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      Balsamic Recipes

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      Barbecued Steak Burger with  Burren Balsamics Roast Onion Jam

      Barbecued Steak Burger with Burren Balsamics Roast Onion Jam

      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.

       

      IRISH HERITAGE APPLE WHITE BALSAMIC APPLETINI

      IRISH HERITAGE APPLE WHITE BALSAMIC APPLETINI

      INGREDIENTS

      Teaspoon of Citrus White Balsamic Pearls

      10mls Irish Heritage Apple White Balsamic

      Freshly pressed apple juice

      METHOD

      Drop a teaspoon of Citrus White Balsamic Pearl Bursts into a Champagne saucer or cocktail glass.

      Add 10mls of Irish Heritage Apple White Balsamic and top up the glass with freshly pressed apple juice. 

      Alternatively for a bit of fizz -  add some chilled Appletizer instead!

      Decorate glass with thin slice of red apple

       

      CITRUS WHITE BALSAMIC SPRITZER

      CITRUS WHITE BALSAMIC SPRITZER

      INGREDIENTS

      A lemon cheek

      Sprig of mint

      15 mls Burren Balsamics Citrus White Balsamic Vinegar

       Fevertree Elderflower Tonic Water

       

      METHOD

       Pour in 15mls of Citrus Vinegar into a highball glass

      Add in a handful of Ice Cubes, a lemon roundel and a sprig of fresh garden mint.

      Top up with Elderflower tonic Water and stir gently

      IRISH PEAT SMOKED WHITE BALSAMIC SMOKEY BUCKLESS (Non Alcoholic version of an Irish Buck)

      IRISH PEAT SMOKED WHITE BALSAMIC SMOKEY BUCKLESS (Non Alcoholic version of an Irish Buck)

      INGREDIENTS

      Lime Cheek,

      10mls Irish Peat Smoked Balsamic

      Fevertree Ginger Ale with lots of rocks! (Ice Cubes)

       METHOD

      Take an old fashioned Whiskey tumbler & drop in some ice cubes.

       Pour in approximately 15mls Irish Peat Smoked white Balsamic.

      Squeeze in the juice from a lime cheek and then add to the glass.

      Top up with chilled Ginger Ale (We used Fevertree)