Archive for the ‘Red Wine Vinegar’ Category

Perfect Penne All’arrabbiata (Felicity Cloake)

October 9, 2017

Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
1 tsp chilli flakes
2 garlic cloves, finely sliced
400g good tinned chopped tomatoes
200g penne
1/4 tsp red wine vinegar
Handful of basil leaves

Heat the oil in a frying pan over a medium heat and add the chilli. When it begins to darken, stir in the garlic and cook just until it colours slightly, then add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.

Simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.

Stir in the vinegar and season to taste, then drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.

Advertisements

Harissa Chicken Traybake (Jamie Oliver)

September 19, 2017

Steak Tacos with Chipotle Pepper sauce

August 11, 2017

Grilled Mackerel And Tomatoes On Toast

September 9, 2016

grilled-mackerel-and-tomatoes-on-toast

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Spiced Braised Red Cabbage with Red Wine Vinegar and Chestnuts

November 5, 2015

Spiced Braised Red Cabbage with Red Wine Vinegar and Chestnuts

Sausage Panzanella (Jamie Oliver)

October 12, 2015

Sausage Panzanella (Jamie Oliver)

Fig and Olive Chutney

October 12, 2015

Fig and Olive Chutney

Chicken With Apricots (Madhur Jaffrey)

October 2, 2013

Chicken With Apricots (Madhur Jaffrey)

Butternut squash caponata

September 30, 2013

This stew-like spread can be used on bruschetta or tucked into sandwiches – try it in a toasted sandwich with mozzarella. It also works really well on pizza or stirred through pasta.

Serves 8
1 medium butternut squash, peeled, seeded, and cut into small cubes
Olive oil
3 tbsp raisins (preferably golden)
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 onion, chopped
3 garlic cloves, crushed
1 fennel bulb, finely chopped
1 tbsp maple syrup
1 tin of chopped tomatoes
3 tbsp green olives, chopped
3 tbsp capers, rinsed
Salt and black pepper

1 Toss the butternut squash cubes in olive oil and sprinkle generously with salt. Spread in a single layer on a baking sheet and roast at 210C/425F/gas mark 7 until just tender – about 25 minutes.

2 Put the raisins and vinegars in a small bowl and set aside.

3 Heat 2 tbsp oil in a large pan over a medium heat until shimmering. Stir in the onion and cook until soft, 3-5 minutes. Add the garlic and fennel and cook for another 5-7 minutes until they turn golden.

4 Add the maple syrup, the vinegar and raisins, squash cubes and about ½ tbsp salt. Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is coated with the rest of the flavours.

5 Stir in the tomatoes, olives and capers. Turn the heat down to medium-low and cook uncovered for 15-20 minutes, stirring frequently until the mix is thick and almost sticky, the vegetables tender and nearly falling apart. Taste for seasoning.

6 Cool to room temperature and serve. It will keep in the fridge for several days as the flavours develop.

Recipe supplied by Emily Vikre, fiveandspice.com