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      Balsamic Recipes

      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.

      OXTAIL STEW

      OXTAIL STEW

      Recipe:

      Serves 4

      Ingredients:

      • 1.5 kg oxtail in pieces
      • 2 rashers of streaky bacon cut into strips
      • 2 onions diced
      • 4 carrots sliced
      • 3 sticks celery sliced
      • 5 table spoons of blackberry and Thyme vinegar
      • 2 bay leaves
      • Salt and freshly ground pepper
      • 1 ½ pints good quality home made stock
      • 50 grams plain flour (optional!)

      Method:

      1. Brown the oxtail well, either in a deep frying pan, or by roasting in the hot oven (220 degrees).
      2. Remove and set aside into a casserole dish.
      3. Fry the onions in the frying pan until soft and then add the bacon and other vegetables. Add the flour (if using), the stock and blackberry and thyme vinegar and season well. Tip into the casserole dish and place in cool oven (approx. 140 degrees) for 6 – 7 hours until the meat is meltingly tender.
      4. Serve with baked potatoes and a green vegetable.

      Roast Gammon

      Baked Gammon with Armagh Bramley Apple

      I like my gammons to have a good fat covering so there is plenty to 'glaze'. At christmas we always have a full leg, and while the weights are different, the method is the same! This is partly my mother's recipe, with other family members input!!

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