10 ways with: Balsamic vinegar

The rich flavour of balsamic is a dressing favourite, but there are many more ways to use this versatile vinegar.

• Take a dip
  For a simple starter, serve ciabatta bread with bowls of extra virgin olive oil, aged balsamic and dukkah to dip in.
• Beetroot and balsamic
  One of the best ways to enjoy beetroot is when it has been roasted with olive oil, thyme and balsamic vinegar. Serve with goat’s cheese and leafy greens.
• Roasted tomatoes
  Slice 12 large vine-ripened tomatoes. Season well and drizzle with extra virgin olive oil and balsamic vinegar. Roast in a hot oven for 10 minutes. Sprinkle with chopped fresh basil and spoon over toasted flatbread.
• Barbecue sauce
  Fry 1/2 red onion until translucent. Add 1/4 cup balsamic vinegar, 1 can pureed tomatoes, 1 tablespoon Worcestershire sauce, 1/4 cup tomato sauce, juice of 1 lime, 1 tablespoon mustard, 1/4 cup brown sugar and 1 teaspoon garlic powder. Cook over low heat for about 10 minutes. Spoon sauce over barbecued spare ribs and serve.
• Steak marinade
  Combine 1/2 cup extra virgin olive oil, 1/2 cup tomato sauce, 1/4 cup red wine, 1 tablespoon chopped parsley, 3 tablespoons balsamic vinegar, 4 cloves minced garlic and pepper. Marinate steak overnight for best results.
• Roasted vegetables
  Preheat oven to 180°F. Mix together 2 tablespoons each of extra virgin olive oil and balsamic vinegar and 2 tablespoons brown sugar. Add prepared root vegetables to a warm roasting pan and toss to coat. Bake for 1 hour, sprinkle with additional balsamic and serve.
• Balsamic peach pork chops
  Pound 4 pork chops and season. Sear pork chops in an oiled pan until golden brown. Set aside. Add 1 tablespoon table spread and 1 sliced, fresh peach and cook for 2 minutes. Add 1 cup salt-reduced chicken stock, 1/4 cup balsamic vinegar and chopped sage. Simmer until reduced by half. Return chops to pan and coat with sauce. Simmer for 2 minutes then serve with fresh peach slices and parsley.
• Flavour enhancer
  Balsamic vinegar adds a robust and syrupy flavour when added to a stew or pasta sauce.
• Toast of the town
  Mix a few generous handfuls of raspberries and strawberries together with 1/2 cup sugar and 2 tablespoons balsamic vinegar for at least 30 minutes. Spoon into glasses and top up with champagne or sparkling wine.
• Strawberries with balsamic vinegar
  Place 450g hulled, halved strawberries into a bowl. Drizzle with 30ml balsamic vinegar and sprinkle with 50g white sugar. Set aside for at least an hour. Serve with vanilla ice-cream.