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Blackcurrant and Rosemary Vinegar Recipes

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#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

 

9 Nov @TheMonkeypoodle Poli Kyriacou @WomersleyFoods the lime/blk pepper one and blkcurrant/rosemary one, which BTW, I made lovely sauce for lamb with the other day!

19 Oct @RobGreenchef GREEN'S RESTAURANT Just made a quick red wine sauce for tea using @WomersleyFoods blackcurrant and rosemary vinegar. Really good.... red wine, beef stock, a little tomato puree, your fab vinegar. Reduce and thicken with some chilled, unsalted butter.

21 Sept @WomersleyFoods Rupert Parsons Simple #Trecipe, 2 parts Rapeseed Oil, 1 part Blackcurrant + Rosemary plus screw of pepper for dressing mixed salad. Go with homemade quiche

8 Aug ‏@Arganic_UK Dana@Arganic @WomersleyFoods Just enjoyed your blackcurrant & rosemary vinegar on my salmon tonight, only a few drops needed & it really lifted the dish

26 July @adarchan Alex d'Archangelo RT #MeatFreeMonday Here's a tip for you: drizzle our luxurious Blackcurrant+Rosemary dressing over mixed veg, roast in oven

11 July @RuthBadleyPR Ruth Badley Found another new use for your Blackcurrant & Rosemary variety yesterday: Whole chestnut mushrooms sprinkled with a little Lea and Perrins and your fruity vinegar. Cover and bake in medium oven for 40-50 minutes. Baste with the dark, sticky juices that develop before serving as an accompaniment to rib eye steak. Amazingly good.

10Jul ‏@Brays_Cottage Sarah Pettegree Sumac lamb on Puy lentil salad - help from @toezapper @olivesetal and @womersleyfoods x

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8 Jul ‏@thehungrymanc The Hungry Manc 6 hours in the oven & the mutton was a resounding success. Blackcurrant and rosemary vinegar from @WomersleyFoods made for an awesome gravy

14 Jun ‏@Arganic_UK Dana@Arganic @WomersleyFoods A pleasure to see you again Rupert, looking forward to caramelising veggies with my blackcurrant & rosemary dressing, ohh yes!

26 May @RobGreenchef GREEN'S RESTAURANT #womersleywednesday Todays Tip! Make a fantastic quick mint sauce using blackcurrant and rosemary dressing and fresh mint. Pour over roast #yorkshire lamb for a real Womersley winner!

23 May @Lovecheeseyork Love Cheese ‏Today's menu pick: #Stilton, Pear & Walnut salad with @womersleyfoods Blackcurrant & Rosemary dressing. Lush.

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The Winter months can be a bit quiet for many of us Artisan Food producers, so this is a good time to try to generate a bit of publicity. So I was delighted when Vanessa Kimbell invited me to join her and presenter Kevin Saddington for their live radio show, "Kitchen Garden" on BBC Radio Northampton on Sunday morning.  We had a jolly good discussion all about the history of Womersley, the making of our fruit vinegars and a couple of recipes too, below. I "met" Vanessa on Twitter and have corresponded with her for many months, finally meeting her properly at the Real Food Festival at Earl's Court last year. I can still picture her first approach to our stand, beaming smile and enjoying all the food treats in the hall. Sure enough, we had a jolly good chat and I discovered Vanessa was once a grower of lavender but, as can happen when handling plants with strong essential oils, she suddenly became so sensitive to it that she can no longer use any at all....which is a shame, since my favourite vinegar dressing is our Lime, Black Pepper and Lavender! The Orange & Mace proved a real winner with Vanessa, though, as you can hear on our soundcloud widget.

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During the show, Kevin played some appropriate Sunday morning tracks (and Abba's Dancing Queen!) while we all had a taste of our sausage casserole recipe (using our Blackcurrant and Rosemary) which we'd had at home for supper the night before as well as our own Lemon Drizzle cake recipe using our Lemon, Basil, Bay & Juniper to make it really moist and delicious...

Sausage Casserole with Womersley Blackcurrant & Rosemary Dressing

 SERVES 4

Takes 25 minutes approx. 

Ingredients: ·        

1 tbsp Vegetable Oil·        

8 Thick Pork Sausages·        

1 Medium Red Onion, cut into thick slices·        

2 Braeburn or other eating apple with the skin left on, cored and each cut into wedges·        

1 ½ tbsp Womersley Rosemary Jelly·        

300ml/ ½ Pint Chicken Stock (can be made using a stock cube)·        

1 ½ tbsp Grainy Mustard·       

2 tbsp Womersley Blackcurrant & Rosemary Dressing 

 

Method:  ·        

Heat the oil in a large frying pan, add the pork sausages and fry for about five minutes, turning them so they brown all over. Add the onion slices and continue to fry until the onion and sausages have turned a dark gold, stirring occasionally.

Turn up the heat, add the apple wedges and stir them in carefully until they have glazed in the pan juices.·        

Stir the Rosemary Jelly into the chicken stock until it is dissolved, then add the Blackcurrant & Rosemary Dressing and mustard. Pour this in to the pan and cook on a high heat for 5 minutes.·        

Reduce the heat and leave to simmer, uncovered, for 10 minutes until the sausages are cooked and the liquid has reduced to a syrupy gravy. Serve with your choice of rice or potatoes and veg



Lemon Drizzle Cake with

Womersley Lemon, Basil, Bay & Juniper Vinegar Drizzle

Ingredients for the cake: 

125g butter

75g caster sugar

2 large eggs

Zest of one lemon

175g self raising flour

Pinch of salt

4 tablespoons milk

Ingredients for the Drizzle:

2 tbsp lemon juice

100g icing sugar

2 tbsp Womersley Lemon, Basil, Bay & Juniper 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 Lemon, Basil, Bay & Juniper 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. 

Note: For a Gluten free cake, use Gluten Free flour and add extra milk.   

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LOOK!! We're not the only ones to be Botanically Enthused: Fiona Sciolti has developed a great reputation as an inventive Artisan chocolatier who uses herbs in her garden and many other local flavours including teas and honey.
Fiona is half Italian and she certainly combines that famous Italian passion with a good palate to produce beautiful and delicious chocolates, many of them seasonal.
Fiona Sciolti

The last time I saw the beautiful Sciolti chocolates was at Bath Love Food Fest, where Giles Sciolti was joined by their daughter to show off the chocolates Fiona had stayed up till 4am making!

The Sciolti Display  
 

Earlier this year, Fiona approached us with the idea of using our flavours for her chocolates and we are delighted that she has now made three different varieties which Fiona describes:

 

 

 
 

Rosemary & Blackcurrant

Womersley are to vinegars and jellies, what I am to chocolates.  They grow and use natural English flavours to infuse into their amazing range.  This is the second of three chocolates that I have created especially for Womersley, combining their Apple & Rosemary Jelly and enhanced with their Blackcurrant & Rosemary Vinegar to create a chocolate cleverly matched and packed full of surprising flavour.


Dandelion & Apache Chilli Vinegar

A chocolate with humour! Never mind all these lovely herbs and blossoms and fruits found in the garden; I figured we had way too many dandelions. Dandelions have been used for cooking for thousands of years and in Italy the new leaves are harvested for salads. However, in my chocolate, I've incorporated the beautiful yellow petals, and you'll see them running through the ganache, like strands of saffron. Team this with Womersley's stunning Golden Raspberry & Apache Chilli Vinegar Dressing, to sharpen it up a little, and suddenly you have honey from a weed.

 
 

Geranium

The third in the trilogy of Womersley/ Sciolti Botanical Chocolates. Actually I have been hunting pelagoniums all Summer long... they're surprisingly difficult to find.  Anyway Womersley conveniently helped me out with their stunning Geranium Jelly, with it's sensual and fragrant Turkish Delight tones. I love this one, and as a thank you, have decored the chocolate with a lustred Womersley W.


You can see all these and more on the Sciolti Chocolate website, where you can buy your own. Just type in "Womersley" in the search box. Also, do have a read of Andy Hunting's blog piece on Fiona's use of our vinegars in her chocolates.
Like us, Fiona does Food shows (we will both be at The Festival of Pride this weekend, near Newark, Notts.)

Go on, give yourself a double dose of Botanical Enthusiasm... 

Note: Many thanks to Fiona and Giles Sciolti for their help in providing photos and words for this post.

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