There’s this game that I play
sometimes a lot. It’s called the “and potatoes” game.
I look at an ingredient and wonder just what I can make involving said ingredient and potatoes. This does not, as you might imagine, always have a successful outcome.
Case in point: strawberries and potatoes (which, to be fair, even I thought a bit of a stretch).
I had strawberries on the brain since attending a demonstration in Bord Bia, where the charming Catherine Fulvio from Ballyknocken Cookery School talked us through a host of different ways with strawberries, which are just coming into season hereabouts.
There was strawberry millefeuille with mascarpone, strawberry shortcake, prosecco mixed with blended strawberries, and much else besides (though, frankly, the perfect strawberry doesn’t need much, other than perhaps a touch of sugar and some cream). Tellingly, there was nary a mention of spuds.
Still, I thought that I knew better. Potato pancakes, says I to myself, with some strawberry sauce. Not so different to latkes with apple sauce, surely?
So I made a simple strawberry sauce which I really rather liked (probably because it involved more than a little brandy) but alas, I chose to poke about with a new potatoey pancakey recipe which didn’t quite meet my strawberry sauce halfway. So while I must leave you sans pancake, you can still help yourself to the sauce. It’ll do nicely, I think, with your regular crêpes or maybe with these pancakes or perhaps just with some vanilla ice cream. And sure you can always have potatoes later.
Warm Strawberry And Brandy Sauce
- 200g strawberries
- 1 tsp butter
- 2 tblsp brandy
- 0.25 tsp orange zest
- 2 tsp sugar
- 1 tsp sour cream (optional)
- Wash the strawberries, pat dry and chop roughly
- Place a frying pan over a medium-low heat. When hot add the butter and allow to melt.
- When the butter has melted, add the strawberries, sugar, brandy and orange zest to the pan. Stir to mix and cook, stirring occasionally, until the strawberries have started to soften and release their juices, around 5-7 minutes.
- Remove from the heat, taste and add more sugar if you like and/or stir in the sour cream.
- Serve warm with pancakes and more sour cream or with vanilla ice cream.
- For a sauce without the brandy kick, you could try replacing the brandy and orange zest with orange juice.
- Serves around 3-4 as a topping for pancakes or ice cream.