Balsamic Vinegar (12 year old), 25cl

£19.95

Product Information

Balsamic Vinegar (12 year old), 25cl

Excellent 12 year old Balsamic vinegar from Modena Italy with a nice balance between sweet and sour. Beautiful grape must taste

Try as a combination for salad dressings, a splash on fresh fruit, ice cream, pork chops, and an excellent marinade ingredient for red meats.


Fresh Foods Cornwall Menu Suggestions...


ROASTED PARTRIDGE WITH BALSAMIC VINEGAR

Ingredients

  • 2 8- to 10-pound Patridge, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved
  • 12 large fresh sage sprigs
  • 1 bunch fresh thyme sprigs
  • 4 lemons, pierced all over with fork
  • 2 heads of garlic, unpeeled, cut in half horizontally to expose cloves
  • 2 medium onions, unpeeled, quartered through root ends
  • 12 year old Aged balsamic vinegar

How to Cook:

Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers. Place patridge, side by side, on large rack set in large roasting pan. Place wing tips and necks in pan. Refrigerate uncovered at least 1 day and up to 2 days for skin to dry.

Preheat oven to 325°F. Sprinkle main cavity of each patridge with salt and pepper. Place half of herb sprigs, lemons, garlic, and onions into each. Using small metal pins, skewer cavities closed. Place each patridge, breast side down, on rack. Pierce skin on back all over with small sharp knife (do not pierce flesh).

Roast patridge 1 1/2 hours. Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan. Turn partirdge breast side up. Continue to roast patridge until legs move easily, skin around thighs and breasts is puffed, and thermometer inserted into thickest part of thigh registers 175°F to 180°F, about 2 hours longer. Transfer to platter; tent loosely with foil. Let rest 30 to 45 minutes. If desired, reserve roasting pan with juices to make pan sauce.

Carve patridge and serve with aged 12yr old balsamic vinegar.


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Product Code: BALI13

 

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