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25 minutes
First broadcast:
Sunday 22 May 2011

Sheila Dillon reveals the secrets behind some of the world's great vinegars.

Traditionally, the home of balsamic vinegar is Modena in Italy. But now there is a new breed of British producers who are turning their hands to making this viscous dark brown condiment, as well as others who are producing a sumptuous array of fruit vinegars.

Sheila Dillon hears from the producers, both in Italy and in the UK, discusses the process and the products - and samples the end results with foodwriter and critic, Charles Campion.

Producer: Dilly Barlow.

  • Rob Green's recipe with Womersley cherry vinegar

    Sautéed Whitby queen scallops with Yorkshire chorizo, spring onions & chilli with a Womersley cherry vinegar butter sauce

    Serves 4

    32 Queen Scallops, shucked, cleaned and washed. Wash and reserve the shells
    ¼ of a Yorkshire chorizo diced
    3 Spring onions, sliced
    1 Green chilli sliced, seeds removed
    25g Cold, unsalted butter, cubed
    75ml Womersley Cherry vinegar
    Virgin oil for cooking

    Pre heat a non stick pan over a high heat. Add a little oil and wait until it starts to gently smoke. Carefully add the queen scallops. Leave for 30 seconds then add the spring onions, chorizo and chillies. Toss the pan and sauté for another 30 seconds. Remove from the pan and keep warm.
    De-glaze the pan with the cherry vinegar and reduce by ½. Remove from the heat and whisk in the butter.
    Place the scallop sauté mixture into the shells on a serving plate and spoon over the cherry vinegar butter reduction.


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