Malt Extract Food Recipes
The following recipes are provided by Muntons.
Simple Malted Salad
In this salad, malt extract is used in the mustard vinaigrette, which cuts through the acidity of the vinegar and mellows the flavour of wholegrain mustard. On the glazed bacon it liberates the bacon flavours leaving it glossy and sticky. Shop bought pickled onions and croutons are both made using malt; malt vinegar for the pickled onions and malted barley flour in the croutons.Ingredients
For the dressing
50g wholegrain mustard
100g light liquid malt extract
80ml extra virgin olive oil
60ml rapeseed oil 75ml cider vinegar
For the bacon
As much bacon as you like
Warmed light liquid malt extract
Instructions
There are several ways to make your dressing:
1) Place in a bowl and whisk together by hand
2) Place in a blender and mix together
3) Place in a jar with a lid on and shake to your hearts content
For the bacon
Pre-heat grill to medium heat and move the shelf to the lowest rack. Brush the warmed malt extract onto your raw bacon, and place under the grill, cook on the first side for 5 minutes. Turn the rashers and brush the top facing side with malt extract and cook until golden. Turn over whenever necessary and brush with more malt extract. Cook until you achieve your desired bacon texture.
Gastro Style Beef Burgers
Malt extract in this gastro style burger recipe not only tenderises the meat as it cooks, it leaves it juicy and succulent and soothes the harsh tones of the smoked paprika and onion. The burger is topped with sticky red onions and malted bacon, bringing a natural sweetness and a rich shiny to the onions and bacon.Ingredients (Makes 6)
For the burgers
500g beef or lamb mince
280g red onion 100g light Malt Extract
20g tomato puree A good pinch of ground pepper
1 tsp smoked paprika
For the sticky onions
230g Onions 10g oil
60g light liquid malt extract
20g cider vinegar
For the bacon
6 rashers smoked best back bacon
50g liquid malt extract
Instructions
For the burgers
Blitz the onions in a food processor until very finely chopped then place these into a mixing bowl with the spices, tomato puree and malt extract and stir together. Add the mince and mix together with your hands until all are combined then shape into six similar sized balls and flatten. Chill for 30-40 minutes. Remove from the fridge and leave to rest for 20 minutes then barbeque as usual until the burger is cooked through.
For the sticky onions
Slice the onions thinly, sweat these in oil on a low heat until transparent then add the cider vinegar and malt extract. Bring to the boil then reduce the heat so that it is bubbling gently. Try not to stir too often (this will cause them to clump) and simmer for 15 minutes until sticky. Decant into a bowl until ready to serve.
For the bacon
Cook as you would normally, but brush with warmed malt extract on each side during cooking.
Quadruple Malted Cheesecake
This recipe for quadruple malted cheesecake includes three retail products that contain malt; malted milk biscuits, Lindt truffles and Maltesers. The biscuit base is made using crushed malted milk biscuits; the cream cheese filling has a good tablespoon of malt extract and the chocolate ganache topping uses Lindt chocolate truffles. And finally the cheesecake is topped off with Maltesers.Ingredients
For the biscuit base
100g finely crushed malted milk biscuits
60g melted butter
50g caster sugar
For the cream cheese filling
500g full fat cream cheese
60g icing sugar
50g liquid malt extract (good dessert spoonful)
200g double cream
For the chocolate topping
120g finely chopped Lindt truffles
75ml of double cream Maltesers to decorate
Instructions
For the base
Combine all ingredients together in a bowl and press down into a pre-lined 20cm tin.
For the filling
Place cream cheese, Malt Extract and Icing Sugar into a bowl and mix together until smooth. Whisk the double cream into soft peaks in a separate bowl, and fold into the cream cheese gently as to not knock out any air. Layer on top of the biscuit base and smooth the surface pushing it towards the edges of the tin – Leave to chill for 1 hour.
For the ganache
Place the finely chopped Lindt truffles into a heatproof bowl. Heat the cream in the microwave until small bubbles appear and pour on top of the chocolate. Mix together with a metal spoon to get a velvety smooth ganache. Pour on top of the cheesecake, and smooth over the entire surface with a metal spoon, pushing towards the edges. Leave to chill for a further 2 hours, then decorate with Maltesers… Delicious!
