It's Wimbledon - Time For Strawberries!
We all think
of strawberries and cream at this time of year.
Not only are the strawberries in season, of course, but they are also
very much part of Wimbledon fever. Fiona
Burrell of the Edinburgh New Town Cookery School has created the perfect
dessert to enjoy during Wimbledon fortnight.
Fiona
comments: “My Grandmother always served strawberries with a twist of black
pepper which really brings out their flavour and reminds me of her summer
kitchen. This recipe combines the zing
of redcurrants and the warmth of the black pepper. You can prepare a couple of hours before you
eat and then assemble at the last minute, in between Sets!”
CRACKED BLACK
PEPPER BISCUITS
115g /4oz
butter
55g /2oz
caster sugar
115g /4oz
plain flour
55g /2oz
cornflour
1 teaspoon
peppercorns – crushed well in a pestle and mortar or put through a pepper
grinder. It should not be too fine.
Caster sugar
for dusting
Preheat the
oven to 1700C, 3250F, gas mark 3.
Beat the
butter until soft, add the sugar and beat until pale and creamy.
Sift in the
flours, add the peppercorns and work to a smooth paste.
Roll out the
dough to the thickness of a £1 coin and stamp into 8cm rounds with a pastry
cutter. Place on an ungreased baking sheet and chill for 10 minutes.
5. Bake in
the preheated oven for 15 – 20 minutes. Remove from the oven, put on a wire
rack to cool and dust with caster sugar whilst still hot.
REDCURRANT
SOAKED STRAWBERRIES
115g / 4 oz
redcurrants (or raspberries)
30g / 1 oz
caster sugar
1 tablespoon
water
675g / 1 ½ lb
strawberries, hulled
Clotted Cream
or crème fraiche to serve
1. Pull the
redcurrants off their stalks, wash them and put in a saucepan with the sugar
and 1 tablespoon of water. Bring to the boil and cook gently for 3 – 5 minutes.
Remove from the heat and push through a sieve. Taste the puree; you may need to
add more sugar as redcurrants can vary in sweetness. Allow the puree to cool
completely.
2. Pour the
cooled redcurrant puree over the strawberries and allow them to soak for at
least two hours before serving.
3. Lay a
biscuit on a serving plate and spoon some strawberries carefully on the top.
Place another biscuit on top of that and dust with icing sugar. Spoon some of
the sauce around the biscuit and finish with a spoon of clotted cream if
wished.
NOTE: Do not
allow the strawberries to soak in the redcurrant puree for more than 4 hours in
advance, as they will start to go soggy. Assemble just before required.
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