The Ginner Party for two
Invite a friend over (or more) for a sophisticated dinner party. 3 Amazing courses combined with three great gin cocktails. Why not check-in to an evening of food, conversation and friendship.
Monya Kilian Palmer
Joseph Henry Limited In house chef, bringing great recipes for you to try
This month, three great courses to create a sophisticated event in your own home. I have drawn inspiration from 3 gin cocktails. Combine this with the recipes and the evening is sure to be one to remember. The recipes can easily be scaled up if you are entertaining more than two guests.. Why not let us know how you enjoyed making these recipes by posting your pictures onto our facebook page
We drew inspiration from the gin cocktail French 75 for our appetiser. Simple, elegant and ideal to kick off a meal, the acidity from the lemon really gets the taste buds going for a meal to remember. What better food to pair with French 75 than classic cured salmon?
¼ cup Maldon sea salt flakes
¼ cup white caster sugar
¼ cup dill, finely chopped
1 Tbsp peppercorns, crushed
1 Tbsp juniper berries, crushed
zest of 1 lemon
zest of 1 lime
2 salmon fillets
50g crème fraiche
1 TB creamed horseradish
lemon juice to season
salt and freshly ground black pepper
2 slices dark rye sourdough bread
red onion slices, to garnish
capers, to garnish
dill or salad cress, to garnish
lemon wedges, to serve
Combine the sea salt flakes, caster sugar, dill, crushed peppercorns and juniper berries into a bowl. Use a microplane to finely zest the lemon and lime into the bowl. Mix well to combine.
Place a large portion of cling film onto the counter top and empty half the cure mix onto it. Place the salmon fillets next to each other onto the cure mix and cover with the remaining cure mix. Use your hands to ensure all part of the salmon have been covered with the cure. Wrap the cling film around the salmon as tightly as possible and place onto a try. Store in the fridge overnight.
To finish and serve the following day, remove the salmon from the cling film and brush off excess cure mix. Use a sharp knife to thinly slice pieces from each salmon, discarding the skin.
Combine the crème fraiche and creamed horseradish in a small bowl and season with salt and freshly ground black pepper and a squeeze of lemon juice. Spread the crème fraiche onto rye bread and top with the cured salmon slices.
Garnish with thinly sliced red onion, capers and additional dill or salad cress. Serve with lemon wedges which should be generously squeezed over.
1. You can keep the salmon curing in the fridge for up to 2 days.
2. If you aren’t up for curing the salmon yourself (or strapped for time) you could use store-bought smoked salmon and garnish the dish generously with dill and lemon juice at the end. The flavour may be different, but the dish will be equally delicious.
3. Trout could work equally well in this recipe.
4. If you are having several guests over, double the recipe and follow it exactly, but serve on bite-size crackers for sensational finger food.
Pork Tenderloin with Veg Medley and Asian-inspired Drizzle
We couldn’t do a Ginner feature without including everyone’s favourite: The Classic G&T. Upon our research, we came across an article on the Gin and Tonic July website, which claims “ Gin and tonic sharpens and refreshes your palate, making it the perfect drink to enjoy Asian cuisine. The spicy, dry flavours found in many of these dishes are the perfect complement to the spicy, dry flavours in a G&T.” So, we took a lean pork tenderloin and marinated overnight it in a myriad of flavours (mostly) inspired by Asian cuisine. We then seared and cooked the tenderloin and reduced the marinade separately to a sharp, deeply-flavoured sticky drizzle. We plated it with a bit of finesse, but you are better off just mixing the whole lot together when serving - before diving in!
2 cloves garlic, peeled and minced
½ thumb-sized piece fresh ginger, peeled and minced
½ stalk lemongrass, finely minced
1 red chili, finely sliced
3 Tbsp soy sauce
1 Tbsp rice wine
2 Tbsp maple syrup
1 pork tenderloin, fat trimmed
½ cup jasmine rice, rinsed
10-12 spears baby corn, halved lengthways
12-15 sugar snap peas, trimmed
8-10 cherry tomatoes, halved
2 spring onions, white parts sliced at an angle; green parts thinly sliced
fresh chillies, sliced to garnish (optional)
salad cress, to garnish
Combine the garlic, ginger, lemongrass, chili, soy sauce, rice wine and maple syrup. Remove the pork from its packaging and pat dry. Place the pork in a bowl and pour over the marinade. Cover and leave in the fridge overnight, turning the pork several times throughout.
When ready to cook, preheat the oven to 210°C / 410°F.
In a pan on the stovetop, heat the olive oil over high heat. Use tongs to remove the pork from the marinade (reserving the marinade for later) and sear the tenderloin on all sides in the pan until golden and caramelised. Remove and place in the oven for 15 minutes to sufficiently cook through.
In the meantime, cook the rinsed jasmine rice according to packet instructions and set aside to keep warm.
Wipe the pan clean that you used to sear the pork and add a tablespoon olive oil. Over a moderate heat, fry the baby corn and sugar snap peas until partially caramelised, but not completely softened. Remove and set aside to keep warm. Then, add the white slices of the spring onion and the cherry tomatoes and gently fry for only a few seconds. Set aside to keep warm.
After the pork is cooked, remove it from the oven and cover with foil. Allow to rest for 8-10 minutes before slicing with a sharp knife.
While the pork is resting, make the drizzle by pouring all the marinade into a pan and reduce to a thick syrup-consistency over a high heat, stirring continuously – preferably with a small, silicon spatula.
Serve the sliced pork tenderloin with the sticky rice and vegetables and drizzle over the reduction. Garnish with the green slices of the spring onion, freshly sliced chili and salad cress.
1. Tips for saving time: Garlic paste, lemongrass paste, chili paste and ginger paste are all widely available at most supermarkets. Use a teaspoon of each in place of the measurements above.
2. To marinate efficiently, use a zip-lock bag in place of a bowl.
3. Basmati would be a suitable substitution if you cannot find Jasmine rice.
4. If you are very particular about presentation, strain the sauce halfway through reducing it, to remove any clumps of garlic and ginger.
5. It is not necessary to season this dish with any salt as the soy sauce takes care of that for you!
Panna Cottas are the perfect way to end off a meal! Even though they are essentially made from set cream, their size is just perfect, making them a light and ideal dessert. They are easy to make and once you get it right the first time, you can play around with many variations of flavour and colour. We stuck to rosewater inspired by the Strawberry and Rose Gin Fizz. Since we are working with gelatine, its advised that you invest in a good-quality precision kitchen scale.
3g powdered gelatine
240g double cream
25g caster sugar
1 tsp rosewater
pink food colouring (optional)
8-10 small strawberries
1 Tbsp fructose or caster sugar, to macerate
pinch edible dried rose petals (optional)
Place the cream and sugar into a pan and bring to the boil, whisking continuously. As soon as it has boiled, remove from the heat ensuring all the sugar has dissolved. Add the gelatine, rosewater and pink food colouring and continue to whisk until the everything has combined and the gelatine has melted into the mixture.
Strain the mixture through a fine mesh sieve, then pour equal amounts into two ramekins. Allow to cool slightly, then cover with cling film and place in the fridge for 4 hours.
In the meantime, wash and quarter the strawberries using a sharp knife and place into a bowl. Add the fructose (or caster sugar) and combine well to coat. Place in the fridge and allow to macerate.
To serve, remove the ramekins from the fridge and run a knife around the panna cotta. Place the ramekins into a bowl of hot water for no longer than 10 seconds. Turn over onto the serving plates and top with the macerated strawberries. Garnish with a small pinch of dried, edible rose petals.
1. If you do not have a precision scale, 3g powdered gelatine is approximately one teaspoon from a UK measuring spoon.
2. Fructose is best, but it’s highly unlikely one will notice the difference, so go ahead and use caster sugar to macerate.
3. Brands of food colouring may differ, so we suggest whisking in a few drops at a time until you are satisfied with the colour.
4. Do not place the cling film onto the ramekins while still hot, it will form condensation that will drip back into the panna cotta.
5. If you are nervous to turn the panna cottas out, simply serve them in the ramekins, topped with the strawberries.
6. Edible, dried rose petals are available from speciality stores, but it’s an entirely optional garnish. If you don’t have a packet kicking about, try adding a small amount of crushed pistachios!