A fresh raw salmon filet being sliced

Gin-baked salmon: full of buttery, juniper goodness

Gin seems to be everywhere these days and increasingly, it’s popping up in delicious, easy to prepare recipes.

Whether you’re looking for a booze-soaked cake to cheer you up on a dark autumn afternoon or a hearty stew to keep the cold winter weather at bay, somewhere there’s a gin recipe for you. And when gin does make an appearance, its junipery bitterness and complex botanicals can elevate even the most ordinary dish into something a bit special. Gin delivers an extra layer of character that will keep your guests coming back for more. Some people have more of a sweet tooth and prefer gin-soaked trifles or gin and lemon drizzle cakes. Others are partial to more savoury treats such as casseroles and even curries.

All of these delicious dishes (and many more) are suitable candidates for gin cooking.

10 minutes to prep, 60 minutes to sip

That’s why we wanted to share a quick and easy salmon recipe that is healthy and can be knocked up with as little as 10 minutes prep time.

This is important, because it leaves you with a full 60 minutes in which to select a decent gin, find an appropriate garnish and top up your favourite glass with a freshly poured tonic water. Then sit back and watch while the salmon slowly roasts in the oven. This is the perfect way to enjoy cooking with gin and this recipe is so easy to make.

Bertha’s revenge?

First of all (and most importantly) choose a decent gin – the more aromatic the better. This easy gin recipe will infuse your salmon with a gin flavour that perfectly complements the creamy richness of the salmon. We recommend using a bottle of Bertha’s Revenge (paid link). This is a complex, charismatic gin from Ireland made from milk provided by the offspring of Bertha, Ireland’s most famous cow (check out our recent review of Bertha’s Revenge to get the full details).

But for now, all you need to know is that it will infuse your salmon with a buttery, juniper-rich flavour, balanced by the soft citrus notes from the gin. Bertha’s revenge says on the label that their final ingredient is “plenty of laughter” – a sentiment that we heartily endorse every time you put your chef’s apron on.

So, here’s the simple recipe – and don’t forget to pour that chef’s drink as soon as the oven door has closed!

Ingredients:

  • ⅓ cup coarse sea salt
  • ⅓ cup sugar
  • zest of one lemon
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon of coarsely ground black pepper
  • 1 tablespoon gin (Bertha’s Revenge highly recommended)
  • 2 x 8oz salmon fillets
  • 1-3 tablespoons of cooking oil

Method:

  1. Preheat oven to 225F.
  2. To prepare the fish, rinse the fillets and pat dry with paper towel. Rub lightly with cooking oil
  3. Mix together the salt, sugar, lemon zest, thyme and pepper. Add gin. The mixture should resemble wet sand. Remember, this rub can be stored for one week (in an airtight container).
  4. Rub the salmon fillets with the mixture using around 1 tablespoon per fillet.
  5. Wrap fillets tight in plastic wrap and refrigerate for between one and two hours.
  6. Cook fish right away (or store in fridge for one day). Bake at 225F for 25-30 minutes. Begin to check fish after 20 minutes.

Pour yourself another well deserved G&T and eat while still piping hot!

Batterd scampi served with mayonnaise

Prawn scampi: made with gin!

Some things are made for each other. Let’s face it, where would gin be without tonic?

Where would fish be without chips? Where would salt be without pepper?

But what if we could have the best of all worlds and use our favourite drink to make one of our favourite dishes. As the current gin boom continues unabated, our drink of choice is appearing in more and more popular recipes – some expected and some not.

Over the years, we’ve tried gin ice cream and gin cheesecake. We’ve nibbled on gin After Eight mints and eaten lashings of gin curry. We’ve had lemon tart with gin, gin pasta and even gin milkshakes.

But this is a new one for us – prawns in gin and tonic batter.

Once again, our dear friend gin plays a starring role in the delightfully light and crispy batter that make these prawns so crisp and crunchy. Plus, we share our recipe for a delicate lemon mayonnaise which perfectly complements the crispy gin and tonic batter and juicy prawns, This is one you might want to try at home. It’s easy to make and absolutely delicious.

This recipe will serve two people comfortably. We’ll leave the chips to you.

Prawn scampi in gin and tonic batter (with lemon mayonnaise)

Ingredients:

300g of raw prawns, shelled and de-veined

200g plain flour

75 ml gin

100 ml tonic

1 pinch of salt

Vegetable oil

For the lemon mayo:

2 egg yolks

1 tbspn Dijon mustard

300ml veg oil

Salt and pepper

1/2 lemon (juice only)

Garnish:

Coriander leaves

Sliced red chilli

Lime wedges

Method:

Pre-heat the fryer to 190c.

Whisk together the flour, gin, tonic and slat. Dip each prawn in the batter and fry for 1 minute.

Drain onto kitchen paper and season with salt.

Whisk together the egg yolks and mustard, slowly add the oil and then add the lemon juice.

To serve:

Place the prawns on a serving plate and drizzle over the lemon mayo.

Sprinkle over the coriander and chilli then dot with lime wedges.


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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A jar full of syrup

Simple syrup: what is it and why do I need it?

Ever struggle to get sweetness into your cocktail?

One of bartending’s greatest secrets is simple syrup and just as it says on the tin, it’s really simple. If you’re into cocktails, always have a supply of this available in your fridge. It will be the best thing you ever did. Plus, if you want to dial up your taste sensation, you can add flavour to your syrup by simply adding extra ingredients of your choice while making it. Try flavouring it with mint leaves, citrus peel, ginger, elderflower, chili or blackcurrant. In fact, the possibilities are endless, so whatever floats your boat. If you’re into making cocktails with your gin, this is the ideal way to customise them to your tastes.

Keeping it sweet

Because it is a liquid sweetener, you can just pour it directly into your drink without the need to stir or heat the sugar – ideal to soften up the sharpness of a Tom Collins or to take the citrus edge off a French 75.  Plus, there’s one more advantage – keep your simple syrup in a bottle in the fridge (it should last a month or so). That way, it’s always handy for your impromptu cocktail making sessions. And remember, this is not just “gin juice”. You can also use it to sweeten up your favourite recipes, pour it straight into a long iced coffee or iced tea, just pour it into your morning cuppa when you run out of sugar.

Here’s an easy recipe for home made syrup.

Ingredients:

  • ½ cup of granulated sugar
  • ½  cup of water

Steps:

  1. Add sugar and water to small saucepan on medium heat
  2. Stir until sugar is dissolved and add flavouring (if desired)
  3. Allow to cool and decant into a glass jar or bottle
  4. Seal lid and leave in fridge
  5. Kept refrigerated

One batch of simple syrup will last for around one month and is sure to sweeten even the sourest of cocktails!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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an overhead image a lemon tart

What a tart!

What a lovely lemon tart this is!

Are you looking for a simple recipe for a gorgeous gin and tonic tart, drizzled with G&T syrup? If so, this might be the one for you.

This little beauty is bursting with citrusy goodness and calls for a double-dose of gin for that extra kick. This easy dessert packs a real gin punch. In fact, most of the ingredients for this easy gin lemon tart recipe are probably in your fridge already, so no need to get anything exotic.

You can use any basic London Dry gin for this recipe, but you might also want to raise the game a little. Lemon flavoured gins such as Malfy Lemon or Lone Wolf Cloudy Lemon gin (from the folks at Brewdog) can be a nice alternative if you want to boost the lemoniness.

Cooking with gin is a whole new world for gin fans and a great way to impress your friends with your creative talents.

One for the chef…

And remember, for every measure of gin that ends up going into the tart, there should always be an extra one for the chef. Drizzle that G&T syrup over the sweet, tangy tart for the perfect ending.

So, let’s get this party started.

Ingredients:

Pastry:
  • 200g of plain, sifted flour
  • 1/4 cup sifted icing sugar
  • 75g of chilled, unsalted butter (chopped into a cube)
  • Zest of one lemon
  • 1 egg yolk
  • 1/4 cup of cold tonic water
Tart filling:
  • 2 eggs
  • 150 mls of cream
  • 80g caster sugar
  • zest of one lemon
  • juice of 2-3 lemons to 100 ml
  • 30 ml of gin
G&T syrup:
  • 75g of caster sugar
  • 125 ml tonic water
  • zest of one lemon
  • 30ml gin (again!)
  • 3 juniper berries, lightly bruised

Method:

Pastry:
  • Add flour and icing sugar to the bowl of a food processor and combine
  • Add lemon zest and butter and pulse until mixture combines
  • Remove from food processor and wrap in plastic wrap
  • Place in fridge for 30 minutes
  • Preheat oven to 180c and lightly grease 8×10 cm loose bottom mini tart tins
  • Roll out pastry until 5 mm thick and cut circles that are 2 cm wider than the tart tin
  • Line each tin and trim excess pastry
  • Chill for 15 minutes before lining with baking paper and filling with pastry weights
  • Bake for 10 minutes before removing weights
  • Bake for 5 minutes more or until golden brown
  • Set aside
Tart filling:
  • For the filling, which together the eggs, caster sugar, lemon zest and juice
  • Add the cream and gin and whisk until combined
  • Divide the filling between the tarts
  • Bake for 7-10 minutes
  • Set aside to cool
G&T syrup:
  • While the tarts are baking, prepare the syrup
  • Place caster sugar, tonic water and lemon juice in a saucepan over a low heat
  • Stir to dissolve the sugar
  • Add the gin and juniper berries and zest
  • Bring to boil
  • Reduce to simmer until slightly thickened
  • Serve the tarts with a dollop of cream and a drizzle of syrup

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Warm your cockles on a cold Autumn weekend with a Hot Gin Toddy – a hug in a mug!

Autumn is definitely in the air and we all know that Winter is just around the corner.

So, while you’re feeling the comforting crunch of fallen leaves beneath your feet and before the cold Winter wind drives you towards the mulled wine, how about something a little different – a nice warming Hot Gin Toddy to get you through the weeks between now and Christmas.

Hot gin might sound a bit weird but it’s delicious.

Why not give it a try this weekend if you need a little “gin hug” to revive your spirits..

There are some great seasonal gin cocktail recipes that are perfect for the season of mists and mellow fruitfulness. They are easy to make and guaranteed to warm you up from the inside out as the nights grow colder, longer and darker.

You can even drink them from a coffee cup – nobody will ever know!

Here’s one of our favourites, a simple recipe, full of Autumn goodness and gingery warmth.

Wrap up warm, put the kettle on and enjoy.

Hot Gin Toddy Recipe

Ingredients:

  • 1 ginger tea bag
  • 1 tablespoon honey
  • 1 oz. gin
  • 8 oz hot water
  • 1 lemon

Method:

Put all the ingredients in a mug.

Add 8 oz hot water.

Garnish with a cinammon stick.

Cheers!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Ice cream made with gin: a very refreshing recipe for the summer!

posted in: Gingredients | 0

The dog days of Summer are here and we’re sure that the gins are already out and the ice cubes are stacking up in the freezer. But sometimes, just drinking gin isn’t enough. What if you could eat it?

Never fear, your dreams have just come true.

So, as the temperature climbs, why not cool down with some delicious gin and tonic ice cream.

Here’s one of our favourite recipes for you to try out at home (in 5 easy steps).

Give it a whirl and let us know what you think. You could even stick a couple of flakes in the top and pretend it’s just a 99 from Mr. Whippy (although you may not fool your friends, who will all want to try this cool G&T treat!)

5 steps to a perfect gin and tonic ice cream

  1. Pour one cup of sugar directly into a mixing bowl, then add 2 tablespoons of lemon juice, 125ml of tonic water and 3 tablespoons of gin
  2. Stir all ingredients together until they start to dissolve
  3. Pour in 600ml of cream
  4. Whip it good! Beat the cream with a whisk until it thickens up like a decent milkshake (think McDonald’s). Try not to over do the whipping!
  5. Transfer the contents into a freezer-proof container and allow to freeze.

It really is as easy as that – so whip some up for your friends and relatives and let us know what you think of the ultimate summer cooler!

And don’t forget to share all your photos on our fabulous instagram pages!

Recommendation: Any gin will do for this recipe, but we recommend Bertha’s Revenge from Ireland (see Gin of the Month). This gin is rich and creamy (just as well since it’s made fermented from real Irish milk). The perfect base for a gin ice cream. 

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Thank you Bertha!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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