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Game, set and strawberries
Clare Latimer serves some aces for Wimbledon – with top spin on the classic red summer fruit
WELL, Wimbledon is upon us and the first thing I think of, apart from hunky men in whites, is sunshine with strawberries and cream.
Even though English strawberries are around earlier in the year these days, the first of the true deep-red-flesh-right-to-the-middle jobs should be ready now.
We have hopefully had enough sun to create this magic and the rain showers will have plumped the little fruits into perfection.
My mum’s carer, Jill, who comes from New Zealand, says they always put icing sugar on strawberries. I found this got up my nose, but soon learned the knack of breathing out while filling my mouth!
Either way, icing sugar or caster sugar topped with thick pouring double cream is pretty near heaven.
Here are two recipes to start the season off so, main course or pudding, here we go.
Salad with strawberries
This is a good summery main course salad. The strawberries and the peppery rocket go very well with the smoked chicken breasts. Serve with either a rice salad or chunks of warmed fresh bread.
Ingredients
Serves 4
225g spinach leaves, washed and torn up
2 smoked chicken breasts, cut up into mouth-size pieces
1 avocado, halved and scooped out in squares
2 spring onions, chopped
2 hard-boiled eggs, shelled and quartered
125g feta cheese, cut into small squares
1 bunch rocket leaves, washed
Handful pecan nuts
1 desp sesame seeds
1 punnet English strawberries, stalks removed and halved
1 desp raspberry vinegar
2 tbsp olive oil
1 teasp runny honey
1 small teasp French mustard
Salt and freshly ground black pepper.
Method
Arrange the spinach leaves, chicken breasts, avocado, spring onions, hard-boiled eggs, feta cheese, rocket, pecan nuts, sesame seeds and strawberries in a large salad bowl just before serving.
Mix the raspberry vinegar, olive oil, honey, mustard and seasoning in a small jug and beat well.
Pour over the salad and serve.
The ultimate strawberry tart
Oh the joy of mixing chocolate, orange and strawberries together with a creamy custard.
What could be better I ask myself!
Ingredients
For the pastry:
225g plain flour
225g butter
2 desp caster sugar
50g ground almonds.
For the crème patisserie:
3 egg yolks
75g caster sugar
2 tbsp cornflour
2 tbsp plain flour
1 tsp vanilla essence
Grated rind of 1 orange
15 fl oz cups milk
7 fl oz double cream
125g dark chocolate
400g English strawberries, hulled and halved
2 tbsp good strawberry jam.
Method
Preheat the oven 190C / 375F / gas 5.
To make the pastry, rub the butter into the mixed dry pastry ingredients or put in a blender and blend until the pastry forms a ball.
Press out with your fingertips into a 20cm flan ring, dusting the pastry with a little flour to prevent your fingers sticking to the pastry and making sure to bring the pastry evenly to the edges.
Prick the base with a fork and bake for about 25 minutes or until golden brown. Leave to cool.
Put the chocolate into a small saucepan with a little water and very gently melt on a low heat.
When melted, brush the chocolate over the pastry case base until evenly coated.
Leave to set.
To make the crème patisserie, beat the egg yolks, sugar, cornflour, flour, vanilla and orange rind together.
Bring the milk to the boil in a pan.
Slowly pour on the egg mixture, whisking all the time.
Pour the custard into the cleaned pan and cook over a low heat, stirring constantly until it has thickened.
Return to a clean mixing bowl, cover the surface with a piece of clear film and set aside to cool.
Whip the cream until thick, and then fold into the custard.
Spoon the crème patisserie into the pastry case and spread out evenly.
Arrange the strawberries on top of the crème patisserie and then brush to top with the strawberry jam. This may need heating in a small saucepan if too firm to brush. Chill and serve. |
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