Berry extraordinary: Explore the savoury side of strawberries with these recipes by Mumbai chefs

It's the season of all things sweet and savoury as most people not only celebrate with their families but also host house parties - both cosy and elaborate. Christmas and New Year are going to be busy times and while planning the menu may be difficult, it is easiest to use seasonal produce as it is readily available. Among the many ingredients, strawberries are a favourite. But if you aren't someone who experiments in the kitchen, can you imagine using strawberries in a savoury dish? Neither could we but city chefs say there is more to the fruit than we know.

The recipes they shared go beyond the usual use of the juicy sweet and sour fruit in ice creams, desserts or milkshakes. They employ the fruit to add some zing to a regular salad, soup, stuffed chicken and even bhel - all of which can be made while you are indoors, in the safety and comfort of your house.

Chef Hiren Kumar uses strawberries to make a delicious salad with crumb-fried goat cheese balls. Photo: Saltt Coffee House

Goat cheese ball and strawberry salad by Chef Hiren Kumar at Saltt Coffee House, Oleander Farms, Karjat
If experimenting with difficult dishes sounds overwhelming, there's no harm in starting simple. Kumar, the executive chef at Salt Coffee House, suggests trying to make a fresh and delicious salad with the seasonal ingredient, which also acts as a healthy option. "They are rich in iron and vitamins such as B6 which helps maintain your blood level," he says, adding, "This vinaigrette enhances the strawberry flavour and it kind of distributes it throughout the salad, so you taste it in every bite and not only when you eat the strawberries. I hope you like it as much as I do."

Ingredients:
Goat's cheese - 40 gms, arugula leaves - 20 gms, strawberry - 40 gms, walnut - 6 gms, black pepper - 2 gms, bread crumbs - 10 gms, thyme - 2 gms, balsamic vinegar dressing - 20 gms, beetroot - 12 gms, olive oil - 15 ml, salt - 4 gms.

Method:
1. Make a ball out of the goat cheese and crumb fry it.
2. Dry the arugula leaves and marinate with salt, pepper and balsamic vinegar.
3. Add the strawberries, thyme, beetroots and add olive oil to it.
4. Arrange on the plate diagonally and sprinkle some toasted walnuts to it and serve.

Strawberry, camembert stuffed pan roasted chicken with paolo potatoes by Chef Abhishek Pednekar, Woodside Inn, across all outlets
The month of December is a perfect combination of the festive spirit and seasonal ingredients. Beyond the regional specialities made every day, this is also a time to host parties and cook for everybody. Woodside Inn improvises with the classic stuffed roasted chicken by using strawberries and chef Pednekar says even though it is unconventional, he is confident people will like it. "The combination of the slightly sweet - tart flavour of the strawberries balanced by the moist and soft camembert brings about a great balance to this dish," he explains.

Ingredients:
Chicken breast with skin - 1 no, fresh strawberry - 90 gms, camembert cheese - 50 gms, Brussels sprouts - 30 gms, chicken stock - 200 ml, roux - 20 gms, fresh thyme fresh - 0.005 gms, butter - 60 gms, salt to taste, orange sweet potato - 100 gms, regular potato - 100 gms, black pepper to taste, salt to taste.

Method:
1. Slit the chicken breast to create a cavity for stuffing and marinate it with butter, salt, pepper and fresh thyme.
2. Stuff the chicken with strawberries and camembert cheese. Refrigerate it for 1 hour.
3. Heat oil in a pan and put the skin side of the chicken breast first and cook it for 2 minutes till the skin is golden brown and crisp then flip the breast to the other side and cook it further 2 minutes till it gets golden brown.
4. Once the chicken is cooked on both sides, finish the chicken breast in a pre-heated oven at 180 degrees centigrade for 8 to 10 minutes until it is fully cooked.
5. For sauce - add chicken stock in pan, bring it to boil and simmer it for 1 minute, then add roux to it till the sauce becomes thick. Finish the sauce with butter and fresh thyme.
6. For Paolo potatoes - slice orange and regular potatoes on a mandolin slicer. Then in a baking tray arrange these slices one after the other and brush it with butter by adding fresh thyme and seasonings on each layer. Pre-heat oven around 180 centigrade and cook it for 20 minute and allow it to rest for 30 minutes.
7. For plating - arrange the slices of Paolo potatoes first, then place the chicken breast on top of it, pour the sauce from the sides and place the charred Brussels sprouts on it.
8. Garnish with some fresh strawberries and micro greens.

Savoury strawberry soup shots by Chef Akhilesh Menon, Radisson Blu Hotel & Spa, Nashik
Move past your regular Chinese soups, which are hot favourites, to attempt a different kind of homemade soup. Yes, the tomato soup and a regular clear soup are always going to be there but Chef Menon, sous chef at the Nashik property, believes a strawberry soup, served at The Smoked Vine restaurant, has all the makings of a winner. He explains, "We use strawberries instead of other vegetables like carrots or tomatoes in this savoury soup for the added freshness and burst of fruity flavor that it brings to the recipe." The organic strawberries are sourced from a local collective managed and owned by farmers in the city.

Ingredients:
Fresh strawberries - 100 gms, fresh basil or rosemary sprig - 1 no, yoghurt (unsweetened)/or coconut milk for a vegan alternative - 10 ml, fresh orange juice (unsweetened) - 50 ml, pinch of salt

Method:
1. Roast the strawberries for 5 to 10 minutes in an oven so as to not overcook them.
2. Blend the roasted strawberries, basil, orange juice, except the yogurt and strain the soup.
3. Add the yogurt until it's well incorporated.
4. Serve in shot glasses and garnish with diced bits of strawberries, mint leaves or rosemary or basil leaves.

Barley berry bhel by Chef Subhash Shirke, The Pantry, Fort
If strawberries can be tossed with salads, they can surely be mixed in Mumbai's street food because they both share a similar versatility that produces a burst of flavours when consumed. Chef Shirke, who loves experimenting with seasonal produce, decided to make the most of strawberries by combining them with the classic Mumbai bhel, which is undoubtedly a favourite among locals. He explains, "The sweetness comes from strawberries, the tartness comes from the citrus dressing, the granola provides the crunch to the bhel. All this makes it very well balanced. The barley is the replacement of the regular puffed rice."

Ingredients:
Boiled barley - 60 gms, Broccoli (chopped) - 40 gms, granola (preferably oats-based) - 40 gms, strawberry - 80 gms, green chilli (sliced) - 20 gms, citrus dressing (made with orange, olive oil, pepper and strawberry jam) - 60 gms

Method:
1. Combine the orange juice, olive oil, strawberry jam with some salt and pepper. Make citrus dressing and keep aside.
2. Toss boiled barley, onions, tomato, broccoli, strawberry and green chillies. Mix
3. the dressing and top it with granola.
4. Serve chilled.