If there’s one thing we can all agree on this festive, it’s that no matter what happens, at least we’ve got Christmas dinner to fall back on. Mmmm. Christmas dinner. *drools*.
So it got us thinking here in the office. We’re always pairing Christmas foods with drinks, but what about involving them? So, we’ve prepared a festive feast for the ages, and over the next few days, we’ll be running through our alcohol infused Christmas lunch. We’re basically like Santa only a company and not one single entity. And you’ve been so good this year!
Gin Prawn Cocktail – Starter, Flavourly’s Festive Feast
Prawn cocktail is Great British Christmas classic, and like Christmas day itself, it goes so much better with a dash of gin. This stunning cocktail recipe comes from Bryan McCarthy, and done right, is the perfect start to the Christmas feasting festivities. So, go out and get in the best prawns around, buy a bottle of gin and some Fentimans from our Bottleshop , and prepare what will no doubt be the most memorable prawn cocktail of your life.
You’re welcome well in advance…
– 24 prawns, peeled
– 1 head baby gem lettuce
– 4 red cherry tomatoes, halved
– 4 yellow cherry tomatoes, halved
– 200g assorted organic salad leaves
– 1 tbsp smoked seaweed flakes
– Some pea shoots, optional
For the Jelly
– 1 bottle Tonic Water, 200ml
– 3 beef tomatoes
– 3 gelatine leaves
– 1 tbsp mirin sweet saké
– Juice of 1 lemon
For the Cocktail Sauce
– 200g mayonnaise
– 75g tomato ketchup
– 2 dashes Worcestershire sauce
– 1 shot Gin of your choice
– 1 lemon, juice only
– 3 dashes Tabasco sauce
– Salt & black pepper
Tomato & Tonic Water Jelly – best done at least 6 hours before needed
- Reduce the Tonic Water by half to 100ml. Remove from heat.
- Blend the 3 beef tomatoes with a little salt. Using a clean, damp muslin cloth or tea towel, strain the tomato mixture to extract the clear tomato water. This can take up to 2 hours.
- Soak the gelatine leaves in cold water until soft, then add to the still warm tonic water.
- When you have 2ooml of tomato water, add the mirin, a teaspoon of fresh lemon juice and a little salt to taste, then add to the tonic water mix. Pour into acontainer and refrigerate to set.
Gin Cocktail Sauce
- Mix together all of the ingredients. Season to taste.
- Add the prawns to boiling salted water, remove from heat and leave for 45
seconds to cook through.
- Strain, cool in ice water and dry on kitchen paper.
- Marinate in the cocktail sauce.
Divide the jelly between four tall glasses. Layer the baby gem lettuce, prawns, tomatoes, salad leaves, smoked seaweed flakes and cocktail sauce until the glasses are full. Garnish with the pea shoots (optional).
Recipe courtesy of http://thetaste.ie/wp/prawn-cocktail-recipe-bryan-mccarthy/