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RECIPES — Balsamic

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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FESTIVE SPROUTS WITH CHESTNUTS AND BACON

Posted by Susie Taylor on

FESTIVE SPROUTS WITH CHESTNUTS AND BACON

  250g brussel sprouts, 4 slices bacon chopped, 1 orange (a satsuma is fine), 2 tbsp olive oil, 2 tbsp butter, small white onion, 2 cloves garlic, 50g chopped chestnuts (you could use walnuts or pine nuts), 2 tsps white balsamic, salt and pepper Firstly finely slice the sprouts, and zest and juice the orange. Then warm the olive oil in a pan and add the chopped bacon and cook for 3 or 4 mins until slightly crispy. Once cooked set aside. Meanwhile chop the onion and garlic and saute in the butter. After a couple of minutes add in the sliced sprouts,...

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CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND BLUE CHEESE

Posted by Susie Taylor on

CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND  BLUE CHEESE

30g Dried Figs, 3 tbsp Dark Balsamic, 5 tbsp Water, 1 Large Sweet Potato, 1 tbsp Olive Oil, 1 tsp Salt, 2 Fresh Figs, 2 tbsp Honey/Maple Syrup, 50g Rocket/Salad, 25g Walnuts, 75g Blue Cheese  For 2 people Preheat the oven to 180°C/ gas mark 4. Cut the dried figs in half removing the hard bits. Soak the dried figs in the water and balsamic vinegar for 5 minutes, making sure all the figs are submerged. Scrub sweet potatoes to remove any dirt. Leaving skin on, cut into wedges. Place on a baking tray and drizzle with olive oil and ½ teaspoon of salt. Bake in...

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SPANISH MUSHROOMS

Posted by Susie Taylor on

SPANISH MUSHROOMS

3 tbsps Fino olive oil, 1⁄2lb mushrooms chopped, 4 garlic cloves chopped, 2 tsps lemon juice, 2 tsps Fino dark balsamic or Fino Arrope, 1⁄4 cup  vegetable stock, 1/2 tsp smoked paprika, 1⁄4 tsp chilli flakes, salt and peeper to taste - 1 tbsp  flat leaf parsley to garnish In a sautè pan, heat the olive oil until hot but not smoking. Sautè the garlic for about 1 minute, being careful not to burn! Add the mushrooms and cook 1 minute. Add the remaining ingredients except for the parsley and simmer for 2 minutes. Garnish with the fresh parsley and serve immediately. Serve with lemon slices. Heaven is these mushrooms scooped up with crusty bread!

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