Strawberry carpaccio with smoked balsamic reduction and toasted pistachios

by Jeanne on May 22, 2013

in Dessert, Recipes - fruit, Recipes - gluten-free

Post image for Strawberry carpaccio with smoked balsamic reduction and toasted pistachios

When my brother and I were teenagers, we went through a phase (doesn’t everyone?) of wanting to start a band. I could play the piano; he could play the saxophone (well it was the 1980s – saxophones were de reigeur for all self-respecting bands); we could both write lyrics; and his friend Clinton Smith was willing to change his name to the totally rock star (!) Clint Kershaw and front the band with his vocals. We spent very little time thinking about who might actually write the music; where our band might actually perform; or in fact whether “Clint” could sing at all – but a lot of time trying to devise a band name. I still have a list of our potential names somewhere in a box of mementos and I seem to recall that the list was full of slightly contrived names in which alliteration featured heavily.  I believe Fiction Faction was what we finally settled on.

 

StrawberryRaw © J Horak-Druiff 2013

 

This week the beleaguered Conservative party have been in the news for having allegedly referred to their grassroots supporters as “swivel-eyed loons”.  It’s such a tremendous soundbite that it has been repeated hundreds of times a day in every conceivable form of traditional and new media.  Surely it can only be a matter of time before we see the birth of a new indie rock bluegrass fusion band called The Swivel-Eyed Loons?  Because let’s face it, band names have never made a lot of sense have they?  Let’s consider a few:

  • The Stone Temple Pilots, who loved the STP car products logo so much that they made up a meaningless phrase to fit the acronym
  • The Goo Goo Dolls – a name taken from a comic book after management objected to their original name of The Sex Maggots (nice one!)
  • Chumbawumba, which makes me think of a cuddly character in a Kids’ TV show
  • Toad The Wet Sprocket, apparently a lesser-know line from a Monty Python album 

In fact, there’s also loads more in this canonical list of weird band names, including such winners as Baldilocks, Balcony of Ignorance, Lord of Mushrooms, The Naked Potato, Blind Lemon Pledge and The Ominous Seapods.

 

StrawberryCarpaccioIceCream © J Horak-Druiff 2013

 

 

But my personal soft spot is for 80s bands with silly or pretentious names:  Wham! (allegedly named for Westham football club; Duran Duran (named after a character in the cult classic sci fi movie Barbarella); Sigue Sigue Sputnik (possibly named after a Filippino prison gang); Bananarama (a mix of a children’s TV show and a Rozy Music song; the endearingly dotty We’ve Got a Fuzzbox and We’re Gonna Use It!; and Strawberry Switchblade.  I don’t think I can remember a single song that Strawberry Switchblade sang, but I remember their faces on the covers of my precious Smash Hits and No. 1 magazines – and I cannot slice into a ripe, red strawberry without thinking of their band name.

 

StrawberryCarpaccioPistachios © J Horak-Druiff 2013

 

And slice into a strawberry I did – well, quite a few of them to be exact!  We are just beginning  to see the first English strawberries in the shops and, having missed them all winter long, I grabbed a couple of punnets over the weekend. I have made a number of strawberry recipes over the years (strawberry, rhubarb & ginger tarts;  individual strawberry crisps; or classic Eton mess) but this time I wanted to try something different.  This recipe not only uses up some past-their-prime leftover pistachios, but is also a perfect showcase for new season, sweet strawberries.  Strawberries and balsamic vinegar is a classic combination, and the smoked balsamic reduction from South African wine estate Rickety Bridge provided an extra flavour dimension.  It’s a quick, simple and naturally gluten-free dessert to put together and it’s oh-so-pretty.  Best enjoyed while wearing a pair of neon pink leg-warmers and listening to 1980s pop :)

 

StrawberryCarpaccioFinal © J Horak-Druiff 2013

 

 Other bloggers cooking with strawberries include:

 

 

 

5.0 from 2 reviews
Strawberry carpaccio with smoked balsamic reduction and toasted pistachios
 
Prep time
Cook time
Total time
 
This strawberry dish is easy to make, gorgeous to look at, and naturally gluten-free.
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • about 400g ripe fresh strawberries
  • A handful of pistachio nuts, shell and most of the skin removed
  • good quality vanilla ice cream
  • a balsamic vinegar reduction (store-bought, or boil ordinary balsamic vinegar to reduce it and make it stickier)
Instructions
  1. Wash the strawberries. Slice the leaves off rather than hulling them as you need a nice flat base for them to rest on as you slice them. Stand the strawberries on their flat end and using a very sharp knife, carefully cut them vertically into thin slices. Arrange these in overlapping layers on a plate in whatever pretty pattern you prefer.
  2. Lightly crush the pistachio nuts and toast over medium heat in a small non-stick pan for 7 minutes or so. Keep an eye on them and shake the pan frequently as they burn easily! Allow to cool.
  3. Place a scoop of vanilla ice-cream on each plate, then scatter the nuts over the strawberries. Drizzle with the balsamic reduction and serve immediately.

 

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{ 12 comments… read them below or add one }

Asha@FSK May 22, 2013 at 2:10 pm

LOL.. Jeanne you made me laugh so much first thing in the morning! Thanks! Band names are just ridiculously esoteric! :)

Also, envious of the strawberries! I have yet to see them in farmers’ markets here, cannot wait! Oh and I love that perfect scoop :))

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Andrew May 22, 2013 at 2:52 pm

Just had a quick scout through my music downloads – Quantic Soul Orchestra, Nouvelle Vague, Les Deux Love Orchestra (seem to be several Orchestras…), The Five Stairsteps (oh, come on!), The Cowsills (no idea…) and Morcheeba (which I thought was quite odd until I read the Wikipedia notes…)

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Sarah May 22, 2013 at 9:09 pm

This looks utterly delicious and I’ll be trying over the summer – if we get one!

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Jamie May 23, 2013 at 10:20 am

You missed my Strawberry Mascarpone Tart. And my Crémet Nantais topped with Strawberries :-) But all is forgiven when I read this fabulous blog post. I absolutely love how you got us to strawberries. I feel a P2P discussion/exercise coming on.

And I was blown away when I saw the image of this plate of berries on FB! Gorgeous! How do you have the patience to create such beauty? And I love this dessert. Very summery. Very elegant. And I do believe I have a Pinterest board dedicated to the strawberry!

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Rosa May 23, 2013 at 10:47 am

I have always wanted to be in a band… Unfortunately, I don’t play any instrument!

This carapaccio sounds and looks terrific!

Cheers,

Rosa

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Sally - My Custard Pie May 23, 2013 at 12:48 pm

Those strawberries look incredibly perfect. How is anything ripe with the Spring you’ve had in the UK?! The Flaming Lips takes my vote for the best band name of the last few years.

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thelittleloaf May 23, 2013 at 2:06 pm

What a gorgeous idea! I have a crate (literally) of strawberries that I bought on a whim at Borough Market and need ideas for using them up – once I’ve made ice cream, this is top of the list!

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Lisa the Gourmet Wog May 23, 2013 at 3:43 pm

It’s incredible how well Balsamic Vinegar and Strawberries go well together! Great recipe :)

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Kit May 24, 2013 at 4:29 pm

Thanks for that nostalgic trip through 80s memorabilia. Fiction Faction could have been big, I’m sure, it has just the right ring to it – could have been a supporting band to Human League!

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Charles May 24, 2013 at 5:10 pm

Great post, and yes I can remember Strawberry Switchblade AND We’ve Got a Fuzzbox and We’re Gonna Use It! – dont ask me what they were singing though.

Classic ocmbination, balsamic with Strawberries.

If you were to use another flavour of Ice Cream what would you use? Good old chocolate springs to mind, real dark choclate perhaps laced with a little Chilli?

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Sylvie @ Gourmande in the Kitchen May 28, 2013 at 6:39 am

What a gorgeous way to serve strawberries. And I didn’t not know the back stories behind the names of all those 80′s bands, how interesting!

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Sarah, Maison Cupcake June 7, 2013 at 1:25 pm

So pretty, I must try this for guests whilst strawberries are in season.

I do like a “carpaccio” style dish – one of the simplest I’ve had was in Florence combining ribbons of courgette and parmesan dressed with a few dots of olive oil and vinegar.

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