IconSpecifically created to give a subtle but surprising fruit-and-heat tang to salads (whether leaves or fruit), we find our raspberry and chilli vinegar is also extremely good with poached fish and oysters.


INGREDIENTS:
Sugar, Spirit Vinegar, Golden Raspberries (22%), Apache Chilli.

PRICE

£6.60: 250ml
£3.85: 100ml
Golden Raspberry Vinegar

Prawn and crab cocktail with Womersley Golden Raspberry and Apache Chilli seafood sauce

Prawn Cocktail

Lobster

The raspberry and apache chilli vinegar works great in a seafood sauce such as this one.
This sauce also makes a great accompaniment to a fresh Whitby lobster salad.

Serves 2

Ingredients :
Approx 125g of cooked small peeled prawns
20g White crab meat
Lemon wedges, to garnish

Method:
Approx 200g fresh mayonnaise
1-2 tbsp tomato ketchup
Pinch cayenne pepper
1 tbsp Womersley golden raspberry and apache chilli vineger
Dash Worcestershire sauce, to taste
Splash of brandy, to taste
½ iceberg lettuce

1. To make the seafood sauce mix the mayonnaise, ketchup, cayenne pepper, and the raspberry and chilli vinegar together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.

2. Place a spoonful of seafood sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Spoon another layer of sauce on top.

3. Arrange the prawns on top with the crab and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.

Rob Green
Green's of Whitby