Tarte tatin, spicy pork chops and crumble: Ravinder Bhogal’s gooseberry recipes
In the summer glut of saccharine fruits such as strawberries and peaches, gooseberries may not be the ones you reach for first.
- 2tsp sea salt
- 2tsp fennel seeds
- 2tbsp coriander seeds
- 1tsp black peppercorns
- 1tsp caster sugar
- 0.5tsp paprika
- 1tsp dried oregano
- 4 pork chops
- 2tbsp olive oil
- 25g butter
- 4 garlic cloves unpeeled and bashed flat
- 3tbsp white-wine vinegar
- 1tbsp caster sugar or honey
- Sea salt and black pepper
- 1tsp coriander seeds toasted and very lightly crushed
- 2 fennel bulbs trimmed and very finely sliced from top to base (preferably with a mandoline)
- 1 cucumber peeled and sliced into long ribbons with a vegetable peeler or mandoline
- 1 banana shallot peeled and very finely sliced
- 200g gooseberries
- 25g tarragon leaves picked
- 25g mint leaves picked and finely chopped
- 3tbsp extra-virgin olive oil
- Put the salt, fennel seeds, coriander seeds, pepper and sugar in a mortar and grind to a fine powder.
- Add the paprika and oregano, and grind again.
- Pat the chops dry with kitchen paper, then press the spice mix all over the meat.
- Leave to marinate at room temperature for 20 minutes.
- Heat the oven to 200C (180C fan)/390F/gas mark 6.
- Heat the oil and butter in an ovenproof frying pan and add the garlic.
- Using tongs, hold the chops skin-side down in the pan for five minutes to crisp up and render the fat.
- Once the fat is a lovely amber colour, fry the chops for three minutes on each side, basting as you go, then transfer to the oven for six minutes, or until cooked all the way through.
- Rest the meat for five minutes.
- Meanwhile, make the salad.
- Mix the vinegar and caster sugar in a mixing bowl until the sugar has dissolved, then season well with salt and pepper.
- Add the coriander seeds, fennel, cucumber and shallot, and set aside to lightly pickle for 10 minutes.
- Finally, add the gooseberries and herbs and drizzle over the olive oil.
- Toss well and serve with the pork chops.
Spiced pork chops with fennel, tarragon and gooseberry salad (pictured top)
The addition of tart fruit in the salad helps to cut through the fattiness of the meat.
For the salad 3 tbsp white-wine vinegar 1.
tsp coriander seeds, toasted and very lightly crushed
Gooseberry tarte tatin with goat’s cheese
A savoury take on the classic apple tarte tatin. This version features a wonderful partnership between tart gooseberries and funky goat’s cheese. Serve with some dressed salad leaves and toasted hazelnuts for crunch.
40g butter A few sprigs of thyme 2 ½ tbsp runny honey 3 tbsp apple cider vinegar Sea salt and black pepper 750g gooseberries, topped and tailed
Heat the oven to 200C (180C fan)/390F/gas 6. Put a 20cm ovenproof frying pan on a medium heat and melt the butter. Once the butter has completely melted, add the thyme and fry briefly for 30 seconds, then stir in the honey and vinegar and season well.
Once the glaze has thickened and caramelised, remove the pan from the heat and leave to cool for eight to 10 minutes. Add the gooseberries and stir to coat.
On a floured work surface, roll out the pastry to 3mm thick, then cut out a circle slightly larger than the pan. Cover the gooseberries with the pastry, using your fingers to carefully tuck it in at the edges. Bake for 30-35 minutes, or until crisp and golden on top.
Remove from the oven and leave to cool for at least five minutes before carefully inverting on to a serving plate. Serve hot or cold, scattered with crumbled goat’s cheese and more black pepper.
Gooseberry crumble custard cake
The sour fruit offers a welcome respite in this nursery-sweet cake layered with custard. Raspberries would also work well here.
Prep 5 min Cook 1 hr 20 min, plus cooling Chill 4 hr Serves 12.
300g unsalted butter, plus extra to grease tin 300g golden caster sugar 5 medium eggs 300g plain flour 2 tsp baking powder 150ml milk 400g
For the crumble 200g plain flour 125g chilled butter 125g golden caster sugar A fat pinch of sea salt 70g flaked almonds Finely grated zest of 1 lemon.
Heat the oven to 160C (140C fan)/325F/gas 3. For the crumble topping, rub the flour and butter between your fingertips to a breadcrumb-like consistency, then mix in the sugar, salt, almonds, and lemon zest. Chill until needed.
Grease a 20cm x 30cm rectangular cake tin with butter, then line it with baking paper.
In a stand mixer or with an electric whisk, beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating each one in thoroughly, then sift in the flour and baking powder. Pour in the milk, gently fold in, then add half the gooseberries.
Spread half the gooseberry batter evenly into the lined tin, then pour the custard on top. Carefully spread the rest of the batter on top, then dot with the remaining gooseberries.
Sprinkle with the crumble mixture, then bake for about an hour, until golden but still a bit wobbly in the centre. Leave to cool in the tin, then chill for at least four hours, and ideally overnight. Cut into 12 rectangles and serve.
