As I mentioned yesterday, I have been a very bad past host this month. My TGRWT#3 entry is late, but as the saying goes – better late than never. It’s not that I wasn’t excited about this round as much as the others, it’s just that I have had a busy month, first with university exams and most recently with shopping for my friends wedding dress (it is stunning by the way! – I will have photos in 10 weeks, yes that is how close to the date we went shopping for the dress, crazy I know).
Although the strawberries in this pairing had me excited (they are after all on my list of 5 foods I would live on if I could only live on 5 foods for the rest of my life), the idea of coriander didn’t have me quite so elated. You see, I am not a fan of coriander. At all. Not one teeny bit. I didn’t let that one minor detail stop me though. The answer came in using a form of coriander I haven’t used before. I have always used fresh coriander, which has a very potent flavour that almost seems to overtake anything you put it with. I chose to use coriander seeds, but came away from the supermarket with something called ‘whole’ coriander. They look like seeds, so I am pretty sure they are the same thing. Whatever they are called, they worked very well.
My entry, a Strawberry & Coriander Crumble, is roughly based on a recipe for Tropical Crumble in Dorie Greenspan’s ‘Baking: From my Home to Yours’, my most recent cookbook purchase. I only had 150g of frozen strawberries left from some frozen in Summer, intended to be made in Strawberry Smoothies, so I added in some chopped apple to make it go a bit further. In the end I had to puree the strawberries because they were not even close to holding their shape or looking nice, but the crumble turned out very well.
I didn’t get the potent coriander taste that I am used to (and despise), but the crushed seeds gave a lovely nutty flavour and aroma to the crumble and in all I think they added a different layer of flavour. It was delicious!
So here is my recipe, which I will be making again sometime this Winter, maybe with a little cinnamon or allspice in the topping mix as well.
Strawberry & Coriander Crumble (Serves 4)
Heat your oven to 180C and spray 4 ramekins or 1 large pudding dish with oil. Crush 8tsp whole coriander in a mortar and pestle until fine.
To make the streusel topping mush up 8Tbsp unsalted butter (or margarine) with a rubber spatula until it is smooth. Work in 1/2C tightly packed brown sugar, half of the coriander from the mortar and pestle & 1/4tsp salt. Then stir in 3Tbsp plain flour & 1C oats. All that we had was ‘quick oats’, which are chopped up oats, but they still worked well. Spread the mixture onto a piece of baking paper and place in the freezer for at least 20 minutes.
In the meantime, make the fruit filling. Melt 4Tbsp unsalted butter (or margarine) in a frying pan over high heat, sprinkle over 2 1/2Tbsp brown sugar and when it bubbles add in 2 peeled and diced apples & the other half of the coriander from the mortar and pestle. Cook for around 3 minutes and remove to a mixing bowl.
Put 300g frozen strawberries in a blender and blend until smooth. Place in the saucepan with 2Tbsp balsamic vinegar & 2Tbsp dried coriander leaves and cook, stirring, for a few minutes until it is bubbling. Pour strawberry sauce over apple pieces and stir gently to combine.
Divide fruit filling evenly between ramekins, or just put it all in one big pudding dish. Break off pieces of streusel topping and scatter them over the fruit. Make it rustic looking with varying sized pieces, don’t be too pedantic about it being perfect. Place ramekins on a baking tray and bake for 20-25 minutes, until bubbling and golden. A large pudding dish may take a little longer, around 35 minutes. Sprinkle with desiccated coconut and serve hot.
If you would like to see some more wonderful creations with Strawberry & Coriander, you can take a look at Evelin’s wonderful round-up. Thank-you Evelin for being so kind as to agree to include my late entry in your round-up when you return from your training camp, my deepest thanks.