Okay, so I know in my last post I said I was going to be baking something this afternoon, but with the weather a little muggy today, the thought of turning an oven on already exhausts me. With a punnet of beautiful, fresh strawberries in the fridge that I had bought earlier this week, it was plainly obvious to me that I should share a recipe for one of the most amazing strawberry recipes you will ever taste.
This recipe is from one of Fast Ed’s cookbooks. I had gone to one of his live demonstrations a while ago where he made this dish, and when samples were handed around, I almost swooned on the spot with the amazing combination of ingredients. It’s unusual and mind-boggling-ly good.
Why is it unusual? Well, because it involves the adding of black pepper to strawberries. And balsamic. While strawberries with balsamic vinegar is a slightly more well known combination than strawberries and pepper, adding all of them together, and more ingredients, is almost unthinkable.
This is a lovely, refreshing recipe perfect for entertaining, whether as a side for a decadent chocolate tart (as I’ve made it once), or simply on it’s own. And with the colour combination, it’s perfect for Christmas summer entertaining!
You will need:
- One punnet strawberries, washed, halved and hulled;
- 1/4C icing sugar;
- 1 teaspoon black pepper;
- 1/2 bunch fresh mint, chopped finely;
- Juice of two oranges;
- 1/4C caster sugar;
- 1 tablespoon balsamic vinegar;
- Whipped cream, to serve.
Sprinkle the strawberries with the icing sugar and pepper. Use cracked black pepper if you can for some extra pop, but all I had was the ground stuff so I just made do.
Add the mint and combine.
Juice your oranges and add the caster sugar to the orange juice, stir to combine.
Whip about 150ml of thickened cream.
Bring everything together to be assembled.
Mix the berries with the orange sugar and the tablespoon of balsamic vinegar. Serve by dolloping some cream on a plate or in a bowl, then spooning the strawberries on top, drizzling over the sauce. Decorate with extra mint if desired.
Have a delightful weekend, lovelies. Stay safe 🙂
P.S. This is my 100th post! I want to take the opportunity to thank you for all of your support, comments and encouragement over the past year – I look forward to sharing more of my recipes and foodie experiences with you all xxx