Cooking with Gin
Always Drink Responsibly!
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Compliments of Juniper Green Organic Gin:
Prawns with Organic Gin and Kiwi Fruit
6 Kiwi Fruit, peeled
Juniper Green Organic Gin
4 dessertspoons mayonnaise
Finely grated rind and juice of one lemon
225gm peeled cooked prawns
finely grated lemon rind to garnish
Cut each kiwi fruit into 6 segments lengthwise. Place in a bowl and sprinkle
over with Juniper Green Organic Gin. Cover and chill for at least 30 minutes.
Mix the mayonnaise, lemon rind and juice and then chill.
the prawns were frozen, pat dry with paper towels.
To assemble the dish, put a few layers of spinach leaves and radicchio at the bottom
of seafood cocktail glasses. Add the kiwi fruit and then the prawns and top up with the lemon mayonnaise. Alternatively the ingredients
may be arranged on a serving plate.
Sprinkle with a little more grated lemon rind and serve cool but not too cold.
Scallops in a Gin
and Cream Sauce
8 large scallops
2 oz butter
2 tbsp Juniper Green Organic Gin
¼ pint double cream
salt and freshly ground
1 heaped tsp finely chopped fresh dill.
Keep the orange roes whole but cut each scallop into two or three slices horizontally.
the butter in a frying pan and fry the scallops and roes for 1 minute on either side.
Transfer to warm serving plates.
Add the Juniper
Green to the pan and squeeze in the lemon juice.
Reduce for 2 minutes.
Stir in the double cream with seasoning, bring to the boil,
reduce and pour round the scallops. Sprinkle on the fresh dill.
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