A couple of weeks ago I marked a recipe for gooseberry relish that looked like an interesting way to use the gooseberries from our balcony when they got ripe. Last night as the night. Since there weren't a ton of berries (our bush is small) I ended up doing a half recipe, which meant there was insufficient liquid to put the ginger and mustard seeds in a bag; I just dumped them in and then picked out the ginger slices before serving (the mustard seeds blended in well with the seeds from the berries themselves). I also didn't add any additional sugar other than what came in with the elderberry syrup. The resulting preparation maybe could have used brightening up with some lemon juice, but it was still quite good.
Wednesday, July 07, 2010
We ate the relish over thinly sliced pork steaks that I seasoned with salt and cooked quickly in the grill pan.
As an accompaniment I made a batch of coconut rice (using coconut milk to replace most of the water in a standard short-grain rice recipe). I have no idea where this idea came from, but it worked reasonably well.
Of course we had a big green salad as well.