The sun is finally here and is set to stay for the end of Summer (we hope).
Time to bring out the BBQ, and get your oven glove on and tongs at the ready.
We may not be going far this weekend but life can be beautiful at home too with friends, delicious food and refreshing drinks.
This summer we are working closely with some great brands, like Olly’s Olives, Divine
Chocolate, Hattingley Valley and Cawston Press. To create fun and exciting cocktails and
some delicious food partnerships. These recipes are guaranteed to wow your guests and
leave them wanting more. We have everything from Gin Soaked Prawns and Olive Salad
to Champagne Raspberry Posset. Read on !
Gin Salsa
- 1 avocado, stoned, peeled and diced
- 1 under-ripe mango, stoned, peeled and diced
- 2 spring onions, finely chopped
- 2 large tomatoes, deseeded and finely chopped
- juice of ½ a lime
- 1 tbsp gin
- ½ x 31g pack coriander, roughly chopped
Finely chop all ingredients and add to a bowl, add tbsp gin and combine well. Finish with a few fresh stalks of coriander and a bowl of tortilla chips.
Gin Soaked Prawns
- 24 fresh prawns
- 3 cloves of garlic
- 1 fresh red chilli
- a few sprigs of fresh flat-leaf parsley
- 50 ml olive oil , ideally Spanish
- ½ teaspoon smoked paprika
- 1 lemon
- 1 tbsp gin
Chop all ingredients (except prawns) and mix well in a large mixing bowl. Toss the prawns in mixture until evenly covered and refrigerate for at least 15 mins. Thread the prawns on bamboo or metal skewers and grill on each side for 2 minutes or until cooked through. Season with salt and pepper and slide on top of salad.
Salad – Romaine lettuce, spinach, cherry tomatoes, cucumber, avocado, red onion and Olly’s Ollys Chilli & Rosemary olives
Strawberry Celebration Cocktail
- 4 large strawberries (1 to garnish)
- 30ml lemon juice
- 3 bar spoons of sugar or 15ml sugar syrup
- 90ml One Sage & Apple Gin
- 150ml fizz
Muddle strawberries, sugar and lemon juice in the bottom of a shaker, add gin and shake with ice. Fine strain into 2 flutes or coupes and top with bubbles. cut your spare strawberry into some fun shapes and garnish.
Raspberry Posset
- 140g frozen raspberries, defrosted or you can use fresh
- 2 tbsp champagne our favourite is Hattingley Valley Classic Reserve
- 200ml double cream
- 4 tbsp golden caster sugar
- 2 tsp freeze-dried raspberry pieces
- shortbread biscuits , to serve
Put the raspberries and fizz in a mini food processor or blender and blend until the purée is as smooth as you can get it. Fine strain this mixture through a strainer, disposing of as many of the seeds as you can.
Put the cream and sugar in a saucepan and heat gently until the sugar and cream are combined. Increase the heat until just boiling, then keep boiling for 2 1/2 mins, stirring continuously. Turn off the heat and stir in the raspberry fizz purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins and then remove form the fridge to place some fresh raspberries on the top the and chill for at least 2 hrs until set or if you have the time, over night to make sure they are set to perfect.
You’re all set – A delicious starter, a zingy cocktail and indulgent dessert. Just throw those burgers on the grill and you’re ready to go!
