Stuart Muir: How to make the most of summer strawberries

JUNE is synonymous with summer berries and here in Scotland we're fortunate to be surrounded by some of the most succulent, sharp and sweet fruit around, from strawberries and raspberries toblackberries and blueberries.
By The Newsroom
Published 13th Jun 2016, 11:44 BST
Updated 13th Jun 2016, 12:48 BST

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While there is nothing better than enjoying them just as they are, Scottish berries can really transform a dish.

I love experimenting with berries in savoury dishes for extra colour and flavour – my pork chops with strawberry salsa never fail to impress. And in the bar, strawberries and cream is a summer must.

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Who can resist a Wimbledon-inspired gin and strawberry cocktail with spiced rum whipped cream?


Here’s a few dishes that you can attempt to make the most of Scottish strawberries.

Pork chops with strawberry salsa

Ingredients:

•4 British higher welfare pork chops, skin on

•400g strawberries

•3 Plum Tomatoes, diced.

•1 red chilli de-seeded and diced

•2 cloves garlic, minced.

•1 lime, juiced.

•Handful chopped fresh coriander

•Half a bunch of Mint chopped

•1 tablespoon olive oil

Cooking instructions:

Season pork chops generously with salt, fry for 1 minute on each side. Transfer the pan to the oven (if the handle isn’t ovenproof, put the chops onto a baking tray). Cook for 10–15 minutes, depending

on the thickness of the chops, or until cooked through.

Combine all remaining ingredients and season with salt. Add more lime juice if needed. Keep covered and refrigerate. Serve with dressed mixed salad leaves.

The Strawberry Sampras cocktail

Ingredients:

•37.5ml Edinburgh Gin

•12.5ml Strawberry Liqueur

•2 Fresh Strawberries Muddles

•25ml Lemon Juice

•2 Teaspoons Caster Sugar

Whipped cream accompaniment ingredients

•20ml Spiced Rum

•20ml Demerara Syrup

•100 ml Double Cream

Instructions:

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Shake gin, strawberry liqueur, strawberry muddles, lemon juice and caster sugar together. Double strain and pour into martini glass. For the whipped cream accompaniment, whip ingredients together until soft peaks appear. Place on top and serve.

Award-winning chef Stuart Muir is owner of Edinburgh brasserie, champagne lounge and cocktail bar, Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED. www.dineedinburgh.co.uk 0131 218 1818DOWNLOAD THE EDINBURGH EVENING NEWS APP ON ITUNES OR GOOGLE PLAY

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