Is it heresy? I just made gooseberry jaew and it was good! We picked a couple of handfuls of gooseberries today. What to do with so few? Make gooseberry sauce? Mmmm but will it have that Lao kick? So I did make gooseberry sauce but then I pounded it with chilles, dill and a little coriander which made a wonderful sweet and sour jaew which went extremely well with our venison burgers. Lao British fusion – fun & tasty.
Ingredients
30 gooseberries
1 small onion, chopped
2 tsps vegetable oil
2-4 tsp sugar (more if you like sugar but I think 2 is enough)
a little water 100ml (or less don’t drown them)
a pinch of salt
4-6 fresh small Thai chillies
1/2 tsp salt
2 tblsps of fresh dill
2 tblsps of coriander
Add the chopped onion to a small pan and saute in the oil for 5 minutes. Add the gooseberries, sugar, water and salt. Place a lid on the pan and cook on a gentle heat for 10 minutes. Remove lid, break up the gooseberries with a spoon and cook off excess liquid for 4 mins. Allow to cool a little.
Meanwhile, place the salt and chilles in a pestle and mortar and pound to a paste. Add the dill and coriander and pound them gently into the paste. Finally, add the gooseberry sauce and pound a few times to combine. Serve with venison burgers and sticky rice.
