Gin cocktails and home cooking? May be a lethal combination!
Dry gin distillery Bombay Sapphire have recently got together with celebrity chef Gary Mehigan to launch a summer inspired menu. Here are two of our favourite picks from the collection.
Juniper Sublime G&T paired with Blue Swimmer Crab with lemon aioli and pistachio dukkah
Juniper Sublime G&T
60ml Bombay Sapphire
120ml Fever Tree Tonic Water
Lavender, Cassia & Pecan fog
Build ingredients into a G&T goblet, add cubed ice and stir lovingly
Garnish with two lime wedges
Glass – Goblet
Blue Swimmer Crab with lemon aioli and pistachio dukkah (makes approx. 30)
1 day old sourdough loaf, cut on the diagonal in 4mm thick slices
Olive oil for brushing
Sea salt flakes
500gm cooked crab meat
1 cup (250ml) Lemon Mayonnaise (see below)
1 avocado, halved, deseeded and peeled, cut into 1mm cubes
¼ cup (40g) Dukkah
Mircoherbs and extra virgin olive oil to serve
- Brush both sides of the sourdough slices with a little olive oil and place on baking trays. Season with a little salt and bake for 10-12 minutes or until crisp and golden. Set aside.
- Drain the crab on paper towel and pick out any shell, then place in a small bowl with the mayonnaise and gently combine.
- Pile each slice of toast with the crab mixture on top of each toast. Dot with avocado and sprinkle with Dukkah. Garnish with microherbs, drizzle with extra virgin olive oil if using and serve immediately.
Cubeb Berry Fizz paired with Crunchy Chicken Sliders
Cubeb Berry Fizz
45ml Bombay Sapphire
15ml 1883 Lavender syrup
10ml 1883 Vanilla syrup
30ml lemon juice
2 dashes lavender bitters
15ml egg white
30ml soda water
Add non-carbonated ingredients to a cocktail shaker and shake hard. Add cubed ice and shake again, strain into a small highball glass, finish with a kiss of soda water and garnish with a lavender stem
Glass – small highball 10oz
Crunchy chicken sliders (serves 6)
12 soft slider or torpedo buns
500g chicken thighs boneless
1 tbsp cinnamon powder
1 cup buttermilk
pinch sea salt flakes and freshly ground white pepper
¾ cup panko crumbs
¾ cup cornflakes
¾ cup poha flakes (rice flakes)
1/3 cup of rice flour
¼ white cabbage, finely shredded
2 golden delicious apples
1 lemon juice & zest
3 tbsp lemon mayo
1 b/c watercress washed
2 liters vegetable oil for frying
1 handful lavender flowers
- Cut the chicken into small 2cm cubes and place into a non-reactive container. Pour over the buttermilk, add the cinnamon powder, pinch of flaked salt and pepper. Mix well, cover in cling film and place into the fridge for a minimum of two hours or preferably overnight.
- Pour the vegetable oil into a deep fryer or heavy based deep saucepan and heat to 180C
- Mix the rice flour, poor, cornflakes and panko crumbs together in a large bowl and season with a little salt and pepper. Drain the chicken from the buttermilk and dredge through the mixture. Press the dry mix firmly onto all sides of the chicken making sure all the pieces are well coated. Set aside.
- Shred the apple into thin julienne and pour over the lemon juice and zest, add the finely shredded cabbage, season with salt and pepper and add a few dollops of lemon aioli to make a slaw.
- Working in batches, lower 6-8 pieces into the hot oil for approx. 4 minutes or until golden, crisp and cooked through, then drain onto kitchen towel. Repeat with the remaining chicken
- Cut the sliders in nearly all the way through and load with a spoonful of apple slaw, a few sprigs of watercress and a 3-4 pieces of the crispy chicken. Finally add a sprinkle of lavender flowers.
We are running a giveaway for one Bombay Sapphire package that includes: 2 goblet glasses, 4 martini glasses, 1 apron, 1 lemon squeezer, 4 mini bottles of Bombay Sapphire and 1 coffee book table ‘A Botanical Journey’. In order to enter the competition, tell us what you’d name your ultimate Bombay Sapphire gin cocktail and why in 25 words or less. Write your answers in the comments section below. The winner will be notified this Friday 5th Dec.