With the weather getting colder recently, we’ve been craving more comfort foods. So we decided to share some of our favourite cozy recipes with you. Of course, they all contain gin!
The rich and complex flavour profile of gin works well as an ingredient in both sweet and savoury recipes. The mix of botanicals works like a liquid spice mix, adding depth of flavour. The central botanical Juniper can add aromatic tones to food, whilst flavoured gins can add fruity notes to your cooking.
Yorkshire-Strength Forged Gin Baked Salmon
Juniper berries feature heavily in many Scandinavian recipes, so we had to include a recipe inspired by this cold-weather region. This dish is simple to make and packed full of heart-healthy omega acids.
- 600g of Salmon
- 2 tablespoons of unsalted butter
- 1 tablespoon of Forged Spirits Yorkshire Strength Gin
- 1 teaspoon of cracked black pepper
- 1 teaspoon of salt
- 1 tsp of thyme leaves
- Zest and juice of one lemon
- Rinse your salmon filets under fresh water then pat dry with a paper towel
- Melt the butter and add the rest of the ingredients to create a paste
- Rub the paste into the fish, then wrap in clingfilm. Place the filets in the refrigerator for around an hour to allow them to soak up the aromatic gin flavours. Whilst the fish is marinating, preheat the oven to 190°C.
- Bake the salmon for around 30 minutes, checking to ensure it is cooked all the way through
Rosemary and Forged Lemon Sherbet Gin Cake
This recipe is Forged Spirit’s boozy take on a traditional lemon drizzle cake. The pinch of rosemary helps to bring out the botanicals in the gin, while the light and refreshing lemon flavours add necessary sweetness.
- 1 cup of sunflower oil
- 1 cup of caster sugar
- 1 cup of self-raising flour
- Juice and zest from 1 lemon
- 1 teaspoon of finely chopped rosemary plus 1 sprig for garnish
- 4 large eggs
- 100gm icing sugar
- 50ml of Forged Spirits Sherbet Lemon Gin
- 50ml lemon juice (for the drizzle
- Preheat the oven to 150°C and grease a 9×9 inch baking with butter
- Combine the oil, castor sugar, flour, lemon zest, lemon juice and eggs.
- Pour the mixture into the greased tin and bake for 30 or until the cake is golden brown and firm to the touch and a skewer comes out clean.
- Let the cake cool on a wire rack
- Sift the icing sugar and add the 50ml of lemon juice along with the gin, stir in the chopped rosemary
- Pour the drizzle over the cake and garnish with the rosemary
Sticky Honey, Forged Spiced Orange Gin & Ginger Chicken
This Chinese-inspired dish is ladened with spices. We suggest serving with stir-fried green vegetables, rice or noodles and a large glass of Forged gin and tonic.
- 6 chicken thighs
- 60ml of honey
- 20g of ginger
- 80ml of Forged Spiced Orange Gin
- Zest of 2 oranges
- 45g of brown sugar
- 1 clove of crushed garlic
- Salt and pepper to taste
- Spring onions to garnish
- Preheat an oven to 200°C
- Mix together the honey, sugar, ginger, garlic, orange juice, zest and 30ml of Forged Spiced Orange Gin. Bring the mix to a boil, then simmer for 4-5 minutes until the sauce becomes sticky. Slowly add the other 30ml of gin.
- Rub the chicken thighs in olive oil, then season with salt and pepper.
- Add the chicken to a hot griddle pan, skin facing downwards, then sear for 2-3 minutes
- Transfer the chicken to an oven pan and bake for 35-40 minutes
- Remove from the oven and transfer to a dish to cool before seasoning with salt and pepper
- Garnish with chopped spring onions