Balsamic Glassy, 500ml


Product Information

Balsamic Glassy, 500ml

Fresh Fish From Cornwall - Buy Fresh Fish Online - Fresh Fish Home Delivery

This fantastic Blaze Original Balsamic Glaze can be added at the end of the cooking process because no further reduction is needed.

Can be used as a glaze or sauce on meat, poultry, grilled vegetables, fresh fruit, and ice cream

Produced from the same high quality balsamic vinegar of Modena, Italy

Fresh Foods Cornwall Menu Suggestions...




  • 1 leek (white and light green parts only (or 1 med. onion)
  • 2 tablespoons oil
  • 1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
  • 1-2 cup chestnuts
  • water to just cover the pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/2 teaspoon cardamom, ground
  • 2 dashes cayenne pepper (or to taste)
  • 1 teaspoon ginger, ground or 1-inch fresh, grated
  • 1 lime or lemon, juiced
  • 1 tablespoon sage leaves
  • 1 teaspoon salt
  • 2 tablespoons maple syrup

For the Balsamic pears:

  • 2 pears, peeled and cut into large chunks
  • 1 tablespoon oil
  • 2-3 tablespoons balsamic glassy

To make the soup

  • Heat the oil in a large pot.
  • Add the sliced leek or onion and saute until glassy.
  • Add the pumpkin or butternut squash pieces.
  • Chop the roasted peeled chestnuts into large chunks and add to the pumpkin.
  • Add enough water to cover the pumpkin and chestnuts.
  • Add the salt, cinnamon, ginger, nutmeg, cardamom,sage leaves and cayenne.
  • Bring to a boil and cook until the pumpkin is soft.
  • When the pumpkin is soft, puree the soup using an immersion blender.
  • Add the maple syrup and lime juice and season to taste with any additional seasoning s you find needed.
  • It may be bit on the thick side, if you wish it to be thinner, add more water.

To prepare the pears

  • Heat the oil in a small frying pan.
  • Peel and and cut the pears and add to the hot oil.
  • Lightly saute the pears, drizzling the balsamic vinegar over the top of the pears.

Serve the soup with pear pieces in the middle.



  • 600g chicken tenderloins
  • 125ml (1/2 cup) Lemon juice
  • 2 garlic cloves, crushed
  • 2 tbs fresh thyme leaves
  • 80ml (1/3 cup) olive oil
  • 70g (1/2 cup) cornflour
  • 60g (1/4 cup) white sugar
  • 60ml (1/4 cup) balsamic vinegar
  • Toasted pinenuts, to serve
  • Fresh thyme sprigs, to serve

Red risotto

  • 2 red capsicums, quartered, deseeded
  • 1L (4 cups) chicken stock
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 440g (2 cups) arborio rice
  • 1 x 170g jar marinated
  • artichokes, drained
  • 110g (1/2 cup) semi-dried tomatoes

Preheat oven to 220°C. Combine the chicken, lemon juice, garlic, thyme leaves and half the oil in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Meanwhile, to make the red risotto, place the capsicum on a baking tray. Bake in preheated oven for 20 minutes or until tender. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this will help lift the skin). Peel skin from the capsicum. Place capsicum flesh in the bowl of a food processor and process until smooth.

Place stock in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer. Heat the oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add the capsicum puree and a ladleful (about 125ml/ 1/2 cup) of stock to the rice mixture and use a wooden spoon to stir constantly until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Cook until the rice is just tender and the risotto is creamy (this should take about 20 minutes). Add the artichokes and semi-dried tomatoes and stir until just combined. Remove from heat.

Drain the chicken from the marinade. Place cornflour on a plate. Coat chicken in cornflour and shake off any excess. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add half the chicken to the pan and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining chicken. Return chicken to the pan and sprinkle with sugar and vinegar. Cook, turning occasionally, for 2-3 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.

Spoon the risotto among serving plates. Divide the chicken among serving plates and drizzle with pan juices. Sprinkle with pine nuts and top with thyme sprigs to serve.

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Product Code: BALY13


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