Have you ever tried meat with berry sauce? Aromatic, sweet and sour, spicy gravy will make richer and more interesting taste of roast, shish kebab or mutton leg. It's just impossible to remain indifferent! Prepare such sauces of currant, plum and plum, but a special place in cooking takes a sauce of gooseberry. They love him for his beautiful color, light fragrance and piquant taste with extraordinary fresh notes.
How to cook a sauce from gooseberry? In fact, nothing is easier. Even an aspiring mistress can easily cope with the task. So, judge for yourself.
Wash and dry the gooseberry with a blender. In a half-liter of the resulting puree, add a teaspoon of coriander seeds rubbed in a mortar, 3 large cloves of garlic, passed through a press, and 1 dessert spoon of table vinegar. Add salt and pepper to your taste. It's also nice to add a small bundle of finely chopped basil. Mix well.Serve sauce from gooseberries to a shish kebab or any other meat. Is with great pleasure!
Half a gooseberry goose through a meat grinder along with 200 g of bitter red pepper, 50 g of any herbs and 300 g of garlic. Add 50 g of salt and as many pounded walnuts. Mix.
Acute gooseberry sauce is able to please everyone who loves hot, perfectly combined with fresh bread and hot dishes.
In addition, many culinary experts often prepare gooseberry sauce with garlic and dill. It is better for him to take a few unripe berries with a pronounced sourish, because that's how it will be tastier.
Take a kilogram of gooseberries and 200 g of fragrant greens of dill, washed, excess water is dried. Purified with 300 g of garlic.
All components are ground in a meat grinder, mixed. The sauce is poured over small jars. The neck of the dishes are covered with parchment paper, and the seasoning is sent to storage in the refrigerator.
Tip. For this recipe, prepare the sauce from green gooseberry, then it will be surprisingly beautiful, as if emerald in appearance.
It is said that this sauce is made from gooseberry from Larissa Rubalskaya herself, and she is known not only as a famous poetess, but also as a wonderful hostess.
Mix sugar with starch and gently dilute with strained juice, put on small fire, stirring, so that there are no lumps. Bring to an active boil. Remove the sauce from the plate, add the prepared whole berries. Try and add sugar if necessary.
1 kg of washed gooseberry pour a small amount of water, cook until soft and rub through a large sieve. In berry puree add 1 dessert spoon of large salt, 100 ml of apple cider vinegar, a teaspoon of sweet peppercorn and 1 glass of sugar. Put on the fire, boil for 4 minutes. Sour-sweet sauce from gooseberry is ready, it remains to expand it on sterile jars and tightly seal it.
Traditional tkemalevyy sauce is made from a certain sort of plums, but with the usual plum is too sweet. But the skillful hostesses found a way out, preparing Tkemali's favorite sauce from garden gooseberry.
For 1 kg of red gooseberries will be needed:
It should be borne in mind that tkemaleviy sauce from red gooseberries is especially liked by men. Why, it's so delicious!
In 1 kg of puree from red sour gooseberries add a small jar of seasoning "Adjika" and 600 g of sugar. Stir, boil for 15 minutes, then cool. Add 400 g of garlic passed through the crush. Stir and place on jars. Do not sterilize, store in the cold. Salt to taste before serving.
As you can see, it's easy to make sauce from gooseberry, using the proposed recipes. In addition, you can immediately cook tender meat with an unusual sauce.
1 kg of veal or young beef rubbed with salt. Make on the surface of the meat a sharp knife with shallow incisions.
At the bottom of the saucepan pour 2 tablespoons of melted cream or olive oil, lay the meat, from above distributing 1 cup of gooseberries( in winter you can use frozen).Then the saucepan should be put in a heavily heated oven and give the meat a good brown, from time to time watering the serving juice.
After an hour, mix 100 ml of white semi-dry wine with 1 glass of meat broth( can be made from cubes) and juice of 1 lemon, pour into the saucepan and simmer for another 20 minutes.
Finely cook the roast on the dish and pour the sauce remaining in the saucepan. Garnish with fresh gooseberry.
2/3 glass filled with gooseberries, topped with red currant or frozen cranberries. Grind berries with 1 teaspoon of sugar.
Inside and outside the prepared carcass of the duck rubbed with salt and scented pepper, first fill with a berry, and in the remaining place pound lobules of acidic hard apples. Put the carcass in a deep baking tray with the backside down, sprinkle with water.
Bake in the oven until golden brown, often sprinkling with broth with heating grease. Serve, garnishing with mashed potatoes or crumbly buckwheat porridge.
In conclusion, we quote the words of the aforementioned Larisa Rubalskaya: "Food is real creativity!" So do it with pleasure, taking our delicious recipes.
Video reception of a wonderful dish with gooseberry sauce:
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