East Anglia Garlic Malt Vinegar Recipes

EAST ANGLIA GARLIC MALT VINEGAR

Steps:

• Break apart the garlic into cloves.
• use a plastic garlic roller to peel the cloves.
• Trim any'bad' spots.
• Remove the shaker top from the Vinegar bottle and insert the Garlic.
• Replace the shaker top and the cap.
• Store in a cool dark place for at least a week 2 would be better.
• Store at room temperature, You'll use it before it spoils.
• Sprinkle generously on fish, especially deep fried fish such as fish and chips.

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

Steps:

• Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
• Transfer to a serving dish and serve with the aioli alongside.

SPICED MALT VINEGAR

Steps:

• Place the malt vinegar and all the spices in a pan. Warm over low heat.
• Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
• Allow it to stand in a warm place for 2 weeks.
• Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
• Seal and store in a cool, dark place for up to 6 months.

GARLIC VINEGAR

Steps:

• Pour vinegar over the garlic. Cover tightly and steep 2-3 weeks.
• Strain into decorative bottle. Garlic cloves may be added for decorative purposes.
• A few drops is sufficient flavor for most uses.

GARLIC VINAIGRETTE

Steps:

• Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
• Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
• To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.