Best Malt Vinegar Molasses Glaze Recipes

LAMB PHYLLO TRIANGLES WITH MALT VINEGAR MOLASSES GLAZE RECIPE

Steps:

• Melt 2 tbsp. in a large non-stick skillet over Medium high heat. Add chopped onion saute until almost tender.(about 6 minutes)
• Add ground coriander,cumin, cardamom, cinnamon, chili powder, cloves and cayenne pepper. Stir until fragrant ( about 30 seconds).
• Add ground lamb and sauté until brown, breaking up with the back of a fork. (about 5 minutes)
• Add diced potatoes, 1 cup of water and chili garlic sauce; reduce heat, cover and simmer until potato is almost tender. (about 6 minutes).
• Add peas simmer and uncovered until mixture is almost dry (3 minutes)
• Stir in lemon juice, then cilantro. Season with salt and pepper to taste. Cool completely.
• Melt remaining butter in a small saucepan over medium heat. Fold filling in phyllo dough making triangles. Place on a cookie sheet. Brush with butter. ( can be prepared up to 8 hours ahead of time, cover and refrigerate) Bake in oven at 375º until golden brown (about 18 minutes) transfer to a plate. Drizzle with malt vinegar molasses glaze and serve.
• Malt Vinegar Molasses Glaze Combine all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to a generous 3/4 cup, stirring occasionally about 20 minutes. (can be made 1 day ahead cover and refrigerate). Reheat glaze in a medium saucepan just until portable, thinning with a TSR. of water if desired.

LAMB PHYLLO TRIANGLES WITH MALT VINEGAR-MOLASSES GLAZE

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chopped onion; saute until almost tender, about 6 minutes. Add ground coriander, cumin, cardamom, cinnamon, chili powder, cloves, and cayenne pepper; stir until fragrant, about 30 seconds. Add ground lamb and saute until brown, breaking up with back of fork, about 5 minutes. Add diced potato, 1 cup water, and chili-garlic sauce; reduce heat, cover, and simmer until potato is almost tender, about 6 minutes. Add thawed peas; simmer uncovered until mixture is almost dry, about 3 minutes. Stir in fresh lemon juice, then cilantro. Season lamb filling to taste with salt and pepper. Cool filling completely. Melt remaining 10 tablespoons butter in small saucepan over medium heat. Unfold stacked phyllo sheets on work surface. Cover with sheet of plastic wrap, then damp kitchen towel, to prevent drying. Transfer 1 phyllo sheet to work surface with long side parallel to edge of surface. Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with melted butter. Top with third phyllo sheet; brush with butter. Cut phyllo stack crosswise into 4 strips, each about 12x4 inches. Place 2 tablespoons lamb filling near bottom of short end of each phyllo strip. Fold phyllo over filling, forming triangles. Continue folding each phyllo strip like a flag, enclosing filling completely. Transfer phyllo triangles to baking sheet, seam side down. Brush lightly with butter. Repeat with remaining phyllo, butter and filling, arranging triangles in single layer. (Phyllo triangles can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 375. Bake phyllo triangles until golden, about 18 minutes. Transfer to plates. Drizzle with Malt Vinegar-Molasses Glaze and serve. *Chili-garlic sauce is available at Asian markets and many supermarkets.

MALT VINEGAR-MOLASSES GLAZE

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to generous 3/4 cup, stirring occasionally, about 20 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate. Rewarm glaze over medium heat just until pourable, thinning with water by teaspoonfuls if desired.)