Wednesday, 28 August 2013
Obviously I have nothing against eating the little blighters raw and as naked as the day they were picked. But for a change, a transformation, I slow roast. It turns them into something a little more substantial, more indulgent. Serve with Greek yoghurt - the real thing, obviously, none of that Greek-style. Or have them on your muesli in the morning. Glorious.
I've blogged the recipe before, but something this good deserves to be mentioned again, and again. On that note we've also done a YouTube film of it. Hope you like.
Slow roasted strawberries
Start to finish: 5 mins prep, an hour in the oven
Serves: depends how you use them, 4 adult puddings?
2 punnets of strawberries - about 900g in my neck of the woods
1 tablespoon of sugar
2 tablespoons of balsamic vinegar
Put the oven on 160 degrees C. Line a baking tray with baking paper (you don't have to, but it stops any charred bits of last Sunday's roast getting involved) and pop the washed and hulled strawberries on top. Sprinkle over the sugar and the vinegar, and then using your hands mix the whole lot up, making sure the strawberries are well covered. Then make sure the strawbs aren't all on top of each other, but are well separated, so they roast rather than stew.
Pop in the oven for an hour, maybe giving each strawberry a little nudge or turn after 40 mins. When you remove from the oven, you want the syrup to be gloopy not dry. Let them cool for a little bit. Use a silicone spatula (the new love of my life) to give the entire base of the tray a scrape which results in the recovery of a suprising amount of syrup. Pop in the fridge til you're ready to eat, or just eat. Now. Go on, you deserve it.
Posted by Claire Mcdonald at 13:45