Caramelised White Vinegar:
Our divine Caramelised White Vinegar works beautifully with seafood
Peel and de-vein some prawns, leaving the tail on. Rinse and pat dry with paper towel. Heat a small nonstick frying pan over medium heat and dry-fry some fennel seeds for 1–2 minutes. Grind coarsely in a spice mill or with a pestle and mortar. Whisk together with 1 tablespoon of lemon juice. Add Caramelised White Vinegar and some garlic for the dressing. Heat the grill to medium-high. Toss the prawns in the oil and season to taste. Grill for 2 minutes on each side, or until pink and opaque.Put the prawns in a bowl, drizzle over the dressing, garnish with chives. Serve warm or at room temperature.
Caramelised White Vinegar is great over baked fruit or simply poured over ice-cream.
Pre-heat the oven to 180° Slice fruit into pieces, we recommend pears, bananas, plums and apples. Place in a baking tray and drizzle the Caramelised White Vinegar over the fruit and bake for approx 35 min. Divide into bowls, spoon over the warm juices from the baking pan. Add a scoop of Butterscotch or Double Chocolate Chip ice-cream for a purely decadent dessert.