FILIPINO-STYLE SPICED VINEGAR
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.
Provided by Nicole Ponseca
Categories Philippines Chile Pepper Hot Pepper Vinegar Condiment/Spread Condiment Ginger Garlic Dried Fruit
Yield Makes 3 cups (720 ml)
Number Of Ingredients 7
Steps:
- Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
- Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.
SPICED MALT VINEGAR
Malt vinegar infused with ginger, cinnamon, allspice, peppercorns, mustard seeds, and cloves. This will need to sit for 2 weeks before using. Finished product can be stored for up to 6 months in a cool, dark place.
Provided by Annisette
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 28.7, Fat 0.5, Sodium 5.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 0.4
FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE
Provided by Adam Evans
Categories Fry Kid-Friendly Dinner Lunch Cod Deep-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For malt vinegar mayonnaise:
- Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
- DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
- For fish and assembly:
- Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
- Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
- Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
- Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.
SALT & VINEGAR SEASONING
This classic, simple seasoning goes well with crisps, chips and a whole host of dishes. We've used malt vinegar for an authentic 'chip shop' flavour
Provided by Barney Desmazery
Time 5m
Number Of Ingredients 3
Steps:
- Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.
SPICED PICKLED SHALLOTS
If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch
Provided by Jane Hornby
Categories Side dish
Time 1h10m
Yield Makes 4 x 450ml jars
Number Of Ingredients 11
Steps:
- The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
- In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
- Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.
Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
More about "spiced malt vinegar recipes"
PICKLED ONIONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 571Calories 44 per servingCategory Condiment, Ingredient
SALT AND MALT VINEGAR SEASONING - MODERNIST PANTRY
From blog.modernistpantry.com
PICKLED ONIONS (ENGLISH PUB STYLE) - THE DARING …
From daringgourmet.com
PICKLED RED CABBAGE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PICKLED EGGS - EASY RECIPE FOR EGG SNACK - PENNY'S …
From pennysrecipes.com
HOW TO MAKE PICKLING VINEGAR FOR PICKLES & CHUTNEYS …
From fussfreeflavours.com
HOW TO MAKE PICKLING VINEGAR - FARMHOUSE GUIDE
From farmhouseguide.com
PICKLED SHALLOTS RECIPE - TANGY AND CRISP - PRESERVE …
From preserveandpickle.com
WHAT IS MALT VINEGAR? LEARN HOW MALT VINEGAR IS USED …
From masterclass.com
CLASSIC PICCALILLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (56)Total Time 48 hrs 40 minsCategory CondimentPublished Aug 17, 2009
PEAR CHUTNEY | GREEDY GOURMET
From greedygourmet.com
10 BEST MALT VINEGAR RECIPES | YUMMLY
From yummly.com
BEER BATTERED FISH WITH PEPPERED MALT VINEGAR | MCCORMICK
From mccormick.com
DELICIOUS AND NUTRITIOUS: A MEDITERRANEAN SALAD RECIPE
3 USES FOR MALT VINEGAR POWDER | MYSPICER | DISCOUNT SPICES …
From myspicer.com
10 BEST MALT VINEGAR PICKLED ONIONS RECIPES | YUMMLY
From yummly.com
You'll also love