Balsamic Recipes

INGREDIENTS

200g Arborio Rice

60g Butter

20ml Original White Balsamic Vinegar

50g Shallots peeled and finely chopped

15g Letterbox Larder Umami Mushroom Mix

1 Litre Vegetable Stock

25g Mascarpone

25g Parmesan finely grated

Italian Flat Leaf Parsley Chopped

METHOD

1.  Boil the stock and pour over the dried mushrooms.  Allow to soak for 30 minutes.

2.  Melt 20 of the butter in a suitable sized saucepan and add the shallots.  Cook gently until starting to soften and then add the rice.

3.  Stir well to coat the grains; add the the vinegar and turn up the heat allowing the vinegar to reduce until almost evaporated.

4.  Carefully add a ladle of the vegetable stock stirring well.

5.  Add the stock paste or powder and continue adding the stock.

6.  Carefully decant the mushroom liquor from the dried mushrooms and add gradually.

7.  When the rice is cooked, season with a little freshly ground black pepper.

8.  Add in 20g of the butter, some parmesan and the mascarpone.

9.  In the frying pan, add the last of the butter and heat over a high heat until starting to foam.

10.  Add in the mixed mushrooms and sauté until lightly cooked.  Scatter in the chopped parsley.

11.  Spoon the risotto into warm bowls and top with the mushroom mixture.

Top with a freshly poached egg.

INGREDIENTS

 500g Chowder Mix

125g Raw Shelled Prawns

Stir the

2 Shallots peeled and finely chopped

30g Butter

30g Plain Flour

500ml Milk

20ml Wild Garlic  White Balsamic

Freshly chopped new season wild garlic (if in season!)

Method

1. Lightly poach the fish in the milk until just cooked (2 – 3 minutes).
2. In a large saucepan melt the butter and sweat of the shallot until soft but with no colour.
3. Carefully drain the fish and reserve the cooking liquor.
4. Add the flour to the shallots and stir well, cook gently for 2 minutes.
5. Gradually add the cooking liquor to the shallots, stirring well to ensure a smooth sauce.
6. Add the vinegar to the sauce and allow the sauce to cook out for a couple of minutes.
7. Place the poached fish into a suitable sized baking dish and then add the boiled eggs which have been quartered.
8. Stir the wild garlic into the sauce, taste and adjust the seasoning and consistency as required.
9. Pour the sauce evenly over the fish and allow to cool before topping with mashed potato.
10. Bake the pie in an oven that has been preheated to 175°C for about 25 minutes.

INGREDIENTS

  2 x 285g Dry aged Ribeye Steaks

Letterbox Larder Balsamic Beef Seasoning

50g Rocket

100g Baby Plum Tomatoes

30g Parmesan

Burren Balsamic Grande Reserve Balsamic Vinegar of Modena

 METHOD

 Heat the barbeque until the coals are white and the temperature is high.

1. Brush the steaks with a little oil and season generously with the beef seasoning.
2. Barbeque quickly for approximately 2 – 3 minutes per side depending on thickness. (this should leave the steaks about medium)
3. Whilst the steaks are resting assemble the salad ingredients into a large serving platter.
4. Carve the steaks and place onto the salad.
5. Drizzle with the Grande Reserve balsamic.

INGREDIENTS

4 good quality Steak  Burgers

4 Waterford Blaa Rolls

Baby Gem Lettuce

Sliced Vine Tomatoes

8 Dry cured Streaky Bacon Rashers

Burren Balsamics Roast Onion Jam

METHOD

1. Allow the barbeque to reach a good high temperature as we want the burgers to seal quickly.
2. Brush the burgers with a little oil and place onto the hottest part of the barbeque.
3. Allow to seal well for approximately 2 – 3 minutes before turning over again keeping them on the hottest part to seal in all the flavours.
4. After a couple of minutes move the burgers to the edge of the barbeque where the temperature is a bit less.
5. The burgers will take a further 5 – 6 minutes for medium.
6. Whilst the burgers are finishing quickly cook the bacon until nicely coloured and crispy.
7. Split the roll and add some lettuce and tomato to the bottom half of the roll.
8. Add the cooked burger patty and then spoon on some onion jam.
9. Top with the crispy bacon and the other half of the roll.