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      Balsamic Recipes

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      Pan Roasted Kilkeel Cod, Warm Salad Of Fennel & Tomato

      Pan Roasted Kilkeel Cod, Warm Salad Of Fennel & Tomato

      Ingredients for 4

      4 x 180g Cod Fillets with the skin on

      2 Bulbs Fennel trimmed cored and thinly sliced

      150g Cherry Tomatoes halved

      30ml Extra Virgin Olive Oil

      15ml Burren Balsamics Armagh Bramley Apple Balsamic

      Sea Salt & Freshly milled Pepper

      10ml Sunflower Oil

      25g Butter

      Method

      1. Preheat the oven to 180°C.
      2. Toss the fennel with the olive oil and scatter onto a roasting tray, season generously with salt and pepper.
      3. Carefully pat dry the cod fillets and season well.
      4. Heat the oil in a non-stick frying pan, whilst the pan is heating pop the fennel into the oven
      5. When the pan is hot add the oil and the butter, as the butter starts to sizzle add the fish skin side down and cook over a high heat for approximately 3 minutes.
      6. As the fennel is roasting add the cherry tomatoes and place back into the oven for a further 5 minutes.
      7. Baste the fish then carefully turn over, the skin should be golden brown.
      8. Cook the fish for a further 2 minutes then remove from the pan and allow to rest for a couple of minutes in a warm place covered with a piece of foil.
      9. Remove the fennel and tomatoes from the oven and add the balsamic which should sizzle a little.
      10. Stir the balsamic through and then spoon the mixture onto warm plates, add the hake and enjoy

      Brioche Bread and Butter Pudding with Balsamic Sugar

      Brioche Bread and Butter Pudding with Balsamic Sugar

      INGREDIENTS

      8 Brioche Slices

      50g Butter at room temperature

      50g Sultanas or Golden Raisins

      50g Balsamic Sugar

      2 Free Range Eggs + 1 Egg Yolk

      300ml Full Fat Milk

      100ml Double Cream

      METHOD 

      1. Preheat the oven to 180C.

      2. Generously butter a 1ltr pie dish and sprinkle with a little balsamic sugar.

      3. Spread the brioche slices with the remaining butter and cut into triangles.

      4. Sprinkle half of the sultanas onto the bottom of the pie dish

      5. Top with half of the brioche triangles neatly overlapping.

      6. Sprinkle on the remaining sultanas and then top with the remaining brioche triangles.

      7. In a large bowl mix the eggs and the egg yolk until well mixed.

      8. Sprinkle on 25g of the remaining balsamic sugar.

      9. Whisk in the milk and cream then strain into a jug.

      10.Carefully pour the custard mixture over the bread and allow to sit for 20 minutes.

      11.Sprinkle the top with the remaking balsamic sugar.

      12.Place into the middle of the preheated oven and bake for approximately 30 – 35 minutes.

      13.It should be just set as it will cook out a little further when removed from the oven

      Mushroom Risotto and Egg with Original White Balsamic Vinegar of Modena

      Mushroom Risotto and Egg with Original White Balsamic Vinegar of Modena

      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.

      Seafood Pie with Wild Garlic White Balsamic Vinegar of Modena

      Seafood Pie with Wild Garlic White Balsamic Vinegar of Modena

      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.

       

      Barbequed Dry Aged Ribeye Tagliatta with Burren Balsamics Grande Reserve Balsamic Vinegar of Modena

      Barbequed Dry Aged Ribeye Tagliatta with Burren Balsamics Grande Reserve Balsamic Vinegar of Modena

      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.