Salt & Vinegar

Sometimes the simplest flavor combinations are the very best, such as salt and vinegar. Known as a flavor combination for chips, but also delicious on roasted potatoes, with fried fish or tempura.

Potatoes with apple cider vinegar

In her latest cookbook ‘At My Table’, TV chef Nigella Lawson gives a recipe for perfect oven-roasted potatoes (the trick: steam them first, then roast them) with sea salt flakes and raw, unfiltered apple cider vinegar. First, you prepare the potatoes to perfection, and only then pour the dressing over them.

Fish with white wine vinegar

Salt and vinegar don’t just work well with potatoes in all their forms, but also with fried fish. The British love it with their fish & chips with creamy peas and mint purée, but it also goes well with a Dutch lekkerbekje or portion of kibbeling. Here, too, the simple dressing should only be added at the last moment to preserve the fish’s crispy coating.

Tempura with rice vinegar

In general, you can vary the ratio and type of vinegar according to what you like best (neutral, fruity, herby, red, white or somewhere in between). Serving it with tempura? Japanese rice vinegar (made from fermented rice) is a good option. It has a slightly milder flavor than regular vinegar and a subtle Eastern touch.