight. Carefully tip the jar upside down so the scorching hot jam creates a natural heat seal (effectively sterilizing top of jar/lid).
• Allow to cool for 20 mins, then open jar and spoon compote over dessert of your choice.
• Re-seal jar and refrigerate for future use.

GOOSEBERRY SAUCE

Steps:

• Prepare gooseberries by using scissors to snip each end. Rinse to remove dirt and debris.
• Transfer berries to a pot and add onion, sugar, and enough water just to cover. Cover and cook gently over medium heat until soft, 10 to 15 minutes. Taste and adjust level of sweetness. Remove from heat and transfer carefully to the bowl of a food processor or blender.
• Puree the mixture. Serve sauce warm or cold.

UKRAINIAN ROAST CHICKEN WITH GOOSEBERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Wipe the chicken inside and out with a clean damp cloth. Toss together the onions, celery, herbs, zest, ½ teaspoons of the salt and pepper. Stuff lightly into the body and neck cavities. (This is not an "eating" stuffing, but simply a "flavouring" stuffing.) Truss the chicken and set on a rack in an open roasting pan. Brush all over with the melted butter, reserving any that remains for preliminary basting.
• Roast for 15 minutes, then reduce heat to 350°F and roast about 1 ½ hours more. Baste periodically, first with the butter and then with the pan juices. About 15 minutes before the end of the roasting time sprinkle on the remaining salt.
• The chicken is done when the skin on the breast turn crisp and golden and puffs up. The drumstick will also jiggle loosely. A further test is to stick a skewer into the thickest part of the thigh; if the juices run clear the chicken is done. The interior temperature of the thickest part of the thigh should register 190°F (88 C). Transfer to a heated platter and let stand 10 minutes, to allow the juices to be absorbed back into the flesh.
• To make the sauce in the meantime, melt the butter. Add the gooseberries and sauté 5 to 8 minutes, or until tender. Add the honey and salt. Puree and return to a clean saucepan.
• When the chicken is finished, skim all the fat off the roasting pan. There should be about ½ cup of brown drippings. Add the drippings to the gooseberry sauce, heat through and stir in the cream. Taste. It might be necessary to add more honey, but the sauce should be tart to contrast with the crisp rich skin and juicy meat. Heat the sauce until it bubbles, pour it into a warmed sauceboat and serve over the carved chicken. Yields 6 generous servings.