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Posts Tagged ‘Balsamic Vinegar’

Rosemary and Balsamic Salmon with Tomatoes

Posted in Fish, Food, Healthy, tagged , , , , , , , , , , , on 7 November 2022| Leave a Comment »

A roasting tin dinner for busy evenings and when a batch of “very” late season cherry tomatoes land in our lap.

Rosemary & balsmic salmon with tomatoes – serves 4 (easily halved)

  • 4 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 sprigs rosemary, 2 left whole and needles picked and finely chopped from the rest
  • 1 clove of garlic, finely sliced
  • 600g cherry tomatoes
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 4 small salmon fillets
  • 2 handfuls of rocket

Heat the oven to 220C/200 Fan/Gas 7.

Whisk the baslsamic, olive oil, chopped rosemary, garlic, and seasoning, together in a small bowl.

Tip the tomatoes and beans into a large roasting tray. Nestle in the salmon fillets, then pour over the dressing. Toss gently to make sure everything is coated in dressing.

Bake for 12-14 minutes or until the fish flakes easily. Give the beans and tomatoes another gentle toss and push down on a few tomatoes to burst them. Scatter over the rocket and serve.

(Original recipe by Anna Glover in Olive Magazine, October 2021.)

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Baked Feta with Cherry Tomatoes & Garlic Toast

Posted in Brunch, Cheese, Food, Vegetarian, tagged , , , , , , , , , , , , on 22 June 2022| Leave a Comment »

We often make this for lunch, and sometimes late breakfast. So simple but very tasty.

Baked feta with cherry tomatoes & garlic toast – serves 2

  • 200g cherry tomatoes, halved
  • 200g block feta, halved
  • 4 slices sourdough
  • 1 clove of garlic, halved
  • a drizzle of balsamic vinegar
  • a few leaves of oregano or basil, picked and chopped or torn

Heat the oven to 200C/fan 180C/gas 6.

Drizzle a little olive oil in the bottom of 2 small ovenproof dishes. Sprinkle some tomatoes into each and season with salt and black pepper. Set the pieces of feta on top, then top with the rest of the tomatoes, season again and drizzle with a little more oil.

Cover with foil and bake for 20 minutes.

Toast the sourdoubh and rub one side with the cut side of the garlic and drizzle with olive oil.

Take the foil off the dishes, drizzle with the balsamic and sprinkle over the herbs. Serve the salad with the sourdough toast.

(Original recipe by Janinie Ratcliffe in Olive Magazine, April 2016.)

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Tomato Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 21 September 2021| Leave a Comment »

We know you don’t need to be told how to make a tomato salad, but this one was particularly nice so we thought we would share.

Tomato salad – serves 4 as a side

  • 700g mixed tomatoes, slice large ones into thick slices and halve tiny ones
  • a generous handful of basil leaves
  • a small handful of parsley leaves
  • 1 heaped tbsp chopped oregano
  • a handful of watercress
  • ½ a red onion, thinly sliced
  • balsamic vinegar
  • good olive oil
  • a ball of top quality buffalo mozzarella

Put the tomatoes into a large bowl with the herbs, watercress and onion. Drizzle over some olive oil and balsamic vinegar, then season with salt and pepper. Toss well together, then transfer to a platter.

Top with torn mozzarella and drizzle with a little more oil.

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Roasted Balsamic Asparagus & Cherry Tomatoes

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , on 14 June 2021| 2 Comments »

We’ve done this a few times this week. It’s a great side for a barbecue and it looks after itself in the oven while you organise everything else. Make it while you can still get local asparagus.

Roasted balsamic asparagus & cherry tomatoes – serves 4 as a side

  • 350g asparagus, snap off the woody ends and discard
  • 330g pack cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 50g feta, crumbled

Heat the oven to 200C/180C fan/gas 6.

Put the asparagus and cherry tomatoes onto a baking sheet and drizzle over the olive oil and balsamic. Season, then toss together. Bake for 15 minutes or until the asparagus is cooked through. Sprinkle over the feta to serve.

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Marinated Pepper Salad with Pecorino

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , on 15 May 2014| Leave a Comment »

Marinated Pepper Salad with Pecorino & Capers

This salad is really versatile and can be served on it’s own as a starter, with a good variety of barbecued meats like the sirloin steak we had here or grilled mushrooms. It has a great balance of earthiness, sweetness and a salty freshness from the peppers and capers which match the pecorino cheese really well.

Marinated Pepper Salad with Pecorino – serves 2 as a starter or more as a side

  • 1 red pepper, quartered
  • 1 yellow pepper, quartered
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • ½ tsp muscovado sugar
  • 2 thyme sprigs
  • 1 garlic clove, thinly sliced
  • 10g flat-leaf parsley, leaves picked
  • 15g basil leaves
  • 30g watercress
  • 50g mature pecorino shaved
  • 1 tbsp capers, drained

Preheat the oven to 190ºC/Gas Mark 5.

Toss the peppers with 1 tbsp of the oil and a little salt. Scatter in a roasting tin and roast for 35 minutes, or until soft and starting to colour. Remove to a bowl and cover with cling film. Leave to cool, then peel and cut into thick strips.

Whisk together the marinade ingredients: 2 tbsp of the oil, the balsamic vinegar, water, sugar, thyme, garlic, and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.

When ready to serve, toss the herbs, watercress, drained peppers, pecorino and capers together. Add the last tbsp of olive oil and 1tbsp of the marinade. Season to taste.

(Original recipe from Plenty by Yotam Ottolenghi, Ebury Press, 2010.)

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Tomato & Balsamic Green Beans

Posted in Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , , , on 29 April 2013| 5 Comments »

A colourful spring side dish that goes really nicely with roast lamb. You can cook the beans in advance and just warm through with the tomatoes and balsamic when you’re ready to serve.

Tomato & Balsamic Green Beans – serves 6-8 as a side dish

  • 650g green beans 
  • 1 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar

Trim the beans and cook in boiling salted water for 6-8 minutes, or until just tender. Drain and cool under running cold water. Store in the fridge until needed.

Heat the oil in a pan, then add the tomatoes and fry gently for 2-3 minutes, or until slightly softened. Season well, then splash in the balsamic vinegar. Warm through, then tip the beans into the pan. Stir well, then cover and warm through for a few minutes.

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Barbecued Balsamic Beef

Posted in Barbecue, Beef, Food, tagged , , , , , , , on 27 August 2012| 3 Comments »

Our new favourite way to cook steak. This is delicious and there’s no need to splash out on an expensive cut. We’ve been using rump steak but it will also work really well with skirt steak if you can find it. You’ll need to cook skirt for a bit longer though.

Barbecued balsamic beef – to serve 4

  • 600g thick piece of rump steak
  • 2 shallots, very finely chopped
  • 2 tbsp balsamic vinegar, plus a little extra

Put the beef in a wide shallow dish and rub it all over with the shallots and balsamic vinegar. Season and leave to marinate for 20 minutes.

Make sure your barbecue or grill is really hot before starting to cook.

Barbecue (or grill) the beef for 3-4 minutes on each side, depending on how thick it is. Take off the barbecue and cover with foil for 5 minutes, then slice thinly across the grain and serve with the meat juices.

Add a drizzle of olive oil and balsamic vinegar if you like.

Serve with potatoes roasted with rosemary and garlic.

Wine Suggestion: Try a Tuscan red from Bolgheri or the Maremma which will give you a nice juiciness but still maintain the depth of structure and tannin needed to work with the steak.

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