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Antony Worrall Thompson

Strawberries and Lemongrass Skewers


These are fun to make and eat, and kids love them. Try them on the barbecue. You can play around with the fruit - pineapple works really well.

Serves 4

Ingredients

  • 4 sticks lemongrass
  • 20 large english straw berries, destalked
  • 4 tsp black pepper, finely ground
  • 4 sprigs mint

To serve

Method

  1. Pre-heat the oven to 220°C/gas mark 7.
  2. Skewer 5 strawberries onto each lemongrass stalk inserting the thin part of the lemongrass into the stalk cavity and carefully pushing through.
  3. Place each skewer in the centre of a circle of tin foil.
  4. Sprinkle the black pepper all over strawberries turning over to ensure well covered.
  5. Add a sprig of mint to each parcel.
  6. Crimp the edges of foil together to form a Cornish pasty shape ensuring it’s sealed all the way round.
  7. Place on a baking tray and cook in the oven for 7 - 8 minutes.
  8. Remove from the oven.

To serve

  1. Carefully open the foil and roll back the edges to form an oval bowl.
  2. Place a scoop or two of ice cream on top of the hot strawberries, garnish with mint and serve.
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