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!