Wimbledon starts on Monday.
That means, for many, it’s time to pretend they enjoy watching two people (or four if it’s doubles) hitting a ball repeatedly at each other for hours.
No doubt, the municipal tennis courts (if they are any left) around the country will also start filling up as Murray fever, and hopefully Konta fever too, hits the nation.
We are being cynical of course. Personally, we love tennis. It’s one of those sports that is even better when watched live, rather than on TV, because it is only when you are there that you realise how hard and fast they players hit the ball.
We wonder, though, how the likes of Federer, Murray and Djokovic would fare if they were transported back to the 70s and 80s when wooden rackets were the norm and the game was much more about touch and feel, than sheer power? Can you imagine a game between McEnroe and Federer or Murray and Bjorg? Now that now would be something to behold.
We could reminiscence for hours on how the game has changed, but this is a food blog, so it’s probably time to stick to what we know!
We were surprised to discover that Wimbledon is the largest single annual sporting catering operation carried out in Europe. An incredible 2,200 catering and hospitality staff will work across the fortnight providing 16,000 portions of fish and chips, 76,000 sandwiches, 30,000 pizzas, 330,000 cups of tea and coffee, 330,000 glasses of Pimm’s and 110,000 pints of beer.
One figure which really stood out was that 5,000kg of bananas will be eaten. Presumably, these are fuel for the players, rather than the spectators because we refuse to believe the punters will be buying bananas when there is so much more on offer, after all they can get a few of their five a day from a glass of Pimm’s!
It’s strawberries that come to mind when you think of Wimbledon and this year the organisers are estimating that 28,000kg (that’s 140,000 servings) will be eaten, no doubt with most of the 10,000 litres of cream that will also be used.
Before we end with a recipe, it would be remiss of us not to say well done to Tommy Banks, Head Chef at the Black Swan in Oldstead. Tonight (Friday 30th) he will be shown cooking the fish course he got through to the Great British Menu banquet, which this year is being held at Wimbledon.
We mention him, not just because of his achievement in getting a dish through to the banquet two years running, but because he showed with his latest dish that it is possible to serve strawberries in a savoury dish – in this case the amazing turbot and strawberry fish course he did.
Not many chefs would be as bold as pairing those two ingredients, but that’s why he is one of the most exciting chefs in the UK now.
We are not being as bold as Tommy, but hope you enjoy our strawberry cheesecake nonetheless.
Ingredients
75g butter
200g oat biscuits, we prefer digestives, crushed
200g extra light cream cheese
250g mascarpone cheese
200g strawberries
2 packets of strawberry jelly
Single cream, to serve
Method
1. Dissolve the jelly in boiling water and set aside to cool.
2. Melt the butter in a saucepan and stir in the crushed biscuits. Mix well, then press into the bottom of a cake tin and place in the fridge.
3. Mix the cream cheese and mascarpone in a bowl and pour over the biscuit mixture. Leave in the fridge to set.
4. Gently mix the strawberries, trying not to crush them, with the jelly, which should just be starting to set. Add this to the top of the cheesecake and return to the fridge until the strawberry/jelly mixture is set.
5. Garnish with some mint and serve with single cream, if you wish.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
