It’s Wimbledon season!
Watch Adam Below
Wimbledon always reminds me of my school days. Playing tennis when I should have been revising for exams, playing tennis on grass courts so I could dive around without fear of hurting myself, revelling in how little my serve would bounce against my opponent. Playing tennis in my mind and watching on TV every chance I got, everything else was left behind. I remember my favourite tennis players from my youth, Agassi, Sampras, Philipousis and many more.
Tennis was quite a major hobby of mine, I played for my school and always wanted to go further. However, asthma was a real issue for me as a kid and it was always made worse by the smell of cut grass, not an ideal trigger as tennis is mainly played in the summer.
I have never been to Wimbledon but watch it when I can, even though I don’t know all the players as well as I used too, I would love to go eventually.
I rewatch old matches on YouTube to cure my tennis-ache as well as these;
Must watch tennis movie- Wimbledon with Paul Bettany and Kirsten Dunst
Must read tennis book - Open by Andre Agassi
Wimbledon has always intrigued me from a food point of view too. So many Wimbledon goers get behind the tradition of eating strawberries at the event that they go through around 58000kg each year with 7,000 litres of cream. This year they have introduced vegan options and alternatives too, which is fantastic, and have committed to be as environmentally friendly as currently possible. They also turn any unused strawberries into jam to sell in their shops.
So as we aren’t able to be there we are going to do or own version of strawberries and cream. We have been travelling through France and Italy these past months so here is a recipe for a European version of the Wimbledon Classic.
We have found that many of the strawberries in the supermarkets have been over ripe so this recipe works perfect for that, it is also nice in the summer or in the winter.
We haven’t been able to get as many vegan options where we have been so if you do wish please replace any dairy product with an alternative. We use oatly cream a lot but we have run out.
Watch Adam make it above or see the recipe below.
Strawberries + Cream
With Balsamic + Black Pepper
Serves 3 generous portions or 4 small
1 punnet of strawberries- hulled and quartered.
1 tbsp of coconut oil or an alternative.
3tbsp of sugar or an alternative, we used coconut sugar
1/4 cup of balsamic vinegar
1/4 of a Lemon zested
Cracked Black Pepper
250g Mascarpone Cheese or alternative, cream, sorbet, ice cream.
Place a frying pan or large saucepan on a high heat. Add coconut oil to the hot pan. Once it has melted gently fry your strawberries and add your sugar.
Mix, until sugar melts. Add the balsamic vinegar and mix.
The liquid will thicken. Allow it to boil for a couple of minutes. Now this is different depending on you and your strawberries. If your strawberries are very watery you will get more of a soup consistency. If you want it to be like that, great if you don’t then as soon as the liquid has combined with sugar and you have a syrup remove from the heat.
Now add your lemon zest, stir and serve into bowls or glasses.
Now add a good amount of cracked black pepper, freshly ground is best, and serve a nice dollop of your mascarpone cheese on top.
Eat while warm and enjoy the contrast of cold sweet cheese and the warmth of the strawberries and pepper.
Allow your strawberries to cool and serve it with scones or as part of a trifle. You could add gelatine and make it into a jelly.
Keep the strawberries warm and serve with a chocolate tart or pastry.