You may have read my sweet edition of this series – cooking with gin. Well now I have a selection of recipes for you if you don’t have a sweet tooth, or maybe if baking isn’t your thing. Enjoy these savoury recipes using gin as one of the key ingredients!
*Full disclosure: all brands have contributed recipes from a call out on social media, no gifted gin was involved in the writing of this post! Where I’ve previously been gifted gin or worked with a brand before I’ve disclosed this with [prior partnership] after the first name mention. This post also contains affiliate links – these raise money to support the blog at no extra cost to you and are all clearly marked [affiliate link]*
Cooking with gin: savoury edition
For ease of use I’ve detailed the recipes included in this post below, let me know which you end up making!
- Oysters with Gin Mare
- Thunderflower gin & beetroot cured salmon
- Brentingby gin rooibos & baobab smoked trout
- Atlantic Spirit tarragon & thai basil mussels
- NGinious lemon gin marinade for BBQ
- Slake Gin marmalade glazed gammon
- English Spirit chicken & gin
- Red Snapper granita
1. Oysters with Gin Mare [affiliate link]
This isn’t really a recipe – more a serve… If you are serving oysters or if you like dirty martinis (or both) then you have to try it!
Simply take your freshly shucked oyster and drizzle with a little gin (a herbaceous, savoury gin like Gin Mare works superbly!) and then down – voila! I tried this for the first time at a Gin Mare event a few years ago and it worked so well. You can order oysters from Fish For Thought for nationwide delivery in the UK from £8 for half a dozen – so why not treat yourself in lockdown? Valentine’s day is coming also, and you know what they say about oysters…. (apparently good for the libido!)
2. Thunderflower gin & beetroot cured salmon [prior partnership]
The classic combination of beetroot cured salmon with gin can’t be missed. Thunderflower had this dish on a gin inspired dinner party they did, pairing their gins with gin-inspired dishes.
Adapted from an Olive magazine recipe
- salmon 1 boneless and skinless side (around 800g from the thick end)
For the cure
- beetroot 300g, washed and peeled
- demerera sugar 400g
- table salt 300g
- black pepper 1 tsp
- limes 3, zested
- juniper berries 2 tsp, crushed
- wholegrain mustard 3 tbsp
- Thunderflower gin 150ml
- white wine vinegar 50ml
- caster sugar 2 tbsp
- cucumber 1, thinly sliced
- Put the beetroot, sugar and salt in a food processor and whizz to a purée, then add the remaining cure ingredients and whizz again.
- Pour half of the cure into a large plastic container big enough to hold the fish and cure, lay the salmon on top and pour on the remaining cure. Cover and chill
- The following day, remove the salmon and give the cure a good mix. Put the salmon back and spoon the cure back over, cover and chill for a further 24 hours.
- To make the pickled cucumber, whisk the white wine vinegar with the caster sugar and 2 tbsp of water. Pour over the cucumber, mix well and leave to pickle for several hours.
- Wash the salmon under cold running water and discard the cure. Slice the salmon thinly and serve with pickled cucumber and toasted rye bread.
3. Brentingby gin rooibos & baobab smoked trout [prior partnership]
Brentingby have been inventive with using ingredients from distiller Bruce Midgley’s homeland, South Africa. Whilst the smoked trout doesn’t use the gin in the recipe, it uses the botanicals in Brentingby Pink – rooibos and baobab. Bruce has also shared that an easier way to cook the fish is to use Brentingby Pink gin. Simply soak the fish in the gin and bake in the oven until cooked. If you fancy getting more involved then I recommend giving this smoked trout recipe a go. Just remember to pour a Brentingby Pink gin and tonic to have alongside it!
- 1 large fresh trout, filleted
- 1 deep baking tray, lined with tinfoil
- 1 x small cooling rack, lightly greased
- Heavy duty tinfoil, to seal
- 1 orange, sliced in half and used as trivets for the cooling rack to rest on top
- ¼ cup rice (or barley/woodchips)
- ¼ cup rooibos tea leaves (about 6 teabags, torn open and emptied out)
- 1/4 cup baobab powder (you can get this online)
- ¼ cup brown sugar
4. Atlantic Spirit tarragon & Thai basil gin mussels
Atlantic Spirits were inspired to use the sea in a savoury recipe with their gin, and their Thai basil gin makes a fab twist on the classis Moule Mariniere.
Recipe inspired by La Mouclade by Alan Davidson
- 2kg of fresh mussels
- 50g Butter
- 1Tbsp Flour
- 150ml White Wine
- 75ml Atlantic Spirits Thai Basil Gin
- 2 Cloves garlic, crushed
- Salt and Pepper
- Egg yolk
- Juice of 1 medium lemon
- 1 heaped Tsp Dried tarragon
- Wash and debeard the mussels. If you’ve not done this before, take a look here, https://www.epicurious.com/expert-advice/how-to-clean-and-debeard-mussels-article Discard any mussels that are open.
- Place mussels in a large deep pan over a low flame. Pop on a lid and give it at least 4-5 mins until majority are open. Give a shake regularly.
- When opened, remove them from heat, take the half shells off. Discard any that are still closed.
- Strain mussel juices from the pan. If they are from the supermarket they will be grit free, if fresh from the sea you will need to strain the juice through a clean muslin/tea towel.
- Keep the mussels, each remaining in their half shell, warm in the oven (low heat).
- For the sauce, melt the butter in a pan, stir in flour over a low heat.
- Add garlic, tarragon, wine and some of the mussel liquor, enough to produce a thin sauce. After 5-8 mins add the gin. Allow to simmer for another 5mins or so.
- Season, but go easy on the salt. Add the egg yolk to bind the sauce, add the lemon juice.
- Put the mussels into the sauce, serve with French fries. Bon Appetit!
5. NGinious! lemon gin marinade for BBQ
One more for the Summer unless you are a hardy soul who ventures out to BBQ in the cold. Nginious! suggest using their Summer gin [affiliate link] and using this marinade for chicken, fish or beef dishes. They recommend serving grilled veggies or grilled peach slices as a side and also note that these go really well with burrata or any kind of mozzarella! Naturally you should wash this all down with an Nginious! Summer gin and tonic with a slice of peach and basil leaf for garnish – ah I can’t wait til Summer weather…
- 80ml olive oil
- peel of a lemon
- juice of 4 lmeons
- 80ml Nginious! Summer gin
- 2 spoons of honey
- 2 sliced cloves of garlic
- a thyme twig chopped up
- salt and fresh chili as you like it
- Mix all ingredients in a bowl, pour over your protein of choice – the recipe will serve 4 people or approx. 1kg meat or fish.
- Marinade the meat or fish for 3-4 hours in a fridge (or over night – be careful with fish to ensure it doesn’t cook in the lemon juice!)
- Fire up the BBQ and get grilling!
6. Slake Gin marmalade glazed gammon
Quite a few gin brands make marmalade with the ‘cooked’ citrus from their distillation. Slake Gin have recommended using a gin marmalade to make this glazed gammon and it sounds like a fabulous idea to me! You can either buy a gin marmalade or make one yourself using this recipe from The Usual Saucepans (there are lots of variations if you google too!)
Recipe adapted from Great British Chefs:
- 1.5kg gammon, ask your butcher to tie it for you
- 1 large onion, quartered
- 1 celery stick, cut into chunks
- 1 carrot, roughly chopped into 4
- 2 bay leaves
- 2 tbsp of gin marmalade, peel-free if possible
- 1 tbsp of muscovado sugar, dark
- 1 1/2 tbsp of Dijon mustard
- extra: 25ml of Slake gin
- Put the gammon in a large pan, cover with cold water and b