Vinegarairandsaltycrispypotatoesbritishlarder Recipes

CLASSIC VINAIGRETTE

Steps:

• Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

SALT & VINEGAR CRISPY POTATOES

Steps:

• Preheat oven to 425°.
• In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.
• Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.
• Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.

CITRUS VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

DILL VINAIGRETTE

Steps:

• In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

RED WINE VINAIGRETTE

Steps:

• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

VINEGAR AIR AND SALTY CRISPY POTATOES - BRITISH LARDER

Steps:

• BALSAMIC VINEGAR AIR:.
• Soak the gelatin in cold water per package directions. (Do not let soak too long, follow package directions).
• In a small saucepan, heat the water and dissolve the gelatin in the hot water.
• USING CREAM WHIPPER:.
• Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper.
• Charge the cream whipper with 2 Nitrous Oxide pellets and shake vigorously. Cool the cream whipper in the fridge to soft set the gelatine.
• USING HAND MIXER OR STAND MIXER:.
• Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl.
• Whip to soft peaks, and then put whipping bowl in the refrigerator to soft set the gelatin.
• BEFORE SERVING:.
• Before serving, shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes. (Or whip to foamy state in whipping bowl and put in small dish.).
• SALTY CRISPY POTATOES:.
• Peel the potatoes. Use a Japanese mandolin to slice the potato thinly (wafer thin). Place the sliced potatoes in a deep bucket of water. Wash the potatoes under cold running water to remove as much of the starch as possible.
• Heat the deep fryer to 160 degrees C (325 F). (Or preheat oven to 175 C or 350 F.).
• Drain the potatoes and pat them as dry as possible.
• FRY the slices of potato in small batches and stir them all the time to prevent them from sticking together. Once they are golden brown and crisp, remove them from the fryer with a slotted spoon and drain them on paper towels. Immediately dust them with coarse sea salt.
• Alternatively, BAKE the potato slices in a single layer on top of parchment-paper covered baking sheet. Spray with nonstick cooking spray. Bake until golden brown, about 10-15 minutes, then remove to paper towel lined plate. Immediately dust them with coarse sea salt.
• Repeat the process until all the potatoes are cooked. Serve the freshly cooked Salty Crispy Potatoes with a generous amount of Vinegar Air.

FLAVORED VINEGARS

Steps:

• Horseradish vinegar
• Peel and grate 2 ounces of freshly dug horseradish root and pack into a large sterilized jar with 2 finely chopped shallots, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Heat 2 1/2 cups of cider vinegar to just below boiling and pour over the mix. Seal and store for a month or so before straining and bottling. I like to use this vinegar for pickling cucumbers or beets.
• Nasturtium vinegar
• Fill a wide-necked 20-ounce jar with freshly gathered, brilliantly colored nasturtium flowers, a few spicy nasturtium seed pods (see p. 103), 2 chopped shallots, 8 to 10 peppercorns, and 1/2 teaspoon of salt. Pour in 2 cups of cold white wine vinegar. Store for a month or so in a sunny spot, giving the jar a shake every now and then. Strain the vinegar and discard the flowers. Pack into a sterilized jar with a couple of fresh nasturtium flowers to identify the vinegar.
• To make a splendid summer salad dressing, add 1 tablespoon of soy sauce to 1/2 cup of nasturtium vinegar and whisk in 1 cup of olive or canola oil.
• Mixed herb vinegar
• Mix a heaping 1/4 cup of herbs-chives, parsley, tarragon, fennel, thyme, or whatever you have-with 2 cups of cold white wine vinegar or cider vinegar. Store for 3 to 4 weeks in a cool, dark place. Strain, discard the herbs, and bottle.
• Spiced samphire vinegar
• Pack 2 ounces of samphire, 6 allspice berries, and 2 finely chopped shallots into a large jar. Pour in 2 cups of cold rice vinegar or cider vinegar. Store for 2 to 3 months before straining and bottling. This is great with fish and in sweet-and-sour sauces.

ROASTED-GARLIC VINAIGRETTE

Steps:

• Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

BROCCOLI WITH CHEDDAR VINAIGRETTE

Steps:

• In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.