Two of our favourite things are gin and Christmas, and there’s so many ways they go together *hic*. Especially when you’re us and you lie awake at night thinking of ways to add gin to the rest of your life, one day your drinks, then food, then the world!
Try these gorgeous gin-soaked Christmas recipes. 4 are easy and 1 more of a medium skill level, some take longer than others, to let the gin really soak in. So whether you're a master chef or a beginners cook, there’ll be plenty of options for you to add a bit of tasty, boozy food to your traditional Christmas dinner *cheers*.
STARTER: GIN-CURED SALMON
Give this a try along with your prawn cocktails or melon starters - one taste and you’ll never go back! For the (many) of you that have never cured salmon it’s really easy and requires no cooking - the cheats way to cook! This is the seriously tasty traditional way to prepare salmon. You end up with a gorgeous piece of fish, similar to smoked salmon, in that you can eat it raw, but the smokiness is replaced with a fresh citrus zing and peppery burst.
1 side of salmon, 1kg in weight, skinned and trimmed
150ml of gin - we recommend Premium Harrogate Gin for a burst of citrus
50g of sugar
50g of table salt, fine
25g of lemon zest, (if possible micro planed)
1 pinch of white peppercorns, crushed
Mix the gin, sugar, salt, peppercorns and lemon zest and brush generously onto both sides of the fish until it is covered. Then pop the fish in a tupperware box (airtight) with the lid on and leave for 45 minutes. Take the salmon out of the tupperware, wipe off the curing mixture and serve with salad leaves - it’s really that easy!
MAIN: SLOE GIN, PORK AND SAGE STUFFING
Enough with starters, how do we get gin into the main course (apart from drinks, obviously)? We stuff it in*! This is another fabulous easy recipe. The fruity richness of sloe gin pairs beautifully with pork, giving the stuffing a balance of sweet and tart similar to cranberries.
* Sorry, we can't help it ok, we love a dad joke, don't judge us, please?
2 onions, finely chopped
8 sage leaves, finely chopped
125g fresh breadcrumbs
100g pork sausage meat
75ml sloe gin - go for an intensely fruity one like 6 O’Clock Sloe Gin to get the right balance
1 free-range egg, beaten
Salt, to taste
Freshly ground black pepper, to taste
Melt the butter, throw all the ingredients in a bowl and mix together and that’s it apart from the cooking! Lightly grease and pre-heat a baking tray, mould the mixture into balls and add to tray, then cook at 180 for 20 minutes. Ta da! You can also cook the stuffing in the traditional way (inside the turkey).
DESSERT: RHUBARB & GINGER CHRISTMAS PUDDING
Edinburgh Gin’s Rhubarb and Ginger Liqueur is always popular at our events because it’s just so perfectly balanced. The tart, yet sweet rhubarb, the spicy warm ginger, the tangy bite of the gin, mmmmmm. There’s no better way to add gin to your Christmas pud.
150g roughly chopped prunes
100g plain flour (sieved)
125g fresh breadcrumbs
150g dark brown muscovado sugar
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking powder
Grated Zest of 1 lemon
3 large eggs
1 medium cooking apple (peeled, then grated)
2 tbsp honey
175ml Edinburgh Rhubarb and Ginger Gin Liqueur
Put the currants, sultanas, prunes and gin into a bowl and stir, then cover with cling film and leave to steep overnight/ for about 8-12 hours
Next, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof pudding basin and the lid (or a bowl and baking parchment). Pop all the remaining ingredients in a large mixing bowl. Add the steeped fruit, scraping in every last drop of gin! Mix thoroughly to combine. Add the mixture to the prepared pudding basin, squish it down and put on the lid (or baking parchment). Then wrap with a layer of foil.
Put your pudding into a steamer over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. Steam for 5 hours. Make sure that the pudding basin sits in the steam, rather than directly on the heat, or it will burn. Remove from the steam and leave for 2 hours to cool. Leave the pudding in the basin until it’s time to eat. To serve, tip the basin upside down and the pudding should slide out.
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