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    • Recipes with Orange & Mace Vinegar

    Spice Roasted Carrot Dip

    with Orange & Mace Vinegar
    by Emma Warner
    Ingredients
    For the dip:
    5 tbsp Womersley Orange & Mace Vinegar
    2 tbsp olive oil
    1 garlic clove, crushed
    1 tsp honey
    ½ tsp cumin seeds
    400g carrots, peeled and thickly sliced
    15g butter
    a little freshly grated nutmeg

    For the dressing:
    ½ tbsp Womersley Orange & Mace Vinegar
    ½ tbsp olive oil
    A few flat leaf parsley leaves, roughly chopped

    Method
    Pre-heat oven to 200°C, gas 6.
    Whisk together 2 tablespoons of the Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
    Stir in the carrots until coated. Transfer to a baking dish and cook for 30 – 40 minutes, until caramelised and tender. Remove from the oven and leave to cool slightly.
    Whilst still warm, whizz the carrots in a blender or small food processor with the butter, nutmeg and remaining 3 tablespoons of Womersley vinegar, until combined. Spoon into a serving dish.
    Mix together the dressing ingredients and drizzle over the dip to serve.
    Serving suggestion
    The dip can be served warm or cold.
    Serve with Peter’s Yard Cumin & Nigella seed Crispbreads.

    Glazed Carrots

    by Julie Friend

    Roast around 500g small Chantenay variety with a little drop of Rapeseed Oil and salt and pepper, in a high oven until just tender (around 15-20 mins). Spoon over a couple of tablespoons of Orange & Mace Vinegar and pop back into the oven for another 5 mins and you will have the perfect, aromatic glazed side to your meal.

    Short Recipes with Orange & Mace Vinegar

    Chefscouse Liquorice and anise smoked trout. Cured with WomersleyFoods orange and mace vinegar

    artisanFT Artisan Food Trail Add some spice to your #Christmas with your Orange & Mace Vinegar is fantastic! AFTWomersley

    josordoni Hey Rupert, sprinkled your Orange and Mace Dressing over my grilled lemon sole yesterday evening. MMMMMMMMM !!

    leerushforth i used it through potted duck! Gives it a whole new level! Confit duck legs 5~6hrs in oil or stock, pick meat and beat with either duck fat or stock and little butter and season.. then dash of orange and mace, and normally serve in a kilner jar. Should be pate consistency

    BotanicalBaker Experimental salad of oranges, home grown rocket, orange infused olive oil and some WomersleyFoods orange and mace. Needs cheese I think...

    Chefscouse Swinton estate trout curing using WomersleyFoods orange and mace vinegar. Going to smoke tomorrow #smokey

    ‏josordoni Rupe, did you see you got used in my fab salads? http://owl.li/aVtKO end of the Orange now ;(

    TweeterMag Brace of pheasants in freezer needed using. Poached with fennel, onions, celery, walnuts, new carrot, and @WomersleyFoods orange & mace