Jubilee Strawberry Cassis with Champagne
As the British Strawberry season is now in full swing (June - October) we have some amazing recipes from Jubilee Strawberries. Take a look and let us know which ones you try.
Jubilee Strawberry Cassis with Champagne
Makes about 1 litre of Cassis
Ingredients:
750g Jubilee Strawberries, washed and hulled
200ml white, neutral spirit such as gin or vodka
100g caster sugar, plus extra for the rim of the glass
200ml water
Champagne
Mint leaves and strawberries, to decorate
Juice from 1 lemon
Directions:
Pour the strawberries and alcohol in a large pan or bowl and using a masher, extract all of the strawberry juice from the strawberries (or alternatively, you can use a hand blender here). Use a very fine sieve to strain and remove all of the seeds and larger pieces of fruit.
In a separate pan, dissolve the sugar in water over a low heat, then gently simmer for 5-10 minutes, or until a thick syrup forms. Set aside to cool.
In small stages, slowly add the sugar syrup to the strawberry mixture, tasting and checking for the correct sweetness as you go. Pour into a bottle and seal until needed (this will improve with age).
When ready to serve, squeeze the lemon juice into a bowl and turn each champagne flute upside down so that the rim is lightly coated in the juice. In a separate bowl, sprinkle in some caster sugar and repeat the same method so that that glass rim has a coating of sugar. Pour about 35ml of cassis into the bottom of each champagne flute and top with champagne. Decorate with an extra fresh Jubilee strawberry and mint leaves. Enjoy!
Caramelised red onion and goats cheese tarts with strawberry compote and rocket salad (vegetarian)
Makes 6
Prep 30 minutes
Cook 40 minutes
Ingredients:
375g ready rolled puff pastry
1 tbsp olive oil
2 red onions, sliced into eighteen segments
2 tbsp balsamic vinegar (one for tart, plus one for compote?)
2 tbsp brown sugar (one for onions, plus one for compote?)
40g hard goats cheese
6 small rosemary sprigs
1 egg yolk, lightly beaten
200g strawberries, hulled and cut into quarters
50ml red wine
large handful of rocket salad
salt and freshly ground black pepper
N.B. You will also need: 2 baking sheets, lined with baking paper
Directions:
1. Put the baking sheets in the oven and heat to 200C, fan 180C. Heat the oil in a large pan, then soften the onion for 5 minutes. Turn up the heat, then add the 1 tbsp each of balsamic vinegar and brown sugar. Bring to the boil, then simmer for 5 minutes until tender and sticky. Leave to cool a little, then season to taste.
2. Roll out the pastry and cut into four equal sized rectangles. Lift onto the hot baking sheet, prick the pastry a few times with a fork, then place three red onion segments on to each, leaving a 1.5cm border along the edge. Crumble a few pieces of goats cheeses, then top with a rosemary sprig. Brush the edges of the pastry with the egg, then chill until ready to bake.
3. Bake for 20 minutes or until golden and crisp.
4. Meanwhile, make the strawberry compote. Add the strawberries, remaining balsamic vinegar and brown sugar into a small pan, and bring to a simmer for a few minutes, or until the strawberries begin to break down a little. Add the red wine and simmer for a further five minutes. Remove from the heat and set aside until needed.
5. Serve the tarts with a little rocket salad and a spoonful of strawberry compote.
Strawberries with shortbread rounds and mascarpone
Makes 8
Prep 30 minutes
Do ahead: the mascarpone filling can be made several hours ahead
Ingredients:
200g mascarpone
1 tbsp double cream
1/2 vanilla pod, seeds removed
1 tbsp icing sugar, plus extra for dusting
200g-250g fresh strawberries, hulled and sliced horizontally
zest of 1/2 small lemon or orange
1 x small pack of shortbread rounds (I used 1 x 160g Lemon shortbread thins)
Directions:
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.
Strawberry and Basil jam
Makes approx 4 x 450g (1lb) jars
Prep 20 minutes, plus standing
Cook 25 minutes
Ingredients:
1.25kg strawberries, hulled and cut in half or quarters if large
20 fresh basil leaves, roughly torn or chopped
1 lemon, juice only
900g pack preserving sugar
You will also need:
4 x 450g (1lb) jam jars with lids and 4 waxed discs
Directions:
1. Put the strawberries in a large bowl with the lemon juice and basil, and set aside for at least an hour.
2. Place the strawberry mixture into a large preserving pan (or a very large saucepan) and cook over a low heat for 10-15 minutes until the strawberries have reduced to a soft pulp – you can add a little water if the fruit sticks to the base of the pan.
3. Add the sugar and stir over a low heat until it is completely dissolved. Raise the heat and bring to the boil. Cook the jam at a rapid boil, stirring occasionally to prevent the jam burning on the bottom of the pan. The jam should take 7-10 minutes to reach setting point – to test when it is ready spoon a small amount of jam on to a cold saucer. Leave for one minute and then, using the tip of your finger, push the jam and if it wrinkles then setting point has been reached. If it isn't quite ready, continue to boil the jam and test 2 minutes later.
4. Towards the end of the cooking time, sterilise the jars. Preheat the oven to 120C, fan 110C. Wash and dry the jars, place them on a baking tray and heat in the oven for 10 minutes.
5. Pour the jam into the hot jars, add a waxed disc to each one and seal with a lid. When the jam is cold, it is ready to eat! Serve with warm scones and clotted cream.
For more strawberry recipes visit www.jubileestrawberries.co.uk
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