Incredible vinegar recipes to make you a master chef in the kitchen! Quick pickled vegetables are definitely one of the major cooking trends of the moment. Riddells Creek Vinegar shares their tips on on how to quick pickle root vegetables as well as knock out salad dressings.Content information
- Jul 28, 2017
Gently fry Saganaki or Haloumi Cheese in a little olive oil until a crust forms. Pour over any 2 tablespoons of raspberry, or old tawny vinegar. Serve on a bed of rocket. I’ve found this also works well with crumbed fried camembert.
Grilled Fig Salad (serve 4)
8 fresh figs
1 tblspn honey
3 tblspn Liqueur Muscat vinegar
150g goats cheese
1 teaspoon smoked paprika,
¼ teaspn smoked salt
Mixed greens – rocket/spinach
1 x red Onions – really finely sliced
Firstly add 20g butter and a little olive oil to a frying pan and gently toast the walnuts, added smoked paprika and smoked salt. Drain onto paper and keep warm.
Then top and tail figs so they sit well. Fry gently in 50g butter just enough to brown them both ends then remove and keep in a warm place. Add honey, muscat vinegar and about ¼ teaspoon freshly ground pepper. Simmer gently until it reduces by half.
Placed the thinly sliced red onion in a bowl and cover with muscat vinegar and a pinch of salt. Let stand 10 minutes then drain and use over salad. It becomes deliciously sweet without the strong oniony taste.
I serve this with an assorted green salad of rocket and spinach, dotted with goats cheese. Add the figs and drained pickled red onion slices to the salad and drizzle the reduction over the whole salad. Sprinkle the walnuts over the top.
100g raw sugar or 60ml honey
125ml Chardonnay vinegar (Minimum strength 6%)
2 teaspoon coriander seeds
Two small carrots – either cut into fine matchsticks or peeled into long thin strips
One small cucumber – either cut into fine matchsticks or peeled into long thin strips – white flesh only no seeds.
First place the coriander seeds in the pan and toast for 2 mins until fragrant. Place the sugar (or honey), vinegar and water into a saucepan and bring to a boil. Reduce the amount by two thirds of the original volume, then remove from heat. Place vegetables in a bowl and pour pickling liquid over them. Leave to pickle for 5- 10 minutes and strain.
Variations: One each of white, purple and orange carrots.
Baby radishes – thinly sliced using a mandolin
Baby turnips – blanch turnips in salted boiling water until tender. Remove with a slotted spoon, then drain and refresh in iced water. Slice thinly.
Baby beetroots - blanch beetroots in salted boiling water until tender. Remove with a slotted spoon, then drain and refresh in iced water. Slice thinly.
Drain vegetables before serving.
Take a whole bottle of our raspberry vinegar and mix 250g of sugar in a pot. Bring to the boil and simmer until mix has reduced by half. Cool and re – bottle – it will keep for a few weeks in the fridge but you may have to stand it in warm water if the sugar starts to re- crystalise. This is amazing poured over vanilla bean icecream, pancakes, fresh raspberries or our favourite, cucumber icecream.
Mix one part Cumquat , Lemon or Orange Infused Vinegar with 2 parts Extra Virgin Olive Oil or Mustard Seed Oil, 1/4 teaspoon Salt, Ground Pepper, Honey & shake well.
Recipes kindly provided by Riddells Creek Vinegar Company