Strawberries à la Tallyrand
One of my favourites however, is in a dish that I only served last week at a farewell dinner party for a friend that has gone to Australia to live: with strawberries! I kid thee not, the dish has another unusual ingredient also, but believe me they all blend so well together.
It is not some new fusion dish either, I first had this dish when an apprentice in Frankfurt, Germany in the late Seventies, where it had already been served for decades.
It never surprises me that people have never tried strawberries this way. My variation has a few twists to it that I am sure you will love as much as I do and that your friends will comment on as mine always do. With strawberries available all year now, this dish is great with both the full flavoured summer berries and boosts the usually tasteless winter, hydroponic strawberries too.
Ingredients
cream ½ cup
strawberries 2 cups
balsamic vinegar 4 tbs
liquid honey 2 tsp
green peppercorns 1tsp
liquorice stick 4 pc
Method
1. Lightly whip the cream and set aside: the cream should be whipped until it is just nicely thickened but not pipeable)
2. Remove the stalks from the strawberries and half or quarter; depending on size and place in a large bowl
3. Combine the balsamic and honey to form a dressing, pour over the strawberries and allow to marinade and infuse for 5 - 10 minutes
4. Roughly chop the green peppercorns (these are a soft peppercorn from Madagascar) and gently fold through the strawberries
5. Drain away any excess marinade and fold the strawberries through the cream
6. Spoon into champagne flutes, add a liquorice stick and top with a sprig of fresh mint
Chef's Tip
I always ensure I serve this with a pepper-mill full of black peppercorns, to grind over the top.
Never wash strawberries or any other berries, they will readily absorb moisture and make them watery in the mouth.
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