Hot Pink Greyhound

Hot Pink Greyhound

This is a variant of the Greyhound a grapefruit and vodka mix, the addition of the ‘Hot Sauce’ give this glamorous thirst quencher a bit of a zing.

SERVINGS: 2 (about 1 cup)
PREP TIME: 5 min

Gluten Free*

INGREDIENTS:

• 125 ml Citrus Vodka
• 50 ml triple sec liqueur
• 50 ml pink grapefruit juice
• 5 ml Gomme Syrup or Stock Syrup
• 5 ml FRANK’S REDHOT® Original Cayenne Pepper Sauce or FRANK’S REDHOT® Chile & Lime™ Hot Sauce
• Pink grapefruit wedges for garnish

DIRECTIONS:

1. Fill a Boston shaker half-full with cracked ice.
2. Add the vodka, triple sec, grapefruit juice, syrup and Frank’s RedHot Sauce.
3. Shake well.
4. Strain into chilled Collins glasses.
5. Garnish with grapefruit wedges

Enjoy this fruity zinger responsibly….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Rhubarb Vodka

Rhubarb

Rhubarb is just coming into season, and I’m looking forward to eating the varied crumbles, like my Rhubarb and Blood Orange Crumble, and pies that this fruit that is really a vegetable (see Mackerel with Rhubarb) can be used for, I always end up with a glut. This year in preparation for that I found a good recipe for a rhubarb and vodka infusion that I’m going to have to try, although I’m not sure I can wait that long…

Makes 1 litre – Gluten Free*

Ingredients

• 1 litre vodka
• 4 rhubarb sticks (ripe red not green ones)
• ½ lemon, zest only
• 3 cloves
• 1 cinnamon stick
• 3 tbsp sugar

Method

1. Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.
2. Add the cloves, cinnamon and zest and cover with vodka.
3. Leave the jar in a cool dark place for 3 weeks, but shake daily.
4. Filter through muslin, re-bottle and leave for 3 months before drinking.

Serve responsibly with tonic over ice or as a base to a Rhubarb-tini

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Rhubarb Sparkler

Rhubarb Sparkler
image: mixedgreensblog.com

Barbecue time approaches and I’m on the hunt for recipes that would add a special touch to a barbecue party. This sparking cooler adds the summer taste of rhubarb to ice cold Prosecco and is sure to get the party fizzing.

Thanks to Mixed Greens for the original recipe

Serves 6-8 Gluten Free*

Ingredients:

• 6 oz. light rum
• 6oz. dark rum
• Juice of 3 limes or lemons (a combination also works)
• 6 oz. spiced rhubarb simple syrup
• Prosecco

Method

1. Pour all ingredients into an ice-filled jug.
2. Top off with Prosecco and stir gently.
3. Garnish with thin slices of lime or lemon.

Serve and enjoy responsibly

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Gin and French

Gin and French

The ‘Gin and French’ harks back to the traditional gin cocktails of the 1860’s, when Gin was at the height of it’s popularity in London and the ratios of Gin and Vermouth were equal. Continuing with the heritage theme of this cocktail it’s stirred rather than shaken like the classic Bond Martini, like the Vespa. Somerset Maugham is often quoted as saying that “a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another”! I tend to agree with the great Mr Maugham for this recipe.

Although any French vermouth can be used, I enjoy the golden colour and fruitiness that the Lillet Blanc brings it.

Serves 1 – Gluten Free*

Ingredients

• 1.5 oz Gin, an export strength (ABV 43.1% or greater) London Dry Gin works best.
• 1.5 oz Lillet Blanc
• ice
• A twist of lemon peel, to garnish

Method

1. Place the Gin and Lillet in a mixing glass with a handful of ice and stir gently.
2. Strain in to a Martini glass and garnish with a twist of lemon peel

Serve and enjoy responsibly….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Roast Leg of Lamb with Rosemary and Garlic

Roast Leg of Lamb

Easter is approaching and one of my favourite meals for Easter Sunday is a nice roasted leg of Spring Lamb, studded with Garlic and Rosemary.

Serves 6-8 Gluten Free*

Ingredients

• 1 leg of lamb, weighing about 1.8 kg (4 lb)
• 3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
• 2 large stems fresh rosemary, cut into about 24 small sprigs
• 1 large brown onion, peeled
• salt and freshly milled black pepper

Method

1. Pre-heat the oven to 190ºC /gas mark 5/375ºF.
2. Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. 
3. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut.
4. Season the meat generously with salt and freshly milled black pepper.
5. Next, cut the onion in half and place it in the bottom of the roasting tin, then place the lamb in the tin sitting on top of the onion halves. 
6. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. 
7. After this, remove the foil and let it continue to roast for another 30 minutes. 
8. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.

Carve and serve with some crunchy roasted potatoes, roasted beetroot, steamed spring greens and a gravy made from the meat juices.

Follow this link to see a short video guide on craving a Roast Leg Of Lamb

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.

Prosciutto wrapped Chicken

Prosciutto wrapped Chicken

This is a family favourite, even the kids like it (well they do today, I can’t guarantee what tomorrow will bring though). It’s a quick and easy recipe that’s healthy and tasty too.

The chicken breasts can be prepared in advance and popped in the fridge until you need them. To make it even easier use a cream cheese with garlic and herbs already added

Serves 2 – Gluten Free

Ingredients

• 2 boneless chicken breasts
• 4 heaped tsp Cream Cheese
• 1 clove garlic, minced
• 1/2 tsp mixed herbs
• 4 slices Prosciutto (or any other thinly sliced air dried ham)
• freshly ground black pepper and salt (herb flavoured if you have any) for seasoning

Method

1. Heat oven to 200C\190C Fan.
2. Mix the cream cheese, herbs and garlic and util the cheese is smooth and the herbs and garlic are fully distributed.
3. Make a pocket in each chicken breast by inserting a sharp knife into the think end of the beast, being careful not to break the surface or base.
4. Add 2 teaspoons of the cheese mix into the pocket.
5. Wrap the breast in 2 slices of prosciutto, ensuring that the opening to the pocket is covered.
6. Season with a little salt (sparingly as the Prosciutto can be salty) and freshly ground pepper
7. Cook in the oven for 20 -25 mins or until the chicken is fully cooked and the prosciutto is crispy and golden.

Serve with Lyonnaise Potatoes and some steamed fine beans.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

 

Cockles with Pancetta and Thyme

Cockles with Pancetta and Thyme
Image: http://www.greatbritishchefs.com

Living by the sea allows me to enjoy the freshest of bounty from it, and shellfish, especially is at it’s best when it bought fresh from a fish shop owned by a fisherman. The Cockles recipe is from Shaun Rankin and was devised for the Great British Menu. Although it’s bursting with a the flavours of the Mediterranian it harks back to my Welsh roots as I had the best cockles on the Gower Coast.

Serves 4 – Gluten Free*

Ingredients

• 1 tbsp of olive oil
• 1 shallot, trimmed and sliced
• 1 garlic clove, sliced
• 90g of cubed pancetta
• 900g of cockles
• 2 sprigs of fresh thyme
• 300ml of white wine
• 6 basil leaves, roughly chopped
• Freashly ground black pepper

Method

Thoroughly rinse the cockles before cooking, discarding any that are broken.

1. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard
2. Heat the olive oil in a heavy based frying pan and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured
3. Add the pancetta cubes and fry for a further minute.
4. Now add the cockles, thyme and finally the white wine. 
5. Cover with a lid and steam w for 4 minutes or until the shells have fully opened
6. Spoon the cockles into a serving dish and sprinkle the basil on the top. 
7. Pour over the cooking juices and finish with black pepper.

Serve with some toasted focaccia (or a Gluten Free alternative)

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Cawl

Welsh Cawl

I was reading through a old recipe book, that was my Grandmothers, I came across a heavily annotated recipe for Cawl, which a Welsh version of the ubiquitous Irish Stew. The book is starting to fall apart and St David’s is almost upon us I’ve decided to publish the recipe up here. The flavour improves if you make it the day before hand.

Serves 4 – Gluten Free*

Ingredients

I’ve converted the Imperial Measurements in the book to metric for ease

• 2lb (1kg) neck of lamb (on the bone), preferably Welsh, cut into serving pieces
• 3 pints (2ltrs) lamb stock
• 8oz (225g) potatoes, peeled and roughly chopped
• 8oz (225g) onions, peeled and roughly chopped
• 8oz (225g) leeks, trimmed and sliced into ½in (1cm) slices
• 8oz (225g) carrots, peeled and roughly chopped
• 8oz (225g) swede, peeled and roughly chopped

Method

1. Place the lamb into a large pan and pour over the stock. 
2. Bring the liquid to the boil, then reduce the heat until it is simmering and leave to simmer for an hour.
3. Add the chopped vegetables and continue to cook for a further hour. 
4. Remove from the heat, cover and set aside to cool overnight.
5. When you are ready to serve the stew, return the mixture to the boil, reduce to a simmer and continue to simmer for 15 to 20 minutes, or until completely heated through.

Serve in warmed bowls with crusty bread and slices of a good Welsh cheese.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Red Dragon Cocktail

Red Dragon Cocktail

I’ve been search for a Welsh inspired cocktail for St David’s Day and I’ve found the Red Dragon. Although not entirely connected to Wales, the Red Dragon is it’s national symbol.

Gluten Free

Ingredients

• 1 cup blood orange juice
• 3 tablespoons sugar
• 8 ounces tequila
• 7 ounces triple sec

Method

1. Mix the blood orange juice and sugar in a small saucepan and simmer on a low heat until it has a syrupy texture.
2. Allow it to cool. 
3. Combine ingredients in a large pitcher with ice. 

Serve in a margarita glasses, garnished with thin slices of blood orange peel

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Lyonnaise Potatoes

Lyonnaise Potatoes

So much more delicious than plain boiled or sauteed potatoes, Lyonnaise Potatoes add a touch of class to so many main dishes especially a good steak.

If you include some chopped ham and some red pepper when you fry off the potatoes and top off with some grated Gruyère cheese then place under the grill for four minutes it makes a meal in itself.

Serves 2-4 – Gluten Free*

Ingredients

• 500g new potatoes, halved
• 1 large onion sliced
• 2 cloves garlic, minced
• 2tbs Olive Oil
• 1tsp butter

Method

1. Pop the potatoes into a pan of salted water, bring to the boil and cook for 20 mins or until just tender. Drain and set aside.
2. Heat a heavy based frying pan and add oil and onions and fry until translucent. 
3. Add the potatoes, garlic and butter and fry until onions have browned and the potatoes crispy at the edges
4. Season with freshly ground pepper and salt (if required).

Serve, with sausages, steak or just about anything