Hendrick’s Gin x Food = Perfect Meal
We all know that Hendrick’s Gin is a great compliment to almost any meal, but did you know that it could also be used in food recipes? Check out our favorite new dishes that call for the bonus jonas of Hendrick’s Gin:
You may have a hard time imagining the crisp, clean taste of gin in your food, as opposed to accompanying it. However, gin is quickly taking the place of vodka for chefs around the world for many of your favorite foods. Below is a list of many staple food ingredients, and an example of the way Hendrick’s Gin can be used to give these every day foods a delicious, new kick!
Pasta:
Forget about penne ala vodka, these days gin is the new “in” ingredient for Italians and pasta lovers everywhere! Vodka is virtually tasteless; why not add a bit more flavor with a more potent liquor?
Gin Penne Pasta
1 pound penne pasta, cooked al dente
1/2 onion, diced
2 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1 28 ounce can diced tomatoes
1 cup Hendrick’s Gin
1 tablespoon sugar
1/2 cup cream
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
Salt and pepper
Finely dice up your onions and garlic. Add the olive oil to a medium pot with the onions, garlic, and red pepper flakes. Cook this over medium heat for about 5 or 6 minutes, until the onions and garlic start to soften and it smells very fragrant.
Next add in your tomatoes and sugar to the mix, and continue to cook for a few minutes.
After your sauce has begun to simmer add in our secret ingredient, a cup of Hendrick’s Gin. Bring to a simmer, where you will let it continue for 15 to 20 minutes.
Now it’s time to add your cream, to dilute some of the more potent alcohol flavors, giving the sauce a rich texture.
Finally add in fresh basil and Parmesan cheese, along with your salt and pepper to taste. Let the sauce finish cooking on a low heat while you cook your pasta.
Finish your pasta, drain, and then mix in your sauce, topping with fresh basil and cheese. Finally pour yourself a nice glass of white wine, and enjoy!
Steak/Beef:
The refreshing taste of gin can be paired with a nice cut of red meat, to give your steak a perfect light flavor.
Gin and Spice Flank Steak
4 teaspoons dried juniper berries, divided
1 1/2 teaspoons whole allspice
1 1/2 teaspoons black peppercorns
1 teaspoon kosher salt
1 flank steak (1 1/2 to 1 3/4 lbs.)
1 tablespoon olive oil
1 cup reduced-sodium beef or chicken broth
3/4 cup whipping cream
3 tbsp. Hendrick’s Gin
In a spice grinder, grind 2 tsp. juniper berries, allspice, and peppercorns until coarsely ground. Add salt and mix.
Trim fat from steak. Rinse meat, pat dry, and rub all over with oil. Pat and rub spice mixture onto both sides.
In a 2-qt. pot, bring broth and remaining 2 tsp. juniper berries to a boil over high heat and boil until reduced by 3/4. Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.
Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat; cover gas grill. Cook until firm when pressed on thin end but still quite pink inside, 8 to 10 minutes; turn over halfway through. Meanwhile, reheat gin sauce over medium-low heat
Transfer steak to a carving board and carve steak into thin, wide slices across the grain. Serve on a platter and then drizzle your gin sauce over the meat and garnish with a little fresh watercress or cucumber.
Pork:
The mild taste of pork will explode with any flavor you add to it, this mix of juniper berries and Hendrick’s gin will give your pork a shot of flavor that you wont be able to resist!
Pork with Gin and Coriander Sauce
2 juniper berries
4 tbsp. Hendrick’s Gin, warmed
1 garlic clove finely chopped
1 sprig rosemary, finely chopped
1 tsp. coriander seeds
3 tbsp. olive oil
2 x 175g/oz. thick, boneless pork steaks
150 ml ¼ pint English apple juice
4 tbsp. crème fraîche
Mashed potatoes and buttered savoy cabbage, to serve
Crush the juniper berries coarsely using a pestle and mortar. Warm gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork – leave on a little fat for flavor and to keep it moist. Drain the juniper berries, reserving the gin.
Blend the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp. olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin – boil fast until it disappears or set light to it and let the flames burn down. Pour in the apple juice. Bring to a boil.
Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it’s syrupy, and then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.
Chicken:
In a world of chicken dishes, it is always nice to find a new way to spice up the most popular meat of all. Chicken wings while traditionally served up spice or with bbq sauce, can taste even better with a sweet gin and brown sugar glaze. While it will have your hands sticky, that will be the furthest thing on your mind as soon as you get your first taste of this delicious dish! This recipe will make you the most popular host of all come football season. After all what is a game or tailgating without wings?
Gin and Lemon Chicken Wings
4 pounds chicken wings, at room temperature
Zest and juice of 1 lemon
1/4 cup Hendrick’s Gin
1 cup brown sugar
1/4 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
First off you will want to preheat your oven to 425 degrees. While you are waiting on your over to preheat, you can blend all of your ingredients together, except the wings of course!
After all of your ingredients are blended together nicely, now you can toss your wings in the mixture, making sure every bit of wing is covered in this sweet sugary mixture.
Line a baking sheet with tin foil, and place the wings on the sheet in a single layer, and bake for 30 to 35 minutes. Bake until golden brown.
Now your wings will be ready to eat, with whatever fixins you wish to serve alongside them. A simply mix of cut carrots, celery and cucumbers always compliment wings like a glove. Maybe get some wet wipes handy, cuz this one’s gonna get messy!
Seafood/Shrimp:
Seafood may be the most perfect fit when it comes to pairing with Gin. With the light flavors of fish and seafood, substitute gin for all those white wine recipes. It will give you the same clean, fresh taste, with a hint more flavor than your usual white wine sauces and recipes.
Shrimp with Gin Sauce
1/2 lb. shrimp in shells
1 tbsp. olive oil
2 tsp. salt
3 cloves garlic, sliced
1 tsp. fresh grated ginger
2 tbsp. grated onion
1 tbsp. soy sauce
2 tbsp. Hendrick’s Gin
This shrimp recipe is most easily cooked in a wok, over high heat. Make sure your wok is nice and hot and ready for cooking. Then add in your olive oil, garlic and salt and sautee briefly.
Drop in your shrimp and cook for just a minute or two. Then slowly add in your ginger and onion. Cook it all together until shrimp begin to change color and cook through.
When your shrimp are nearly cooked up the way you’d like, it’s time to add in the soy sauce and Hendrick’s gin. Expect a fair amount of sizzle and flame as you add in the liquor. Let simmer together until the sauces begin to burn off. Cover with a lid and turn off heat.
Now you are ready to serve up your gin-infused shrimp. For an extra blast of flavor, I recommend serving over a Saffron risotto. Though any simple white or wild rice mixture will also work well and give more focus to the star of the show, the gin shrimp.
This is a SPONSORED post, but we love gin–and food–here in the NYLON office.