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Have always loved the caramelised balsamic, wonβt buy it any where else. My dad used to buy from your shop in Bridge St Muswellbrook & at the Estate itself since I live on the Central Coast & pass it along to me when we saw each other. He & my mum loved it too. Sadly both have passed away & now I order online. Quick & efficient delivery.
I have been in love with FBG since first tasting it in a restaurant some years ago. I use it in every recipe where uncooked balsamic is required.
Just for something a little different. Great over soup.
My favorite vinegar. Olive Oil and this is all you need.
Caramelised Onion Tarts With Ham And Feta
These tarts are great hot or cold and can be prepared a day in advance.
Ingredients
3 tbsp Pukara Estate Fig Balsamic Vinegar
2 tbsp Pukara Estate Garlic Extra Virgin Olive Oil
3 red onions, coarsely chopped
1 tbsp brown sugar
3 sheets ready-rolled puff pastry, slightly thawed
70g feta cheese, cubed into 2cm pieces
70g leg ham, cubed into 2cm pieces
Method
Heat oil in a frying pan and add onion and vinegar, stirring occasionally over medium-low heat for approximately 30 minutes or until onion is soft and dark.
Add the sugar and stir until sugar is completely dissolved. Transfer to a bowl to cool.
Preheat oven to 180Β°C.
Grease 24 shallow patty tins. Using a star-shaped cutter or similar, cut circles from pastry sheets and place in greased patty tins.
Bake in a moderate oven until pastry is just starting to puff (about 8 minutes).
Remove from oven and gently press into the center of each case with the back of a teaspoon to create a shallow well.
Add a teaspoon of the caramelised onion to each tart shell.
Add a couple of pieces of ham and cheese on top of the onion jam and bake for a further 5-10 minutes or until pastry is golden and puffed.