MegaSack DRAW - This year's winner is user - rgwb
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As a kid I hated them in school dinner puddings, disgusting things, not eaten since. Previous owner of our place planted loads of them which at this time of year are in fruit. I just ignore and let them wither away most years but I keep thinking maybe I was wrong and they are not the spawn of the devil and maybe something can be done with them. Worth the effort or continue to boycott?
Jam
Crumble
Presumably with 99% sugar
Gooseberry chutney. Lovely. That said, we still have 5 tubs of gooseberries in the freezer so maybe it doesn't take a lot of them to make the chutney.
Fool
Stew them with sugar, let them cool and stir into greek yogurt.
Green, hairy, nice - pick 2.
Gooseberry vodka - infused or distilled
A friend at work recommends the dried gooseberries from https://www.theguardian.com/lifeandstyle/2016/jun/25/gooseberry-recipes-yotam-ottolenghi-slaw-dried-fool-salsa
I just eat a few handfuls in the garden when they are sweet enough and content myself with how healthy my blackbirds look.
It's a game isn't it?
chutney for pork chops , gooseberry crumble cake. both slater recipes.
a sorbet with gooseberries and elderflower is damn good too. we have three bushes, love 'em
Make a crumble with rhubarb and gooseberries.
Then throw the rhubarb and gooseberries away and just eat the crumble with lots of custard.
Gooseberry crumble is the food of the gods. The only sweetening should be in the topping, nothing AT ALL in the fruit, which should be sharp. I LOVE IT!!!!!!
Just get Mrs WF to bake you a cake with either gooseberries or rhubarb. You will be a convert within a mouth-full I guarantee. Why do you think I struggle to stay below 90 kilos 🙂
Fool
No need for that not everyone is a chef.
Fool also
Which reminds me of an adage "how can you tell if your gooseberries are ripe? The birds have eaten them all"
Hated them also as a kid. Though gooseberry wine is supposedly okay and a good choice for making wine at home, apparently.
goosgog cheesecake...
Ok, will bite the [s]bullet[/s] gooseberry and try some tomorrow, and have a spittoon closeby just in case
Pretty much anything you;d make with apples TBH, just add more sugar.
Unless yours are particularly early cropping they're not ready yet though, we don't pick ours until July/August. This time of year they're only good for savory stuff like chutney (or at a pinch, pie with a lot of sugar added).
Definitely not kids food. We had a garden full and I detested them. No objection now though.
They're wonderful in crumble, stew lightly in a little water with bit of ginger.
Don't over cook.
Must be weird because I ate them as a kid. Raw rhubarb too. Bit of sugar doesnt hurt.
As above, fool, crumble, tart. Great pudding fruit.
Same here but no sugar with the gooseberries or not always with the rhubarb too.
They go very well with mackerel. The acid cuts thru the oilyness of the fish.
You people disgust me.
They go brilliantly in....compost or in anything where they make up less than 0.000000000001% up of the total ingredients and where sugar is a major component in the remaining ingredients.
Yip had a nice mackerel dish with gooseberry in a posh restaurant once.
Guess it's in the name,, sauce to eat with goose? Lol
Made ice cream with them once which was quite nice.
We had a red gooseberry bush and the fruit was sweeter.
I make wine with them. It needs at least a year before drinking but is very pleasant.
Stewed, hint of sugar, add a half of cooking apple- with birds custard, really too early yet for picking, mid July on.
Gooseberries vary wildly in their nice/nastiness (IME). Used to have a bitter bush then a really good seedling popped up. Assume it's just natural variation.
Surely there is a typo in the title. Is there anything that is [u]not [/u]nice that can be done with a gooseberry?
Wait until properly ripe. Almost golden in colour and quite squishy. Before that they are a bit meh, but ripe they are delicious.
Gooseberry vodka
This. Ohsoverymuch this.
Crumble 100% I keep looking for them in the supermarket with no success. We had a bush in the garden as a kid and I loved them! 😀
Another Gooseberry and Rhubarb fan here
Salt - tequila - gooseberry. Try it! 🙂
I like them raw!
Plus all the above.
Onboard with the no sugar in the crumble filling.
Plenty in the crumble.
Green, hairy, nice - pick 2.
Kiwi fruit.
Eating stewed gooseberries with my porridge as I type!
Pie or crumble with vanilla ice cream. Yummy.
We used to deep deep fried Camembert wrapped in filo pastry with gooseberry coolie, the berries work well with the cheese.
Done rhubarb gin recently, half kilo of the reddest rhubarb in 1 litre of gin and 400g sugar, shake daily for a fornight, then drink the gin with good quality ginger ale, bloomin lovely
Crumble, preferably, with a few granny smiths in there to bulk it out and let the sweetness of the crumble (with a pinch of salt added as well) balance the sharpness of the fruit. Good ice cream or a dribble of double for the hot/cold/crunchy/smooth thing as well- om^nom.
edit- apparently mackerel and gooseberry sauce is a 'thing' as well, according to my (ex chef) bf. Who knew?
Goosebeeries - yum!
Used to forage for them as a kid until my belly was sore, and then go back for more the next day.
I was just asking my wife the other day where have all the wild goosebeeries gone - don't see many when I'm out and about.
scud - Member
We used to deep deep fried Camembert wrapped in filo pastry with gooseberry coolie, the berries work well with the cheese.
Blimey, I hope you mean Coulis?
Feel hard still the ones here, didn't want to risk being put off forever, give it another few weeks as others say.
Try them raw - i like them hard [oh er] and bitter, store prefer them soft and sweet. For me the giveaway is, if they're edible (or nice) raw they'll be good cooked. If they're bloody horrible raw, they're not ready and won't benefit from cooking yet (or they're past best and squishy sweet nastiness which means the better half would like me to put them in cheese cake, because she's a wrong un)
Don't eat too many or you'll get the colliewobblies