R E C I P E S
Cured fish, avocado, beetroot, orange marmalade
400g fish fillet – I suggest salmon, kingfish or Snapper (skinned and pin boned)
150g caster sugar
150g Four Pillars Gin salt
Zest of 1 lemon
1 extra-large red beetroot, peeled and cut into 1cm (1/2 inch) cubes
1 ripe avocado
1 tablespoon crème fraîche
1 tablespoon Four Pillars Orange Marmalade
1 small handful watercress
1 tablespoon salted capers, rinsed and drained
Dill sprigs, to garnish
Juice of 1 lemon
Drizzle of olive oil
1 French baguette, sliced
To cure the fish, place the fillet on a tray or in a container. Mix together the sugar, salt & lemon zest then cover all sides of the fish with this mixture. Cover and place in the fridge for 4 hours. After this time, take the fish out of the salt mixture and wash well under cold water to remove all the mixture. Pat dry and thinly slice. Place on a tray and refrigerate until serving time.
Place the beetroot in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 5–8 minutes, or until cooked. Drain and cool.
Just before serving, remove the peel and stone from the avocado. Blitz together the avocado flesh and crème fraîche, into a smooth paste. Season to taste with salt flakes.
To serve, dollop the avocado mixture onto serving plates. Layer the kingfish slices randomly all over, then place the beetroot around this. Spoon the marmalade around the plates, add watercress, then add the capers and dill sprigs. Drizzle with lemon juice and 1 tablespoon of olive oil. Serve the baguette on the side.
Drunken chicken salad
35g Four Pillars Gin Salt
2 star anise
6 juniper berries
1 cardamom pod
3 pieces mandarin peel
500ml tonic water
100ml Four Pillars Spiced Negroni Gin
2 x skinless chicken breasts
For the salad
1 small iceberg lettuce, washed, dried and torn
6 French breakfast radishes, thinly sliced
1 medium handful mint washed, dried and torn
1 medium handful parsley washed, dried and torn
English mustard dressing
1.5 teaspoons hot English mustard
50ml chardonnay vinegar
150ml pouring cream
Pinch of salt flakes
Pinch of sugar
Bring all the ingredients except the chicken to boil, then chill. Once chilled marinate the chicken for 4 hours or overnight. Remove the chicken from the liquid. Bring the liquid to the boil and simmer, then add the chicken back in and simmer for 8 more minutes. Remove from the heat and let sit for 30 minutes. Carefully remove the chicken and chill in the fridge. Once chilled, shred the chicken into fine strips.
To make the dressing, whisk all ingredients together.
To assemble the salad, mix the shredded chicken with the iceberg, radishes, mint and parsley. Lightly dress until everything is gently coated. An addition to this could be some toasted, chopped nuts scattered over the top, such as walnuts or almonds.
Pineapple, mint & Gin Salt fruit salad
½ pineapple, peeled, cored and cut into chunks
50g raw sugar
20g Four Pillars Gin Salt
10g dried mint leaves (peppermint tea can be substituted)
¼ fresh young coconut, flesh only (make sure it’s very cold)
6 large fresh mint leaves washed, dried and finely sliced
Arrange the pineapple on a plate. In a mortar and pestle grind together the sugar, salt & dried mint leaves. Sprinkle all over the pineapple. Finely slice the fresh coconut and arrange on top, then finish with the fresh mint. Eat with your hands, making sure you get the fresh coconut too.
Baked veggies & haloumi
1 sweet potato, peeled
¼ pumpkin, peeled
½ cauliflower, outer green leaves removed
2 carrots, peeled
50ml extra virgin olive oil
1 teaspoon Four Pillars Gin Salt
2 garlic cloves, skin on and crushed
1 sprig of rosemary
Heat oven to 180°C. Cut all the vegetables into chunks roughly the same size - not too big - approximately 3cm. Throw them all in a large baking dish, pour over the olive oil, add the salt, garlic and rosemary and use your hands to mix together well, making sure the olive oil coats all the vegetables. Place in oven and bake for 40 minutes.
At the 40-minute mark, slice the haloumi into thin strips, open the oven and lay them out over the vegetables. Continue cooking for a further 15-20 minutes until vegetables are cooked through and halloumi is crisp.
Serve as a side to a roast chicken with salsa verde.