This section contains some classic gin based recipes.
Make a paste of crushed garlic and salt.
Mix all ingredients except the cream and egg and leave to marinate overnight in the fridge.
Thoroughly butter a terrine, beat the egg and cream together, mix them with the marinade and pack them into the terrine.
Sprinkle flakes of butter on top and bake for 45 minutes to 1 hour at Gas mark 6/200C/400F.
Cool.
Serve the terrine or turn out on a platter garnished with orange segments and watercress.
Cut one sheet of pastry into four, brush with egg and cook as instructed.
When they have risen, take the 'lid' off each square with a sharp knife and keep warm while allowing the bottom halves to keep on cooking until also golden.
Meanwhile steep the smoked salmon in a bowl with the gin and lemon juice.
Whisk yolks in the top of a saucepan and add gin-mixture slowly, still whisking vigorously to stop it seperating
On a lower heat, still whisking, gradually add melted butter.
Take off heat and whisk in cream.
Add avocado and salmon mixture sprinkle generously with coriander and heat through.
Put lower pastry halves on four warmed plates. Pour in the mixture.
Top with remaining lids.
Surround with finely-shredded iceberg lettuce and sliced tomato salad vinaigrette (see first recipe).
Place vermouth, gin, juniper berries, pepper and salt in medium-large pan with tight-fitting lid. Bring to boil over high heat. Stir in prawns. Cover and steam for 1 minute. Remove lid and stir prawns. Replace lid and cook until prawns are a little more than 3/4 cooked, 30 seconds-1 minute more. Remove from heat and let cool. Prawns will finish cooking in liquid; stir occasionally. Cool prawns completely in liquid in refrigerator. Serve well chilled.Place Martini Aioli in small dish on platter and surround with prawns, or place a little mound of gourmet salad in bottom of small martini glass; place dollop of Martini Aioli in centre and hang few prawns off the rim of the glass. If you have a collection of shot glasses, place 1 prawns in 1 shot glass and dollop with a little Martini Aioli.
Into the mayonnaise, incorporate the garlic, juniper berries, lemon zest, salt and pepper, Dijon and cayenne.
Place in food processor container.
Add gin, olives, onions and parsley and pulse a couple of times to mix.
Cover and refrigerate for at least 4 hours to allow the flavours to mellow before serving.
Melt the butter and sauté the chicken until browned.
Transfer to ovenproof dish.
Cook onion until soft.
Purée the remaining ingredients together then add to pan, heat through, pour over chicken and cover dish.
Cook on Gas 5 or 190ºC 30-40 minutes.
Serve with rice.
Serves 4
Mix in a bowl with Sauce:
5fl oz/150ml mayonnaise.
5fl oz/150ml thick natural yoghurt.
1 teaspoon whole grain mustard.
1 teaspoon caster sugar.
Pinch of ground allspice.
Pinch of ground aniseed.
Salt & ground black pepper.
1fl oz/25ml shot of gin.
Fold all together, press into well-oiled moulds and chill well.
Serve new potatoes rolled in butter and sprinkled with chopped chives and with fresh green haricot beans.
Serves 2
Make a julienne of the zest of grapefruit and steep overnight with half a finely chopped onion and gin to cover.
Joint the duck and dust well with seasoned flour and with herbs added.
Seal lightly in butter and oil in a hot non-stick frying pan and place in an oven-proof dish.
In the same pan pour a good measure of gin (3fl oz/75ml) de-glaze the pan and 5fl oz/150ml of chicken or vegetable stock.
Let this simmer for a few minutes.
Then sieve the steeped grapefruit mixture over the duck, add a few fresh rosemary and lavender leaves, cover and cook for 30 minutes at Gas 8/230C/450F and then lower to Gas 5/190C/375F for another 20 minutes.
Just before serving enhance sauce with a shot (1fl oz/25ml) of gin.
Serve with pommes noisette and braised chicory.
Combine all the ingredients in a bowl and allow to sit for 30 minutes, no longer!
Grill the chicken until just done.
Sauté the remaining marinade until the juices gel.
Pour over the chicken and serve.
Serves: 6
Whisk egg whites and sugar into a peak.
Combine with gin and tonic and zest.
Whisk vigorously.
Put into a container and freeze.
But, during the freezing process, it is essential to whisk at intervals at least five or six times to combine the egg-white properly with the gin and tonic.
Serves 4
Beat egg yolks and 1/3 cup sugar in stainless steel bowl over hot water, or top half of double boiler until they lighten in colour and become fluffy (about 2 mins).
Add gelatine that has been softened in gin to egg mixture and continue beating for another 2 minutes.
Remove from heat and add grapefruit juice, rind, and sour cream.
Mix throughly. Refrigerate for 10 minutes. Meanwhile, whip cream with a tbsp sugar.
Beat egg whites until they form firm peaks.
Fold 1/2 of the whipped cream (reserving 1/2 for garnish) into chilled gelatine mixture. Mix well. Fold in egg whites.
Chill for 4-6 hours. Serve in parfait glasses, alternating mousse with layers of sliced strawberries.
Top with remaining whipped cream and whole strawberries.
Serves 2
Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor. Soften the gelatine in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatine. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatine to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not overwhip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture.
Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor. Strain through a sieve and reserve. Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly. Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
Starters
Game Pate
- 5fl oz/150ml fresh pork belly, finely minced.
- 1 egg.
- 5fl oz/150ml double cream.
- 5fl oz/150ml gin.
- 1 tablespoon grated orange peel.
- 1 teaspoon ground allspice.
- 1 teaspoon dried marjoram.
- 2 garlic cloves.
- Salt & freshly ground black pepper.
Make a paste of crushed garlic and salt.
Mix all ingredients except the cream and egg and leave to marinate overnight in the fridge.
Thoroughly butter a terrine, beat the egg and cream together, mix them with the marinade and pack them into the terrine.
Sprinkle flakes of butter on top and bake for 45 minutes to 1 hour at Gas mark 6/200C/400F.
Cool.
Serve the terrine or turn out on a platter garnished with orange segments and watercress.
Salmon and Avocado En Croute
- 1 sheet puff pastry.
- 5fl oz/150ml chopped smoked salmon pieces.
- 1 ripe avocado halved, stoned, peeled and cubed.
- 1 tablespoon gin.
- 1 tablespoon fresh lemon juice.
- Fresh coriander.
- Gin & Egg sauce (see below).
Cut one sheet of pastry into four, brush with egg and cook as instructed.
When they have risen, take the 'lid' off each square with a sharp knife and keep warm while allowing the bottom halves to keep on cooking until also golden.
Meanwhile steep the smoked salmon in a bowl with the gin and lemon juice.
Gin & Egg Sauce
- 3 egg yolks.
- 1fl oz/25ml shot of gin.
- 2 tablespoons lemon juice.
- 1 teaspoon white wine vinegar.
- 5 fl oz/150 ml melted butter.
- 5 fl oz/150ml double cream.
- Pinch of caster sugar.
- Salt.
Whisk yolks in the top of a saucepan and add gin-mixture slowly, still whisking vigorously to stop it seperating
On a lower heat, still whisking, gradually add melted butter.
Take off heat and whisk in cream.
Add avocado and salmon mixture sprinkle generously with coriander and heat through.
Put lower pastry halves on four warmed plates. Pour in the mixture.
Top with remaining lids.
Surround with finely-shredded iceberg lettuce and sliced tomato salad vinaigrette (see first recipe).
Gin-Infused prawns with Martini Aioli
- 1/2 cup dry white vermouth
- 1/4 cup gin
- 1 teaspoon (about 15) juniper berries, crushed
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1 ½ pounds large prawns, peeled and deveined
- Martini Aioli (see recipe below)
Place vermouth, gin, juniper berries, pepper and salt in medium-large pan with tight-fitting lid. Bring to boil over high heat. Stir in prawns. Cover and steam for 1 minute. Remove lid and stir prawns. Replace lid and cook until prawns are a little more than 3/4 cooked, 30 seconds-1 minute more. Remove from heat and let cool. Prawns will finish cooking in liquid; stir occasionally. Cool prawns completely in liquid in refrigerator. Serve well chilled.Place Martini Aioli in small dish on platter and surround with prawns, or place a little mound of gourmet salad in bottom of small martini glass; place dollop of Martini Aioli in centre and hang few prawns off the rim of the glass. If you have a collection of shot glasses, place 1 prawns in 1 shot glass and dollop with a little Martini Aioli.
Martini Aioli
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed and finely chopped juniper berries (7 to 8)
- 1 1/2 teaspoons finely minced lemon zest
- Salt and pepper to taste
- 3/4 teaspoon Dijon mustard
- Dash cayenne pepper
- 1 1/2 teaspoons gin
- 1/3 cup finely minced stuffed green olives, well drained
- 3 tablespoons finely minced cocktail onions, drained well
- 1 tablespoon finely chopped Italian parsley
Into the mayonnaise, incorporate the garlic, juniper berries, lemon zest, salt and pepper, Dijon and cayenne.
Place in food processor container.
Add gin, olives, onions and parsley and pulse a couple of times to mix.
Cover and refrigerate for at least 4 hours to allow the flavours to mellow before serving.
Main Courses
Chicken with Gin and Juniper
- 25 g (1 oz) butter
- 4 chicken breast fillets
- 1 medium onion, peeled and diced
- 1 clove garlic, crushed
- 15 ml (1 tbsp) parsley
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) mustard
- 250 ml (0.5 pint) chicken stock
- 125 ml (0.25 pint) red wine
- 60 ml (4 tbsp) gin
- 15 ml (1 tbsp) juniper berries, lightly crushed
Melt the butter and sauté the chicken until browned.
Transfer to ovenproof dish.
Cook onion until soft.
Purée the remaining ingredients together then add to pan, heat through, pour over chicken and cover dish.
Cook on Gas 5 or 190ºC 30-40 minutes.
Serve with rice.
Serves 4
Smoked Salmon Torte
- 7fl oz/200ml finely chopped smoked salmon.
- 2 large finely chopped hard-boiled eggs.
- 1 tablespoon finely chopped sweet gherkins.
- 1 tablespoon finely chopped capers.
- 1 tablespoon finely chopped dill.
Mix in a bowl with Sauce:
5fl oz/150ml mayonnaise.
5fl oz/150ml thick natural yoghurt.
1 teaspoon whole grain mustard.
Pinch of ground allspice.
Pinch of ground aniseed.
Salt & ground black pepper.
1fl oz/25ml shot of gin.
Fold all together, press into well-oiled moulds and chill well.
Serve new potatoes rolled in butter and sprinkled with chopped chives and with fresh green haricot beans.
Serves 2
Duck in Gin & Lavender
- 1 plump 3½lb / 1 ½kg duck (boned).
- Flour.
- Chicken or vegetable stock.
- Zest of ½ grapefruit.
- 1 small onion.
- Butter.
- Oil.
- Celery salt.
- Black peppercorns.
- Mixed herbs.
- Rosemary leaves.
- Lavender leaves.
- Gin.
Make a julienne of the zest of grapefruit and steep overnight with half a finely chopped onion and gin to cover.
Joint the duck and dust well with seasoned flour and with herbs added.
Seal lightly in butter and oil in a hot non-stick frying pan and place in an oven-proof dish.
In the same pan pour a good measure of gin (3fl oz/75ml) de-glaze the pan and 5fl oz/150ml of chicken or vegetable stock.
Let this simmer for a few minutes.
Then sieve the steeped grapefruit mixture over the duck, add a few fresh rosemary and lavender leaves, cover and cook for 30 minutes at Gas 8/230C/450F and then lower to Gas 5/190C/375F for another 20 minutes.
Just before serving enhance sauce with a shot (1fl oz/25ml) of gin.
Serve with pommes noisette and braised chicory.
Gin Chicken
- 6 chicken breasts
- 1 cup good quality gin
- juice of one lemon
- 1 red onion, chopped
- teaspoon of dry basil
- 1 cup water
Combine all the ingredients in a bowl and allow to sit for 30 minutes, no longer!
Grill the chicken until just done.
Sauté the remaining marinade until the juices gel.
Pour over the chicken and serve.
Serves: 6
Desserts
G&T Sorbet
- 1 large gin & tonic
- 2 egg whites
- Finely grated zest of lemon
- 2 tablespoons icing sugar
Whisk egg whites and sugar into a peak.
Combine with gin and tonic and zest.
Whisk vigorously.
Put into a container and freeze.
But, during the freezing process, it is essential to whisk at intervals at least five or six times to combine the egg-white properly with the gin and tonic.
Serves 4
Grapefruit Mousse
- 2 egg yolks
- 1/3 cup sugar
- 1 packet unflavoured gelatine
- 3 tbsp gin
- 8oz grapefruit juice
- 1 tsp grated grapefruit rind
- 1 cup sour cream
- 2 cups whipping cream
- 3 tbsp sugar
- 2 egg whites
- 2 cups sliced fresh strawberries
- Whole strawberries for garnish
Beat egg yolks and 1/3 cup sugar in stainless steel bowl over hot water, or top half of double boiler until they lighten in colour and become fluffy (about 2 mins).
Add gelatine that has been softened in gin to egg mixture and continue beating for another 2 minutes.
Remove from heat and add grapefruit juice, rind, and sour cream.
Mix throughly. Refrigerate for 10 minutes. Meanwhile, whip cream with a tbsp sugar.
Beat egg whites until they form firm peaks.
Fold 1/2 of the whipped cream (reserving 1/2 for garnish) into chilled gelatine mixture. Mix well. Fold in egg whites.
Chill for 4-6 hours. Serve in parfait glasses, alternating mousse with layers of sliced strawberries.
Top with remaining whipped cream and whole strawberries.
Serves 2
Rhubarb Mousse with Strawberry-Gin Sauce
- 3oz diced rhubarb
- 1/2oz brown sugar
- 1 pk unflavored gelatine
- 1/4oz gin
- 2oz cream
- 2 egg whites
- 1/4oz sugar
- 2oz strawberries, hulled
- 5 tb sugar
- 1/4oz lemon marmalade, the type with shreds of lemon rather than chunks
- 2 tb gin
Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor. Soften the gelatine in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatine. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatine to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not overwhip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture.
Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor. Strain through a sieve and reserve. Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly. Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
" Free Download Ebook Paleo Recipes - 1000 Paleo Recipes + Special for You!!! Hugo Collections Recipes, more 5000+ Mix (not Paleo) International Recipes there Pdf & Video Cooking Lessons Step by Step. Enjoy :) "
Sales Page =>> 1000 Paleo Recipes
Download =>> https://userscloud.com/8z3z0gz9627f
Get Nutritional Facts and the Health Benefits for Gin, Rum, Vodka, Whiskey,Find gin recipes, videos, and ideas from Food Network. Shows. Featured Shows . Ginger Cranberry Cocktail (Frozen Vodka or Gin) Recipe courtesy of Dave Lieberman.,Curious about how many calories are in Gin, Rum, Vodka, Get nutrition information and sign up for a free online diet program at CalorieCount Recipe Browser ,Find Quick & Easy Gin Vodka Drinks Recipes! Choose from over 208 Gin Vodka Drinks recipes from sites like BBC Good Food and Allrecipes.,61. SLUSH: Pour into a large, plastic container with tight fitting lid and freeze 62. JIM'S SUPER GIN FIZZ: Blend all together with ice; pour and "salut".,Cocktail Recipes: Vodka / Gin. 124 Pins; 142 Followers; Related Boards. Bananas Split, Alcoholic Mixed Drinks Vodka, Alcohol Food Recipes, Adult Drinks Vodka, ,Find Quick & Easy Gin Vodka Recipes! Ginger Cranberry Cocktail (Frozen Vodka or Gin) Food Network. sugar, syrup, club soda, vodka, frozen cranberries and 4 MORE. 2.,Find Quick & Easy Gin Vodka Drinks Recipes! water, vodka, orange peel, gin, food colouring and 3 MORE. 5. Sangria Barcelona Style AllRecipes. brown sugar, ,This section contains some classic gin based recipes. Starters Game Pate. 5fl oz/150ml fresh pork belly, finely minced. 1 egg. 5fl oz/150ml double cream.,This section contains some new and some classic vodka based recipes. Starters Chilled Herbed Tomato Soup with Citrus and Spice. 2 tablespoons olive oil
Paleo Recipes =>> https://userscloud.com/8z3z0gz9627f
Food Recipes for Vodka (No Gin): Gin and Vodka
This section contains some new and some classic vodka based recipes. Starters Chilled Herbed Tomato Soup with Citrus and Spice. 2 tablespoons olive oil
Food Recipes for Gin (No Vodka): Gin and Vodka
This section contains some classic gin based recipes. Starters Game Pate. 5fl oz/150ml fresh pork belly, finely minced. 1 egg. 5fl oz/150ml double cream.
Best Gin Vodka Drinks Recipes | Yummly
Find Quick & Easy Gin Vodka Drinks Recipes! water, vodka, orange peel, gin, food colouring and 3 MORE. 5. Sangria Barcelona Style AllRecipes. brown sugar,
Best Gin Vodka Recipes | Yummly
Find Quick & Easy Gin Vodka Recipes! Ginger Cranberry Cocktail (Frozen Vodka or Gin) Food Network. sugar, syrup, club soda, vodka, frozen cranberries and 4 MORE. 2.
Cocktail Recipes: Vodka / Gin on Pinterest | 124 Pins on ...
Cocktail Recipes: Vodka / Gin. 124 Pins; 142 Followers; Related Boards. Bananas Split, Alcoholic Mixed Drinks Vodka, Alcohol Food Recipes, Adult Drinks Vodka,
Gin Vodka - Recipes - Page 7 - Cooks.com
61. SLUSH: Pour into a large, plastic container with tight fitting lid and freeze 62. JIM'S SUPER GIN FIZZ: Blend all together with ice; pour and "salut".
Best Gin Vodka Drinks Recipes | Yummly
Find Quick & Easy Gin Vodka Drinks Recipes! Choose from over 208 Gin Vodka Drinks recipes from sites like BBC Good Food and Allrecipes.
Calories in Gin, Rum, Vodka, Whiskey, 80 Proof | Nutrition ...
Curious about how many calories are in Gin, Rum, Vodka, Get nutrition information and sign up for a free online diet program at CalorieCount Recipe Browser
Gin Recipes : Food Network : Recipes and Cooking : Food ...
Find gin recipes, videos, and ideas from Food Network. Shows. Featured Shows . Ginger Cranberry Cocktail (Frozen Vodka or Gin) Recipe courtesy of Dave Lieberman.
Calories in Gin, Rum, Vodka, Whiskey, 80 Proof | Nutrition ...
Get Nutritional Facts and the Health Benefits for Gin, Rum, Vodka, Whiskey
This section contains some new and some classic vodka based recipes. Starters Chilled Herbed Tomato Soup with Citrus and Spice. 2 tablespoons olive oil
Food Recipes for Gin (No Vodka): Gin and Vodka
This section contains some classic gin based recipes. Starters Game Pate. 5fl oz/150ml fresh pork belly, finely minced. 1 egg. 5fl oz/150ml double cream.
Best Gin Vodka Drinks Recipes | Yummly
Find Quick & Easy Gin Vodka Drinks Recipes! water, vodka, orange peel, gin, food colouring and 3 MORE. 5. Sangria Barcelona Style AllRecipes. brown sugar,
Best Gin Vodka Recipes | Yummly
Find Quick & Easy Gin Vodka Recipes! Ginger Cranberry Cocktail (Frozen Vodka or Gin) Food Network. sugar, syrup, club soda, vodka, frozen cranberries and 4 MORE. 2.
Cocktail Recipes: Vodka / Gin on Pinterest | 124 Pins on ...
Cocktail Recipes: Vodka / Gin. 124 Pins; 142 Followers; Related Boards. Bananas Split, Alcoholic Mixed Drinks Vodka, Alcohol Food Recipes, Adult Drinks Vodka,
Gin Vodka - Recipes - Page 7 - Cooks.com
61. SLUSH: Pour into a large, plastic container with tight fitting lid and freeze 62. JIM'S SUPER GIN FIZZ: Blend all together with ice; pour and "salut".
Best Gin Vodka Drinks Recipes | Yummly
Find Quick & Easy Gin Vodka Drinks Recipes! Choose from over 208 Gin Vodka Drinks recipes from sites like BBC Good Food and Allrecipes.
Calories in Gin, Rum, Vodka, Whiskey, 80 Proof | Nutrition ...
Curious about how many calories are in Gin, Rum, Vodka, Get nutrition information and sign up for a free online diet program at CalorieCount Recipe Browser
Gin Recipes : Food Network : Recipes and Cooking : Food ...
Find gin recipes, videos, and ideas from Food Network. Shows. Featured Shows . Ginger Cranberry Cocktail (Frozen Vodka or Gin) Recipe courtesy of Dave Lieberman.
Calories in Gin, Rum, Vodka, Whiskey, 80 Proof | Nutrition ...
Get Nutritional Facts and the Health Benefits for Gin, Rum, Vodka, Whiskey