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maltatoday, WEDNESDAY, 6 MAY 2015 14 Food Strawberry fever There's nothing quite like a bowlful of cold strawberries at this time of the year. Get them freshly picked and they don't even need sweetening. But if you've already had your fill of regular strawberries try out some of Gourmet Today TV's recipes for this luscious fruit. Sean Gravina makes a strawberry trifle and a simple strawberry and champagne granita without the need for fancy equipment. There's nothing quite like the addition of something sweet to a savoury dish. Try Michael Diacono's asparagus with strawberry and cherry tomato relish for the perfect starter or light dinner. Sean Gravina Ingredients Macerated berries • 200g strawberries • 50g raspberries • 100g caster sugar • 1 star anise Custard • 600ml whole milk • 1 vanilla pod, split lengthways and seeds scraped • 85g caster sugar • 6 large egg yolks • 40g cornflour • 150ml double cream Garnish • Handful strawberries • Handful pecan nuts, toasted • 1 tbsp crème de cassis (or 100ml blueberry juice, 1 tot vodka, 2 tbsp brown sugar) • 1 tbsp icing sugar • 1 physalis per person Method Chop the strawberries and the raspberries 1. roughly and add the sugar and star anise. Leave to rest for 5 mins. Mix the blueberry juice with a tot of vodka 2. and brown sugar and place in a saucepan over low heat until the mixture becomes syrupy. Put the milk, vanilla pod and a tablespoon 3. of the sugar into a saucepan and bring to a simmer. Meanwhile, beat the egg yolks, cornflour 4. and remaining sugar together in a bowl. Slowly pour in the hot milk, stirring all the 5. time to prevent the eggs from curdling. When fully incorporated, rinse out the pan. Strain the mixture back into the clean pan 6. and return to the heat. Whisk over low heat until it thickens 7. sufficiently – usually right before simmering point. Transfer to a bowl to cool, stirring every once in a while to prevent a skin from forming. Once the custard has cooled, whip the 8. cream into soft peaks, then fold into the custard to lighten it. Chill for a few hours or overnight, if 9. preparing in advance. To assemble the trifles, spoon the custard 10. to fill the bottom third of eight small clear glasses. Cut four strawberries into quarters. Put 11. the rest into a large bowl along with the crème cassis (or reduced blueberry mixture) and a little icing sugar. Add a layer to this, then a layer of 12. macerated berries and some pecans and top with remaining custard and more of the fresh and macerated berries. Finish with one physalis on each trifle and 13. dust with icing sugar. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 May, 2015. Sean Gravina Ingredients • 900g ripe strawberries, plus handful to garnish • 125g molasses sugar • 3 tbsp water • 150ml champagne, plus optional extra to serve • 2 tbsp lemon juice • Mint leaves • Lemon zest Method 1. Hull and roughly chop the strawberries, then put them into a large heatproof bowl. 2. Stir in the sugar and water and add a sprig of mint leaves, then stand the bowl over a pan of gently simmering water. Stir the strawberries frequently to help dissolve the sugar. 3. Carefully cover the bowl with a plate (or the lid of a saucepan) and gently steam for about 30 to 40 mins until the strawberries are very soft and have released their juices. 4. Remove the bowl from the heat and strain the strawberry juice through a fine sieve into a clean bowl. Cool the mix in the champagne and lemon juice. 5. Pour the mixture into a wide, shallow container and freeze for 1-2 hours until partially frozen. Stir the ice crystals round the sides of the container into the liquid centre. 6. Return to the freezer for another couple of hours and give the mixture another stir. 7. When ready to serve, hull and cut a few strawberries into quarters. Drop them into individual serving glasses. 8. Scrape the granita with a strong spoon and place into the glasses over the strawberries. 9. Add a splash of champagne, top with some zested lemon and a few mint leaves and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 May, 2015. Strawberry trifle Strawberry and champagne granita Asparagus with strawberry and cherry tomato relish Michael Diacono Ingredients • 500g asparagus • 10 strawberries • 5 cherry tomatoes • ¼ onion, finely diced • Handful fresh mint • Salt and pepper • 1 tbsp balsamic vinegar • Olive oil Method 1. Break off the hard ends of the asparagus, reserving the hard ends to make a stock or soup. 2. Bring some salted water to the boil and drop the asparagus into the water with the spears at the top. The thicker ends of the asparagus need slightly more cooking than the delicate spears. 3. Allow to cook for approx. 4 mins until tender. 4. In the meantime make the strawberry and cherry tomato relish by chopping the strawberries and cherry tomatoes and place in a bowl with the finely chopped onion. 5. Add the fresh mint, salt and pepper, balsamic vinegar and olive oil. 6. Mix well and allow to rest for 5 mins. 7. Drain the asparagus, reserving the water for use in a stock. 8. Place the asparagus in a long dish and top with the strawberry and cherry tomato salsa. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 May, 2015. www.gourmettoday.recipes