Place the malt vinegar and all the spices in a pan. Warm over low heat.
Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
Allow it to stand in a warm place for 2 weeks.
Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
Seal and store in a cool, dark place for up to 6 months.
Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil,
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.
br>Mix ketchup, mayonnaise, and malt vinegar together in a bowl and
ire rack to air dry for 10 minutes.
Coat a
Half shell the clams and set them aside.
Mix the flour, bread crumbs, Parmesan, salt, and pepper.
In a large pan over high heat, render the bacon fat.
Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat.
Cook for about two minutes and remove to serving plates flesh side up.
Top them with fresh parsley and malt vinegar.
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
Season to taste with salt and pepper.
Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.
Break apart the garlic into cloves.
use a plastic garlic roller to peel the cloves.
Trim any'bad' spots.
Remove the shaker top from the Vinegar bottle and insert the Garlic.
Replace the shaker top and the cap.
Store in a cool dark place for at least a week 2 would be better.
Store at room temperature, You'll use it before it spoils.
Sprinkle generously on fish, especially deep fried fish such as fish and chips.
Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and Fish Sauce.
Mix together well.
Whisk all ingredients together.
Cover and chill for at least 30 minutes.
May be made up to 8 hours in advance.
>for 4 days, shaking it every so often. While steeping, the vinegar
ins, until cooked through.
For the vinegar soy dressing, combine all
pan and add the vinegar, spice, mustard, ginger and pepper
nd cover with salt. Leave for a few hours to drain
oak up the malt vinegar.
Let it squeeze for an hour or
ou go.
Pour the malt vinegar into the jar, making sure
ntil tender. Drain. Let cool for 10 mins. Blend or process
ressure cooker and put in malt vinegar and sugar and stir to
nd combine. Cover and refrigerate for 30 minutes.
Pour 2
team to circulate).
Bake for two hours or until pink