New Recipes
Long Island Iced Tea
15mL white rum 15mL gin 15mL tequila 15mL vodka 15mL Cointreau 20mL lemon juice 15mL sugar syrup Bickford's Cola, to top up Lemon wedge, to garnish Add rum, gin, tequila, vodka, Cointreau, lemon juice, sugar syrup, and ice to a cocktail shaker. Shake, and then strain into an ice filled tall glass. Top with cola and garnish with a wedge of lemon.
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Thai Spice
1 cup sugar 6 kaffir lime leaves 1 stalk lemongrass, smashed and sliced 2 inch piece of ginger, peeled and thinly sliced 45ml gin 25ml lemon juice 25ml lemongrass-ginger syrup 15ml vermouth Lemon twist, for garnish To make the syrup, combine sugar, kaffir lime leaves, lemongrass, ginger slices, and ½ cup water in a small saucepan stir until sugar has dissolved and boil for 2 minutes. Allow to cool then strain. Combine gin, lemon juice, syrup, and vermouth in a cocktail shaker filled with ice; shake vigorously, then strain into a chilled coupe glass and garnish with a lemon twist.
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Raspberry Gin Fizz
25ml Gin 15ml Raspberry Liqueur 150ml Prosecco garnish with a fresh raspberry Add the Gin and Raspberry Liqueur to a champagne flute. Top up with Processo, gently stir and garnish with a fresh raspberry.
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Christmas Martini
60ml gin 15ml lime juice 40ml cranberry juice rosemary bitters frozen cranberries Place gin, lime juice and cranberry juice over ice in a cocktail shaker. Shake and strain into a martini glass. Add a few cranberries a dash of bitters and a stalk of rosemary.
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Refreshing Cucumber Cocktail
60ml gin60ml cucumber juice15ml lemon juice15ml Bickford's Ginger Beer syrupShake and strain on ice into a brandy balloon. Garnish with a cucumber wheel.
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Gimlet
60ml gin30ml lime cordial ice sage leaf to garnish Combine ingredients in a cocktail shaker over ice and shake. Strain into a champagne coupe glass and drop in a sage leaf.
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Negroni
30ml gin30ml vermouth30ml Campari1 orange Add the gin, vermouth and Campari over ice into a cocktail jug, stir and strain into your favourite tumbler glass over ice. Rub orange zest over the rim and then drop into the glass.
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Hummous
1 can chick peas (rinsed and drained)2 cloves garlic1 Lemon juice60g tahinisalt to tastewater, to adjust consistencyolive oil, to garnishtoasted cumin seeds, to garnish In a mortar add salt and garlic, crush to a paste and add the chickpeas. Crush and add the tahini and lemon juice and mix well, adjust with a little water if needed. Season to taste. Drizzle with olive oil and sprinkle over toasted cumin seeds.
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Dukka
Ingredients 1 cup lightly toasted peanuts ¼ cup lightly toasted sesame seeds 3 tablespoon lightly toasted coriander seeds 1/2 tspn chili powder 2 tablespoons ground sumac, 1 tablespoon toasted cumin seeds, ½ teaspoon fennel seed, tsp crushed black pepper ½ teaspoon sea salt Method Combine the spices and peanuts and crush in a mortar and pestle. Serve with bread and olive oil as part of a tasting board or start of a meal, or try our chicken salad recipe. Store in an airtight container.
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Thai Style Eggplant Salad
for the salad½ bunch Vietnamese mint, picked½ bunch mint leaves, picked2 sliced spring onions½ bunch coriander leaf roughly chopped1 bunch Thai basil leaves picked1 chilli, finely sliced1 shallot, finely slicedA handful of bean sprouts1 small cucumber, sliced1 green mango, sliced (optional)6 small apple eggplants or 3 long Japanese eggplants, slicedPlace all ingredients in a bowl and toss with nam jim dressing, add the fried eggplant slices and enjoy this hot spicy, textural Thai salad. For the dressing (nam jim)2 cloves garlicpinch of sea salt2 long red chillies2 green chillies50g sugar2 tbsp fish sauce2 tbsp lime juice4 coriander roots, scrapped8 white peppercornsPlace peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet. For the batter100g cornflour50g plain flour5g baking powder5g salt100-150ml soda waterSift the flours together10g cumin seeds20g coriander seeds5g ginger powder10g galangal powder (optional)5g chilli flakes5g white peppercorns10g turmeric powder10g mango powder (amchur)5g garlic powder (optional) In a large mortar pound the white peppercorns, add the cumin and coriander seeds, add the chilli flakes and pound to a powder. Add the remaining ingredients and combine well. Add the sifted flour and salt and mix. Slowly add the soda water to make a batter. Heat vegetable oil in a wok and dip the eggplant slices into the batter and carefully drop into the hot oil. Cook until golden and drain on paper towel.
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Mayonnaise / Caesar Salad Dressing
Mayonnaise 1 egg yolk15g Dijon mustard15ml lemon juicePinch salt250-300ml vegetable oilIn a mortar combine the salt, egg yolk, Dijon and mix well, add the lemon juice and then slowly pour in the oil mixing continuously until thick. Adjust seasoning with salt and lemon and store in a container in the refrigerator for up to a week.Caesar dressingIn a mortar add 2-3 good quality anchovies in oil and 2 garlic cloves, pound to a paste. Add mayonnaise and season with grated Parmesan cheese, Worcestershire sauce and adjust seasoning with salt and lemon juice.
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Lamb Rub
20g caster sugar10 g cumin seeds10g coriander seeds10g black peppercorns10g sea salt flakes5g chilli powder5g ground turmeric In a mortar and pestle crush the peppercorns, then add the salt, cumin seeds, coriander seeds and crush to a powder. Add the remaining ingredients and mix well. Transfer to a bowl and coat the lamb back-strap in the rub. Heat a little olive oil in a pan and add the lamb. Cook on all sides at a medium heat for a few minutes and then remove from the heat. Allow to rest for a few minutes. Serve with minted garlic yoghurt.Serving suggestion; roast some pumpkin and enjoy with a roasted pumpkin salad with the addition of fresh salad leaves, and roasted pumpkin seeds and toasted walnuts.Garlic minted yoghurt for lamb150g drained Greek style yoghurt1 clove garlic½ tsp dried mint10 mint leaves, sliced finelysalt and lemon juice, to tasteIn a mortar crush the garlic with a little salt. Add the mint leaves and crush lightly. Add the yoghurt, dried mind and season with salt and lemon juice.
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