Ancient Greek Vinaigre

Ancient Greek Vinaigre is produced from all natural ingredients, and has a fresh clean flavour with sweet and sour undertones. Light pink and floral, this product is very feminine and in fact appeals to 90% of ladies, and the Japanese!

Ancient Greek Vinaigre was created from research dating back thousands of years. The Ancient Greeks were the first gastronomes of the Mediterranean and the first people to export and import food products. This Ancient Greek vinaigre has been produced using late harvested grapes for natural sweetness and turned into Rose wine, before infusing with a delicate blend of herbs and spices much favoured thousands of years ago.

It has a natural infinity with oriental foods and lifts the flavour of stir fries, and dishes that require a little sweet and sour. It also reduces down to a syrup and is perfect for drizzling, brushing over crispy pork crackling, pork chops, pate, terrines, or even with a little smoked oily fish.

The Ancient Greek vinaigre has won 5 Gold Innovation and Superior Taste awards form around Europe , including a “Winner of Winners” award beating 16 other winning categorise at the Caterer and Hotelkeeper awards in the UK.as well as the Innovation of the year award.

“A superior Taste award 2010 ” from the iTQi of Brussels, blind tasted and tested by 59 Michelin star chefs from across Europe and chef representatives from leading culinary bodies from around Europe including the Academy of Culinary Arts, Association Culinaire de France, Euro Toques, Maître Cuisiniers de France , to name but a few.
A Midlands product Innovation award 2009 and a “Taste” award from Germany 2009.

Ancient Greek Vinaigre has been enjoyed by a variety of TV chefs, such as Phil Vickery, Gino de Campo, Ross Burden, Brian Turner to name but a few and have been featured on sites such as Delia Smith on-line , Jamie on-line, The Times magazine,The Telegraph etc..etc..

Red wine, Grape concentrate, Honey, Coriander, Bay leaves.

Contains Sulphur Dioxide

Oriental Noodle Salad with Ancient Greek Vinaigre Dressing - Serves 4

Use Greek Vinaigre in any recipe where you might choose rice vinegar - the flavour is sensational!



Dressing:
6 tbsp Ancient Greek Vinaigre
3 tbsp toasted sesame oil
3 tbsp clear honey
Salt and freshly ground black pepper

Salad:
2 x 150g packs ready-to-wok noodles (thin or medium)
150g (6oz) mangetout or sugar snap peas, halved
1 large leek, thinly sliced
1 large carrot, thinly sliced
2 heads pak choi, broken into separate leaves
1 bunch spring onions, thinly sliced
1 red pepper, deseeded and thinly sliced
1 red or green chilli, deseeded and thinly sliced

1 First of all, make the dressing by whisking together the Ancient Greek Vinaigre, sesame oil and honey in a large salad bowl. Season with a pinch of salt and pepper.

2 Put the noodles into a large heatproof bowl and cover them with boiling water. Leave them to soak for 3-4 minutes, rinse with cold water, then drain thoroughly. Add them to the dressing.

3 Cook the mangetout or sugar snap peas, leek and carrot in lightly salted boiling water for 2-3 minutes, so that they are still crisp and colourful. Drain, rinse with cold water and drain thoroughly. Add to the salad bowl with the pak choi, spring onions, red pepper and chilli, then toss everything together gently until mixed. Serve at once.

Cook's tip: Marinate 225g (8oz) of large cooked peeled prawns in the dressing for 10 minutes before adding the rest of the ingredients - then toss everything together.



Salmon Serviche with Ancient Greek Vinaigre - Serves 4

In this recipe the raw salmon is marinated in Ancient Greek Vinaigre and lime juice -which has the same effect as cooking the fish. It makes a perfect dish for a smart starter or light lunch, served with crusty bread

300g (10oz) fresh salmon fillet ( sushi quality )
6 tbsp Ancient Greek Vinaigre, plus a little extra, for drizzling
Juice of 1 lime
6 spring onions, finely sliced
½ cucumber, deseeded and thinly sliced
1 red or green chilli, deseeded and finely sliced
Handful of fresh coriander
Salt and freshly ground black pepper

1 Using a very sharp knife remove the skin from the salmon fillets (or ask your fishmonger to do it). Next, slice the salmon thinly and place it in a non-metallic bowl.
2 Spoon the Ancient Greek Vinaigre over the salmon and add the lime juice. Season with salt and pepper, then toss together. Cover and leave to marinate for 30-40 minutes.
3 Mix together the spring onions, cucumber, chilli and coriander, then share between 4 serving plates with the drained marinated salmon. Drizzle a little extra Ancient Greek Vinaigre over each portion, then serve.

Cook's tip: Try using fresh halibut as an alternative to salmon.