Covid19 lockdown continues. We often loose track of which day it is …… but let’s not forget, it is a Bank Holiday today! A very special one at that and as we cannot get together with friends and family to celebrate ‘VE’ day we bring you some tasty sharing ideas that you might want to try out (on your household) in anticipation of all the delayed celebrations piling up!
Drinks – Hurrah the Gin Bar is open!
OK, Fake news but in the meantime we have been experimenting with flavours and have two delicious infused gins to try out this weekend. A fresh mint and cucumber gin, An aromatic Moroccan infused gin and we have started to infuse some rhubarb gin which takes a little longer giving us something else to look forward to!
Bushmills is all about distilling after all!
An aromatic infused Gin, the perfect aperitif for our Bank Holiday Mezze Menu.
Please note we are using regular gin for these recipes. Having done some limited research and a lot of tasting I can confidentially confirm that if your base is below regular gin you may not be fully satisfied with the result particularly if the gin is already flavoured, equally anything above ‘regular’ might be feel a tad extravagant in the current climate!
Moroccan spiced Gin & Tonic
- 400 ml Gordons Gin
- peel or zest of half orange
- 2 tsp cardamom seeds
- 5 star anise
- 2 sprigs fresh rosemary
- 1 tsp mixed whole peppercorns
- This aromatic infused gin requires a sterilised kilner jar, add all the above ingredients to the 400ml of Gin and allow to infuse for a couple of days. Strain and serve, 35ml with ice (preferably ice spheres) and simply serve with the tonic of your choice and a wedge of orange.
Fresh mint & cucumber infused Gin & Tonic
- 400ml Gordons Gin
- 1/2 Cucumber, sliced thinly
- Handful of mint leaves (fresh)
- Ice (spheres if possible)
- A sprig of Fresh mint to garnish
- A wedge of lemon or lime
Sterilise a Kilner Jar with boiling water, add the 400ml Gin, mint leaves and sliced cucumber and leave aside to infuse for at least 48 hours. Strain and store. Serve 35ml with ice, a slice of lemon or lime and a sprig of fresh mint.
Spicy Carrot Hummus
- 1 cup Chickpeas
- 1/3 cup Tahini
- 5 cloves Garlic
- 300g Carrots (chopped into chunks) please note the carrots used are not at their best but 100% ok!
- 2 tablespoons fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp salt (North Coast Smokehouse salt)
- 1/4 tsp cracked black pepper
- 1/4 tsp cinnamon
- 1/4 tsp coriander
- Broighter Gold chilli oil
Pop all the ingredients in a food processor apart from the Oil, blitz and slowly add the Broighter Gold Oil until the hummus is smooth but thick. Spoon into a bowl and decorate with chciek peas and a drizzle of Broighter Gold Chilli Oil. Serve with crudites (vegetable sticks) and warm pitta bread.
- Spicy Carrot Humus
- – served with Crudités & pitta bread
Lamb & Feta Meatballs
- Ingredients (served 2 for main course)
- 250g lamb mince
- 50g feta cheese crumbled
- 1 tbsp fresh thyme
- 2 garlic cloves crushed
- 5g chopped parsley
- 25g fine breadcrumbs
- 1/4 tsp cinnamon
- Salt & pepper (North Coast Smokehouse)
- To cook & serve
- Broighter Gold Chilli Oil
- 2 pitta breads
- 1 cup dried Quinoa – a mix of red and white if possible
- 2 tablespoons of pomegranite seeds (optional)
- Mixed salad (add whatever you have, chopped herbs, lettuce, tomatoes, cucumber, courgette, peppers, red onions & dress with our Turkish Dressing (see seperate blog below).
Watch this video for a full demontsration.
- Add lamb mince, feta cheese, thyme, crushed garlic, chopped parsley, breadcrumbs, cinnamon & seasoning. Form into small balls and fry in Broighter Gold Chilli Oil.
- Chopped salad, whatever you have, sald, herbs and raw veggies and dress well with Turkish dressing.
- Quinoa – Rinse the quinoa. Gently boil 1 cup mixed quinoa in vegetable stock for 10 minutes. Drain well and mix in the freshly chopped mint and pomegranate seeds.
- Pitta bread – shop bought (that’s ok!), toast or warm in the oven.
- Greek yoghurt – not quiet tzatziki but simply season.
- Lemon wedges.
Rhubarb & Rosewater Cake
- 200g softened butter, plus extra for greasing
- 200g caster sugar, plus 3 tbsp for the topping
- 3 large free range eggs
- 1 tsp rosewater
- 200g ground almond
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 300g slender yourng rhubarb cut into small chunks
- Icing sugar
- Rosewater syrup
- crystalised rose petals
- pistachio nuts (chopped)
- Preheat the oven to 180C (Fan 160). Grease a 23cm springform cake tin with butter and line the base with baking paper (we use individual cake trays which take less time).
- Put the butter, sugar, eggs, rose water, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
- Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
- Bake for approx 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin, then place on a wire rack to cool & serve warm with fresh cream.
Have a great Bank Holiday, take time to celebrate VE day and we look forward to the day we get the announcement the Covid19 battle is over!
Next Blog (Coming Soon) – Himalayan Salt Block Cooking – shopping list/ingredients on Sunday 10th May.