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RECIPES — Balsamic

ROASTED AUBERGINE WITH OREGANO

Posted by Susie Taylor on

ROASTED AUBERGINE WITH OREGANO

This is a take on the Ottolenghi recipe from his book "Simple" but using Fino White Balsamic in place of white wine vinegar 4 medium aubergine, 100ml Fino Olive Oil, 1tbsp Fino White Balsamic, 1 clove garlic crushed, 1 tbsp oregano leaves, 5g parsley roughly chopped, salt and freshly ground black pepper Preheat oven to 220C. Slice the aubergine into discs and spread out in a single layer on a lined baking tray - brush with Fino Olive Oil on both sides and sprinkle with salt. Bake in the oven for 35 mins until golden. Remove from oven and cool. In a small...

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WARM ROASTED CAULIFLOWER SALAD WITH ROCKET AND TOASTED PISTACHIOS

Posted by Susie Taylor on

WARM ROASTED CAULIFLOWER SALAD WITH ROCKET AND TOASTED PISTACHIOS

1 large cauliflower, olive oil, 80g pistachios, 1-2 handfuls of rocket, pomegranate seeds, white balsamic, salt and freshly ground pepper Serves 4 Firstly toast the pistachios in a dry pan for a few minutes - keep an eye on them so they don't burn - they are done when they smell toasty. Remove from the heat and roughly chop when cooled. Use all the cauliflower,  florets, stalk and leaves. Chop it all in to bite sized chunks, place in a roasting tin and drizzle with olive oil so it is all covered. Season with salt and pepper and oven roast at 180C for...

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TOMATO AND BASIL GRANITA

Posted by Susie Taylor on

TOMATO AND BASIL GRANITA

Serves 6 as a starter or great as an 'amuse bouche" 400g ripe tomatoes, 1/2 tsp salt, 1/2 tbsp sugar, 1 clove garlic, 1 tbsp Fino white balsamic, salt and pepper, 10 basil leaves Chop the tomatoes and place in a bowl with all the other ingredients except the basil. Cover and leave to macerate at room temperature, ideally overnight. Next put the tomato mixture into a whizzer and blend, then strain through a sieve. At this point add the shredded basil leaves to the smooth tomatoey liquid and pour into a shallow dish, cover and place in the freezer. After 30 mins remove,...

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LAMB, JUNIPER AND WILD MUSHROOM POT PIE – serves 6

Posted by Susie Taylor on

LAMB, JUNIPER AND WILD MUSHROOM POT PIE – serves 6

Ingredients -50g mixed dried wild mushrooms, 3 tbsp olive oil, 1kg lamb shoulder cut into cubes, 3 medium onions, roughly chopped, 2 tbsp plain flour, 14 juniper berries, 2 sprigs rosemary, leaves only roughly chopped, 2 garlic cloves, crushed, 3 tbsp Fino Dark Balsamic, 350ml red wine, salt and freshly ground pepper, 200g field mushrooms, sliced, 15g unsalted butter, 1 sheet pre rolled puff pastry, 1 egg, beaten 1.     Cover the dried mushrooms with 150ml boiling water and leave to soak for 30 mins. 2.     Heat half the oil in a large heavy based saucepan on a high heat and brown the lamb in batches. Once browned remove the meat with a slotted spoon, reduce...

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ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Posted by Susie Taylor on

ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Prep time 10 mins    Cooking time 35 mins approx 1 medium butternut squash (peeled, seeds removed and thinly sliced), 1 sliced clove garlic, salt and freshly ground black pepper, 1 pack of halloumi (drained and thinly sliced), 1 pack of ready cooked puy lentils, finely chopped pistachio nuts, finely chopped parsley, zest of 1 lemon, olive oil, white balsamic Roast the butternut squash with 1 tbsp on olive oil, garlic, salt & pepper for approx 30 minutes, until cooked. Heat a frying pan over a low heat and fry halloumi slices, until golden-brown. Heat through puy lentils following instructions on back of packet. Using a large flat dish, pour lentils out and arrange roasted...

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