Whatever you have coming at you this December – work Christmas parties, festive cocktails, the big Lunch, or New Year’s Eve drinks…we have the perfect collection of delicious, easy recipes to wow your friends & families.
gin cured salmon on rye bread
- Mix the salt and sugars together in a large bowl to combine them well.
- Grind the black pepper with the dill and coriander seeds in a pestle and mortar until it’s a powder. Sprinkle this over the salt mixture, then stir in the chopped dill, lime zest and One Sage gin until it’s all well combined.
- Place one fillet of salmon (or half your smaller fillets if using) skin-side down on a large piece of aluminium foil.
- Cover the salmon fillet/s with all of the salt mixture, then place the remaining salmon fillet/s, skin-side up, on top of it to make a sort of sandwich. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).
- Put the fish parcel onto a baking tray and place another baking tray on top of it. Weigh the top baking tray down with something heavy – a couple of house bricks or weights from a set of kitchen scales for example. Chill this package in the fridge for 2-3 days, turning the packet of fish every 6-8 hours where possible.
- When ready to serve, unwrap the salmon and scrape off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife. Serve with a wedge of lemon, rye bread and a simple green salad.
mince pies with gin butter
- Place the plain flour and softened butter into a bowl, rub together to create a crumb consistency.
- Add the caster sugar and 1 large beaten egg. Mix together.
- Tip out onto a lightly floured surface and fold until pastry comes together, be careful not to overmix.
- Wrap the pastry in cling film and chill for 10 minutes.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter, (approx 10cm), cut out 16 bases and place them into a cupcake tin. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the remaining pastry and use a smaller round cutter (approx 7cm) to create the lids, then place on top of each pie and seal. Glaze with beaten egg and sprinkle with a little caster sugar. Make a small cut in the top of each one.
- Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the tip and dusting with a little icing sugar before.
- To make the Gin Butter, cream together the butter, both sugars, lemon zest and cinnamon until pale. Gradually add the gin a little at a time. Keep beating throughout. Don’t add the gin too quickly or the butter may split.
- Chill thoroughly before serving. The gin butter will keep in the fridge for 2-3 weeks.
One Gin Crisp Apple digestif
Did you know our One Gin Crisp Apple works as a delicious after dinner digestif?
Simply pop your bottle in the freezer to chill down for a few hours and serve in shot glasses between dinner and dessert or try it right at the end of your meal before the party really gets started!