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Recipes — Balsamic

Tasty Coconut Fish Stew

Posted by Susie Taylor on

Tasty Coconut Fish Stew

Tasty Coconut Fish Stew – for 4 Fish fillets (I used cod and salmon but anything will do) – 2/3 large chunks per person 3 limes 2 large cloves garlic Red onion Fresh spinach 1 inch piece fresh ginger Fino olive oil 1 tin tomatoes 1 tin coconut milk Fresh coriander   Firstly chop fish fillets into large chunks  - place in a bowl and marinade for at least an hour with juice of 2 limes and chopped garlic.  Chop red onion and ginger and fry with Fino olive oil over a gentle heat for a few minutes.  Then add...

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Moroccan Lamb

Posted by Susie Taylor on

Moroccan Lamb

Moroccan Lamb 250g good diced lamb steak, 1 red onion chopped, 1 inch piece fresh ginger chopped, 1 clove garlic chopped, 1 sweet potato peeled and cubed, carton chopped tomatoes, 500ml chicken stock, dash of Fino Dark Balsamic or Fino Arrope, fresh chilli (as much as you like), 1 heaped tsp cumin seeds, shake of cayenne pepper, 2 tbsps pomegranate seeds, fresh coriander for garnish, tbsp plain yogurt Fry the onion, garlic and ginger with a drizzle of olive oil over a gentle heat for 5 mins – then add the diced lamb and cook until browned.  Add the chilli, cumin and cayenne to the browned meat...

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Chicken Marbella

Posted by Susie Taylor on

Chicken Marbella

Chicken Marbella (note the Spanish connection in name!) – serves 6 3 cloves garlic chopped, 12 pitted prunes halved, 18 pitted green olives, 2 tbsp capers with juice, 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 bay leaves, 1 tbsp dried oregano, salt, pepper, 12 chicken thighs (skin on), 55g brown sugar, 10 fl oz white wine, chopped parsley Combine garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper to make a marinade. Place chicken thighs in a big baking dish and pour over the marinade. Make suer you turn all the chicken pieces...

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Pumpkin Chilli

Posted by Susie Taylor on

Pumpkin Chilli

You can either use small pumpkins for individual portions, or a larger pumpkin which will work for more people – you can then just put the whole pumpkin in the centre of the table as a serving bowl. We all have our own way of cooking chilli but essentially what you need is this – pumpkin, mince, onion, garlic, spices, salt, pepper, tomato puree, kidney beans, chilli, grated cheese – and I use a slug of Fino Dark Balsamic or Fino Arrope as a secret ingredient. Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside...

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