Sensational Strawberries with Neven Maguire
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What is the main topic discussed in this episode?
It is peak berry season. I am surrounded by strawberries and berries and all sorts. Oh, and cream. Yeah, it's a necessary complimentary piece, isn't it? I'm also joined by Nevin Maguire. It's a feast for the eyes in the studio. What did you bring in for us?
What didn't I bring in, Clare? So first of all, this is the peak season for lovely soft Irish fruits. Berries are strawberries. The variety we're going to talk about is Mullin Centenary. They're from Pat Clark. He's known as the King of Strawberries and he's based in Stamullin in County Mead. So he supplies us every week in the restaurant and every single strawberry is stem pick so you never touch the fruit and the variety is called Mall and Centenary with raspberries, blackberries but you can do so much like you could do a lovely little salad which I bought in with some smoked duck or smoked chicken or even goat's cheese works really well with strawberries but it's the dressing that I want to talk to you about
So for a dressing, if you usually use three parts oil, usually olive oil, or you can use a lovely Irish rapeseed oil, one part vinegar, and that can be a red wine vinegar, and then throw a handful or two of raspberries and blitz that up in a Nutribullet. That will keep in your fridge for about a week or two. If you leave it at room temperature, it will ferment, so you'll be throwing it down the sink.
What varieties of Irish strawberries is Neven Maguire recommending for peak season recipes?
And just drizzle that over your salad at the last minute. We smoke our own lovely duck. We get this lovely duck locally, Thornhill duck, and we smoke it in the restaurant. But this could be lovely with goat's cheese, some lovely Irish goat's cheese, Clare. even some nice smoked chicken salad leaves I put in some lovely blackberries and strawberries and you just assemble it at the last minute because people eat lovely and lighter this time of year when the weather's warmer so it is but it's the dressing that really gives lovely flavour is using those gorgeous raspberries Yeah and you're talking about savoury dishes there and I think people will automatically think as I said there are strawberries and cream
Maybe a dusting of sugar. Not with Pat Clark's. Certainly don't need a dusting of sugar, do they?
There's nothing wrong with strawberries and cream and I love that. And I thought that we'd start off with the savoury and now we'll move on to the beautiful desserts. So the first thing is about a compote. So I poached this in some lovely blackcurrant juices. A great guy in Wexford, Des Jeffers. So he uses blackcurrant cordial, a little touch of sugar and cinnamon works really well with berries. And this will keep in your fridge for about a week or two. Lovely with it. So you make up your syrup. The recipes are all online. Throw in your lovely berries and then you pour it over your berries. So you do and let that infuse. This is delicious with pancakes, so it is. And even pavlova. And your lovely idea is some cream.
What I've done, I've made a little trifle. So I've used those poached berries, get some lovely Irish made custard, which is fine. You can make your own. Life is too short sometimes, but you can get good quality to make a lovely Irish custard. And what we've done is a layer of those lovely fruit compote, a little bit of a shortbread, or you can use sponge, custard, a little bit of whipped cream, and you're going to have the most delicious trifle.
Yeah, people are a bit divided on trifle, aren't they, Nevin? You know, maybe thinking like all that layering, yeah, it does sound lovely, but does it get a bit soggy? Okay, good point. What do you do about that?
If you assemble it the last minute, that's a really good point.
How do you make a quick raspberry vinaigrette for smoked duck or goat's cheese salad?
So you can have your fruit compote in the fridge, put that at the bottom of the dish. Then if you wanted to, you could put your custard on top and just before you serve it, crumble over your lovely sponge or your shortbread I'm using for a little bit of texture. You're right, if you make this overnight in the fridge, what happens? You lose the impact of that crunch of the actual biscuit or sponge that you're using.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:00–1:09
2
What varieties of Irish strawberries is Neven Maguire recommending for peak season recipes?
1:09–2:55
3
How do you make a quick raspberry vinaigrette for smoked duck or goat's cheese salad?
2:55–3:28
4
What tips prevent homemade vinaigrette from fermenting or separating in the fridge?
3:28–5:49
5
How do you poach berries and make a compote that works for pancakes and pavlova?
5:49–7:49
6
What is Neven's method for assembling a non-soggy strawberry trifle or deconstructed trifle?
7:49–9:59