Happy Friday everyone!
It’s Gin O’Clock!
With the weekend on
our doorstep I have some delicious, fairly quick and easy recipes for you to try!
Recipes and cooking is something I love, and have grown up loving, my mum is an amazing cook! I know most of us will claim this – but honestly – you haven’t lived until you’ve tried my mum’s cooking!
My fabulous friend’s at Bloxham PR were kind enough to send me a delicious new Gin from their client Foxdenton Estate’s mouth -watering collection.
I don’t know about you but gin is my go to drink! I love it, so was delighted to try this exciting new flavor.
The rich, warm and vibrant appearance of this gin make visually appetizing as well as extremely tasty!
This luxurious new flavor is made of English Apricots, compounded with London Dry Gin and sugar to create a ‘recognizably different’ new and unique product!
Whilst I can tell you it is the perfect companion after a rubbish day in the office or an excellent accompaniment to a celebratory occasion, I have put together some scrumptious recipes using this versatile Gin for you guys to try – if you dare!
I love cooking with alcohol although I am not sure if I use it in the traditional way using the standard method, but hey ho – it tasted good!
For starters… (more of a dessert!) but pardon the pun!
Firstly; you may have seen my boozy pancake creations for pancake day last month?
If not here is the recipe for my take on traditional pancakes using Foxdenton’s Golden Apricot Gin. It is super simple, and perhaps recipe isn’t the best word, more creative combination.
You will need:
110g plain flour
2 medium eggs
200ml of milk
50g of melted butter
Sprinkle of salt
Pour the flour into a large mixing bowl, make a hole in the center and break the eggs into it. Add the butter and salt, then begin mixing. Gradually start to add the milk, mixing as you go. Once you have incorporated all the ingredients together, leave to settle for 5-10 mins.
Take a frying pan and drizzle a very small amount of olive oil into the pan and allow to heat up. Next pour a small amount (add as you wish, depending on desired taste) of Foxdenton’s Golden Apricot Gin into the pan before ladling in your pancake mix.
Cook pancake as normal, I would recommend serving with Golden Syrup and just enjoy!!
P.S. I also think, pancakes can be enjoyed at any stage of the year and not just pancake day. Our household will be having an abundance of Gin infused pancakes over the coming months!
My second gin filled recipe is is an adaptation of an original recipe from the one & only Mary Berry!
Mary’s Peppered Tarragon Chicken with Hasselback Potatoes.
This recipe is to serve 6, so would be a great weekend family meal, or if you have friends down to stay then it’s perfect!
6 skinless, boneless chicken breasts
1x150g pack of black-pepper full-fat cream cheese
1 egg yolk
3 tablespoons chopped tarragon – my mum’s advice based on our road test, is to go easy on the tarragon. Maybe don’t use it all as it was quite bitter when we tried originally!
12 slices of Parma ham
A ‘knob’ of butter
A ‘little’ clear honey
200g of crème fraiche
Juice of ½ a lemon
Salt & freshly ground pepper
You’ll need to preheat the oven to 200C/180C Fan/Gas 6.
Using a sharp knife make a little pocket in the side of the chicken breast, cutting through the middle.
Mix the cream cheese with the egg yolk and 2 tablespoons of tarragon and season well with salt and pepper. Divide between the chicken breast pockets, pushing the mixture into each one. Wrap each breast in two slices of Parma Ham so that the chicken is completely covered.
Grease a small roasting tin with butter then arrange the chicken breasts inside. Drizzle over a little honey then roast for about 30-35 minutes or until the chicken is golden brown and no longer pink in the centre. Remove the chicken breasts from the tin and leave to rest for 5 minutes while you make the sauce.
Add the crème fraiche and lemon to the roasting tin. Put the tin on to the hob and bring to boil, scraping the tin with a wooden spoon to release all of the chicken juices. Add the remaining chopped tarragon and about 30-40ml of Foxdenton’s Golden Apricot Gin, then season with salt and pepper.
Serve the chicken sprinkled with a few tarragon leaves.
To make the hasselback potatoes:
Image from www.wander-crush.com
To make the potatoes, peel them and place in a bowl of cold water to prevent them from going brown. Make slices along the short ‘way’ of the potatoes about 3-6mm apart.
Be careful not to slice all the way through, they should stay connected at the bottom of the potato.
Once you have cut all the potatoes place them, sliced side up in a shallow roasting tin, drizzle with butter and season with salt and pepper.
Bake these potatoes for 35-40 mm until golden and crispy on top.
If you do try your hand at either of these recipes, please do let me know.
I hope you enjoy them as much as we have! I just wanted to take the time to say a massive thank you to Bloxham PR for their ongoing support and just for being their amazing selves. It really doesn’t go unnoticed.
Also – thank you to the lovely folks at Foxdenton Estate for allowing me to try their delicious new flavor. Can’t wait to see what you guys come up with next.
Until next time,
Lots of love,