Once you have access to locally grown fruit in copious amounts and at grower’s prices it’s time to experiment with the foods you’d only otherwise drool over in the deli aisle.
For starters, a white vinegar can be transformed into anything tasty when steeped with fresh fruit or herbs. And once you have a bottle of delicious vinegar in your pantry a freshly made vinaigrette is only moments away! It’s all in the preparation.
For those with gluten challenges, remember malt vinegar is not your friend – white, wine and cider are however.
The colour and intensity of the berry infused vinegar gets bolder by the day until its rich and vibrant.
Blueberry Vinegar
Ingredients
- 1 cup fresh blueberries
- 3 generous sprigs of fresh oregano
- 3 cups white wine vinegar
Method
- Crush the blueberries or pulse in a food processor so they remain chunky, and add with fresh herbs and vinegar to an air tight container.
- Shake every few days.
- After 3-7 days, strain and discard ‘bits’ and store vinegar in an air tight container ready for use.
Great drizzled over chicken (for the meat-eaters out there) or pan fried fish in lieu of a slice of lemon.
Blueberry Vinaigrette
Ingredients
- 1/2 cup blueberry vinegar
- 1/2 cup olive oil
- 2 Tbsp liquid honey
- 1 tsp wholegrain mustard
- 1 tsp crushed garlic
- salt & pepper
Method
- Put all ingredients into a jar and shake vigorously!
- Store in fridge and shake well to emulsify before use.
Tasty as a marinade or drizzled over a green salad, roast vegetable salad or steamed seasonal greens.
This makes for a very light vinaigrette. All taste and no pulp, it’s a refreshing home-made dressing for any dish.
