Alan Coxon's Ancient Greek Range
|Ancient Greek Vinaigre (TM)
The Ancient Greeks were historically respected far and wide as leaders in the culinary field.
The dominant flavours of Greek cuisine were honey, vinegar, fish sauce and a few carefully balanced herbs and spices. Their secret was to balance the sweetness with the bitter, the sour and sometimes, the unusual. The Ancient Greeks were elegant in style and hand and would only add three or four spices or herbs to a dish at any time , as opposed to Roman recipes where as many as 10 strong flavourings were often incorporated.
My Ancient Geek Vinaigre has taken a route of balance and simplicity, while bringing out the individual flavours. The sweetness comes from the vine fruits, a slight bitterness from the coriander and a clean, fresh acidity from the wine. The aroma is light, fruity and fragrant befitting of a Greek goddess and possibly why it is a favourite of the ladies !.
This true wine vinegar will give you a kick and kiss at the same time.
This vinaigre lends itself well to replace rice wine vinegar and is perfect in oriental stir-fries,
Fish and poultry Marinades ,
Sweet and sour dishes,
Reduced and drizzled over Ice cream
Added to a Summer fruit punch
Added to cold salads such as coleslaw
Reduced and brushed over pork cracklings
The list is endless , especially as this vinaigre reduces to a syrupy that allows it to add freshness to desserts and sweet items and not just oriental savoury products.
To reduce the Ancient Greek Vinaigre simply place a quarter of a bottle of Ancient Greek into a saucepan and bring to the bil.
Once boiling keep over fierce heat and continue to boil rapidly for two - three mins.
When ready turn off heat and leave to cool, as it cools it will start to thiken.
Pour into a small container with a tight fitting lid or cover with cling film.
Use the reduction to drizzle on salads,
Roast pork and crackling.
Grilled chicken breasts.
Pan fried duck breast or roast duck.
Pan fried pork chop.
BBQ Meats/ sausages.
Pan fried Salmon
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