Cape Treasures Balsamic Vinegar Infused with sundried Fig

Sundried Fig Infused Balsamic Vinegar Reduction

Dark, dusky and rich with ripe fig flavour, this infused balsamic reduction is the ultimate compliment for a simple salad of excellent ingredients: sunripe figs, fresh walnuts, cheeses (light gorgonzola, camembert, brie, chevre or feta) on baby spinach, watercress and sweet rocket...

An excellent dressing for a special occasion warm salad of roast guinea fowl or quail on parsnip rounds, with roast fig, a slice of Camembert and airdried beetroot and parsnip chips for crunch.

Sundried Fig is exceptionally good with tomatoes. Lightly pack a jar with sliced sundried tomatoes, fill with warm water to roughly a fifth from the top - top up with Sundried Fig - close the lid and shake to mix well. Allow to reconsitute in the fridge (usually overnight). When ready to use, lightly braise a chopped shallot and a crushed clove of garlic in a generous measure of olive oil. Add whole baby roma tomatoes and the soaked sundried tomatoes. Cook for a few minutes to warm everything through - add a splash of Sundried Fig, garnish with shredded fresh basil and toasted pine nutes. Serve with grilled beef steak and potatoes.

Cape Treasures Balsamic Vinegar infused with Sundried Fig: Fig salad


Cape Treasures Balsamic Vingegar Infused with Sundried Fig : Product labels

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