Tag: balsamic

rustic bruschetta jamie style

in true Jamie style i haven’t included exact measurements in this recipe. It’s about fresh flavours and finding the balance that’s right for you. If you like it tangy add extra balsamic, if you want to balance it out a little add a touch more maple syrup, or you can substitute it for sugar. Be generous with your olive oil, and over all your dressing, its vital to have left overs to mop up from the board with the garlic toasts.   IMG_0784 IMG_0782IMG_0791 IMG_0789 IMG_0792 IMG_0795IMG_0793

rustic bruschetta

ingredients: 6 slices of sourdough pagnotta or ciabatta bread, extra virgin olive oil,1 clove garlic, bunch of basil, vine ripe Roma tomatoes, balsamic vinegar, maple syrup, sea salt

method: heat a grill pan on high heat, lightly drizzle bread with olive oil and toast the bread both sides. When cooked and while still hot rub the toast with the clove of garlic on one side, then put a side. On a large board roughly chop tomatoes and basil, while still on the board, drizzle over the maple syrup, olive oil and balsamic vinegar and sea salt to taste. Mix with fingers while still on the board, top a few slices of the toast with the mix and slice and arrange rest of the bread on the side of the board. Place a few forks down and serve Jamie style.

 

baked stone fruit with pistachios and vanilla pod mascarpone

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Baked Stone Fruit with pistachios and vanilla pod mascarpone

ingredients: 6 firm peaches,3Tbl caster sugar,3Tbl balsamic vinegar, 3tsp vanilla extract,juice of 1 lime, 250g marscopne,1/4cup finely chopped pistachio nuts

method: slice around the stone of each peach with a sharp knife then with your hands gently twist the fruit to separate. Never mind removing the stone. Place the peaches face up onto a lined baking tray. In a bowl mix 2 of the table spoons of caster sugar,balsamic vinegar,lime juice and 1teaspoon of vanilla extract, pour over the fruit and bake in an oven set at 200°C for 20 minutes. while the fruit is baking, in a bowl mix the mascarpone with the remaining caster sugar and vanilla extract.

while the fruit is still warm, sprinkle over fine pistachio nuts and serve with a generous dollop of the mascarpone.