The magic things you can do with Balsamic Vinegar (Harvey Nichols Balsamic Vinegar)

Member Name: charlieejv

Product:	Harvey Nichols Balsamic Vinegar
Date:	10/09/01 (697 review reads)
Rating:

Advantages: yummy, tasty, different and healthy

Disadvantages: stains, stains, stains

It was not known how Balsamic vinegar was born, the first written documents about it date back to 1046 when it was given
as a present by Marquess Bonifacio to the
King and future Emperor Enrico II of Franconia.

It was originally used a lot for medicinal purposes, for treating the plague, but I would not advice it for such conditions, and would prefer you consult a doctor.

So how is it made?

A bit of the musts of grapes, a few bacteria, stick it in a barrel for a while and voila, vegetarian as far as I know unless you don't eat bacteria (being a lacto I'm OK)

So what does it taste like?

Well that depends. It's like wine or olive oil you can buy a bottle for a few pounds up to fifty pounds (for a bottle brewed over 12 years) but to be honest I have never bought an expensive bottle, I can tell you the cheaper stuff tastes pretty much all the same, a delicately acidic sweet and sour flavour, scrummy and the bottle lasts for ever, but don't spill it in your cupboard :( it does stink it out.

What can you cook with it?

O.K I will only give you two recipes but these are really simple.

My favourite is get 1/4 cup of olive oil put it in a bowl a few drops of Balsamic Vinegar, just a few drops and some ciabatta bread from your local supermarket (French bread would do, but it's not as soft) cut the bread into slices and dip it in, beautifully tangy taste, good for all occasions.

The next one is the marinated veggies, to make grilled vegetables.

Two spoons of the vinegar, bit of garlic, quarter a cup of olive oil, bit of lemon juice if you want, and a few chopped herbs then add the vegetables. Sweet potatoes are fun, carrots, celery, courgettes, aubergine, whatever you like. Put it all in a big bowl, shake it around and leave to soak for an hour, drain the oil of off then grill in a pan and yum yum yum yum yum.

If you have any spare can I go over to your house?

It
s a vinegar that really should be used a lot more than it is, its wondrous.

Try out the recipes tell me what you think, or have any improvements to?

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