~ The nation’s best loved vinegar brand launches fun initiative encouraging parents to cook simple and delicious recipes at home with the kids ~
As part of a new campaign focusing on families, Sarson’s vinegar has teamed up with TV and radio personality and family food author, Nick Blogger to create a selection of fun and healthy recipes that are simple and enjoyable to cook with the kids. The emphasis is on making cooking fun and encouraging children to get involved with creating healthy and tasty recipes they will enjoy creating as well as eating.
The recipes are all prepared using Sarson’s, demonstrating the versatility of the nation’s favourite malt vinegar and proving it doesn’t just taste great on a portion of chips! The four recipes especially created by Nick include salt and vinegar popcorn, a healthy twist on traditional fish and chips, a barbecue marinade with a kick and a crispy meringue pavlova.
Nick comments; ‘I am absolutely delighted to be working with Sarson’s. Not only is it an iconic brand, I have memories of using it from when I was barely knee high to my mum in the kitchen! For me, fish and chips is one of the ultimate family meals and it is never eaten without Sarson’s in my house. I have really enjoyed creating a delicious twist on traditional fish and chips and I can ensure that my tasty barbeque chicken wings with a kick will be a hit with parents and children alike.’
Salt and Vinegar Popcorn
1 tbsp vegetable oil
A dash of Sarson’s vinegar
A sprinkle of sea salt
Heat the tablespoon of oil in a large pan (with a tight fitting lid) and tip in the corn kernels. Stir to coat the kernels with oil. Put the lid on, keep on a medium heat and cook for 5 minutes or so, until all the corn kernels have finished popping. Leave to cool slightly. Sprinkle over some sea salt and a few drops of Sarson’s vinegar. Carefully take the popcorn out of the pan (use a slotted spoon and be careful of any leftover/unpopped kernels. Serve immediately.
A healthy twist on traditional fish and chips –
Salmon in lemon, sun-dried tomato & panko breadcrumbs with baked chips
4 large Desiree Potatoes, peeled
2-3 salmon fillets, sliced into chunks
100g Panko (Japanese) breadcrumbs, or Matzo meal
Zest of one lemon
1 egg, beaten
3-4 sun-dried tomatoes, whizzed or finely chopped
4 large Desiree Potatoes
Preheat the oven to 220C/200C fan/gas 7.
Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size. Tip the chips into the boiling water and cook for five minutes. Drain well. Line a baking tray with tin foil, sprinkle over a little oil and spread the par-boiled chips onto the tin. Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.
Ten minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sun-dried tomatoes and mix everything together with a fork. Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.
Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.
Take the chips out of the oven, sprinkle over some Sarson’s vinegar and serve immediately alongside the cooked salmon.
Barbeque marinade with a kick!
2 tbsp Sarson’s vinegar
2 tbsp tomato purée
2 tbsp runny honey
4 tbsp soy sauce
1 tsp French mustard
A twist of sea salt and black pepper
800g chicken wings, tips removed, cut into two
Mix together the Sarsons, tomato puree, honey, soy sauce and French mustard. Pour over the chicken wings and leave to marinate for up to 24 hours. You can also pour the marinade straight over.
Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with foil. Tip the chicken wings onto the tray, along with all the marinade. Bake for 20 minutes then flip the wings over with a pair of tongues and bake for a further 10 minutes. Serve straight away.
(30 minutes cooking for chicken wings/40 minutes total cooking time for drumsticks/thighs.)
Crispy meringue summer fruit pavlova
4 fresh egg whites
220g caster sugar
2 tsp cornflour
2 tsp Sarson’s vinegar
300ml double cream
2 tbsp icing sugar
Optional – grated chocolate or extra icing sugar to dust
Preheat oven to 150C/130C fan/gas 2. Line a baking tray with parchment paper.
Whisk the egg whites with a hand mixer until they form stiff peaks. Slowly, whilst still whisking, add in the sugar, around one third at a time, until the meringue looks glossy.
Sift in the cornflour and add the vinegar – fold in with a metal spoon.
Scoop the whisked meringue onto the lined baking tray and with the back of a metal spoon; make a dip in the centre.
Bake for 1 hour 15 minutes. Open the oven door, turn off the heat and let the meringue cool completely inside the oven.
In the meantime, wash and chop the strawberries. Whisk the double cream and icing sugar until just thickened. Carefully transfer the meringue from the baking tray onto a large plate. Spread over the whipped cream and top with the strawberries, raspberries and kiwi or pear. Sprinkle with grated chocolate or dust with a little extra icing sugar and serve.