Balsamic Recipes

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Pan Roasted Kilkeel Cod, Warm Salad Of Fennel & Tomato

Posted by Susie Hamilton Stubber · June 16, 2022

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

Preheat the oven to 180°C.
Toss the fennel with the olive oil and scatter onto a roasting tray, season generously with salt and pepper.
Carefully pat dry the cod fillets and season well.
Heat the oil in a non-stick frying pan, whilst the pan is heating pop the fennel into the oven
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.
As the fennel is roasting add the cherry tomatoes and place back into the oven for a further 5 minutes.
Baste the fish then carefully turn over, the skin should be golden brown.
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.
Remove the fennel and tomatoes from the oven and add the balsamic which should sizzle a little.
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

Posted by Susie Hamilton Stubber · June 23, 2021

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

Posted by Susie Hamilton Stubber · June 22, 2021

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

Posted by Susie Hamilton Stubber · June 22, 2021

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

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

Posted by Susie Hamilton Stubber · June 22, 2021

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.

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

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