A gin-flavoured 3-course menu
You consider yourself a gin connoisseur. A master of the art of creating the best gin and tonic. You even set up a gin bar at home. Still, get ready, because we have a big challenge for you. In this article we tell you a few things about gin's potential in the kitchen and we give you 3 recipes so you can make a dinner party with a starter, main course and dessert. And it will all be blended with the delicate flavours of Adamus.
But, before we begin, let us leave you with a few considerations. We know gin is delicious, full of floral flavours, but there are, however, a few precautions to be taken. Gin has strong aromas, so you must be careful not to overshadow the other elements of your dish. Therefore, add it in moderation.
Still, you should bear in mind that, as with any type of alcohol, high temperatures make it evaporate. The longer you let something with alcohol cook, the more it will evaporate. On the other hand, the amount of gin you will put in your food will never be the same as drinking neat gin. Confused? No need to worry: our recipes give you with the exact amounts of gin you should use.
If you feel like exploring new territories in the kitchen after trying these recipes, we give you some extra tips:
- Savoury dishes: gin goes perfectly with pasta, fish and chicken.
- Gin's versatility in desserts and sweets is immense: it can be added to cakes, mousses and even ice cream.
- By adding a little gin, preserves and pickles will become more intensely flavoured.
You certainly won't be impressed if we suggest you start your meal with a prawn starter. It's something we've seen too often, to say the least. But a touch of gin can turn a boring starter into a delicious, juicy, almost sweet dish. Take note of the ingredients.
Prawns with gin sauce
24 fresh or just thawed prawns
4 tablespoons of butter
¼ cup of chopped onion
3 tablespoons of chopped ginger
¼ cup of gin
- Remove the shell from the prawns - it is easier if they are still slightly frozen - and set aside.
- Melt the butter in a frying pan over low heat.
- Add the chopped onion and stir for about a minute.
- Add the prawns and cook until translucent - about 2 minutes.
- Add the chopped ginger and the gin.
- Cook for one more minute.
- Serve immediately and snack on a baguette - you must enjoy the sauce!
Did our starter whet your appetite? Get ready, because the main course won't disappoint you either. This recipe was developed in collaboration with chef
Angélica Salvador, from In Diferente restaurant, in Oporto.
Tuna, Avocado and Gin Tataki by Chef Angélica Salvador
400 gr tuna steak
100 gr avocado
60 gr tomato
60 gr purple onion
70 gr granny smith apple
20 gr coriander
70 gr orange
60 gr lime
60 ml soy sauce
100ml Adamus gin
75ml avocado oil
tabasco, salt and black pepper q.b.
- Start by marinating the tuna with the gin, coriander and lime peel for 10 minutes.
- Peel the apple, cut it into small cubes and add the Adamus gin, orange and lime juice and chopped chives to the soy sauce.
- To make the guacamole, place the chopped purple onion, chopped tomato, diced avocado, coriander, avocado oil, lime juice, salt, tabasco and pepper in a bowl. Mix everything together and set aside.
- Place avocado oil in a sauté pan and heat it up. Place the tuna for only 10 seconds on each side, so that it is medium rare.
- Remove from the heat and slice the tuna.
- Place the guacamole in the centre of a plate and place the sliced tuna on top of the guacamole. To finish, drizzle the soy sauce.
Convinced? We knew these flavours wouldn't let you down. But the meal is not over yet! To finish off nicely, we have a simple dessert, reminiscent of summer:
Gin and Tonic Sorbet
1 tonic water bottle
5 lemon ice cream scoops
150 ml gin
- Cut the top off the lemons and remove the pulp. Squeeze the pulp to remove the juice. Put the lemons aside when they are empty.
- Fill an ice tray up to 1/3 of each cube with the lemon juice, and top up with the tonic water. Grate a bit of lemon rind on top. Place in the freezer for 1 hour.
- Add the scoops of ice cream to the blender, the small ice cubes of tonic water and the gin, and blend. Transfer the mixture to the empty lemons, decorate with lemon zest and serve.