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What you need:

2 tbsp white wine vinegar
¼ cup blood orange juice
2/3 cup olive oil
½ clove garlic, crushed and finely chopped
1 tbsp finely chopped shallots
2 tsp finely chopped fresh parsley
2 tsp finely chopped fresh chives

What you do:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

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What you need:

3/4 cup finely chopped fresh mint leaves
2 tsp caster sugar
60 ml boiling water
125 ml white wine vinegar

What you do:

Mix together the mint and caster sugar in a small heat proof mixing bowl.

Add the boiling water and stir gently until the sugar dissolves.

Add the vinegar and mix well.

Leave to cool completely before using.

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What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

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