Radio New Zealand - Te Reo Irirangi o Aotearoa

Strawberry Coulis, Balsamic Strawberries and Stewed Strawberries

Chef: Lauraine Jacobs (MNZM www.laurainejacobs.co.nz) as heard on Nine To Noon Tuesday 27 November 2007

Tags: desserts, puddings, strawberry, vegan

Strawberry Coulis 

Ingredients

• 1 x 250g punnet of strawberries
• 2 tablespoons caster sugar

Method

Place the berries and sugar in a blender and puree together until liquid.
Serve with ice cream, or as a sauce over meringues and cream.

 Balsamic Strawberries

This is lovely on its own as a dessert or with ice cream

Ingredients

• 1 x 250g punnet of strawberries
• 2 tablespoons aged balsamic vinegar

Method

Cut the strawberries into neat slices.
Place in a dish and toss with the balsamic.
Allow to stand for half an hour before serving.

Stewed Strawberries

Make this when the strawberries are just past their best.

Ingredients

• 2 x 250g punnets of strawberries
• 5 tablespoons caster sugar
• 2 tablespoons water
• Juice of half a lemon

Method

Cut the strawberries into halves.
Place in a saucepan with the sugar and water and bring slowly to a simmer, stirring very gently.
Allow to simmer for 2-3 minutes, then take off the heat.

Turn into a bowl, taste and add a little lemon juice.
Allow to cool.
Delicious with ice cream.

 John Hawkesby’s wine suggestions

Champagne:

• Amisfield Arcadia NV Brut
• Nautilus Cuvee Marlborough Brut NV
• Veuve Clicquot Vintage Rose 2002

Rose:

• Woollaston Pinot Noir Rose 2007
• Auntsfield 'Pretty Horse' 2007

Pinotage:

• Marsden Estate 2004

Moscato:

• Brown Brothers 2007

 Notes

• Seasonal fruit, grown outdoors, easy to grow and hard to resist…..home gardeners need willpower not to eat them the minute they ripen if they want a meal!
• The only fruit with the seeds on the outside.
• Picked ripe…best to eat within 24 hours
• Varieties differ but unlike potatoes we’re not sure which are which
• In Europe: Wild alpine strawberries, Fraises des bois which are cherished by the French
• Do not refrigerate if you want to retain the flavour, and the fridge also toughens their skins.
• Always cover them in the fridge as they will pick up fridge aromas.
• Dessert ideas: strawberry shortcake, sponge drops and topping for sponge and pavlova, strawberry fruit salad with other berries.