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      Balsamic Recipes — Recipe

      CHILLI AND HONEY STICKY GLAZED COCKTAIL SAUSAGES

      CHILLI AND HONEY STICKY GLAZED COCKTAIL SAUSAGES

      Recipe:

      Entertaining guests? These glazed cocktail sausages are perfect for parties.

      Ingredients:

      • Pack of 24 good quality cocktail sausages
      • Heaped teaspoon of wholegrain mustard
      • 1 tablespoon of tomato ketchup
      • 30 mls of Burren Balsamics Chilli and Honey Balsamic Vinegar

      Method:

      1. Preheat the oven to 170 degrees.

      2. Separate the sausages and place onto a suitable baking dish.

      3. Roast in the oven for 15 minutes until golden brown.

      4. Remove from the oven and pour in the vinegar to start to glaze the sausages.

      5. Shake the dish to loosen the sausages and then pour in the other ingredients.

      6. Stir well to coat all the sausages and return to the oven for a further 5 minutes.

      7. Tip into a serving dish and enjoy!

      

      PARMA HAM AND FIG SALAD WITH RHUBARB AND GINGER DRESSING

      PARMA HAM AND FIG SALAD WITH RHUBARB AND GINGER DRESSING

      Recipe:

      This is a lovely summer starter or light lunch!

      Ingredients:

      • A bag of mixed leaf salad with rocket
      • 80 g pack of pack of Parma Ham
      • 4 fresh figs
      • 10 Bocconcini Mozzarella (these are the mini ones!)
      • A sprinkling of Pine nuts
      • 2s tablespoons of Rhubarb and Ginger Balsamic Vinegar

      Method:

      1. Toast the pine nuts either in the oven, or in a dry frying pan on the top of the stove.
      2. Divide the salad between two plates.
      3. Cut the figs into four pieces each and put onto the plates with 5 of the Bocconcini and a sprinkling of Pine Nuts.
      4. Drizzle over the Rhubarb and Ginger Balsamic and enjoy!

      STRAWBERRY AND MINT MERINGUES

      STRAWBERRY AND MINT MERINGUES

      Recipe:

      Ingredients:

      • 4 egg whites
      • 240 grams of caster sugar
      • 3 tablespoons of Strawberry and mint white wine vinegar

      Method:

      1. Preheat the oven to fan 100 c, conventional 110 c, gas mark 1/4. Line 2 baking sheets with Bake-o-Glide or parchment paper.
      2. Tip the egg whites into a clean mixing bowl and beat on a medium speed until the mixture stands up in stiff peaks when the blades are lifted.
      3. Turn the speed up and start to add the caster sugar, a dessertspoonful at a time.  Add the sugar slowly to prevent the meringue weeping later, but don't over beat.  Add the strawberry and mint white wine vinegar.
      4. I use a dessertspoon to scoop up the meringue and using another spoon ease it on to the baking sheet, or you can just drop them in rough rounds.
      5. Bake for 1 - 1 1/2 - 1 3/4  hours in the oven until the meringues sound crisp. Leave to cool.
      6. I like to sandwich these together with Marscapone cheese!

      LAMB SHANKS WITH STRAWBERRY AND MINT WHITE WINE VINEGAR

      LAMB SHANKS WITH STRAWBERRY AND MINT WHITE WINE VINEGAR

      Recipe:

      Serves 4

      This is a ‘slow cooker’ recipe

      Ingredients:

      • 4 Lamb shanks
      • 2 tablespoons Broighter Gold Rosemary and Garlic Rapeseed oil.
      • 250 mls red wine
      • 5 tablespoons strawberry and mint white wine vinegar
      • 2 onions sliced
      • 3 leeks and 3 carrots
      • 3 sprigs fresh rosemary and 2 bay leaves
      • ½ pint good quality homemade stock (I use chicken)
      • Mashed potatoes to serve

      Method:

      1. Heat the oil in a large frying pan, and fry the lamb shanks until browned all over.
      2. Place into the slow cooker.
      3. Deglaze the frying pan with the strawberry and mint white wine vinegar, add the red wine and continue to cook for 2 – 3 minutes until the volume of liquid has reduced by half. Pour into the slow cooker. Add the vegetables, rosemary and bay leaves and then the stock. The liquid should cover the meat. (Add more stock if needed)
      4. Cook on high for eight hours and serve with the mash.