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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!