Sometimes you want to keep things simple and for me making flavoured oils and vinegars, salts and sugars is just that. It is easy and not too time consuming. It is using just a few simple ingredients and not really breaking a sweat in the effort department.
Sometimes that is all you want to do.
Sometimes that is all that matters.
Today I’m sharing a recipe I have used a lot over the years. In fact I featured it in my first book So Easy Herbal as it is one of my all time favourites.
Rosemary & Mint Vinegar
Everyone knows how well rosemary goes with lamb dishes, everyone knows how well mint goes with lamb dishes, but have you tried this dynamic duo with tomatoes? You haven’t? Well my friends you are missing a trick.
Step away dearest Basil and let Rosemary and Mint tango with those tomatoes!
Try this with a simple tomato salad or drizzled over a warming bowl of tomato soup. It adds a fabulous punch to a Bloody Mary too!
- 2 large sprigs of fresh rosemary
- 1 handfull of fresh mint leaves
- 250ml/1/2 pint white wine vinegar
- Roughly bruise the mint and rosemary so that they will release their oils.
- Put the herbs in a non reactive pan and pour over the vinegar.
- Bring up to a simmer but don’t boil, simmer for 20 minutes then remove from heat.
- Let the pan cool and leave it overnight covered with a tea towel.
- Strain out the herbs and pour vinegar into sterilised bottle.
- You can add a fresh sprig of rosemary to decorate but you must always make sure that this is covered in vinegar or it will spoil.