Flaming June can only mean one thing – English strawberries. Yum, yum!
Around 150,000 portions of English strawberries and cream will be served during the Wimbledon tennis championships which start at the end of the month. Lovely! But not as tasty as this great seasonal recipe from Max Murphy, head chef at the Malt Shovel, Barston.
WONTON FILLED WITH STRAWBERRIES & CUSTARD
- 200g fresh strawberries
- Tablespoon of elderflower cordial
- 2 tbsp sugar
- 2 tbsp cornflour
- Thick custard
- 1 tbsp lime juice and zest
- 1 tbsp sugar
- 4 sticks of rhubarb
- Teaspoon Chinese pink pickled ginger
- 1 pack of wonton pastry (11 cm x 11 cm) square shape
- Place strawberries, elderflower cordial, sugar in a pan. Cook until tender, add cornflour, place in fridge for one hour.
- Peel and slice rhubarb, cook in a saucepan with lime juice and pickled ginger until tender. Leave to one side until later.
- Place one wonton wrap on a board, put a teaspoon of strawberry mixture in centre along with teaspoon of extra thick custard. Moisten along edges with water using a pastry brush. Place another wonton wrap on top and press down to seal edges. Take one corner edge and fold in half to form triangle shape, press down to seal. Take opposite corner edge and ensure two points meet to form seal – like a fortune cookie shape.
- Repeat this process until all mixture is used (makes about 6).
- Deep fry all wraps in 180 degree sunflower oil for one minute then place on top of warmed rhubarb mix. Garnish with torn mint.
NB. It is very important to ensure all edges are sealed as the mixture will leak into the hot oil.