0
Shopping cart
There are no products in your cart.
Call us on +44 (0)1608 646445

To find complementary recipes for other Vinegar flavours, please Click here

Blackberry Vinegar Recipes

a1sx2_Thumbnail1_Blackberry_20150303-164304_1.jpg

#Trecipe= Twitter Recipe.
Here is your opportunity to enthuse everyone in 140 characters (or fewer) with your tips on getting the best from our versatile vinegars.
Please use hashtag #Trecipe when sending us your great ideas.
If you'd like to add a longer recipe, please email Rupert Parsons

17 Dec @BotanicalBaker Urvashi Roe @WomersleyFoods AND blackberry one on beetroot - yummy too

16 Nov @GrowingDirect Carol Ford @WomersleyFoods - hi Rupert, I've got to tell you I think I've converted about 30 of my friends 2 your #Blackberries Vinegar with bread! :o)

9 Oct @Brays_Cottage Sarah Pettegree #ndfm lamb shanks in red wine, @WomersleyFoods vinegar, @goodshoeday rosemary, garlic & a few blackberries

a1sx2_Thumbnail1_blackberrylamb.jpg

11 Aug @HomeSmithsJax Jacqui Smith @WomersleyFoods Great - am also having a non drinking friend for dinner at the weekend so will be using vinegars 4 cordials #Trecipe 

27 Jun ‏@VanessaKimbell Vanessa Kimbell The perfect blackberry & extra virgin olive oil dressing for my salad @WomersleyFoods

a1sx2_Thumbnail1_rasglass.jpg

19 Jun ‏@ArtHouseCafe Frances Barkworth Today's specials - pear and Stilton salad with @WomersleyFoods blackberry vinegar dressing. And ratatouille with @cwildman 's Yorkshire chorizo and loads of crusty bread to mop up with! :) went down a treat! Now I want one! :) #foodporn

a1sx2_Thumbnail1_pearstilton.jpg

9 Jun@GrowingDirect Carol Ford The Weekender @josordoni @lovefood @foodjournalist using @WestlandsWow @WomersleyFoods & Beef via @AnniesMktGarden

a1sx2_Thumbnail1_beef.jpg

 

Last modified on Continue reading
in Recipes 1270
Rate this blog entry:

Tomorrow, we will be featured in the Telegraph Magazine! The Blackberry harvest has been good this year and the Telegraph are showing a small family business who use blackberries for such a delicious vinegar.

The online version is already available on the Telegraph site if you would like to have a read. The photographer came to take pictures of me in my home town of Chipping Norton and used one of me in front of the Soda deli for the article, my local Womersley stockist.
We have a few great online shops if this article inspires you enough to want to buy a bottle and you will find those on our Where to Buy page. We also have over 400 outlets around the UK and you can find your nearest using the map on our website. From next Spring, we hope to have our own online shop. Do sign up to our Newsletter if you would like to be kept in touch with the timing for that.

Lastly, do rest assured that, unlike the wording in the article, we don't just "chuck all the ingredients into a bucket," we put them in very carefully...

 

Last modified on Continue reading
in Uncategorized 1212
Rate this blog entry:
0

Why eat Game? It is Wild, Natural and Healthy. Game live in the wild and are free to roam: the ultimate in free range! Game is not domesticated, they enjoy a life in the wild. Venison, for instance, is lower in fat than chicken and game species have no artificial feeds, chemicals or additives, they are just as nature intended.

A few months ago, I was fortunate enough to meet José Souto who has worked as chef at the House of Commons, Mosimann's, the Ritz and the Savoy Grill. When he was at the House of Commons, he also wrote a manual on game cookery and followed this up by taking up the role of chef lecturer in culinary arts at Westminster College. Since taking the post, José has built a good reputation as one of the country's leading game chefs, also educating others on the harvest and preparation of game. I met José at Covent Garden Market for a blackberry convention and he demonstrated how superbly our Blackberry Vinegar tenderised and flavoured a loin of venison. In a recent recipe leaflet for the British Association of Shooting and Conservation (BASC) José included this lovely recipe for Roast Saddle of Hare with our Blackberry Vinegar:

 
Serves 2
 
 
 
 
 

José likes to share his knowledge on game with chefs as well as home cooks, so if you are interested in learning a bit more about the harvest, preparation and cookery of game, there is a wonderful opportunity to attend a one day game seminar at Westminster Kingsway College coming up very soon:

This is a one of its kind event and is as popular as ever with many areas of the hospitality industry regarding it as a must in the CPD of their staff now that wild food and game has become such a large part of our menus. For students it is a must as the seminar covers all Game theory students need for VRQ and NVQ qualifications.
The Game seminar gives attendees the ability to be educated and have a good understanding about the wild game that is produced by our countryside and it also gives them the ability to understand its background and provenance, enabling them to give this information on menus and add value to the product as well as be aware of costs and potential profits that can be made from preparing your own wild game.
Whether you are a Chef, foodie or Countryman or Lady the Game Seminar will be of interest to all.
There are 2 dates in January this year: Monday the 21st and Monday 28th January. There is a little more information on the Westminster Kingsway College site, too. Let me know if you are interested and would like more information on how to book ASAP as places are limited and I will pass on your details to José.
Are you game enough?




Last modified on Continue reading
in Recipes 1379
Rate this blog entry:
Lotte Duncan, Thame Food Festival

Last year, I met the very cheery TV chef and food writer, Lotte Duncan, for the first time at IFE in London. At the time, Lotte was looking for stock for her new shop, "Lotte's Kitchen," so she enjoyed a thorough tasting of all our flavours on display. Sure enough, the first order came through shortly afterwards and now, Lotte wows her visitors with amazing dressings using our Cherry, Raspberry or Blackberry vinegars, in particular.

I was interested to see how Lotte uses our vinegars so was delighted when I spotted that she was doing an "Easy Summer Entertaining" cookery demonstration at Lotte's Kitchen. I immediately booked my place which was just as well, because it was sold out. Turning up on a balmy evening, the room was filled with 22 expectant women, all keen to learn a few Lotte tricks. Oh, and there were two other chaps there!
If you have never been to Lotte's Kitchen, let me tell you it is a veritable Pink Palace of Tasty treats. Talking to some of her regulars, I was delighted to hear tales of how much love and care goes into Lotte's dishes and how, for instance, salads are integral to her offerings rather than just a side issue.
On the evening, Lotte put everyone beautifully at ease with her entertaining and relaxed style as she constructed some fabulous recipes:
 

  • Beetroot and Goat's Cheese Salad with Raspberry Vinegar (recipe below)
  • Leek and Cheese Soda Bread
  • Whole Salmon baked with Rosemary, Orange, Bay and Cloves
  • Baked Sweet Potatoes with Leeks and Cream (lots!)
  • Pink Meringues with Clotted Cream and Strawberries


It really was a fun evening as we were all looked after so well, everyone got a plate of each of the dishes and some even had a go at piping those pink meringues onto the tray...
In fact, the evening was such a success that Lotte has already decided to plan another one on July 3rd. I can strongly recommend it, but book NOW!

 

  Beetroot and Goat's Cheese Salad with Raspberry Vinegar
by Lotte Duncan
Serves 4
 
Ingredients:
8 rashers free-range dry cured, unsmoked streaky bacon
3 tbsp Rapeseed Oil
4 tbsp Raspberry Vinegar (or Cherry/Blackberry/Strawberry & Mint)
1 tsp Wholegrain Mustard
8 Medium, cooked baby beetroot (not in vinegar)
2 tbsp Chopped, fresh Mint leaves 
1 Cos lettuce, leaves roughly torn
110g Young Goat's Cheese
Salt and freshly ground black pepper
 
Method:
Grill the bacon rashers until crispy, turning occasionally. Drain on kitchen paper and set aside.
Make the dressing by combining the oil, vinegar, mustard and a little seasoning together in a medium mixing bowl.
Cut each beetroot into four (or smaller, if preferred) and add to the dressing, stirring to coat.
Combine the mint and lettuce leaves and divide them between four plates. Place the dressed beetroot pieces on top of the leaves. Break up the goat's cheese into little pieces and dot on top of the beetroot. Finish with two rashers of grilled bacon on top.
*Optional: decorate with rose petals, as in the photo.
 
Beetroot and Goat's Cheese Salad with Raspberry Vinegar


And here is a picture of those meringues- I challenge anyone to eat these beauties tidily!

Pink Meringues with Clotted Cream and Strawberries


Lotte Duncan is also patron of the increasingly popular Thame Food Festival which takes place this year on 29th September (yes, we'll be there!) Last year was our first at Thame and it was a very busy day in glorious sunshine. You can read a little more about the day here.

 

Last modified on Continue reading
in Chef in Action 1479
Rate this blog entry:
0

A little while ago, I paid a visit to BBC Radio Oxford to talk to the charming Bill Buckley about vinegars on his Sunday lunchtime show. It was a funny feeling: a mere, ahem, 30 or so years earlier, I went to Summer Fields prep school on the opposite side of Banbury Road. Little could I have predicted that I'd be in a radio studio across the road years later...
For this visit, I thought it would be good to show Bill a couple of ways you can use fruit vinegars and so produced a savoury and a sweet canape and a Gluten Free drizzle cake with a twist. I owe a huge debt of gratitude to Urvashi Roe for the inspiration for the canapes and Simon Blackwell for the cake: both British Bake Off Greats.

 

Smoked salmon with fresh herb salad,
Womersley Lime, Black Pepper & Lavender vinegar dressing
 
Usea quality smoked salmon for this dish.
Mixed garden herbs (chives, parsely, thyme) dressed with a little virgin oil
Lime, Black Pepper & Lavender vinegar to taste
 
Slice the smoked salmon thinly, sprinkle over the herbs and drizzle over the vinegar
Leave to stand at room temperature for about half an hour before serving
 
 
 
 
 

 

Blinis/Pastry cases with Mascarpone and Blackberries macerated in Womersley Blackberry Vinegar
 
Ingredients:
6 Blinis or Pastry cases
A 250g tub of Mascarpone
Womersley Blackberry Vinegar
Blackberries
 
Method:
Place 6 blackberries in a smal bowl with a couple of teaspoons of Blackberry Vinegar and leave to macerate for a quarter of an hour
Blend a teaspoon of the Blackberry Vinegar into 100g Mascarpone
Level fill your pastry cases with the blended mixture and top with a juicy Blackberry
Serve
Urvashi Roe did these when we were exhibiting at BBC Good Food last November at the NEC. She made them look really pretty with the addition of edible flowers; sadly my photo does not do them justice, though:
 
 
   

 

 
 
 
Gluten free Lemon Drizzle Cake
 with Womersley Lime, Black Pepper & Lavender Vinegar Drizzle
 
 
 
Ingredients for the cake:
125g unsalted butter
75g caster sugar
2 large eggs
Zest of one lemon
175g gluten free self raising flour (we used Doves Farm)
Pinch of salt
4 tablespoons milk
 
 
Ingredients for the Drizzle:
Juice of 1½ lemons
100g icing sugar
2 tbsp Womersley Lime, Black Pepper & Lavender vinegar
 
 
Method:
- Pre-heat oven to 180°C/ gas mark 4
- Butter and line a loaf or cake tin (make sure the lining goes well up the sides of the tin)
- Cream together butter and sugar, add eggs and lemon zest and beat well
- Add flour and salt, folding gently until mixed
- Add milk and mix in
- Spoon cake mix into prepared tin
- Cook for 45 minutes until golden and skewer comes out clean
 
 
For the Drizzle:
(Make just before the cake is due out of the oven)
 -    Put icing sugar, lemon juice and Womersley Lime, Black Pepper & Lavender Vinegar into a small saucepan
-    Heat gently until the sugar is dissolved and the vinegar has reduced the mixture to a viscous drizzle
-  When cake is ready, take out of the oven and pierce it all over with a skewer. Pour the drizzle all over. Make sure the cake is totally cooled before taking out of the loaf tin or it will crumble.
 
 
Last modified on Continue reading
in Recipes 1269
Rate this blog entry:
0


As wonderful as it is to go out for dinner on Valentine's Day, I can't help feeling a little sorry for all those restaurants having to cope with rooms full of tables for two. And, is it just me, but there is something of an air of blokes putting in a minimum amount of effort to treat the one they love so much....
Of course, it is not always like that and many ladies will tell you they love being taken out for Valentine's dinner; also, and particular these days, many restaurants would far rather a full list of covers than a quiet Tuesday night.
Me? Well, I am a very lucky man. I'm married to a beautiful Kiwi who does nearly all the cooking at home. So, this year I decided that it would mean more to her if I put in the effort to make her a romantic dinner (albeit with our 11 year old son very much in evidence).


We both prefer unfussy food done well, so I decided to keep it fairly simple:
 
Smoked Mackerel Pâté
Warm Duck Salad with Blackberry Vinegar Dressing
Raspberry Yoghurt with Raspberries and Shortbread

 

Should you fancy giving them a go, here are the recipes:

 



Smoked Mackerel Pâté
Mum gave me her "Smackerel Pâté" recipe recently, so this was a good opportunity to try it out. It is so simple that the most tricky part was removing the bones from the fish!

Ingredients:
2 Smoked Mackerel Fillets, boned and flaked
3oz Cream Cheese
1 tsp Horseradish Sauce
2 tsp Womersley Lemon, Basil, Bay & Juniper dressing
Black Pepper

Method:
Place all ingredients into a blender and blend until achieving a smooth consistency. You may need to add a little more Horseradish or Lemon Dressing to get the taste to your liking.

Serve with warm french stick or Water Table biscuits.



Warm Gressingham Duck Salad with Flaked Almonds, Pine Nuts and Blackberry Vinegar Dressing

I have the lovely Xanthe Clay to thank for this one. On January 26th, page 3 of The Daily Telegraph featured news on The Duchess of Cornwall's challenge for school children to devise a Diamond Jubilee dish. Next to this was a "Royal Recipe" from Xanthe Clay which featured our Blackberry Vinegar: that was a delightful surprise! I adapted it a little for last night's dinner (exchanging Mangetout for Fine Beans and adding Pine Nuts).

Ingredients:

 

A bag of rocket salad leaves
2 Gressingham Duck Breasts
100g Fine Beans
40g Flaked Almonds and Pine Nuts
3 tbsp Womersley Blackberry Vinegar
2 tsp Wholegrain Mustard (I used Black Sheep's Riggwelter)
9 tbsp Cotswold Gold Rapeseed Oil
Salt crystals

Method:

  • Spread a handful of rocket onto two plates
  • Roast the nuts in the oven for around 2 minutes at 200°C until golden
  • Steam or boil the beans so they remain just firm. Drain.
  • Put 1 tbsp Rapeseed Oil in a large non-stick frying pan and fry the duck breasts face-down for around 10 minutes then turn and continue to cook on a high heat for a further 4 minutes. A pan with a lid is handy- it spits a lot! Check that the meat is cooked so still pink in the middle then remove from the pan and leave to rest
  • Whisk 2 tbsp of the Blackberry Vinegar with the mustard and a good pinch of salt then add the remaining 8 tbsp of Rapeseed Oil
  • Slice the duck and arrange on the rocket. Add the beans and sprinkle over the roasted nuts. Drizzle over the dressing.
  • Pour off the oil from the pan, add the final 1 tbsp of Blackberry Vinegar and, over a high heat, reduce the remainder and keep rubbing the pan with a spatula to retain all those lovely flavours. Drizzle the reduced glaze over the dish and serve.
 

 

 
Ok, I admit it, I cheated a bit for pudding: some good quality Raspberry yoghurt and fresh raspberries in a glass with a heart shaped Raspberry Shortbread. But it did round off the meal quite well.

 

♥ Happy Valentine ♥




Last modified on Continue reading
in Recipes 1201
Rate this blog entry:
0

Last week, I got to visit New Covent Garden Market for the first time. It is MASSIVE! But, hiding in the maze of vans, pallets and fruit and veg is a smart little meeting venue called The Orangery...
Following a flurry of activity on Twitter about the developments in Blackberries (the fruit, not the smartphone) Hargreaves Plants (Berry Buddies) and Carol Ford of Growing Direct decided to arrange a get together titled "Understanding Blackberries." Now, you might think that a whole load of people getting together to talk about blackberries would be stretching attention spans a little, but with careful planning and a great list of speakers, it was fascinating!

José Souto


The evening included an entertaining cookery demonstration from guest of honour, Chef José Souto, Master C.G.C. and Chef Lecturer in Culinary Arts at Westminster Kingsway College, London. José cooked several treats for us, including this delicious Roast Loin of Muntjac with our Blackberry Vinegar.The vinegar brought a beautiful Autumnal fruitiness to the meat and made it so tender. José really got the best out of both the Muntjac and the vinegar in this well crafted recipe...

Roast loin of Muntjac glazed with
Womersley Blackberry vinegar syrup 
and served with a Blackberry infused jus
 
 

Serves 2

Ingredients

1 Muntjac loin
250g Blackberries
500ml Venison stock
150g game trimmings (cut small dice venison is best to use but other game or a mix of game will do) cut into small dice
1 Carrot
½ small Onion         
½ stick Celery
½ Garlic clove
1 tea spoon Tomato puree
1 glass Red Wine
Sprig of fresh Thyme
Salt and Pepper, to taste
Oil
A good dash of Womersley Blackberry vinegar
1 teaspoon of sugar (optional) 
 
 
Method
  1. Fry off Game trimmings with a little oil to give a good colour: do a bit at a time. Remove from pan and keep to one side.
  2. Fry off veg that has been diced small in same pan with a little more oil again to give good colour.  
  3. Once veg has fried, add Trimmings to veg and add tomato puree. Fry off for 2 to 3 min. 
  4. Add wine, thyme and allow to reduce by half. 
  5. Add stock, season and reduce by a third. 
  6. Strain through a fine strainer and if you would like a thicker consistency reduce some more.  
  7. Keep 2 or 3 blackberries back for garnish. Put the rest in a pan with a dash of water and cover.
  8. Once the blackberries have stewed for a minute or 2, remove the pan from the heat and, using a hand blender, liquidise them. 
  9. Strain the blackberry puree and fold into the jus. If need be, reduce the jus until it is like double cream.
  10. Season and fry the Muntjac loin in oil sealing it on all sides then remove from pan.
  11. To the pan add the Womersley Blackberry vinegar, allow to reduce to a thick syrup.
  12. Place the loins back into pan and roll them in the syrup so they have a good covering of the glaze.
  13. Place Muntjac into oven at 180°C for 5 min then remove and allow to stand for 10 min uncovered in a warm area of the kitchen.
  14. Deglaze the pan with the jus just to take off the flavours of the syrup.
  15. Cut the venison, serve with the Blackberry jus and whole fresh Blackberries. 

 

Afterwards, José was joined by Vickie from Humbers Homemade as they demonstrated how to make a flavoursome Blackberry jam.
 

We were also treated to an insight into recent and future developments in the fruit with particular attention to the varieties Ouichita (pronounced Which-it-ah), Apache (yes, the same name as the chilli we use!) Reuben, Navaho and Chester (the variety we use in our Blackberry Vinegar).

Chester Blackberries

Professor John Clark from Arkansas University was particularly entertaining as he described the breeding, selection and developments of new cultivars. There is a lot more on this in an excellent blog article on the Berry Buddies site.
We also enjoyed an informative talk from the soft fruit buyer of ASDA, Andy Jackson. He bravely predicted that these new varieties will see a healthy increase in sales of blackberries over the next 3-5 years which, at £30M, only account for about 4% of the soft fruit sales in the UK today. This could be very valuable since soft fruits is the highest value sector in supermarket groceries. R&D Manager of Hargreaves, Jane Fairlie, showed the different levels of flavour volatility and this showed that our favoured variety, Chester, has a relatively low flavour volatility. However, Jane was amazed at the intesnsity of flavour of our Blackberry vinegar which just goes to show that there is a blackberry variety out there for everyone!

 
Notes: Thanks to all who arranged "Understanding Blackberries" and congratulations particularly to Carol Ford for organising such a good turn out and in such a short time! Thanks, too, to Jonathan Brown of Hargreaves Plants and to Liz O'Keefe of FPJ for the photographs.




Last modified on Continue reading
in Recipes 1256
Rate this blog entry:
0
~ Additional Information ~

MR-Marketing

Site managed by MR-Marketing. www.mr-marketing.co.uk