The subtle use of aromatics like lemon, black pepper and vanilla when roasting the berries enhances their flavour and sweetness. Berries and ice-cream, the quintessential summer dessert.
Serves: 6
INGREDIENTS
500 grams strawberries, hulled (about 2 punnets)
3 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
finely grated zest 1 lemon
1 teaspoon vanilla extract
½-1 teaspoon ground pepper
¼ teaspoon sea salt
To serve
good-quality vanilla bean ice cream
Equipment: Line a shallow roasting tray with baking paper.
METHOD
Preheat the oven to 180°C fan bake.
Halve any large strawberries, leaving the medium and smaller ones whole. Combine all the remaining ingredients in a large bowl and add the berries, tossing to coat. Tip onto the roasting tray, scraping in any juices left in the bowl and spread in a single layer.
Roast for about 20 minutes, turning once, until the strawberries are soft but still retain their shape. Remove from the oven and leave to cool.
To serve: Place large scoops of ice cream on plates and spoon over the strawberries and pan juices.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!