Gooseberry relish with lamb salmon and oven vegetables

Name: Gooseberry relish with lamb salmon and oven vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg green gooseberries; 50 g Sultanas; 500 g Gelling sugar (1:1); 1 piece(s) (approx. 35 g) fresh ginger; 3 Onions; 2 TABLESPOONS Mustard seeds; 7-10 Tbsp Salt; 1/8 l Fruit vinegar; 1 red + yellow pepper; 1 (approx. 200 g) Courgette; 750 g Potatoes; 5 Branches of rosemary; 4 Stem(s) Thyme; 7 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 Garlic cloves; 4 Lamb salmon (approx. 150 g each); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg green gooseberries
50 g Sultanas
500 g Gelling sugar (1:1)
1 piece(s) (approx. 35 g) fresh ginger
3 Onions
2 TABLESPOONS Mustard seeds
7-10 Tbsp Salt
1/8 l Fruit vinegar
1 red + yellow pepper
1 (approx. 200 g) Courgette
750 g Potatoes
5 Branches of rosemary
4 Stem(s) Thyme
7 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 Garlic cloves
4 Lamb salmon (approx. 150 g each)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the gooseberries. Mix with sultanas and jam sugar in a large pot. Peel ginger and chop very finely. Peel and finely chop 1 onion. Add ginger, onion, mustard seeds, 1 tsp salt and vinegar to the gooseberries, mix well. Bring to the boil over high heat, stirring constantly. Cook for about 4 minutes while stirring until bubbly. Immediately pour into 5 clean dry glasses (approx. 250 ml each) and close them, let cool off
2
For the oven vegetables clean, wash and cut the peppers into pieces. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Peel 2 onions and cut into slices. Wash the potatoes thoroughly and cut them into slices. Wash herbs, shake dry. Chop rosemary coarsely, except for a little bit for garnishing. Mix vegetables, potatoes and rosemary in a bowl with 5 tablespoons of oil, season with salt and pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes
3
Halve the garlic. Wash the lamb salmon, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the lamb salmon on both sides. Reduce heat, add thyme and garlic. Fry over medium heat for about 6 minutes, turning several times, season with pepper. Remove the lamb from the pan, cover with aluminium foil and let it rest for about 5 minutes. Cut the meat open and serve with oven vegetables. Add about 1 1/2-2 glasses of relish. The rest of the relish can be stored in a cool place and kept for about 3 months.
4
waiting time approx. 3 hours