Tag: white wine vinegar

• 

  White Wine Vinegar

  White wine vinegar has very pronounced aromas and multi-layered flavours, it is more than simply sour.

  It is great in salad dressings, mayonnaises, marinades and dips. You can swap it in and out with apple cider vinegar and like other clear vinegars it won’t change the colour of the dish.

  

  

  The flavours can range and mellow based on:

  • The type and quality of the wine.
  • The production method eg aged in oak vs commercial methods.
  • The age of the product.

  There is a wide price range and quality. It is often many times more expensive than white vinegar though.

  In short white vinegar differs from white wine vinegar in that the former is made from fermenting distilled alcohol not wine. Because white vinegar is much cheaper and more acidic, you find it being used in larger quantities and not just for cooking.

  Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.

  Enjoy,

  PK

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  Written by

  PK

  ·

  July 15, 2018

• 

  Jamie Oliver’s Egg Mayonnaise

  Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us.

  We bought Heinz Whole Egg Mayonnaise  exclusively.

  They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas.

  So you understand what it means to me when I say Jamie’s version is every bit as magical! 

  

  I also however have a new nemesis in my life, the egg yolk that refuses to thicken. 😮
  If that happens try this fix from Kelly the Kitchen Kop’s blog.

  Steps

  1. Whisking, lots of whisking

  Ingredients*

  * reduced from original, to make smaller amounts

  • 1 egg yolk
  • 1/4 tsp Dijon mustard
  • 1 cup olive oil
  • A tiny splash of white wine vinegar
  • A very generous squirt of fresh lemon juice
  • Table salt to taste

  Equipment

  • 1 slotted spoon or egg yolk separator
  • 1 mixing bowl
  • 1 whisk
  • 1 serving bowl

  Whisking, lots of whisking

  1. Separate the egg yolk and whisk it in a bowl.
  2. Add the mustard and whisk together.
  3. Slowly add half the olive oil, whisking continuously until the mixture thickens.
  4. Now whisk in a tiny splash of white wine vinegar
  5. Slowly add the rest of the olive oil, whisking continuously.
  6. Add salt to taste and also a big slug of lemon juice.
  7. You could optionally add a tiny bit of raw sugar (my little addition)

  

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  July 9, 2018

• 

  PK Makes Rick Stein’s Chicken Vindail

  I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal.

  My wife loves it too as it is a one pot, low mess deal. 🙂

  

  Steps

  1. Preparing everything
  2. Cooking the curry
  3. Serving

  Ingredients

  • A good slug of olive oil
  • 2cm cinnamon stick
  • 1 clove
  • 1 star anise
  • 2 brown onions, chopped
  • 10 garlic cloves, finely diced
  • 1 Tbsp ground cumin
  • 2 tsp Kashmiri chili powder
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 500g fresh tomatoes, roughly chopped
  • 1kg chicken drumsticks, bone in
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 heavy fry pan, or equivalent

  Preparing everything

  1. Finely dice the 10 garlic cloves.
  2. Chop the 2 brown onions.
  3. Rough chop the 500g fresh tomatoes.

  Cooking the curry

  1. Chuck a generous slug of olive oil into your chosen dish and bring to medium heat.
  2. Throw in the cinnamon stick, the clove and the star anise.
  3. Fry for a few minutes to allow the spices to infuse the oil with their flavour.
  4. Add the chopped onions and soften them up.
  5. Stir in the 2 finely diced garlic cloves, the 1tsp of ground cumin and fry for a few more minutes.
  6. Add the:
     • 2 tsp Kashmiri chili powder
     • 0.5 tsp ground fenugreek
     • 0.5 tsp ground turmeric
     • 1 tsp salt
  7. Give everything a thorough but gentle mix.
  8. Add the 500g chopped tomatoes and cook for about 5 minutes to soften them up.
  9. Cover the pan and cook for about 35 minutes.
  10. Add the 1 Tbsp white wine vinegar and the 1 tsp sugar.
  11. Gently mix everything and cook for another 5 minutes or the chicken is cooked through.

  

  Serving

  Serve on a bed of basmati rice and provide lots of pappadams.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 20, 2018

• 

  PK’s Pickled Eggs

  I got a great deal on 24 eggs at the FarmersMarket: Manning – Perth the other day and have been putting them to good use. I wanted to preserve the last dozen or so and turned to a childhood favourite, the humble pickled egg. 🙂

  Note: these will last for ages in the fridge unless I am near by!

  

  You will be:

  1. Preparing everything
  2. Boiling the eggs
  3. Layering the jar
  4. Storing

  You will need:

  • Ingredients:
    • a dozen or so fresh eggs
    • 1 large brown onion, sliced
    • enough white wine vinegar to cover the eggs (any vinegar will do so use your favourite)
    • pickling spices
      • 2 tsp whole black peppercorns
      • 2 tsp whole coriander seeds
      • 1 tsp ground cinnamon or a small stick
      • 4 tsp dried garlic or 4 fresh cloves
      • a chunk of ginger or galangal
      • 2 bay leaves
      • whole chili peppers to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a pan to cook the eggs
    • a large glass jar with a lid that seals well

  Preparing everything

  1. Sterilise the glass jar (I use boiling water).
  2. Slice the single large brown onion.
  3. Bring together the:
     • 2 tsp whole black peppercorns
     • 2 tsp whole coriander seeds
     • 1 tsp ground cinnamon or a small stick
     • 4 tsp dried garlic or 4 fresh garlic cloves
     • a chunk of ginger or galangal
     • 2 bay leaves
     • whole chili peppers to taste

  

  Boiling the eggs

  1. Heat a large pot of water.
  2. Hard boil the 12 eggs (see PK’s NoRecipe Perfect Hard Boiled Eggs).
  3. Allow them to cool somewhat and then peel them.

  

  Layering the jar

  1. Add layers of onion, pickle mixs and eggs until you get towards the top of the jar.
  2. Slowly add vinegar to the jar until all eggs are covered.

  

  

  Storing

  I leave them out overnight for everything to settle and then pop the jar in the fridge to help them last longer.

  They are ready to eat after that first night but do get better with age.

  

  Enjoy,

  PK

  Related Links:

  • See more cooking with egg posts here.
  • See more preserving posts here.
  • Read about the farm (Gale Force Farm) where I get my eggs here.

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  Written by

  PK

  ·

  January 25, 2018

• 

  Karina’s ‘Quick Pickle’ Onion And Tomato Salad

  My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.

  I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.

  You simply:

  • soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
  • drain them.
  • top with sliced tomatoes, salt, garlic, pepper and olive oil.

  The result is amazing and I am never buying store bought pickled onions again 🙂

   

   

  Thanks Karina,

  PK

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  Written by

  PK

  ·

  February 9, 2017