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Recipes with apple cider vinegar

4 recipes that use apple cider vinegar, with photos, step-by-step instructions and cook times. The quickest, Salsa macha, takes 25 minutes. It is most often cooked with garlic, dried mexican oregano and sesame seeds.

Run out of apple cider vinegar? Lemon juice, same amount.

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Pierna adobadaAdobo roast pork leg

From Puebla to Monterrey, a dark red leg of pork comes out of the oven on 24 or 31 December, its adobo of ancho and guajillo chiles, garlic, vinegar and orange caramelised into a sticky crust. It is sliced at the table with apple salad and Christmas rice, and the leftovers fill tortas for days. This recipe uses a smaller boneless leg or shoulder joint of pork that fits a home oven; it marinates overnight in the fridge and roasts low and slow. Chef's tip: baste with the pan juices every half hour once the foil comes off, so the adobo glazes rather than burns.

300 minMexicanMeatGluten free
by KrazyBadal 0 views

ManchamantelesPork and chicken fruit stew

Its name means 'tablecloth stainer', and the deep red ancho sauce lives up to it at Sunday lunches in Mexico City, Puebla and Oaxaca, where it has been made in convent kitchens since colonial times. This version uses pork shoulder and chicken thighs, simmered in a sauce thickened with almonds and sesame, then sweetened with chunks of pineapple, ripe plantain and sweet potato. It tastes fruity, mildly hot and rich. Serve with white rice and tortillas. Chef's tip: add the fruit near the end so it holds its shape and keeps its tang.

120 minMexicanMeatGluten free
by KrazyBadal 0 views

Salsa machaChile peanut oil salsa

In Orizaba and Córdoba in the mountains of Veracruz, salsa macha is a jar that lives on the table: dried chiles, garlic, peanuts and sesame fried in oil and crushed into a dark, crunchy relish. It is spooned over eggs, tamales, beans, grilled vegetables and even fresh cheese, and a little goes a long way. The flavour is smoky and nutty rather than fiercely hot when made with mild chiles. This version contains peanuts and sesame, both common allergens. Chef's tip: let the oil cool for a minute before the chiles go in; they need gentle heat to release their flavour without scorching.

25 minMexicanChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Biltong

Rugby on the television, a paper bag of biltong passed round the room: few snacks say South Africa so plainly. Thick strips of beef are cured with vinegar, toasted coriander, salt and pepper, then dried until the outside is dark and firm and the inside still a little moist, ready to be sliced thin with a sharp knife. Farmers once hung it in the cold winter wind; this home method first heats the cured strips to 71 °C in a hot oven to make them safe, then dries them low and slow in the oven or a biltong box. Even so, home-dried meat is not for pregnant women, young children or anyone with a weakened immune system. The classic mistake is cutting the strips across the grain, so they crumble when you slice them. Chef's tip: toast the coriander seeds until they smell like orange peel before crushing them; that warm, citrusy note is what makes biltong taste right.

525 minSouth AfricanSnacks & StartersGluten free
by KrazyBadal 0 views

Goes well with apple cider vinegar