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Saganaki Vinegrette

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

70g Butter

1 tblspn honey

3 tblspn Liqueur Muscat vinegar

150g goats cheese

125g walnuts

1 teaspoon smoked paprika,

¼ teaspn smoked salt

Mixed greens – rocket/spinach

1 x red Onions – really finely sliced

Ground pepper

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.

 

Pickled vegetables

100g raw sugar or 60ml honey

125ml Chardonnay vinegar (Minimum strength 6%)

250ml water

2 teaspoon coriander seeds

Salt flakes

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.

 

Raspberry Sauce

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.

 

Salad Dressings

Mix one part of Muscat or Old Tawny Vinegar with 2 parts  Walnut or Macadamia Nut Oil, season to taste—great with Pumpkin, Pine nuts, Baby Spinach & Red Onion salad or over baby warm potatoes.

 

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