In this week’s post, local Nelson chef and guest Blogger, Grant Dicker is enjoying new season Nelson strawberries. He also has a delicious, decadent treat for you to try. Take it away, Grant…
Summer is nearly here, and that means the arrival of Nelson strawberries. I don\’t know about you, but I love to grow my strawberries. I enjoy watching them flower, then seeing those perfect little blooms turn into berries. Naturally, I then have to make a choice. Do I wait until many are ready? The answer is no! I wait until each one is perfect, then I race my son to eat it! So, when I want enough to create a dish, I pop into Fresh Choice and buy a punnet of big juicy Nelson strawberries.
It\’s time to make the most of new season strawberries with a delicious, delicate treat like this Strawberry and Lemon Shortcake.
Strawberry and Lemon Shortcake with Fresh Nelson Strawberries:
Ingredients:
- 1 punnet of halved fresh Nelson strawberries
- 2 tablespoons sugar
For the shortcake:
- 140g all-purpose flour
- 50g sugar
- 1 teaspoon baking powder
- 3/4 teaspoon grated lemon zest
- 1 pinch salt
- 50g cold butter, diced
- 1/3 cup milk
- 1 large egg yolk
- 1/3 cup cream, lightly whipped
Method:
Preheat the oven to 160 degrees Celsius. In a large bowl gently toss the halved (or sliced if they are really large) strawberries with the sugar and let it stand and macerate while you prepare the shortcakes.
In a large bowl mix the flour, sugar, baking powder, lemon zest and salt. Then, gently rub in the cold butter until the mixture resembles coarse breadcrumbs. In another bowl, whisk the milk and egg yolk until blended and add to the flour mixture, stirring with a fork until just moistened. Over mixing the dough will cause it to turn tough.
Turn the dough out on to a lightly floured surface. Gently knead the dough, but not too much. Divide the dough into four portions and mould each into a 2cm thick circle. Place them 5 centimetres apart on a parchment-lined baking sheet. Bake for 8-10 minutes or until golden brown. Then remove from the baking sheet to a wire rack.
When you are ready to serve, carefully slice the shortcakes in half. Dollop the bottom half with a generous amount of whipped cream and strawberries. Place the other half of the shortcake on top and dust generously with icing sugar.
Head to Fresh Choice on Collingwood Street for your Nelson strawberries. Don’t forget you can now click and collect; our team will pick the freshest fruit on your behalf!
A Crazy Hazy Summer with Hazy IPA