Strawberry Celebration

Strawberry Elderflower and Basil

This is a wonderful celebration of the great British summer with strong strawberry flavours complemented by the basil in a classic combination.

The lemon and elderflower jellies help to cut through the sweet strawberry and the shortbread adds a level of texture to the dish.

Almost all these elements can be prepared in advance – even a couple of days before they are needed so if you’re having a go for a dinner party or to impress the other half, make life easier by getting most of it done and in the fridge or freezer the day before.

The plating up and presentation we’ll leave up to your creativity but we’ve given you some ideas with the photos.

Finish off with some small basil leaves – or try a few mint leaves for an extra twist.

Vanilla Shortbread

100g unsalted butter
50g sugar
150g plain flour
1 vanilla pod (seeds only)

Cut up the butter into small pieces to make it easier to mix.
Add in the sugar and sift the flour into a mixing bowl
Scrape the vanilla seeds from the pod and add in
Mix everything together with your fingertips until it resembles breadcrumbs
Then squidge it all together into a dough
Leave to rest in the fridge for 30 minutes
Roll out to 1cm thick and cut into strips (pizza cutter is useful here)
Arrange on a silicone mat or sheet of baking paper and cook at 160C for 20-25 minutes or until golden brown.

Strawberry and champagne sorbet

350 ml Champagne (Prosecco or English sparkling wine are good substitutes)
300 g strawberries pureed (we use a nutribullet)
200 ml of stock syrup
Zest and juice of 1/2 lime

Make the stock syrup by heating sugar with water and the champagne on the stove.
Allow to cool and then add the puree and the lime zest and juice
Mix well then transfer to a tin and pop in the freezer
Mix every 30 minutes for 3 hours to keep it smooth.

Elderflower jelly

375 ml water
50 ml elderflower liqueur (or substitute for cordial)
75 ml elderflower cordial
Agar agar/vegetarian gelatin as per instructions

Mix the ingredients in a saucepan and bring to the boil.
Skim off any impurities and simmer for 5 minutes
Leave to cool
Line a tin with cling film
Pour the slightly cooled mixture into the tin and chill in the fridge to set

Lemon gel

Juice of one lemon
One heaped teaspoon of sugar
Three parts water to one part lemon
Agar agar as per instructions

Mix the ingredients in a saucepan and bring to the boil.
Skim off any impurities and simmer for 5 minutes
Leave to cool
Line a tin with cling film
Pour the slightly cooled mixture into the tin and chill in the fridge to set

Basil caviar

Large handful of basil leaves
100 ml stock syrup
Agar agar
Chilled oil

Take the basil leaves and add to salted boiling water for 2 minutes
Remove and put in a bowl of iced water to stop the cooking process
Squeeze the water from the basil leaves and blend with the syrup
Pass through a fine sieve
Add to a saucepan with the agar agar and extra water if required and simmer for 5 minutes
Leave to cool then
Drop droplets of the liquid into the cold oil – this will turn them into spheres
Once finished, transfer the ‘caviar’ into cold water to rinse off.

Basil oil

Blanch basil leaves in salted boiling water for 2 minutes
Put in a bowl of iced water to stop the cooking process
Squeeze the water out then add to blender with olive oil
Season to taste

Strawberry meringue

12 medium strawberries pureed
2 large organic eggs (whites only)
55g caster sugar
55g icing sugar
Freeze dried strawberries

Beat the egg whites in a non-plastic mixing bowl with an electric whisk until you get stiff peaks (or can tip the bowl upside down without it falling out!)
Add the caster sugar in three batches beating for several seconds between each addition
Sift in the icing sugar in three batches and gently fold into the mixture
Fold in the strawberry puree careful not to overmix
Smooth out onto baking paper or a silicone mat, sprinkle with freeze dried strawberries and bake at 100c (fan assisted) for 45 mins to 1 hour or until the base of the meringue is firm.
Leave to cool and firm up and break apart into jagged pieces.

Balsamic and black pepper macerated strawberries

6 large strawberries
20 mls balsamic vinegar
One heaped tablespoon sugar
Cracked black pepper to taste

Chop the strawberries into large chunks
Mix in with the vinegar and sugar
Cover and leave to macerate for 15 minutes
Mix in the black pepper and leave for 10 more minutes
Serve

Basil ribbons

Handful of large basil leaves

Take several similar sized basil leaves and roll like a cigar
Cut finely across the rolled leaves (around 1-2 mm)
Sprinkle on the dish to serve