Raspberry Vinegar | Paul Corcellet | 500ml

PAUL CORCELLET Origin FRANCE (500ml)

How to use Raspberry Vinegard:

• Use it in a marinade of olive oil, garlic, parsley, and mustard to marinate mushrooms in the fridge overnight.
• as a refreshing drink mixed with fizzy water, or lemonade, or ginger ale, and ice. Jekyll says this tastes ‘like the elixir of life on a hot day, and is as pretty as it is pleasant.’
• in a dressing with a salad of baby spinach and bacon (when you fry the bacon, in a little olive oil, add also some raspberry vinegar, then scrape the pan juices to make the dressing)
• the secret ingredient for coleslaw
• Fry shrimp and scallops briefly in butter with a finely chopped banana shallot. Serve with a mix of two parts sour cream to one part raspberry vinegar
• a sauce for Ice-cream
• add to gravy
• because of its sweetness, like balsamic vinegar, you need proportionately less oil than usual in a dressing
• with a grilled goat cheese salad
• make a hot blackcurrant sauce for ice cream by heating with blackcurrants and a little honey
• in a creamy sauce for chicken...