Warm Salad of Smoked Corn Fed Chicken
4 field mushrooms
A sprig of fresh thyme
Salt and freshly ground black pepper
8 spears of local Asparagus
A handful of mixed baby leaf salad
4 tbsp Womersley Blackcurrant & Rosemary Vinegar
300g prepared smoked chicken, cut into small pieces
8 softly boiled quails eggs, peeled and halved
4 rashers of pancetta – cooked until crispy
Place the mushrooms on a baking tray, drizzle with a little oil, sprinkle with a few thyme leaves, salt and pepper and place a knob of butter in the centre of each mushroom. Bake at 180C/Gas mark 4 for approximately 10 minutes
Prepare and trim the asparagus. Place in a roasting tin, sprinkle with salt and pepper and a drizzle of rapeseed oil. Roast at 180C/Gas mark 4 for approximately 10 minutes, or until the stems are tender. Cooking time depends on the thickness of the asparagus
Dress the salad leaves in a bowl with a little of the Womersley vinegar and divide between 4 serving plates
Sit the baked mushrooms on top of the salad, add the pieces of smoked chicken and roasted asparagus.
Scatter the halved soft boiled quails’ eggs in and around the dish to garnish
Finish with a jauntily placed piece of crispy pancetta.
with Blackcurrant & Rosemary Vinegar
by Peter Sidwell
8 Cumberland sausages
1 tsp of oil
1 tbsp of butter
2 small red onions, peeled and sliced
4 medium sized British apples, peeled, cored and diced
70ml of Womersley Blackcurrant & Rosemary Vinegar
30g golden caster sugar
1 handful of blackberries fresh or frozen
1 tsp of chopped fresh thyme
Pre-heat a large frying pan
Add the sausages and oil into the pan and cook until golden (4-5 mins)
Melt the butter in the pan
Add the peeled and sliced red onions
Stir the onions around to help soften them
Add the peel, cored and diced apples to the pan
Continue to cook all the ingredients and reduce the liquid by half
Add the Blackcurrant & Rosemary Vinegar, water and sugar
Turn the pan onto a medium heat and allow to cook and reduce the liquid until it appears more like a glaze than a liquid
Season according to your taste and serve with freshly chopped thyme.
Short recipes with Blackcurrant & Rosemary Vinegar
TheMonkeypoodle The blackcurrant/rosemary one, which BTW, I made lovely sauce for lamb with the other day!
RobGreenchef Just made a quick red wine sauce for tea using blackcurrant and rosemary vinegar. Really good.... red wine, beef stock, a little tomato puree, your fab vinegar. Reduce and thicken with some chilled, unsalted butter.
Arganic_UK Just enjoyed your blackcurrant & rosemary vinegar on my salmon tonight, only a few drops needed & it really lifted the dish
adarchan #MeatFreeMonday Here's a tip for you: drizzle luxurious Blackcurrant + Rosemary dressing over mixed veg, roast in oven
RuthBadleyPR Found another new use for your Blackcurrant & Rosemary yesterday: Whole chestnut mushrooms sprinkled with a little Lea and Perrins and your fruity vinegar. Cover and bake in medium oven for 40-50 minutes. Baste with the dark, sticky juices that develop before serving as an accompaniment to rib eye steak. Amazingly good.
Brays_Cottage Sumac lamb on Puy lentil salad - help from toezapper olivesetal and womersleyfoods x
thehungrymanc 6 hours in the oven & the mutton was a resounding success. Blackcurrant and rosemary vinegar from WomersleyFoods made for an awesome gravy
Arganic_UK A pleasure to see you again Rupert, looking forward to caramelising veggies with my blackcurrant & rosemary dressing, ohh yes!
RobGreenchef Todays Tip! Make a fantastic quick mint sauce using blackcurrant and rosemary dressing and fresh mint. Pour over roast Yorkshire lamb for a real Womersley winner!
Lovecheeseyork Today's menu pick: Stilton, Pear & Walnut salad with Blackcurrant & Rosemary dressing. Lush.