sherry vinegar Archives

Braai recipes

Warm sweet potato salad

30 minutes

Cauliflower recipes

Cauliflower tarte tatin with celery-and-sultana salad

40 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Cauliflower recipes

Chargrilled cauliflower with hazelnuts and celery

30 minutes

Battered and

Malt-vinegar-battered fish

20 minutes

Dip recipes

Cucumber-and-fennel dressing

Dip recipes

Lemon-caper aïoli

Dressing recipes

Shallot dressing

Duck recipes

Cider mussels with duck bacon

45 minutes

Soup recipes

Spring green gazpacho

15 minutes

Fresh tomato-and-fennel salad with Parmesan cream

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 4–6 hours’ chilling time

Cooking Time 10 minutes

Ingredients

For the Parmesan cream:

2 cups cream
5 gelatine sheets
100 g Parmesan, grated
4 ripe tomatoes, some halved, others quartered
1 fennel bulb
4 T sherry vinegar
4 T extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

To make the Parmesan cream, heat the cream in a saucepan over a medium heat. Soak the gelatine sheets in cold water for 5 minutes or until completely soft.

Once the cream reaches a gentle simmer, add the gelatine sheets to the cream, squeezing out any excess water, and stir through until completely dissolved. Add the Parmesan and stir until melted.

Pour the mixture into a dish and chill for 4–6 hours, or until completely set.

To assemble the dish, divide the tomatoes between plates. Using a vegetable peeler, shave the fennel and add the shavings to the tomatoes.

Add a large spoonful of the Parmesan cream to each dish and drizzle over the sherry vinegar and olive oil. Season to taste

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Warm sweet potato salad

Cauliflower tarte tatin with celery-and-sultana salad

Glazed Hasselback butternut squash

Chargrilled cauliflower with hazelnuts and celery

Malt-vinegar-battered fish

Cucumber-and-fennel dressing

Lemon-caper aïoli

Shallot dressing

Cider mussels with duck bacon

Spring green gazpacho

Korean bo ssam (Thai larb)

Fresh tomato-and-fennel salad with Parmesan cream

Fresh tomato-and-fennel salad with Parmesan cream

Ingredients

Method