Beetroot and Fennel Salad
3 medium raw beetroot, washed, we used a mixture of golden and traditional beetroot
1 fennel bulb
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
2 tbsp of Womersley Raspberry and Apache Chilli Vinegar
2 handfuls of rocket
1 tub of Paysan Breton French Garlic & Herb Cream Cheese
1 handful of walnuts
1. Using a mandolin or sharp knife, carefully slice the beetroot and fennel as thinly as possible.
Reserve the fennel fronds for garnish.
2. Add to a large bowl with the oil, seasoning and vinegar. Toss well to combine.
3. Transfer to a large plate or serving platter. Top with the rocket, teaspoons of the cream
cheese, and the walnuts.
(Cauliflower and Tomato stew from Southern Italy)
Drawing inspiration from different Southern Italy culinary traditions, this simple yet delicious dish for ‘cavoli affogati’, meaning 'drowned cauliflower' in English, gets its name from the process of 'drowning' the cauliflower florets in tomato sauce. This stew can either be eaten as antipasto with toasted slices of sourdough bread or used to dress pasta for a more substantial main course.
1 small head cauliflower, cut into florets
40ml extra virgin olive oil
3 garlic cloves, bashed and peeled
2 tins San Marzano tomatoes, both pulp and juice
6 tbsp Womersley Raspberry & Chilli Vinegar
1 large pinch chilli flakes (adjust to your taste)
A small bunch fresh chopped parsley
Salt to taste
To a heavy-bottomed pot or casserole, add the olive oil and place over a medium-high heat. Once it starts to sizzle, add the cauliflower florets, the garlic and season with salt. Cook with a lid on, occasionally turning the florets so they sear on all sides.
After about 5 minutes, add the tinned tomatoes, vinegar and chilli flakes. The tomatoes can be quite watery so leave to cook with on medium heat with the lid off for around 12-15 minutes, or until the sauce has darkened, thickened and the florets are tender but still a little crunchy – this might vary depending on the size of the florets.
Serve with chopped fresh parsley and some toasted slices of bread.
Another favourite use of this vinegar, and also a perfect side dish for this stew, is on a strawberry, cucumber and mint salad. Simply chop everything and season generously with Womersley Raspberry & Chilli Vinegar, a pinch of salt and a squeeze of lime or lemon.
with Womersley Raspberry & Apache Chilli Vinegar
by Peter Sidwell
8 fillets of fresh Mackerel
1 tbsp of coriander seeds
1 tbsp of cumin seeds
Salt and Pepper
400g green beans
1 preserved lemon (if you can't get hold of preserved lemon, zest a lemon and grind it together with a little coarse salt and then mix in a little olive oil and dress the beans in that)
1 tbsp of Womersley Raspberry & Apache Chilli Vinegar
3 tbsp Olive oil
Place a non-stick pan on a medium heat.
Add the cumin and coriander seeds into the pan and toast on a gentle heat until the seeds start to crackle and jump around in the pan.
Pour the spices into a pestle and mortar and crush to a coarse mixture.
Pinch together the fillets, skin side up, then with a sharp knife, make small cuts into the flesh about ½ way into the fish.
Drizzle a little olive oil onto the skin of the fish, then using your hand, rub in the oil so the skin gets an even coating and shine.
Sprinkle the mackerel with the crushed spices and season with a little salt and pepper.
Heat a non-stick pan.
When the pan is hot, lay the fish skin side down and cook for 2-3 minutes.
Turn the fish over and cook for a further 2 minutes.
When the fish is cooked, squeeze over the juice of ½ a lemon.
Serve the fish with freshly cooked green beans, when they are cooked, drain and dress in Raspberry & Apache Chilli Vinegar and olive oil.
Chop the preserved lemon and sprinkle over the beans.
with Golden Raspberry & Apache Chilli Vinegar (but you can now try this with our red raspberry version to produce a divine pink cocktail)
by Oliver Morris
45ml JOVEN TEQUILA
12.5ml Triple sec
15ml Womersley Golden Raspberry & Apache Chilli Vinegar
5ml Agave syrup
Pinch of salt
How to Create
A slice of chilli should be rubbed on the inside rim of the glass
Shake all ingredients with ice and strain into a rocks glass.
Lime & chilli
Engage the Golden Raspberry & Apache Chilli Vinegar with this classic sweet and sour cocktail, finishing with a subtle warmth from the chilli.
Short recipes with Raspberry & Apache Chilli Vinegar
shenasseeds Why I like to come home: loved #rhschelsea but u can't beat fresh leaves 4 lunch with touch of WomersleyFoods vinegar
LoveFoodFest Ned is loving the golden raspberry and apache chilli dressing I bought from you. We are having a winter salad with it: not bad for a 6 yr old who hates chilli ;) he's converted! Thank you!
HollyBellMummy I can thoroughly recommend the chilli infused vinegar by WomersleyFoods as a fine ingredient in a spicy mint sauce. Yum.
BlackSheepBeer Added some of your golden rasp and apache chilli to a salsa on Sat pm with scallops..... Yummy!
TandCakeCafe Simmering some juniper berries in Raspberry & Chilli vinegar, ready for immersing our Kitchen Garden beetroot in.
josordoni I am seriously in love with orzo salad, drenched in Raspberry & apache chilli vinegar
leafhsetherapy Had yum beetroot baked in foil w WomersleyFoods vinegar plus some oil from sundried toms bottle for fab flavour last night ..Mmmmm
LeftSideWorks Dinner tonight... Normally just splash a bit of white wine on, but used vinegar before and after cooking... Result!
LeftSideWorks I take your play on a Terry's ChocOrange and raise you a baked camembert sprinkled with Rasp and Chilli with thyme flowers!
laurajoyhawk Since discovering your golden raspberry and chilli dressing BBCGoodFoodShow, we haven't looked back! Fantastic!
LeftSideWorks Marinate it in raspberry and apache chilli vinegar... Eat it... Everything tastes good with your vinegar... Doesn't it?!?
malaguista Added some Golden Raspberry & Apache to some Hummus... Made a world of difference. Added sweetness was a bonus.
malaguista243 Just lunched on a Chip Butty. OK, So it was flavoured with Halen_Mon Salt; WomersleyFoods Raspberry & Chilli dressing & Pecorino!
RobGreenchef Todays top tip! Before BBQing meat and vegetable skewers, marinate in your fave vinegar for 2 hours.... The sugar content in the vinegar will caramelise your skewers to perfection!
malaguista243 Not tried that (lime in batter mix). Will do. Gets my vote in a Pork stir fry, though. And mayo, made with Apache is awesome!
fly276 And on today's healthy CrunchySnack of raw green pepper, cauliflower & cucumber: it's WomersleyFoods Golden Raspberry & Apache chilli vinegar
LeftSideWorks I've become a big fan of WomersleyFoods chilli and raspberry vinegar, with shallot
HollyBellMummy Razzamataz ribs with some gorgeous WomersleyFoods vinegar! Recipe here
OFKitchen How about a Roast Pepper & Goats Cheese salad drizzled with some delicious WomersleyFoods Golden Raspberry & Apache Chilli Dressing?