Strawberry recipes to celebrate Wimbledon

Wimbledon was due to start this week (June 29).

Tuesday, 30th June 2020, 6:55 am
Wimbledon doughnuts

But as with many other things this year it has been cancelled.

t was due to start Monday, June 29, and end with the finals in July.

The event may not be taking place but you can still enjoy strawberries and Pimms.

Strawberry and hazlenut meringue

Here are some recipes for you to try....

Martha Collison’s Wimbledon doughnuts

Preparation time:1 hour + proving and cooling

Cooking time:30 minutes

Strawberry Pimms

Total time:1 hour 30 minutes + proving and cooling

Makes: 12

Ingredients

FOR THE DOUGHNUTS

75g unsalted butter, cubed

125ml semi-skimmed milk

375g strong white bread flour

½ tsp salt

7g sachet fast action dried yeast

45g caster sugar

2 Waitrose British Blacktail Medium Free Range

Eggs, beaten

Sunflower oil (around 2 litres) for deep-frying

FOR THE FILLING

100-150g caster sugar, extra to roll

½ x 340g jar strawberry jam

100ml double cream, whipped to soft peaks

3 strawberries, hulled and quartered

Method

1. Gently heat the butter and the milk in a pan, until the butter has melted and the milk is warmed.

2. Put the flour into a large mixing bowl, add the salt to one side of the bowl and the yeast to the other. The salt can kill yeast if in direct contact, which will stop your dough rising. Tip the sugar into the bowl and make a well in the middle of the flour mixture.

3. Pour the warm milk mixture with the beaten eggs into the flour and stir the mixture together using a round-ended knife, until all the flour is incorporated and forms a soft, sticky dough.

4. Knead the dough on a lightly oiled work surface for 5–10 minutes or until it forms a smooth ball. Add a little extra flour if it’s too sticky. It should spring back if you poke it with your finger. Place in a lightly oiled bowl, cover with clingfilm and leave to rise until doubled in size. (about an hour)

5. On a work surface fold the dough in on itself a few times to knock out any large air bubbles. Divide into 12 even pieces and shape into small balls. Arrange on an oiled tray loosely covered with clingfilm and leave for 30–45 minutes or until noticeably larger. Meanwhile, line a baking tray with kitchen paper and pour the coating sugar into a second tray.

6. In a large heavy-based saucepan, heat the oil to 160°C (see my tip above). Deep-fry the doughnuts in batches, cooking for 1½–2 minutes on each side until golden brown, remove with a slotted spoon onto the kitchen paper tray to absorb any excess oil.

7. When the doughnuts are cool enough to touch, roll them generously in the caster sugar to coat. With a skewer, make a small hole in the side of each and move it about to form a cavity.

8. Sieve or whizz the jam in a food processor until it is really smooth. Spoon into a piping bag and fill each doughnut with jam, then repeat the process with the whipped cream until every doughnut is filled. Place a piece of strawberry over the hole of each doughnut and then enjoy immediately.

Martha’s tip: “Getting the oil temperature right (the bread test): If the oil is too hot, the doughnuts will brown too quickly on the outside and still be raw in the middle. Too cold and the dough will be greasy and oily. A sugar thermometer is the best tool, but if you don’t have a thermometer, try dropping a small piece of bread into the oil. It should sizzle when it comes into contact with the oil, but take a few minutes to brown.”

Strawberry & hazelnut meringue cake

Preparation time:20 minutes

Cooking time:45 minutes

Total time:1 hour 5 minutes

Serves: 10

Ingredients

100g blanched hazelnuts

Sunflower oil, for greasing

150g caster sugar, plus an extra 2 tbsp

3 British Blacktail Free Range Large Egg whites

Pinch salt

½ tsp white wine vinegar

170ml tub double cream

½ tsp vanilla bean paste

170g Greek-style natural yogurt

400g pack Waitrose & Partners Strawberries, hulled and sliced

Method

1. Preheat the oven to 180˚C, gas mark 4. Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool. Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm sandwich cake tins. Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

2. Put the egg whites and pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g caster sugar in 3 additions. Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

3. Using electric beaters, whisk the cream, remaining 1 tbsp sugar and vanilla to soft peaks. Stir in the yogurt. Remove the meringue cakes from the tins; place one on a cake stand. Spread with ½ the cream mixture and tumble over ½ the strawberries. Repeat with a second layer and serve at once.

Cook’s tip: “Don’t grind the hazelnuts for too long in the food processor, otherwise they’ll become oily (and eventually turn to nut butter). Just pulse them until they’re quite finely ground.”

Strawberry Pimm’s & lemonade

Serves: 4

Ingredients

Ice cubes

200ml Pimm’s Strawberry With A Hint Of Mint

600ml lemonade

Sliced cucumber, orange, strawberries and mint sprigs, to serve

Method

1. Fill a large jug with ice and pour in the Pimm’s and lemonade.

2. Add the fruit and mint, stir well and serve in tall glasses with straws.

Recipes courtesy of Waitrose

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