Savoury Archives

Nut Free Malt Pesto

Nuttimalt provides a coarse texture and bite, whilst malt extract adds a little sweetness enhances the flavour and fragrances of the basil and improves the body of the sauce.

Sweet & Savoury Tear & Share bread

Malt imparts a deeper crust colour and enhances the herb and spice flavours. In the topping it adds richness and sheen, bringing out the natural colours of the ingredients and balancing the flavours.

Gastro Style Beef Burgers

Malt helps to tenderise the meat and soften the sometimes harsh tones of the smoked paprika and onion. The sticky red onion and malted bacon topping is deliciously sweet with an appealing shine.

Smoked Salmon Pate

Adding malt extract to the smoked salmon reduces the acidity of the lemon and the capers, helps to bind the contrasting flavours and improves the colour, shine and mouthfeel.

Malted Barbecue Ribs

Malt introduces a depth of flavour to the sauce helping the tomatoes and spices intensify into one rich, sublime blend. As a marinade it also provides an appetising shine and tenderises the meat.

Carrot Soup

This soup recipe includes malt to pull together and intensify the delicate flavours of the lemon grass and ginger.

Malted Risotto (with Garlic Bread)

Malt is included to add a lovely sheen and colour and to deliver more depth of flavour to the vegetables. In the butter, malt reduces greasiness and mellows the harsh tones of fresh garlic.

Beef and Chorizo Herby Sausage Rolls

Nuttimalt enhances the filling’s meaty taste and texture whilst frying the chorizo and peppers in malt extract creates a subtle sweetness and shine. A Nuttimalt topping rounds off the dish.

Quiche Tartlets

Malt in the pastry encourages colour and flavour development and improves the texture. In the filling it helps to intensify the vegetable and cheese flavours making it smooth and more tasty.

Oat Crackers

Nuttimalt and malt extract combine in this simple oat cracker to add an extra depth of savoury flavour to make this the perfect platform for any savoury topping.

Malted Couscous

Nuttimalt brings a visual interest and a little more flavour and texture. Malt extract meanwhile introduces a deep golden colour and mellows some of the harshness from the cumin.

Sausage Casserole

Malt enhances the flavour within the casserole and adds a rich shine to the sauce. By using malt extract to gently fry the sausages, bacon and onion they become more succulent and tasty.

Stuffed Malted Tomatoes

Malt helps reduce the acidity of the tomatoes and balances the sharp notes from the garlic butter. Nuttimalt adds a rustic appearance to the dish and also a tasty crunch to the topping.

Malted Chicken Goujons

Nuttimalt in the crumb gives this dish a rustic appearance and adds a tasty crunch. Malt extract in the glaze locks in the chicken’s juiciness and reduces the acidity of the tomato in the ketchup.

Chicken Curry

Malt works well in curry, not only reducing the acidity of the tomatoes and coaxing more flavour from the spices, but improving the body and consistency of the sauce too.

Shepherd’s Pie

Adding malt introduces a deep rich shine, tenderises the beef and enhances the flavour of the vegetables plus you can cut back on seasoning, particularly salt, as malt naturally enhances flavours.

Nuttimalt Bread

Adding Nuttimalt and malt extract into the bread dough adds texture, flavour and aids colour development, whilst using Nuttimalt as a top dressing adds visual appeal. Great when toasted too!

Pitta Bread (With a trio of delicious dips)

Malt extract in the pitta bread encourages the dough to relax and puff, whilst in the dips it improves the general mouthfeel and mellows some of the more powerful flavours from the spices and hummus.

Simple Malted Salad

Malt extract in mustard vinaigrette softens the vinegar’s acidity and mellows the mustard, making the glazed bacon glossy and sticky. Shop-bought pickled onion and crouton recipes also include malt.

Butternut Chilli (and Malted Cornbread)

Frying the mince with malt extract helps to tenderise it. In the sauce it rounds flavours and improves mouthfeel. In the cornbread, malt extract softens the dough and enhances the lime flavour.

Malted Chocolate Tiffin

Malted milk biscuits and Maltesers are used with malt extract, increasing shine, improving mouthfeel and introducing satisfying, tasty bursts of malt flavour from the malt soaked fruit.

Cheese Twists with a Twist

The addition of Nuttimalt in the pastry adds bite and crunch and improves appearance, whilst malt extract boosts the savoury notes and helps pull the smokiness and cheesiness together.

Beef & Root Veg Casserole (with dumplings)

Malt extract boosts and enhances flavours, making carrots more ‘carroty’ and onions more ‘oniony’ and it makes the sauce richer, smoother and glossier.

Chicken Wings

Malt extract is used as a partial replacement for honey, making the glaze more savoury and fruity whilst also enhancing the peanut flavour. Once baked, the chicken is glossy and juicy - very moreish.

Lasagne con Malto

Malt adds a deep shine to the meat layer as well as intensifying flavours, meanwhile, mixing Nuttimalt in the white sauce and adding cheese introduces an eye-catching crumble effect to the top.

Pizza

Malt extract makes the pizza base softer and fluffier and improves the colour, flavour and aroma of the crust. In the sauce, malt offsets the tomato acidity enhances herb and garlic flavours.

Macaroni Cheese

Malt adds a gloss to the cheese sauce and masks the 'cooked-flour' notes from the roux and brings a subtle sweetness to bring the cheesy taste. Nuttimalt on the topping adds texture and crunch.

Chutney

In this chunky chutney, malt is used to dampen the acidity of the vinegar and pull together the flavours of the spices and vegetables. It also brings a deep shine and adds a deep richness of colour.

Chicken Stroganoff

Malt enriches the colour, adds shine and boosts the mushroom flavours and mouthfeel to become richer and more rounded. Added to the rice, malt extract introduces a subtle sweetness and wholesomeness.

Spaghetti Bolognese

Malt adds a rich shine to the sauce, masks the saltiness of the bacon and the acidity of the wine and improves mouthfeel. Frying the onion, celery and garlic in malt extract also enhances flavour.