Malt Vinegar

TasteMaker Malt Vinegar is naturally fermented from New Zealand-grown barley.

Perfect for fish ‘n chips, or add depth of flavour to casseroles, meats, sauces, pickles and chutneys.

4% Acidity. 750mls.

Recipes

Tomato kasundi (Indian Tomato Sauce)

60ml rice bran oil

2 tablespoons cumin

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1 tablespoon turmeric

2 teaspoons chilli powder

1/4 cup grated fresh ginger

4 garlic cloves, crushed

1 seeded green chilli, finely chopped

160ml TasteMaker Malt Vinegar

2x 400g cans diced tomatoes

70g brown sugar

1 teaspoon salt

In a large saucepan, heat the oil. Add the coriander and mustard seeds, turmeric, cumin and chilli powder. Cook gently, stirring for 5 minutes.

Add the ginger, crushed garlic, green chilli and 30ml of the malt vinegar. Cook for a further 5 minutes.

Add the diced tomatoes, brown sugar, salt and the rest of the malt vinegar. Simmer for 1 and a half hours.

Kasundi is ready when the oil comes to the top.

Serve with rice and yoghurt, or meat dishes.

Hoisin Chicken

2 tablespoon vegetable oil

2 onions, sliced

1 star anise pod, broken at the points

1/2 teaspoon crushed peppercorns

2 chicken breasts cut to bite size

1 teaspoon grated ginger

1 capsicum diced

1 cup green beans sliced on the angle

100g button mushrooms

1 tablespoon soy sauce

2 tablespoons of sherry

1/4 cup TasteMaker Malt Vinegar

3 teaspoons cornflour

1 cup chicken stock

1 teaspoon seasame oil

Heat the oil in a wok. Add the onions, star anise and peppercorns and cook until tender. Add the chicken and cook until browned.

Add the ginger, capsicum, mushrooms, beans, sherry, soy sauce, and vinegar.

In a small bowl mix the cornflour, chicken stock and sesame oil and add to the sauce.

Bring the sauce to the boil and cook until thickened.

Serve with rice or noodles.