Balsamic Vinegar

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Sam x
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Balsamic Vinegar

PostAuthor: Sam x » Sun Feb 22, 2009 7:06 pm

:idea: I use it to stir-fry veg in but need some marinde recipies please

S xx

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Stu in Hastings
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Balsamic Vinegar

PostAuthor: Stu in Hastings » Sun Feb 22, 2009 7:56 pm

Oh there are loads which you can use Balsamic vinegar in.

My favorite is a a pinch of this a pinch of that a smidgeon of that and a dash of balsamic.


:D
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Sam x
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Re: Balsamic Vinegar

PostAuthor: Sam x » Mon Feb 23, 2009 8:58 am

lol Stu but with 5 fussies in house I stand noo hope

S x

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Stu in Hastings
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Balsamic Vinegar

PostAuthor: Stu in Hastings » Mon Feb 23, 2009 8:09 pm

Rosemary & Balsamic marinade
Makes: 200ml
Ingredients
2 Rosemary sprigs, broken into small pieces
100ml Aged balsamic vinegar
150ml Extra virgin olive oil
3 Garlic cloves, bashed so the skins are split
1 tbsp Clear honey


Method
The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 3–5 minutes until syrupy and reduced, then cool.)
Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish.
To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.

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Stu in Hastings
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Balsamic Vinegar

PostAuthor: Stu in Hastings » Mon Feb 23, 2009 8:12 pm

Balsamic Marinade
SERVES 4 (change servings and units)

Ingredients
1/4 cup soy sauce
1/4 cup dark balsamic vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder

Directions
Mix all ingredients,stir until brown sugar is dissolved.

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Stu in Hastings
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Balsamic Vinegar

PostAuthor: Stu in Hastings » Mon Feb 23, 2009 8:15 pm

Balsamic Marinated Chicken.

Prep: 10 min., Chill: 2 hrs., Cook: 16 min., Bake: 20 min. Just brown the chicken, and pop it in the oven before your guests arrive. While it bakes, you can slice fresh oranges or pluck a few sprigs of rosemary for garnish.

Yield
Makes 6 servings

Ingredients
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup olive oil
2 teaspoons salt, divided
6 (6- to 8-ounce) boneless skinless chicken breasts
1/2 teaspoon pepper
Preparation
Combine first 3 ingredients and 1 teaspoon salt in a zip-top plastic freezer bag or large shallow dish, and add chicken. Seal or cover, and chill 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade. Sprinkle evenly with pepper and remaining 1 teaspoon salt.

Heat a large ungreased cast-iron skillet or grill skillet over medium-high heat until hot. Cook chicken, in batches, in hot skillet 3 to 4 minutes per side or until browned. Place chicken in a 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until done.

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Balsamic Vinegar

PostAuthor: Stu in Hastings » Mon Feb 23, 2009 8:16 pm

Balsamic Dijon Marinade or Vinaigrette

Ingredients:

1/2 cup aged balsamic vinegar

1/4 cup extra virgin Spanish olive oil

2 Tablespoons. finely chopped fresh basil

1 Tablespoon. Dijon-style mustard

2 cloves garlic, peeled and pressed through a garlic press

1 teaspoon brown cane sugar


Directions:

Mix all ingredients in small bowl.
Place meat in sealable plastic bag.
Pour marinade mixture over meat and turn to coat.
Marinate in refrigerator 15 minutes to 2 hours for tender cuts, or up to 24 hours for less tender. Turn at least once while marinating.

Dispose of marinade after use.


Prep time: about 5 minutes

Simple Balsamic Vinaigrette or Marinade

This vinaigrette has a tangy flavor and works well over mixed greens, fresh sliced tomato, onion and cucumber salads. It can also be drizzled sparingly over steamed vegetables. You can use traditional aged balsamic vinegar, but with this white balsamic recipe, the appearance of the vinaigrette will not be dark and should be a slightly sweeter balsamic vinaigrette.
Makes 1 cup.

Ingredients:

1/2 cup Spanish extra virgin olive oil

1/2 cup white balsamic vinegar (aged traditional balsamic if desired)

1 garlic clove, peeled and pressed through a garlic press

1 teaspoon ground mustard powder

1 pinch sea salt

fresh ground black pepper to taste


Method:

In a small bowl, combine together olive oil, white balsamic vinegar, garlic, and mustard powder, whisk evenly. Season to your own personal taste with salt and fresh ground black pepper. You can add fresh minced herbs if desired.
Prep time: about 5 minutes

LozinOz
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Balsamic Vinegar

PostAuthor: LozinOz » Tue Feb 24, 2009 11:31 am

Ahhh canny beat caramelized balsamic vinegar

but then I am just addicted to vinegar full stop

:lol:

L xo
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Q
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Location: Australia

Balsamic Vinegar

PostAuthor: Q » Fri Feb 27, 2009 5:35 am

Strawberries with balsamic.
Yummy
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