As a gardener, I eagerly anticipate every season: apricot
season, broccoli season, broad bean season, asparagus season and – hooray –
strawberry season. Right now is the best strawberry season I’ve ever had, and I
can only put it down to the incredible rain we had over winter. And the fact I
let the runners from all of last year’s strawberry plants grow into a bajillion
new plants.
Strawberries are super easy to grow. You can always buy a
plant at your local nursery but if you have a friendly gardener and a bit of
patience, wait until the end of strawberry season when the plants put out
runners. This means they literally grow another strawberry plant, which they plant nearby,
all by themselves.
Give the new plant time to grow some roots then cut the stem
that’s connecting it to the mother plant and transplant that baby to a sunny
new home in rich soil that’s full of compost. Mulch around the plant and under the leaves to stop
mud splashing up and damaging the fruit. Water regularly until the plant
settles in and again when it’s flowering. Ease up on the water when the flowers
turn into fruit as too much water can spoil strawberries. Pick them when they
reach the most beautiful deep red, but before the slaters get to them or they
go mushy.
Like most berries, strawberries taste best when eaten within about 15 seconds
of picking – the supermarket versions can’t even hope to compete. If you have
too many to eat fresh, you can simply freeze them and use them in smoothies, or
you can try this delicious strawberry, coconut and praline trifle. The brandy
strawberries can be used within two days but will last much, much longer if you
can hold out that long. If you’re not a fan of brandy, try white rum, vodka or
even balsamic vinegar, or simply roughly chop fresh strawberries, add some
finely chopped mint or basil, and use that as the berry layer.
For the praline, I’ve used I Quit Sugar’s
method but substituted the nuts for buckwheat, almonds and sunflower seeds –
feel free to use which ever nuts or seeds you have available.
Strawberry, coconut
and praline trifle
1 cup of
strawberries
½ cup of
brandy (see above note on alternatives)
1 can Ayam
coconut cream
½ cup rice
malt syrup
½ cup
almonds
¼ cup
buckwheat
¼ cup
sunflower seeds
½ tsp
vanilla extract
½ tsp
cinnamon
The zest of
half an orange
Dark chocolate
3-7 days out
If using the alcohol/balsamic vinegar option, halve or roughly chop a cup of strawberries and loosely pack
into a clean jar. Add brandy (or your preferred liquid) until the jar is
approximately two thirds full of the liquid. Screw on the lid and stick the jar
somewhere out of direct sunlight for at least a few days.
24 hours out
Refrigerate a can of good quality, pure (no guar gum)
coconut cream – you need to do this at least several hours in advance.
On the day
To make the praline, preheat your oven’s grill to high. Gently
warm the rice malt syrup in a small saucepan on the stove, stir through the nuts and seeds, pour onto a lined
tray and stick under the grill for five minutes until the syrup is golden and
bubbly (don’t let it or the nuts burn). Cool completely then pulse in a food
processor or roughly chop. If making early, store in an airtight container.
Building your trifle
In two small glasses, add a layer of strawberries and their
brandy, a layer of coconut cream, a layer of praline, some finely grated
chocolate and orange zest, a layer of coconut cream, a layer of strawberries
and their brandy, and top with the praline, chocolate and zest. Serve
immediately or refrigerate and serve later.
