June strawberry sensations
Yes, it's here. My favourite month of the year, with the longest days, warmer weather, lighter nights, and being able to sit outside to eat meals with family and friends.
And with the first flush of English fruit in the shops now, the strawberry season arrives with its taste of summer sunshine. Although imported ones have been around for quite a while now, there's nothing to beat this fruit when it's fresh and home grown.
It's the month that all cooks love. It gives them a chance to take time off to enjoy the full glories of nature's bounties, most of which need minimal cooking.
Summer's first real crop of fresh British broad beans has arrived. As with strawberries, the beans' arrival will be heralded by continental imports attempting to steal the show. When you first see beans in the shops, my advice is to check their origin carefully and boycott the impostors, if you shop in your local market then you should have no problem.
So let's make the most of this wonderful season, when you can eat almost exclusively British food, and turn summer's favourite fruit and home-grown vegetables into some irresistible dishes with this month's tempting recipes, to enjoy during what should be summer's hottest month of the year.
STRAWBERRY CREAM GATEAU
This is a rich creamy dessert, ideal for a special occasion or dinner party.
Serves 6.
Ingredients: 700g hulled strawberries. 110g icing sugar. 2 tbsp brandy. 25g gelatine. 300ml ready-made custard. 15g angelica. 300ml whipping cream. tsp vanilla essence. 18 ratafias or macaroons.
Divide strawberries into three portions and set aside one third for decoration. Pure another third, cover and chill. Quarter remaining strawberries and mix with 50g icing sugar and brandy. Cover and set aside. Dissolve gelatine in orange juice over heat. Cool, then stir into the custard and add finely chopped angelica. Whip cream, vanilla essence and 25g sugar until thick. Fold in the sweetened strawberries and then fold fruit cream into custard. Spoon into a 1 souffl dish and chill for 2-3 hours. Dissolve remaining sugar in fruit pure over low heat and cool. Unmould cream, halve reserved strawberries and press on top and press biscuits into sides. Serve with sweetened strawberry pure.
On meeting people for the first time I'm often asked: 'Where do you get your recipes from?' And I always answer: 'Much in the same way as you get yours.' This recipe is a classic example; it came from an American friend in New Jersey, and is very much a traditional American dessert, and a delicious way to serve strawberries.
STRAWBERRY SHORTCAKE
Serves 6-8.
Ingredients: 225g plain flour. 3 tsp baking powder. 1 tbsp caster sugar. tsp salt. 75g butter cut into small pieces. 150ml milk. Filling: 450g strawberries, hulled. 2 tbsp caster sugar. 300ml double cream. Method: Sift flour, baking powder, sugar and salt into mixing bowl. Add butter and rub in, using your fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre, add milk and mix in all dry ingredients until mixture forms a dough. Knead lightly on floured surface. Divide dough into half and pat each half into two 20cm lightly greased sponge tins and bake in preheated oven 230C, 450F, Gas Mk 8 for 15 mins. until golden. Turn out shortcakes and set aside to cool. Slice half the strawberries into a bowl and sprinkle with half the sugar. Whip cream until thick. Spread half the cream on one of the shortcakes and arrange sliced strawberries on top, and decorate with reserved whole strawberries, sprinkle with remaining sugar.
STRAWBERRY MERINGUE
A glorious mixture of strawberries, cream and crushed meringues, and one of the easiest of summer desserts to make. It's also known as Eton Mess, and is served as part of the annual prize giving celebrations at Eton. Flavour with orange liqueur, Kirsch, or just use vanilla sugar.
Serves 6-8.
Ingredients: 900g ( 2lb) strawberries, hulled. 8 tbsp icing sugar. 6 tbsp liqueur of your choice. 300ml double cream, chilled. 150ml single cream, chilled. Method: Meringues made with 2 egg whites and 110g caster sugar (or bought ones). Slice strawberries up roughly or leave small ones whole. Put twelve of the most perfect aside for decoration. Sift icing sugar over strawberries and sprinkle them with liqueur, mix lightly and chill for one hour. Whisk creams together until firm and gently fold in strawberries and their juices. Crush meringues into pieces and fold into the cream and strawberry mixture. Add sugar to taste and pile into your best glass-serving bowl. Decorate with reserved whole strawberries. I usually put a few sprigs of mint on top for decoration.
MY NEVER FAIL STRAWBERRY JAM
Quick cooking is the secret to the brilliant colour and fresh flavour of this jam. It's best to make in small batches, and do use jam sugar - not to be confused with preserving sugar – contains natural apple pectin which helps to give a good set as strawberries are low in pectin.
I you live near a PYO fruit farm, pick your fruit early in the morning before the heat of the day gets on the strawberries, but if you grow your own, then there's nothing better.
Yields 1.6kg (3 lb)
Ingredients: 1.6kg (3 lb) strawberries, hulled. 1.35kg (3lb) jam sugar. The juice of one large lemon. Method: Heat the strawberries and lemon juice gently in a preserving pan or large saucepan, stirring to reduce the volume. Add the sugar and stir until dissolved. Boil until setting point is reached (at this stage you can add extra lemon juice if the jam is taking a while to set). Skim any scum off and set the jam aside for a while to allow the fruit to sink (about 15 mins). Stir gently to distribute the strawberries. Pour into warm dry jars and cover immediately with waxed covers.
NB A knob of butter added during cooking helps prevent scum on jam.
Taken from my cookbook, 'Step Into My Kitchen through the Year'.
Let's take a seasonal slant from dessert dishes, with recipes using home-grown vegetables and grilled salmon – what could be nicer on a warm summer's evening, easy to prepare and a perfect accompaniment to the above dessert dishes.
GRILLED SALMON WITH SPRING ONIONS
Serves 4.
Ingredients: 4 salmon fillets. 2 tbsp olive oil. 4 tsp light soy sauce. 3 spring onions. Garlic – couple of cloves (optional). Method: Brush the salmon with a little oil and sprinkle with salt and pepper. Line a grill pan with foil (to catch all the cooking juices) and brush with a little oil, then lay the salmon fillets skin-down on it. Sprinkle a teaspoon of soy sauce over each one. Grill the salmon on one side only until the flesh is lightly browned and firm to the touch (6-8 mins). It should be a little less well done in the centre – firm but not too dry. Shred the spring onions into long thin strips. Peel the garlic and cut into very thin slices. When salmon is cooked quickly heat the remaining oil in a pan, throw in the garlic and fry quickly, stirring until it starts to turn golden. Transfer the salmon and juices to warmed plates, scatter over the spring onion strips and quickly spoon over some sizzled garlic. Serve at once with homegrown new potatoes, and young broad beans.
BROAD BEANS
Homegrown beans are in season from late May until end of June. Choose pale green, young tender pods. Allow about 225g-275g (8 – 10oz) per person. Cook in boiling salted water or steam for 8-10 mins. until tender. Serve beans topped with melted butter and chopped herbs.
Next month is the month for barbecues and supper parties with summer sizzlers!
Email to a friend
Print this page
Looking for...
Featured advertisers
Jobs
Search for a job
Motors
Search for a car
Property
Search for a house
Weather for Sudbury
Thursday 24 May 2012
Today
Sunny spells
Temperature: 13 C to 25 C
Wind Speed: 14 mph
Wind direction: North east
Tomorrow
Sunny
Temperature: 12 C to 21 C
Wind Speed: 22 mph
Wind direction: East
