Strawberries without cream! 10 Delicious Fruit Recipes, Including Duck, Barrata, Turbot… | the meal

T.The arrival of summer hints at the strawberry season in the UK, but this bright and juicy fruit has much more than unhealthy jams and traditional tarts. Naturally sweet, strawberries can be used to balance otherwise delicious dishes, promoting everything from gazpacho to salsa to berries. Here are 10 satisfying flavors that top chefs use to make a pancake – grab the sugar and cream.

Strawberries with turbot and pickles

Joshua Owens-BeglerCo-founder and chef AngelinaLondon

This is the recipe of our Sus Chef Khana Taran Thana. We use fresh alpine strawberries – they are a little faster – to make turbot sashimi. Start by making a light pickle with one part sugar, two parts rice wine vinegar and two parts water, and boil with peeled ginger and chilli, then cool. Finely slice the strawberries and add to the pickle mixture for 4-5 hours – this is a quick pickle to maintain the acidity and color of the fruit.

Turbot with pickled strawberries in Angelina, London. Photo: Angelina

We also pur پیe strawberries and make dressings with olive oil, ginger, marinade, rice vinegar and yuzo kosho. After that, finely chop the raw turbot and serve with the dressing on top, then add the strawberry pickle and serve.

Strawberry salad with strawberry salsa

Rumi Gill, Chef, Food Writer and Broadcaster

Chop a handful of fresh coriander, 20 mint leaves, 2 bird’s eye peppers (or 1 tablespoon chili flakes / 2 teaspoons chili powder), and mix with 1 lime, a pinch of salt and 150 grams of strawberry juice. Cut into small pieces. Add 4 tablespoons olive oil and 1 small, chopped shellet (optional). This salsa will last for a few days. Next, make your own salad: Rockets and strawberries are a match made in the sky, so start as your base. Peel a squash, grate it and squeeze the juice. Divide 400 grams of strawberries in half, then mix with rocket and sugar in a large bowl. You can either pour salsa on top, or stir.

Pork with strawberry sauce

Sabrina GhayyurHost and author of Sabrina’s Kitchen supper club blind

Being Persian, we use a lot of fruits in delicious recipes. Shake and halve 250 grams of strawberries and place in oven tray. Toss with 1 tablespoon sugar, 3 star fennel and a little lemon juice, salt and pepper, then fry at 200C for 25-30 minutes, stirring halfway. After that, take out the star fennel and leave the mix to jam. Roll lean pork in Ras Al Hanoot, or whatever spices you like, and fry on medium / hot heat for 8-10 minutes on each side, then rest. Put the strawberry sauce in the same pan to reduce any remaining juice, then serve with the meat.

Strawberry and pepper jam on a wooden spoon, topped with a strawberry and a red pepper.
Strawberry and pepper jam. Photographer: Wolf Gang Steiner / Global

Spicy strawberry jam

Vitellius ReyesIn the executive chef Amazonian, London

We grow a lot of strawberries in South America, and I like to make them into a kind of fruit ketchup. Fry 100 grams chopped shells in a little olive oil with 50-80 grams of spicy peppers (depending on the pepper – 25 grams is more than enough if you use Scotch bonnet). Add 100 grams of red wine and 100 grams of red vinegar, then 400 grams of sugar and 1 kg of strawberries. Cook down and season with salt and Worcestershire sauce. Blitz together to get jammy texture, then serve with pork crackling or deep fried chicken wings. Sweet and spicy mixture is a good palate cleaner.

Strawberry salad platter

Adam WoodIn the head chef Garden House, Cambridge

I like to make strawberries a specialty of salads. For this platter, start by mixing 3 tomatoes, 1 cucumber and 1 shellot in a pulp with 1 clove of garlic, spices and herbs. Then strain it to get tomato flavored water for use in dressings with olive oil and vinegar. For the salad, toss one bulb of fennel, another slice of cucumber and red onion, and toss with watercress, mint, leeks and purple basil. Leave some strawberry pickles (sliced, then soak in balsamic vinegar for five minutes), some fresh and if you have a barbecue, do some barbecue. Spread on a watercress base, then add your dressing, selected herbs and plenty of olive oil.

Strawberry, lime and pepper powder ice lolly

Carla ZzoitaFood writer, cookie teacher and founder of Mexican Food Memories

I make it for my kids – it’s really easy and they love it. Blend 2 pints of strawberries with half a cup of water, 2 tablespoons of agave syrup and 1 lime juice to make 10 lollipops. Then, pour the ice lolly into the molds and freeze. Before serving, dip in chili powder: In Mexico, we are addicted to tajine, chili powder with salt and lime (this is also great for margarita). We have it with everything, especially the fruit. Don’t add it to the lollipop mix – salt means it won’t freeze properly. Sweet strawberries look great with a delicious pinch of pepper.

Fry the duck with pickled strawberries and creamy potatoes.

Oli BrownUp Down Form, Chef in Kent

Strawberry Pureist, turn away now! But for those who are adventurous, pickled strawberries are a great addition to fatty and slightly gamey roast duck, as well as silky creamy potatoes. Just boil 150 ml of white wine vinegar, 50 grams of castor sugar and water, 1 star fennel and 2 teaspoons of pepper flakes. Allow the mixture to cool before adding a handful of strawberries. Let them sit for 20 minutes, so that the fruit is still sweet but very light pickle. Next, serve strawberries with duck and potatoes for a wonderful but very satisfying combination.

Strawberry Gazpacho

Nicholas Balfe.Founder of Chef Leon and Larry, London, and Holm, Somerset

A refreshing fruit gazpacho is perfect for summer – this recipe works four seconds. Add 4 ripe vine tomatoes, 1 clove chopped garlic, a few twigs of thyme, 1 finely chopped shell, 1 chopped red pepper and 500 grams strawberries, 1 teaspoon salt and a pinch of pepper besides castor sugar. Leave to refrigerate for an hour to mix, then blend with a few mint leaves in a food processor. Next, add 300 ml of olive oil to thicken. Serve with a few slices of strawberries and a drizzle of oil on top. Don’t forget to cool your cups to keep them cool.

Berrata with strawberry salad.
Berrata with strawberry salad. Photo: Andrei Iakhniuk / Getty Images / iStockphoto

Salad of strawberry, borata and pink pepper

Mark Perkins, Executive Pastry Chef On Rosewood London Mirror Room

Sweet and savory always work together. My parents have an allotment where they grow strawberries, and we always have strawberry salads during the summer. I just halve the strawberry and cherry or berry tomato, then add the basil paste and the basil vinegar (made by mixing olive oil with fresh basil and white wine vinegar). Then I sprinkle fresh basil leaves, crushed pink pepper and sea salt on the salad and top with berrata or mozzarella. Serve with pim – with cucumber and more strawberries! – and freshly baked bread.

Fillet Magnon with Strawberry Sauce.
Fillet Magnon with Strawberry Sauce. Photo: ITnok / Getty Images / iStockphoto

Strawberries and steak

Column Murphy Woods, Head Chef Coal Shed, Brighton

Once, for the staff lunch, we had Sichuan coated grilled sirloin steak, which was really thin and flash fried, and served with wild strawberries that we had left over from the cheesecake on the menu. We put them in some old balsamic, whole, for 10 minutes, so they could get a little lift. Then we grind Pak Choi, cut it and mix it with Rocket, Chopped Spring Onion and Balsamic Strawberry. We prepared the greens by adding 1 clove of garlic (minced), thumb-shaped piece of ginger (minced), sesame oil, lime juice, soy sauce and a little honey, then with the steak. Top done. This is spicy, funky food.

Leave a Reply

Your email address will not be published.