Mix the garlic with the passata, red
wine vinegar, Italian-style seasoning and a grind of pepper.
INGREDIENTS 350g thin-cut minute steak , very thinly sliced into strips 3 tbsp cornflour 2 tsp Chinese five-spice powder 100ml vegetable oil 1 red pepper, thinly sliced 1 red chilli, thinly sliced 4 spring onions , sliced, green and white parts separated 2 garlic cloves, crushed thumb-sized piece ginger , cut into matchsticks 4 tbsp rice
wine vinegar or white
wine vinegar 1 tbsp soy sauce 2 tbsp sweet chilli sauce 2 tbsp tomato ketchup cooked noodles, to serve (optional) prawn crackers, to serve (optional) METHOD Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
Then I encountered poulet au vinaigre de vin (chicken with
wine vinegar) when I studied cooking in Paris.
INGREDIENTS Serves 2 as a main/6 as a side dish 6 ripe and fragrant on-the-vine tomatoes Half red onion 1 cucumber Half green pepper 50g Kalamata olives A pinch of fresh coriander A generous pinch of Greek dried oregano, plus extra to serve 200g/7oz feta cheese Salt and freshly ground black pepper Olive oil, for drizzling Red
wine vinegar, for drizzling METHOD 1.
She can find a use for vinegar in almost every moment, including sausage rolls dunked in red
wine vinegar: "It cuts through the fattiness!" She says that a reference to primrose vinegar in a 1930s cookbook made her realise how few different vinegars could be found in cookbooks written since the 19th Century.
Balsamic vinegars are likely to list cooked grape must (fresh grape juice), concentrated grape must and
wine vinegar on the label, and all the better if they're in this order (ingredients are listed by predominance).
Jamie Oliver 'Chianti' red
wine vinegar [pounds sterling]2.65 for 250ml
Pour in the red
wine vinegar and cook over a high heat until the vinegar has evaporated.
Tomato, burrata & broad bean salad Serves 4 Ingredients 500g tomatoes 1/2 tsp caster sugar 150g broad beans, podded handful each of basil, chives and flat-leaf parsley 1 tbsp each tarragon, lovage and mint leaves 3 tbsp olive oil 2 tsp Dijon mustard pinch of fennel seeds 1 lemon, zested 1 tbsp red
wine vinegar 2 x 100g burrata 50g hazelnuts, toasted and chopped
Place the raisins in a small bowl and add the red
wine vinegar and warm water.
A reused vodka bottle holds large amounts of the vinegar, so use it only for the vinegar you use the most: garlic-chive infused white
wine vinegar is a good choice.
INGREDIENTS 1 shallot, sliced into rings A small splash of red
wine vinegar 1 entrecote steak (around 150g) 1/4 baguette or a crusty bread roll 1-2tsp Dijon mustard 1-2tbsp mayonnaise 1 head little gem, leaves separated Salt and freshly ground pepper, to season METHOD: 1.