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Recipes
Cooking with Vinegar

Sesame prawn skewers with mango salad

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Ingredients

  • 36 green king prawns deveined peeled

  • 1/4 cup soy sauce

  • 1/2 cup sesame seeds

  • 1 mango chopped peeled

  • 2 tbs peanuts roughly chopped

  • 1/4 cup coriander leaves

  • 2 tbs Thai basil fresh

  • 1 tbs Honey and Ginger Vinegar

  • 1 spring onion sliced *to serve

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Method

  1. Place the prawns in a large bowl, add the soy sauce, toss to coat, then cover and refrigerate for 10 minutes.

  2. Drain prawns from marinade and then thread onto skewers. Spray with a little cooking oil spray.

  3. Place the sesame seeds on a large plate. Liberally coat each of the skewers in the sesame seeds.

  4. Heat a little oil in a large non-stick frying pan over medium-low heat. Cook the skewers in batches, turning once gently until golden and cooked through.

  5. While the prawn skewers are cooking, combine the chopped mango with the peanuts, herbs, Honey and Ginger Vinegar and two tablespoons of water.

  6. Serve the skewers sprinkled with extra sesame seeds, along with mango salad and rice or noodles (optional). Garnish with spring onion.

Roasted Garlic and Pumpkin Salad

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Ingredients

  • 750 g butternut pumpkin

  • 250 g cream cheese chilled

  • 2 tbs crushed garlic

  • 1/3 cup olive oil

  • 4 bacon rashers

  • 1 cup cashews roasted

  • 250 g snow peas

  • 1/4 cup Rose Vinegar

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Method

  1. Preheat oven to 200C.

  2. Peel and cut pumpkin into large cubes - approximately 5cm.

  3. Combine garlic and oil, and pour into base of a large ceramic/glass roasting dish.

  4. Toss pumpkin through oil and garlic, spread in a single layer and roast for 40 minutes, or until slightly tender and starting to colour.

  5. Cut cream cheese into 8 then split it down the middle to make 16 small cubes.

  6. Add cheese to pumpkin and return to oven for a further 15 minutes, or until both cheese and pumpkin are tender and golden brown.

  7. Remove from oven and stand for 10 minutes only.

  8. Carefully pour off and reserve the garlic-y oil after 10 minutes (leaving it on will cause the pumpkin to absorb it and become greasy).

  9. Grill the bacon until crispy and crumble into small pieces.

  10. Top and tail snowpeas and blanch in boiling water for 30 seconds or until bright green.

  11. Arrange pumpkin and cheese on serving platter, scatter bacon, cashews and snowpeas on top.

  12. Whisk reserved garlic flavoured oil with Rose Vinegar and drizzle over salad to serve.

Caramelised Carrots

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Ingredients

  • 1 tbs olive oil

  • 20 g unsalted butter

  • 500 g carrots thickly sliced

  • 1 tbs white sugar

  • 1 tbs parsley chopped fresh

  • 2 tsp Dark Malt Vinegar

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Method

  1. Heat oil and butter in saucepan, cook carrots, covered, over low heat until just tender.

  2. Add sugar, stirring constantly, for approximately 10 minutes or until carrots caramelise.

  3. Stir in parsley and Dark Malt Vinegar.

  4. Season with salt and pepper, to taste.

Cucumber Relish

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Ingredients

  • 2kg cucumber, peeled, diced

  • 1/4 cup salt

  • 1 red capsicum, diced

  • 1 green capsicum, diced

  • 250g brown onion, peeled, diced

  • 3 celery sticks, diced

  • 15g mustard seeds

  • 350g sugar

  • 430ml White Wine Vinegar

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Method

  1. Place cucumber in a bowl and sprinkle with salt. Stand for 3 hours or overnight.

  2. Drain the liquid from the cucumbers.

  3. Place all ingredients in a large pan and stir over low heat until the sugar dissolves.

  4. Increase heat and bring to the boil. Simmer for 30 minutes or until vegetables are well cooked.

  5. Pour into hot jars and seal.

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