Salmorejo and gazpacho are both cold soups from the south of Spain, but whereas gazpacho is made from cucumber, spring onions and peppers, salmorejo contains more bread, garlic and tomato, and is always finished with chopped hard-boiled egg and cubed jamón. The length of time that Moscatel vinegar will keep depends on a number of factors, including the type of bottle it is stored in, the temperature and humidity of the storage location, and the ingredients used to make the vinegar. Cut each aubergine in half lengthways. Heat a drizzle of oil in a small frying pan, then lay in the aubergines flesh side down and caramelise for 90 seconds, until golden brown. Turn over, cook the skin for a minute, then arrange flesh side up on a plate. Pour over the sauce to cover. It’s a bit sweeter and more delicate than traditional balsamic vinegar, and it pairs perfectly with oysters.

While the octopus is cooling, add the potatoes to the octopus cooking water and boil until nice and soft. The water will turn the potatoes a light blue-purple and will give them lots of flavour. Remove the potatoes to a colander with a spider or slotted spoon – don’t pour them out to drain, as they will smash. Put into a serving bowl with the olive oil, salt, pepper and paprika. It’s a lot of paprika, but you don’t get tired of it. The vinegar has a light, sweet flavor with notes of honey and stone fruit, making it a great addition to a variety of dishes. It is often used in combination with other vinegars, such as apple cider vinegar or red wine vinegar. Made from red wine, this vinegar is aged in wooden barrels for a minimum of six months, which gives it a complex flavor.Cachelos” refers to the potatoes, which are boiled in the octopus cooking water: crucially, they shouldn’t be cut smoothly, you want to partially cut into them and then pull them apart so they make a scrunching sound. This way they will have a rough edge and release their starch. It is rich in antioxidants and has been shown to have anti-inflammatory and antimicrobial properties. For the ajo blanco, put the almonds, milk, bread and garlic in a bowl, and leave in the fridge overnight.

Preheat your oven to 180C/gas mark 4. Roast the pine nuts for 30-40 seconds, until they are golden brown, then set aside. To make the salmorejo, put all the ingredients into a food processor or blender and blend to a creamy, gazpacho-like consistency. Preheat your oven to 180C/gas mark 4 and grease a tart tin (26cm, with a removable bottom) with a little butter. Blanch the peas in salted boiling water until soft. For the nuts, fry the cashews in the oil in a small frying pan until light golden brown, then sprinkle with the chilli and set aside. To make the crema pastelera, put the milk into a pan on a low heat and infuse with the cinnamon, vanilla and lemon zest until steaming – around 15-18 minutes.It is also relatively low in acidity, making it a good choice for use in salad dressings and other applications where a more subtle flavor is desired.

The Moscatel vinegar is a light, refreshing vinegar that is perfect for use in summer salads and marinades.In conclusion, Moscatel vinegar is a unique and interesting ingredient that has a lot to offer in terms of flavor and versatility. Peel the artichokes, put them in a pan, add the milk and bay leaf, then pour in enough cold water just to cover. Bring to a boil on a medium heat, cook gently until soft – about 15 minutes – then drain. Her destiny, however, had yet to reveal itself. What she needed was a patron. She moved on, to a short-lived French place in Chelsea, and thence to Gaudi, a Spanish restaurant in Clerkenwell. Only after this did she hear about Sam and Eddie Hart, Old Etonian brothers who were planning to open a Spanish restaurant called Fino. “We had a long, long conversation,” she says. “It was half in English, and half in Spanish [the Harts’ mother spent some of her childhood in Mallorca].” Bingo. Feeling a connection, she joined Fino as its sous chef in 2003. Four years later, she and the Harts opened Barrafina, a tapas bar in Frith Street whose menu suggested a certain originality and passion on the part of its then unknown female chef – at which point, suddenly there was no stopping her. “People loved what I was doing,” she says. “You could see it on their faces.” (Because she worked in an open kitchen, she could watch her customers as she cooked.) By 2015, not only was she head chef at two Barrafinas, and about to oversee the opening of a third, her kitchen at the Soho original had also won its first Michelin star. soft Bauma goat’s cheese – get it from Brindisa, or use a mixture of another soft goat’s cheese and ricotta Peel the potatoes. Partially cut into them, then pull them apart into chunky, uneven-edged pieces around 3cm in size. Cut the chorizo to half the size of the potatoes.

You will also want to look for a product that is light golden-green in color and has a floral, fruity aroma. How Do You Use Moscatel Vinegar In Cooking? It is important to store Moscatel vinegar in a cool, dark place to prevent it from turning into vinegar. Roast the almonds in a medium oven for two to three minutes, until slightly toasted and golden brown. In a small pan, sweat the chopped shallot in 40ml olive oil until soft. Place the pear pieces on top of the crema until it’s completely covered, and dust with icing sugar before serving. The grapes are typically harvested in late summer, and they are then crushed and fermented to produce a white wine. What Is Moscatel Vinegar?When you buy Moscatel vinegar, you will want to look for a product that is made from the Moscatel grape.