Malt Vinegar Molasses Glaze Recipes

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Steps:

• Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Steps:

• Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
• Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it's a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
• Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
• When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer - it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.

Steps:

• Melt 2 tbsp. in a large non-stick skillet over Medium high heat. Add chopped onion saute until almost tender.(about 6 minutes)
• Add ground coriander,cumin, cardamom, cinnamon, chili powder, cloves and cayenne pepper. Stir until fragrant ( about 30 seconds).
• Add ground lamb and sauté until brown, breaking up with the back of a fork. (about 5 minutes)
• Add diced potatoes, 1 cup of water and chili garlic sauce; reduce heat, cover and simmer until potato is almost tender. (about 6 minutes).
• Add peas simmer and uncovered until mixture is almost dry (3 minutes)
• Stir in lemon juice, then cilantro. Season with salt and pepper to taste. Cool completely.
• Melt remaining butter in a small saucepan over medium heat. Fold filling in phyllo dough making triangles. Place on a cookie sheet. Brush with butter. ( can be prepared up to 8 hours ahead of time, cover and refrigerate) Bake in oven at 375º until golden brown (about 18 minutes) transfer to a plate. Drizzle with malt vinegar molasses glaze and serve.
• Malt Vinegar Molasses Glaze Combine all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to a generous 3/4 cup, stirring occasionally about 20 minutes. (can be made 1 day ahead cover and refrigerate). Reheat glaze in a medium saucepan just until portable, thinning with a TSR. of water if desired.

Steps:

• Glaze: Combine all ing. in small saucepan. Bring to boil, reduce heat to simmer, stir occas., until glaze is thickened and reduced to 1/3 c., 12-15 min. Strain into sm. bowl. (can be made 3 days in advance). Chicken: Stir sugar, 1/3 c salt, vinegar, thyme and 1 c water in a large pot over M heat until sugar dissolves. Transfer to a lg bowl; add 6 c of cold water. Add chicken, weighing down with a plate to submerge. Cover: chill overnight or 4 hrs. Preheat oven 425 degrees. Line a rimmed baking sheet with foil. Drain chicken: pat dry. Season with pepper. Heat oil in a lg. skillet over MHigh heat. Working in 2 batches sear chicken until well browned. 7-8 min ea batch. Transfer to prepared sheet. Roast chicken for 15 min. Baste with glaze. Continue to roast, basting again after 5 min. until thermometer inserted into thigh reads 165 degrees, about 10 min. longer. Let rest 10 min. and serve.

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

Steps:

• Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to generous 3/4 cup, stirring occasionally, about 20 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate. Rewarm glaze over medium heat just until pourable, thinning with water by teaspoonfuls if desired.)