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Raspberry 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

16 Dec @zumojuice Richard Gray @WomersleyFood@SpamellaB plus they make awesome meat glazes, marinades and bastings

12 Dec @FieldAndForrest Field And Forrest @WomersleyFoods Customer using raspberry dressing in Gin and Tonic. Now there's an interesting and delicious use!

4 Dec @Paleopolly Paleo Polly @WomersleyFoods @framclaire I can attest that the raspberry vinegar is absolutely outstanding! Goes with everything. Fav, Yorkshire puds!

3 Dec @SigneSJohansen Signe Johansen @WomersleyFoods @food_writer Thanks Rupert, your vinegar was a match made in heaven with @andreasveg delicious beetroot tossed in raspberry vinegar, crispbread was from @PetersYard (suppliers for #GuildFood tonight)

18 Nov @malaguista 243 Peter Evans Skinny-Dips, for lunch. Not had them for years! With Mayonnaise laced with @WomersleyFoods #RaspberryVinegar... #Perfick

15 Nov @ameliarope Amelia Rope venison coming out of the freezer as time this wkend to try it with @WomersleyFoods rasp vinegar in a 'jus'

13 Nov @SigneSJohansen Signe Johansen Cobbled together a salad of leftovers with chicory, roast beetroot, pearled spelt, blue cheese and @WomersleyFoods raspberry vinegar. Fab.

30 Oct @Brays_Cottage Sarah Petegree Forgot to say, last night's venison stew (by OH) was extra gorgeous cooked with a splash of @WomersleyFoods raspberry vinegar.

26 Oct @Paleopolly Paleo Polly Ribbons of carrots, fresh beetroot sliced, fresh corriander, wassabi leaves, slices of red onion @WomersleyFoods Raspberry Vinegar #Trecipe

21 Oct @goodshoeday Linda @WomersleyFoods people loved the vinegar btw we used it on a radish and goats chess crisp bread topping simple but delish :)

8 Oct @SigneSJohansen Signe Johansen @lengsel_knits heh no am making with Snøfrisk, radish, parsley, smoked sea salt from @Halen_Mon and raspberry vinegar from @WomersleyFoods

3 Oct @SigneSJohansen Signe Johansen Oof home cured gravlaks hit the spot tonight w/rainbow carrots + shallot in @WomersleyFoods raspberry vinegar, potatoes + beans. Yum.

27 Sept @SigneSJohansen Signe Johansen @WomersleyFoods raspberry vinegar the perfect spritz for this beetroot, apple, walnut & bacon salad... instagr.am/p/OYvex/

23 Aug @ChefRachelGreen RachelGreen @WomersleyFoods had a great smoked game salad with the raspberry vinegar divine

17 Aug @ArtHouseCafe Frances Barkworth @WomersleyFoods Jeremy @YummyYorkshire told me how nice your vinegar is drizzled over their homemade icecream & we stock both!! :) #greedy

6 Jul ‏@laurajoyhawk Laura Hawkhead @WomersleyFoods absolute HEAVEN in homemade raspberry sorbet. But on sunday, it'll be all about the BBQ marinade (fingers crossed for sun!)!

10 Jun ‏@SigneSJohansen Signe Johansen Coleslaw made with @WomersleyFoods raspberry vinegar. @ItsWellSeasoned I just used a small red cabbage, 1/2 granny smith, 1 shallot, 1 carrot, couple of radishes & tossed in raspberry vinegar and a simple mustard & lemon dressing. Love slaw! http://instagr.am/p/LtH-YTRouU/

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We are delighted to report that our Raspberry Vinegar has just been awarded Highly Commended at the prestigious 2013 FreeFrom Food Awards in the Grocery Ambient category. Our Raspberry vinegar was one of over 340 products that were entered for the FreeFrom Food Awards, a record 37% increase on last year!

 

A team of 50 expert judges tested freefrom products across 15 categories including Plant ‘Milk’, Spread, Cheese & Desserts; FreeFrom Breakfast Cereals; Grocery; Ready Meals; and Savoury Biscuits and Snacks. In order to be eligible to enter the awards the products must be free from one or more of the ingredients (including wheat, gluten, dairy, eggs, yeast, nuts and soya) that trouble so many people. It is estimated that globally between 220 and 250 million people suffer from food allergies (World Allergy Organisation) and this figure is continuing to rise. 
 
Rupert Parsons from Womersley attended the Awards and commented that “for those with a restricted diet, it is a bonus to have a key ingredient to enhance your dishes so we are particularly pleased that the first vinegar my father made has proved so popular in the FreeFrom diet.” 




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We are so delighted to report that our Raspberry Vinegar has been awarded Gold*** and Top50 in this year's Great Taste Awards and our Lime, Black Pepper & Lavender Vinegar has won Gold**
 

 

 
 This is a particularly special recognition since Raspberry is the first one we did, following a traditional recipe, as we still do to this day. And our Lime, Black Pepper & Lavender is perhaps the most inventive recipe with its' fascinating fragrant and sour blend. The Lime one is the favourites in our home as a marinade for chicken breasts prior to pan-frying. And Raspberry is just sublime blended with Rapeseed Oil to make the perfect salad dressing.
 
In honour of these awards, here is a fantastic new recipe for you:
 
 
Rhubarb and Raspberry Vinegar Pasties
with Smoked Wensleydale Cheese
by Josh Angell
 
 
 
Ingredients:
PASTIES
200g Rhubarb, finely diced (Yorkshire Forced, if available)
1 Red Onion, finely diced
10ml Yorkshire Rapeseed Oil
100ml Womersley Raspberry Vinegar
75g Dark Brown Sugar
250g Puff Pastry
100g Oak Smoked Wensleydale Cheese
3 Egg Yolks
Pinch Salt and Pepper
 
DRESSING
50ml Womersley Blackberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil
Rocket or fresh salad leaf
Pinch Salt and Pepper
 
METHOD
 
1.Heat the finely diced red onion and rhubarb in a heavy based pan with the 10ml of rapeseed oil
2.Sweat off the onion and rhubarb, adding the Womersley Raspberry Vinegar at this point; also add seasoning and the dark brown sugar
3.Continue to cook on a low heat for 1 hour, stirring occasionally
4.When the contents have turned to a chutney-like state, set aside and allow to cool gently
5.Pre-heat oven to 180˚C, place a sheet of greaseproof paper on a flat baking sheet and set aside
6.Flour a clean, dry surface and roll out the puff pastry; using a 10cm cutter, cut discs of the puff pastry
7.Cut the cheese into 5cm squares and place on half of the puff pastry discs; place a spoonful of the chutney onto the cheese and then an additional disc of puff pastry on top
8.Seal the discs together using a fork and place the finished pasties on the baking sheet
9.Use the egg yolks to wash the pasties before placing them into the pre-heated oven for 20 minutes or until golden brown.
10.Whilst your pasties are in the oven, make the dressing; take a glass bowl and mix the Blackberry vinegar and mustard, along with the seasoning. Slowly add the oil, stirring continually to avoid the dressing splitting
11.Remove your pasties from the oven
12.Take your rocket or other fresh leaf, and dress lightly with the dressing.
13.Assemble on the plate and place your pasties on top; if preferred place an additional spoon of the chutney on top
14.Enjoy with a crisp glass of chilled chardonnay for that extra treat
 
 
 
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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.

 

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Many thanks to Sabrina Ghayour for drawing my attention to this nicely written article by Jamie Oliver in the Daily Mail online (published in Femail on 9th March).
And, if you don't want to make your own Raspberry Vinegar, you know where to buy the best!


And here are a few lovely Raspberry Vinegar ideas and a recipe for you:

  • Blend with a fine Rapeseed Oil for a smooth and fruity salad dressing
  • Splash into a glass of fizz or mineral water
  • Drizzle over your Roast Beef and Yorkshire Puddings
  • Swirl into a hot toddy

 

 
 
SUGGESTED RECIPE
CHICKEN BREASTS WITH RASPBERRY SAUCE
(Serves 4)
  1. Pan-fry 4 boneless chicken breasts in sunflower oil; remove chicken from pan and set aside.
  2. Pour off excess fat from pan and add 150ml raspberry vinegar and bring to boil; reduce quickly until sauce is half original volume.
  3. Add 250ml of whipping cream and bring to the boil; simmer until slightly thickened.
  4. Season with salt and pepper; add some freshly chopped herbs e.g. parsley, thyme, chervil, basil, coriander, tarragon.
  5. Pour sauce over chicken; sprinkle with extra fresh herb. Serve immediately.
 
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Andrew Pern with a bottle
of our Raspberry Vinegar
 


Tucked away in the beautiful Yorkshire village of Harome, near Helmsley, is the thatched cottage of the Star Inn, home to one of Yorkshire's top chefs, Andrew Pern. The Star Inn has won many plaudits over the years since Andrew moved there in 1996, not least by Jasper Gerard, who wrote in The Telegraph in 2008 that "The Star is for jaded explorers on the verge of giving up the quest for the perfect rural pub."
Roux-trained, Andrew has won numerous awards including many years of a Michelin star and, last year being voted 19th in the National Restaurant Awards. He enjoys a great write up in the Egon Ronay Guide which states that "His and his team's cooking is quite exceptional..." and was a successful participant in last year's flagship BBC programme, Great British Menu. Andrew has also written a beautiful recipe book, "Loose Birds and Game" which features this exciting recipe, made with our Raspberry Vinegar...



Fallow Deer Pie with Liquorice Gravy, Scottish Girolles, Womersley Raspberry Vinegar and Curly Kale ‘Colcannon’
(Serves four)
 
I was sitting at home one night ‘in charge’ of the kids, there was a knock on the door. Standing there was Steve Smith, my Head Chef and a pie. We’d been talking about putting a Pie of the Day on the blackboard to keep The Star more ‘pubby’ and Steve conjured up this creation – combining deer and liquorice! In Yorkshire?! Somewhat dubiously, I tasted it, breaking open the shortcrust topping, to the steaming hot inside… and, I must say it is one of the nicest things I’ve ever eaten. I can still taste it now, a beautiful, deep flavour with a slight edge of fruit coming from the vinegar, and the vibrant mash to mop up those lovely, liquorice juices. Who’d have ever thought you’d hear me saying that? A must-try-it!

Ingredients

For the Pie:                                                                 For the shortcrust pastry:
1kg venison, diced                                                      50g plain flour
A little oil for frying                                                    30g butter
16 baby onions                                                            Pinch of salt                            
½ bottle of red wine                                                  Cold water                             
1 ltr game stock                                                         
2 cloves garlic, crushed                                              For the Colcannon:
8 Pontefract Cakes                                                     4 Maris Piper potatoes, peeled and diced
2 tbsp cornflour                                                          80g butter
1 sprig of tarragon                                                      20ml whipping cream
Seasoning                                                                    Seasoning
                                                                                    80g curly kale
100g girolle mushrooms
50ml Womersley Raspberry Vinegar
 
Deer Pie with Liquorice Gravy, taken from Andrew Pern's Book "Loose Birds & Game"

Method

Colour off the diced venison meat in a little oil with the baby onions. Fry off until nicely browned, then add the red wine, raspberry vinegar, stock, garlic and Pontefract Cakes. Simmer for approximately 1½ hours or until tender. Thicken with cornflour, add mushrooms, tarragon and seasoning, then allow to cool. Place in a suitable pot or pots, and set aside.
 
For the pastry, rub the plain flour and butter together with a pinch of salt, until ‘breadcrumb-like’, add the water and combine together into a smooth paste. Do NOT over-knead, as it will make the pastry tough. Chill for 30 minutes.
 
For the Colcannon, first boil the potatoes until soft. Drain through a sieve and mash with a little butter, cream, white pepper and salt. Add the sliced curly kale, which will wilt with the heat of the potatoes and keep warm.
 
Preheat the oven to 180°C/Gas Mark 4. Roll out the pastry with a rolling pin and using a little flour for dusting to a thickness of 3mm. Place over the pots of venison meat mixture and trim so that the rim is covered. ‘Crimp’ the edges to stick the pastry down and make a little hole in the middle (or use a pot Blackbird!) to let out the steam. Brush the pastry with the remaining egg yolk and bake for approximately 30 minutes until golden brown. Warm the Colcannon and place on the plate with the pie alongside. Eat to your heart’s content!
 
Follow Andrew's Tweets on Twitter
If you would like to try more of Andrew's menu, do contact The Star Inn on 01439 770397 reservations@thestarinnatharome.co.uk  www.thestaratharome.co.uk/ 
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Amidst lots of publicity around Raspberry Vinegar, I was looking forward to a weekend at our old family home in Sussex and witnessing our visitors getting the "wow factor" when they tasted ours. A good variety of exhibitors at the Nymans annual Green Gardening Festival enjoyed a warm sunny weekend and my neighbours, Yummy Lollies sold out of their delicious fruit ice lollies on both days.
 
 
The Summer Borders in October!            
Strangely, it always seemed to rain when I visited my grandparents at Nymans and this persisted into my visit to the Green Garden Fair last year. So I was really delighted to feel the warmth of the sun in October this time and to have the opportunity to get a few photos of Nymans looking its best.
 
Fuschia Detail
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
In the late 19th century, the Messel family bought the Nymans estate, in the picturesque High Weald landscape of Sussex, to make a home in the country. It became a happy family home and refuge from their town house at 18 Stafford Terrace in Kensington. Inspired by the setting and the soil, the Messels created one of the great gardens, with experimental designs and new plants from around the world. Here they entertained family and friends, enjoying relaxing times, strolling in the garden, playing, picnicking and walking in the woods. 
 
The Entrance Wild Flowers
My father, Martin Parsons, was the only member of the family to be born at Nymans and it was this start in his life which made him the "Botanically Enthused" person he became. As a child, he suffered terribly from croup and it was inhaling the fragrance of the hyssop grown under his bedroom window which gave him some relief from the incessant coughing. Years later, having moved to Womersley, my father used the kitchen garden to grow the masses of fruit and herbs which were eventually used in his concoctions which we make to this day.
 
The Summer Borders
Nymans is now a very popular National Trust property and rejoices in being an excellent location for family visits. The team has done a superb job over the past few years of maintaining the colourful and abundant gardens whilst making the whole property feel like it is still a family home. I believe it is precisely this connection with the family which persists in ensuring that Nymans attracts many new AND repeat visitors. 
 
The Ruins of the House

I was delighted to greet Urvashi Roe and her family on our stand. Urvashi was fresh from her appearance on the popular BBC programme "The Great British Bake Off" and we both enjoyed sharing our views on being "Botanically Enthused."

Urvashi Roe getting all Botanical
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Calling all Yorkshire Chefs
Your County needs You!


To celebrate this Yorkshire Day on Sunday 1st August
we want all Yorkshire Chefs to serve Yorkshire Pudding the traditional way…
as a Starter with a zingy drizzle of Womersley Raspberry Vinegar.

For far too long – under the influence of ‘southerners’ –
the noble Yorkshire Pudding has been consigned to the main course,
jostling for space amongst the meat and veg.
Now it’s time to return it to its rightful place at the head of Sunday Lunch.

Yorkshire Chefs – be proud of your Heritage!
Make the ultimate Sunday Starter your
Blackboard ‘Special’ this Yorkshire Day

Join our Facebook page for recipe info and to spread the word!


Womersley Fruit & Herb Vinegars
www.womersleyfoods.co.uk

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