Gooseberry Salad Recipes

Steps:

• Boil water and dissolve lemon jello, add salt.
• Pour over 1 cup miniature marshmallows, stir until almost dissolved.
• Add drained gooseberries.
• Add the celery, mandarin oranges, nuts. Then stir together.
• Garnish with maraschino cherries.
• Refrigerate until served.

Steps:

• Dissolve gelatin in hot water and let set in an 9 x 13 pan.
• Add walnuts, celery and drained gooseberries when gelatin is firm.
• Prepare topping.
• TOPPING:.
• In a saucepan, melt 4 T. butter; add flour to make paste.
• Add beaten eggs, 1 cup sugar, and 2 cups juice.
• Cook this until thick, stirring constantly, and let cool.
• Whip cream and fold into mixture.
• Spread on top of set gelatin.

Steps:

• Mix the marinade ingredients together in a shallow container or food bag. Cut the pork into 2 pieces (simply to make it fit the pan better), slash a few times, then leave it to steep in the marinade for at least 30 mins, or up to 24 hrs.
• Make the dressing ahead, too. Finely chop the gooseberries in a food processor or by hand. Put the sugars and chilli in a saucepan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and all their juices. Off the heat, stir in the oil and fish sauce. Cool.
• When ready to cook, either fire up the barbecue and wait until the coals are white hot, or heat a griddle pan. Shake the excess marinade from the pork, then sear for a total of 20-25 mins, depending on thickness, turning the meat 4 times until charred but still juicy. Rest the pork on a plate for 5 mins while you divide the salad ingredients between 4 plates, then slice the meat at an exaggerated angle. Serve on top of the salad - don't forget to spoon any resting juices over the meat - and finish each plate with 2 tbsp dressing and the herbs.