Gooseberry Sauce

Serve the gooseberry sauce warm or at room temperature alongside your choice of meat, such as pork, duck, or lamb.

Ingredients:
2 cups gooseberries, topped and tailed
1 small shallot, finely chopped
2 tablespoons olive oil
2 tablespoons sugar (adjust to taste)
2 tablespoons red wine vinegar
½ cup water
Sea salt and pepper to taste
Pinch of chili flakes (optional)

Method:
1. Wash and trim the gooseberries, removing any stems and tails.

2. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent, about 3-4 minutes. Add the prepared gooseberries to the saucepan with the sautéed shallot. Stir in the sugar, red wine vinegar, and water. Bring the mixture to a simmer.

3. Let the mixture simmer, stirring occasionally, until the gooseberries break down and the sauce thickens. This should take about 10-15 minutes. Taste the sauce and adjust the sweetness by adding more sugar if needed. If you prefer a bit of heat, add a pinch of chili flakes at this stage. Season with salt and pepper to taste. You can make this sauce ahead of time and store it in the refrigerator for up to a week. Reheat gently before serving.

Variation: For a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender. Blend until you achieve your desired consistency.

Chicory Salad with Pecans & Goat Cheese

This light and bright dressing is the perfect compliment to peppery chicory greens.

Ingredients:
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.

2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.

Summer Red Wine Vinaigrette

File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.

Ingredients:
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil

Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.

2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped herbs and lemon zest. Season with salt and pepper to taste.

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