Have you just been mixing your balsamic vinegar with olive oil then mopping it up with bread? Tish! You can do better, with our new spinneysFOOD Organic Balsamic Vinegar and at least five
Try brushing some balsamic over medium-rare grilled tuna steaks and you’ll discover a tang so befitting it will make you wonder why they don’t just farm the fish in giant vats of the sweet brown stuff.
Balsamic vinegar and ripe summer tomatoes make great partners, so it’s not a huge leap to try sneaking some into tomato-based soups and sauces. A pasta sauce with basil and balsamic is a simple way to confer tasty depth on a staple. Adding a few splashes at the end of cooking will help to avoid overdoing the sweetness.
Add balsamic at the end of braising dishes to enliven an otherwise flat meaty flavour. Using a modest amount in the liquid in a braise for chicken, duck and lamb is an easy way to impart a sweetness and complexity to the profile.
Treat strawberries to a drizzle of balsamic reduction, or toss stone fruit with sugar and a dash of the vinegar before popping them in the oven. Add a scoop of good quality vanilla ice cream to either option.
A good cheese platter will invariably include biscuits, and perhaps even some grapes, figs and nuts. Make sure there’s a good Parmesan on there too and pour some balsamic on it to bag serious brownie points your with guests.