Tuesday, 10 February 2015

Gooseberry Pie


The Filling :

1 Kg Gooseberries washed and cut half into two .
200 Grams Sugar ( Keep adjusting )
1"  Cinnamon Stick.
1/2 Teaspoon Clove powder .
1 Teaspoon Allspice Powder ( Optional )
1 Tablespoon Cherry Brandy ( Optional )


In a large sauce pan over very high heat cook the gooseberries and cinnamon stick only, they will soon leave lots of juice , continue cooking till the berries are soft - not dead ! 

Now strain the berries retaining the juice  , add allspice and cloves , simmer the syrup till you have about 1/4th of the syrup left .Add the sugar , when its dissolved add brandy , add the berries amd cook just one minute to marry flavors . You will get a good idea of the taste which you can adjust according to the sweetness needed .You should now have a jam like consistency . The taste should be sweet and sour.
The Pastry :
150 Grams Flour.
A Pinch of Salt.
2 Tablespoons Powdered Almonds
140 Grams of Chilled - Cut butter into small cubes.

Mix salt and almond powder into the flour and then using your fingers and thumb rub the chilled butter into the flour to get a  'breadcrumb' type consistency.Add 3-4 tablespoons iced water , however remember you want a crumbly mixture not a dough as in for rotis . Now gather the pastry dough and pat it into a ball ,it should be moist enough to just about hold.This will ensure a delicious khasta/flaky crust when you bite into it.

Cling wrap the ball of pastry in the fridge for 45 minutes, This is an important step as it allows the shortening to become slightly firm, which again helps make the baked pastry more flaky.
You now lightly roll out the pastry and put in your flan tin. Prick the base of the pastry all over. You can even pat smaller pieces into the mould to cover the entire base and sides .

In a preheated oven ( 170C ) bake the quiche pastry for 20 or till done minutes , take out and spoon in the filling - put back into the oven for 5-7 minutes , Take out and unmould when cool
Normally served warm with ice cream .

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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