Home' Advocate Communications : Fiordland Advocate 29 September 2011 Contents WHAT’S COOKING
Page 12 | 29 September, 2011
I used Desire Strawberry and
Manuka Honey Balsamic
Vinegar for the salsa dressing.
If unavailable, make your
own combo by mixing puréed
strawberries with honey and
balsamic vinegar to taste.
4 tablespoons strawberry and
manuka honey balsamic vinegar
2 cups strawberries, hulled and
3 tablespoons sliced mint
freshly ground black pepper to taste
500g boned salmon loins
2 teaspoons olive oil
Reserve 2 tablespoons of the
strawberry and manuka balsamic
Combine the remainder with the
sugar. Gently combine with the
strawberries and mint.
Brush the reserved vinegar over
the salmon then season with the
black pepper. Pan-fry in the oil
for about 2 minutes each side
depending on thickness.
Excellent served on soft polenta
with the salsa on the side.
Salmon with strawberry salsa
Salmon with strawberry salsa
‘Doubtless God could have
made a better berry, but God
– Dr William Butler, 17th century writer
I can understand the sentiment. I recently savoured my first strawberry
of the new season. It was luscious, sweet and aromatic. Yummy – a true
taste of spring. The berries are grown at my local hydroponic berry farm,
Hedgerows. Owners Mary and Ian explained that a big factor in their
success is the 400 bumblebees they release into their glasshouses.
These bumblebees and I have something in common – we love
strawberries. The bees love pollinating the flowers which develop into
the berries, which I love eating. Mary says the bees’ work is essential for
creating perfectly formed berries.
Growing 80,000 strawberry plants hydroponically is a relatively new
interest for Mary. For years she jetted around the globe as the wife of a
diplomat and then later as a travel agent. Now she is exploring a whole
The strawberry is a member of the rose family. They are the only
fruit with their seeds outside – an average one has about 200 seeds
or ‘achenes’. One cup of strawberries, about 145 grams, contains
just 188 kilojoules (45 calories). They are high in vitamin C and also
phytochemicals that contain immune-boosting and other health
promoting properties. Eaten as a snack, dipped into chocolate, puréed
in smoothies or daiquiris, tossed in a salad together with baby greens,
mulled in wine, chopped into whipped cream as a filling for trifles or
sponges, strawberries are versatile.
And to prove it, Mary has recently published her own Strawberry Recipe
• The most self-indulgent strawberry lover in history must surely have
been Madame Tallien, a prominent figure at the court of the Emperor
Napoleon. To keep her skin soft and satiny, she supplemented her bath
water with the juice of strawberries – 9kg per bath.
6 stalks rhubarb
8-10 large strawberries, hulled and
1⁄4 cup vanilla syrup
finely grated rind 1⁄2 lemon
To prepare the rhubarb, remove
the tough end and leaves and
discard. Cut the stalks into 5cm
Place the rhubarb, strawberries,
vanilla syrup and lemon rind in
a saucepan. Gently heat over
medium-low heat. Cover and
poach for 5 minutes.
The rhubarb should be tender but
not falling apart. Cool.
Serve with whipped cream or
ice cream. Or pile in glasses
alternately with broken meringues
and whipped cream. Serves 4-6.
Rhubarb and strawberries
poached in vanilla syrup
2 egg whites
1⁄2 cup caster sugar
1 cup puréed strawberries
12-16 ice cream wafers
Choose a loaf pan with an end a
similar dimension to the wafers.
Line with plastic wrap.
Beat the egg whites in a bowl,
until soft peaks form. Add 2
tablespoons of the sugar at a
time, beating continuously, until a
shiny, meringue-like consistency is
Whip the cream until thick. Fold
into the egg whites together with
the puréed strawberries. Spoon
the mixture into the pan. Cover
Diagonally cut each wafer in half.
Remove from the freezer just
before serving. Remove from
the loaf pan and cut in 6-8
slices. Diagonally cut each slice
in half and sandwich between
the wafers. Serves 2 halves per
Strawberry ice cream slice
Cake: 3⁄4 cup each: cornflour,
1 teaspoon each: baking soda,
cream of tartar
4 eggs at room temperature,
3⁄4 cup caster sugar
Filling: 11⁄2 cups cream
2 tablespoons icing sugar
3 cups strawberries
1⁄2 cup strawberry liqueur,
Garnish: icing sugar for
extra strawberries, if needed
Preheat the oven to 190°C.
Lightly grease and line
the bases of two, 20cm
sandwich cake pans or cake
Sift together the cornflour, custard
powder, baking soda and cream of
tartar three times.
Beat the egg whites until soft
peaks form. Slowly beat in the
sugar. Beat the egg yolks and
combine with the egg whites.
Sift in the dry ingredients. Fold in
with a large metal spoon.
Divide the batter evenly between
the pans. Bake for 15-20 minutes
until the cakes have pulled away
slightly from the sides and they
spring back when gently touched
in the centre. Cool for a few
minutes then upturn onto a wire
rack. Cool completely.
Whip the cream and icing sugar
together until thick. Purée one-
third of the strawberries. Fold into
Using a thin, serrated-edged
bread knife, cut each sponge into
Brush with the liqueur, if using.
Spread each layer with the
strawberry cream except for the
top one. Slice the remaining
berries and place over the cream.
Place one layer on a serving plate.
Top with the remaining layers
keeping the cream-free layer for
the top. Cover and refrigerate or
Dust well with icing sugar before
serving. Garnish with extra
berries, if required. Serves 8-10.
Strawberry sponge stack
A ‘different’ dessert for family or friends.
If vanilla syrup is unavailable you can make your own by combining a
1⁄4 cup each of caster sugar and water plus 1 split vanilla bean. Simmer
until thick then strain.
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