With Wimbledon upon us, we felt it would be wrong not to supply you with a few delicious recipes that feature the famous strawberry. We might not be sat at Wimbledon’s centre court with strawberries and cream in one hand and a Pimm’s in the other, but we can pretend…
1. Grilled peaches and strawberry salad
2 ripe peaches, halved and stone removed
100g strawberries, hulled and sliced into quarters
1 large handful of pea shoots
25g sugar snap peas, sliced on the diagonal
1 tbsp pumpkin seeds
1 tbsp toasted pine nuts
salt and freshly ground black pepper
1. Cut each peach half into roughly 1cm rounds and use some kitchen roll to pat the peaches and soak up any juice. Then brush each side of the slices with some olive oil. Heat a griddle pan until hot, then add the peaches and cook for 5 minutes, or until slightly charred lines are formed.
2. Arrange the peaches and strawberries on a plate and top with the pea shoots and sugar snap peas. Sprinkle on the pine nuts and seeds, then finish with a drizzle of olive oil, balsamic vinegar and a little seasoning.
2. Strawberries with shortbread rounds and mascarpone
1 tbsp double cream
1/2 vanilla pod with the seeds removed
1 tbsp icing sugar, plus extra for dusting
200g-250g fresh strawberries, hulled and sliced horizontally
zest of ½ a small lemon or orange
1x small pack of shortbread rounds
1. Add the lemon or orange zest to the strawberries and carefully stir this through. In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar.
2. Place 6 shortbread rounds on a board and arrange a layer of sliced strawberries on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.
3. Strawberries with mint and balsamic sorbet
150g golden caster sugar
50g mint leaves, plus extra small mint leaves
3 tbsp balsamic vinegar syrup
350g strawberries, hulled and quartered
1. Place the sugar and 500ml water into a small saucepan over a low heat, stirring until the sugar is fully dissolved. Increase the heat to bring the syrup to a boil without stirring. Reduce the heat slightly and simmer, without still without stirring, for about 3 minutes. Remove from the heat and allow to cool completely.
2. In a blender or food processor, combine the cooled sugar syrup with 50g mint leaves and the 1 tbsp balsamic vinegar, and whizz to a liquid.
3. Strain through a sieve into a freeze proof container and freeze for 2 hours, until the edges start to set. Remove and stir vigorously using a fork, or place in a food processor and whizz to break up the crystals. Freeze again. Continue to break up the ice crystals using this method every hour for the next 6 hours, then leave in the freezer until frozen hard.
4. Combine the strawberries, the remaining balsamic vinegar and some of the extra mint leaves in a bowl, and leave to marinate for 30 minutes at room temperature. When you are almost ready to serve, remove the sorbet from the freezer for 10 minutes to slightly soften.
5. Divide the strawberries with their juice between four serving glasses, and top each with a scoop of sorbet and a mint leaf.
Why not give these a try and tweet us @homestylemaguk with pictures of how they turned out?
Check out more of our recipes here!
Recipes and photography courtesy of Jubilee Strawberries