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RECIPES — Balsamic

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, stirring...

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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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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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