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      Balsamic Recipes

      Burren Balsamics Shepherd’s Pie

      Burren Balsamics Shepherd’s Pie

      Recipe:

      Ingredients:

      • 500g Minced Lamb
      • 200g White Onion peeled & diced
      • 200g Carrots peeled & diced
      • 100g Turnip peeled & diced
      • 500ml Water
      • 20g Tomato Puree
      • 10g Beef Stock Paste 
      • 20g Plain Flour
      • 30ml Burren Balsamics Balsamic Reduction
      • Salt & Freshly Milled Pepper

      Method:

      1. Heat a suitable sized saucepan over a moderate heat then add the minced lamb stirring well to break up.
      2. Add the prepared vegetables and cook for a further 5 minutes.
      3. Add the stock powder and tomato puree and mix well.
      4. Gradually add the water and Balsamic Reduction, increase the temperature to bring up to the boil, reduce and simmer for 40 minutes.
      5. Check and adjust the seasoning and consistency if required.
      6. Tip into a suitable oven sized dish, and chill

      Root Vegetable Topping

      Ingredients:

      • 200g Potatoes peeled & diced
      • 150g Carrots peeled & diced
      • 75g Turnips peeled & diced
      • 75g Parsnips peeled & diced
      • 30g Butter

      Method:

      1. Place the prepared vegetables into a suitable sized pot, over with cold water and place on the cooker over a high heat.
      2. When boiling add a little salt and reduce to simmer for approx 25 minutes or until the vegetables are tender.
      3. When cooked drain in a colander shaking well to dry out the vegetables.
      4. Return to the pan and mash well add the butter and check the seasoning.
      5. Use to top the pie and rough up the surface with a fork.

      NB: for a softer richer textured mash add a little double cream when mashing.

      CHARGRILLED LAMB LOIN, CELERIAC FONDANTS WITH BLACKBERRY & THYME GRAVY

      CHARGRILLED LAMB LOIN, CELERIAC FONDANTS WITH BLACKBERRY & THYME GRAVY

      Recipe:

      Ingredients:

      • 600g Lamb Loin Fillet
      • 50ml Burren Balsamics Blackberry and Thyme Vinegar
      • 100ml Gravy (see tip below)
      • 1 Celeriac peeled and cut into neat oblongs
      • 100g butter

      Method:

      1. Marinade the lamb with the vinegar for at least 4 hours but preferable overnight.
      2. Melt 80g of the butter and cook the fondants evenly on all sides until tender and golden in colour. Remove from the pan and keep warm.
      3. Remove the lamb from the marinade and pat dry, keep the marinade.
      4. Season the lamb well and brush with a little sunflower oil.
      5. Chargrill on a hot pan for about 8 minutes. Remove the lamb from the marinade and pat dry. Keep warm.
      6. Add the marinade to the hot pan and allow to bubble and reduce.
      7. Add the gravy and bring to the boil, strain into a clean saucepan, whisk in the butter.
      8. Carve the lamb and serve with the fondants and some vegetables, spoon over some of the sauce and enjoy.

      For the Gravy use a good quality Stock

      For the Stock:

      • A few lamb bones from the butcher
      • 2 onions - chopped but you can leave the outer skins on to give colour
      • 2 carrots - roughly chopped
      • 1 leek
      • 3 sticks of celery
      • 2 bay leaves
      • 3 sprigs of thyme
      • 3 sprigs of parsley
      • 6-10 peppercorns
      • 1/2 teaspoon of salt

      Put all the above ingredients into a saucepan and cover with cold water. Bring to a simmer for 2-3 hours, not a raging boil as this encourages the surface scum to boil back into the stock. Using a ladle skin off the scum (the froth floating on the surface) at intervals. Remove from the heat and chill. You should be able to lift any fat off the top at this stage.

      To make the gravy: Pour about 1/4 litre of the stock into a saucepan and boil to reduce to approximately half. Add this to the pan in which you already have the marinade ingredients and continue as above.

      OUR CAPRESE SALAD

      OUR CAPRESE SALAD

      Recipe:

      Serves 4

      Ingredients:

      • 250g Heirloom Tomatoes
      • 200g Baby Mozzarella Balls (bocconcini's)
      • Wild Garlic Leaves - washed and shredded (or use Rocket Leaves)
      • Extra Virgin Olive Oil
      • 20ml Burren Balsamic Reduction
      • 15g Burren Balsamic Caviar
      • Sea Salt & Black Pepper freshly milled

      Method:

      1. Wash and cut the tomatoes.
      2. Drain the mozzarella balls and cut in half.
      3. Assemble on the plate and drizzle with a little oil.
      4. Season and spoon over a little of the balsamic reduction.
      5. Toss the garlic leaves (or rocket) with a little oil and arrange over the salad.
      6. Sprinkle on the caviar.

      PUFF PASTRY PIZZA WITH BALSAMIC ONIONS, HEIRLOOM TOMATOES & MOZZARELLA PEARLS

      PUFF PASTRY PIZZA WITH BALSAMIC ONIONS, HEIRLOOM TOMATOES & MOZZARELLA PEARLS

      Recipe:

      Serves 4

      Ingredients:

      • 1 Pkt Good Quality Puff Pastry
      • 2 Medium Onions peeled and thinly sliced
      • 10g Butter
      • 3 Tomatoes sliced
      • 1 Tub Mozzarella Pearls (bocconcini)
      • 20ml Burren Balsamic Bramley Apple infused Vinegar
      • Handful of Rocket Leaves
      • 50ml Passata
      • Few Torn Basil Leaves
      • A drizzle of Burren Balsamic Reduction

      Method:

      1. Preheat the oven to 180c.
      2. Slowly caramelise the onions in the butter, when softened and starting to colour add the Bramley Apple vinegar and reduce until the onions are glazed and sticky. Leave to cool before using.
      3. Roll out the pizza into a rough circle approx. 25cm diameter.
      4. Place the pastry onto a lightly oiled baking sheet.
      5. Spread the passata over the pastry and scatter over the torn basil leaves.
      6. Evenly spread on the onion mixture.
      7. Place into the preheated oven for approx 10 minutes until starting to rise and colour.
      8. Remove from the oven and add the mozzarella pearls, return the pizza to the oven for a further 5 minutes.
      9. Remove and scatter over the rocket leaves, return to the oven for a further 5 minutes.
      10. Drizzle a little Balsamic Reduction over the pizza and then...settle down and watch your favourite movie, this is much better than popcorn.

       

      RHUBARB AND GINGER BAKED PLUMS WITH AMARETTI CRUMB

      RHUBARB AND GINGER BAKED PLUMS WITH AMARETTI CRUMB

      Recipe:

      To serve 4

      Ingredients:

      • 4 large plums, or 8 smaller plums
      • 100 mls Burren Balsamics Rhubarb and Ginger Infused Balsamic Vinegar
      • 50 mls  Apple Juice
      • 100 g  Amaretti Biscuits
      • 100 mls Crème Fraiche or Extra Thick Double Cream

      Method:

      1. Preheat oven to 170 degrees centigrade
      2. Cut all the plums in half and place cut side up in a baking dish
      3. Pour over the Balsamic Vinegar
      4. Place in the oven for 15 minutes, take out and turn over spooning the vinegar over the plums.  Return to the oven.
      5. Take out after a further 15 minutes. 
      6. To serve spoon onto plates and drizzle with some of the juice from the baking dish.
      7. Sprinkle over the smashed Amaretti biscuits and add a spoonful of Crème Fraiche or Double Cream.