FRUIT & HERB VINE­GARS

NZ Gardener - Gifts from the Gardens - - Food -

Us­ing herb or fruit-in­fused vine­gar in a salad dress­ing makes all the dif­fer­ence be­tween a me­diocre flavour and big-bang classy tasti­ness. To make herb vine­gar, wash a few sprigs of fresh herb, such as thyme or French tar­ragon, and pat dry with pa­per tow­els. Pop into ster­ilised, dry bot­tles, then fill with good-qual­ity white wine vine­gar. Seal and leave to steep for a cou­ple of weeks to al­low the flavours to de­velop be­fore us­ing.

For a rasp­berry-in­fused vine­gar, lightly crush 1kg raspberries in a bowl. Add 600ml cider vine­gar and stir. Cover and steep for 4-5 days, stir­ring from time to time. Strain through muslin and let drip overnight. Mea­sure liq­uid: for ev­ery 600ml add 450g sugar. Place in a pot and bring to the boil, stir­ring un­til the sugar has dis­solved, then boil for 8-10 min­utes, re­mov­ing any scum that rises. Bot­tle and seal. Makes 1.5L.

MAKE YOUR OWN MAKE YOUR OWN

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.