Chef Mark Hix makes delicious recipes with our Fruit Vinegars
We've teamed up with chef, restaurateur and food writer Mark Hix who's created a fish dish, a vegan salad and a very tasty tangy sour cocktail using Womersley Fruit Vinegars.
Mark’s had a busy few months, opening his new pub, The Fox Inn, Corscombe in Dorset as well as writing about food and his new Dorset life for The Telegraph newspaper. Mark's classic take on British cooking and love of homegrown ingredients is a match made in heaven with Womersley. Mark is known for championing local and heritage English ingredients in his fresh, unfussy spin on British cooking and recently got creative with a few bottles of our Womersley Fruit Vinegars.
Monkfish cheeks with Lemon, Basil, Bay & Juniper Vinegar
Mark created this recipe using our Lemon, Basil, Bay & Juniper Vinegar paired with fresh Monkfish cheek fillets.
The recipe is easy to scale up or down; use one fillet per person and either simply pan-fried in rapeseed oil or coat first in flour, egg and breadcrumbs before shallow frying. Gently fry the fish until it’s golden on one side and then turn over; this should take between five or six minutes. Mark made a salad to go with the fish using bitter leaves grown in his garden but you could use any Winter salad leaves you fancy. Mark used land cress but any mix of dark, peppery salad leaves would work. He finished each plate of food with salt and pepper and a drizzle of Womersley Rapeseed Oil and a splash of our Lemon, Basil, Bay & Juniper Vinegar.
The recipe is easy to scale up or down; use one fillet per person and either simply pan-fried in rapeseed oil or coat first in flour, egg and breadcrumbs before shallow frying. Gently fry the fish until it’s golden on one side and then turn over; this should take between five or six minutes. Mark made a salad to go with the fish using bitter leaves grown in his garden but you could use any Winter salad leaves you fancy. Mark used land cress but any mix of dark, peppery salad leaves would work. He finished each plate of food with salt and pepper and a drizzle of Womersley Rapeseed Oil and a splash of our Lemon, Basil, Bay & Juniper Vinegar.
Shaved Squash Salad with Golden Raspberry & Apache Chilli Fruit Vinegar
Mark shaved raw squash with a peeler (which can be placed in ice-cold water before assembling the salad) which he combined with bitter Winter salad greens and a dressing of chopped pickled walnuts, rapeseed oil and Womersley Golden Raspberry & Apache Chilli Vinegar. A beautifully light salad, perfect for Autumn.
Womersley Vinegar Hix Sour
Mix three parts cider brandy with one part Golden Raspberry & Apache Chilli Vinegar, add an egg white if you fancy, shake over ice and garnish with a chilli pepper if you want an extra chilli hit. Just as good sipped at home or decanted into a hip flask and drunk on a long weekend walk in the countryside!
