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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 Barossa Valley Vinegar 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 tsp crushed garlic

  • 1/3 cup olive oil

  • 4 bacon rashers

  • 1 cup cashews roasted

  • 250 g snow peas

  • 1/4 cup Barossa Valley Vinegar Rose Wine 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 Tbsp olive oil

  • 20 g unsalted butter

  • 500 g carrots thickly sliced

  • 1 Tbsp white sugar

  • 1 Tbsp parsley chopped fresh

  • 2 Tbsp Barossa Valley Vinegar 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.

Classic Mignonette for Oysters

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Ingredients

  • 3 Tbsp of Barossa Valley Vinegar Rose Wine Vinegar

  • 2 Tbsp finely chopped Spanish/ red onion

  • Cracked Pepper to taste

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Method

  1. Blend all the ingredients in a small bowl

  2. ​Let stand at least 30 minutes; ideally an hour, at room temperature.  (Will keep in fridge at least one week in sealed container)

  3. Spoon a small amount of liquid and shallots over freshly shucked oysters.

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N.B.  Feel free to play with this recipe with our different vinegars.  We tested and enjoyed Barossa Valley Vinegar Apricot Wine Vinegar if you want some sweetness, the peppery heat and sweetness work really well together.

Tahini, Ginger & Mint Sugar Snap Peas

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Ingredients

  • 1/3 cup tahini

  • 3 Tbsp of Barossa Valley Vinegar Honey and Ginger Wine Vinegar

  • 1 Tbsp soy sauce

  • 1 tsp fresh grated ginger

  • 1 tsp of maple syrup

  • Pinch sea salt

  • Dash of Cayenne Pepper (to taste)

  • 2 Tbsp of water

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​Sugar Pea Ingredients

  • 250 gm fresh sugar snap peas

  • 2 tsp canola or other neutral oil

  • ¼ cup torn or roughly chopped mint

  • ¼ of crumbled feta cheese

  • 2 Tbsp chopped hazelnuts

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Method

Dressing Instructions

  1. Whisk with a fork all the ingredients, other than water, together in a small bowl

  2. The mixture will look like it has seized.  Do not worry.

  3. Now add in the water one tablespoon at a time.  Two to three tablespoons should be enough to make the dressing like a thinner sauce that is easily drizzled from a spoon.

  4. Let stand at least 30 minutes and, ideally, several hours or overnight in the fridge if you have the time. This will allow the fresh ginger to flavor the dressing.

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Snap Pea Salad Instructions

  1. Prepare the snap peas by removing the fibrous ridge “string”.  You do this with a pairing knife by putting the tip of the sugar pea between your thumb and a knife (carefully).  You then cut/press and pull—this sound peel away a fiber string along the pea ridge.  Repeat on the other side of the pea.

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Prepare your salad toppings

  1. Put a pan on medium high heat and add  oil.

  2. When oil is hot add the snap peas and cook for about a minute or two stirring occasionally.  You are looking to quickly blister the peas but keep the green, fresh snap, they should not cook all the way through.

  3. Plate the dish by spreading peas and then spooning on some dressing, then add feta and hazelnuts, finally top with a very generous amount of fresh mint

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