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Strawberries as a substitute for tomatoes?
I'm not for one minute going to suggest whipping up a bolognese sauce using strawberries instead of tomatoes but in the right dish, strawberries work incredibly well in place of tomato, such as gazpacho, salsa, or dressed with balsamic and served on a bed of rocket leaves. Sweet, acidic strawberries pack these dishes with flavour.
And the combo that might push you over the edge? Strawberries and seafood. The thought of fishy flavours and juicy red strawberries might not make the mouth water, but don't be too quick to dismiss this duo. The sweet acidity of uncooked berries pairs well with white fish, scallops, salmon, trout, and mackerel, much like a tomato/ mango/pineapple salsa would, while roasted strawberries lend a sweet, richness to flame-torched oily fish fillets, almost like a ketchup but fruitier. There is a particular Portuguese petiscos of sardine on toast with a touch of chilli sauce and more unusually, splodges of strawberry jam.
What's completely evident is that strawberries are so much more than just a snacking or pudding fruit. They can be used in a variety of ways and in hugely imaginative dishes. So while the season is still strong, get snapping up those British strawbs, and experiment with them. The sardine and strawberry jam toast and thrown me a little, which means I have to try it! I'll let you know the outcome.
Those of you who know me as The Stamford Foodie may also have cottoned on to the fact that I'm a farmer's daughter, and proudly so. Growing up on a farm in a large Walton-esque family made for an interesting upbringing; alongside the many unusual experiences and associated freedoms that come hand in hand with living on a farm, there was also an unwritten rule that we would help out if and when needed...... like keeping abandoned newborn lambs wrapped up in warm towels or pulling wild oats from the wheat field (during a summer in the mid-90s, you know when summers were summers, and flippin' boiling. Boiling).
At one point my dad grew strawberries. They were planted in a large field close to the farmhouse. We were paid 20p a punnet to pick them before they were carted back to the farmhouse where they sat on a rickety old table in the shade of a large willow tree. They were so popular with the locals that we often couldn't pick them quickly enough.........however, there was always time for scoffing as we worked. Deep crimson and gleaming in the sun, they were too tempting not to eat ourselves, and picked straight from the plant, perfectly ripe, juicy and still warm, was an unrivalled experience.
And here we are, in high summer and peak strawberry season. The strawberries in the supermarket at this point are mostly British, and lush- unlike the crunchy, anaemic strawberries imported throughout the year- but if you can get to a PYO to pick your strawbs, and possibly a few other soft fruits, the experience of choosing your own fruit, with the warmth of the sun tickling your skin, and the taste of fresh-from-the-field strawberries is worth the time and effort.
And what to do with your punnet of strawberries? Let's start with the basics...
Strawberries and cream.
An iconic dish, and one that triumphantly announces the arrival of summer for us Brits; a bowl piled high with glossy red berries and lavished with cream- a familiar sight at garden parties and picnics, and famously served 'on the green' to guests at Wimbolden- represents all that is good and glorious about a true British summer.
Pavlova
What more could you possibly ask for from a summer pudding than a tower of melt-in-the-mouth mallowy meringue, topped with lusciously thick whipped cream, slightly sweetened, piled high with fresh
garnet-red strawberries, possibly still warm
from the field? This is peak summer
pud territory.
Eton Mess
It's another British summertime classic and essentially a 'deconstructed' pavlova. The difference here is there's no intention of an Eton Mess being a show-stopping centre-piece, it's served as a single portion in tumblers or pretty dessert bowls, and in appearance is much like a fool: thick and creamy with bits in it. Macerated strawberries are added to whipped double cream and crumbled meringue is stirred in. If served and eaten (not Eton) at just the right time- between 15 and 30 minutes after you've combined the ingredients- the meringue will have started to break down enough to turn mallowy but still has crispy parts.
Strawberries and cheese.....
Yes! Amen to soft fruits with all things dairy. We know strawberries work with creamy, fatty things....and cheese is no different, as long as said cheese is on the creamier, softer side- we're not talking cave-aged cheddars here. We're talking strawberry and goats cheese bruschetta, whipped feta with roasted strawberries, grilled strawberry and cheese toasties, and super-light and summery strawberry, goats cheese and endive salad.
Strawberries and animal proteins...
Ok, this group of pairings may trigger all of your sensibilities, so I'll start with the slightly more conceivable ones. Strawberries are the perfect addition to a charcuterie board, the fresh, juicy fruit and a slice of soft, salty, melt-in-the-mouth prosciutto does something unspeakable on the tongue. Tender pork medallions pair exquisitely with strawberries, whether fresh, roasted, or blitzed into a rich, glossy jus with a light-bodied red.