Archive for the ‘Red Wine Vinegar’ Category

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

Pork with apricots and almonds (Angela Hartnett)

August 14, 2013

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.

Beef and Ale Stew with Cheesy Croutons

March 19, 2013

Beef and Ale Stew with Cheesy Croutons