IF you want to be a spirited cook, why not add some booze to your food to perk it up?
Alcohol can really improve the flavour.
Choose wisely, though – pick the stuff you would want to knock back yourself instead of opting for cheap cooking plonk.
Here is a boozy, grown-up menu that is simple to make and impressive to serve. Cheers!
(Makes 16 portions – 68p per portion)
Preparation time: 30 minutes.
Cooking time: 20 minutes.
- 300g Hobnobs
- 150g butter, melted
- 2 limes, washed
- 5 gelatine leaves
- 125ml gin, 125ml tonic water
- 75g caster sugar
- 600g cream cheese, 300ml double cream
- 100g icing sugar
- Limes, for garnishing
- Place the biscuits in a food processor and blitz until they turn into fine crumbs.
- Zest both limes and add zest to the biscuit crumbs.
- Pour the butter into the biscuit mixture and stir.
- Tip the biscuit mixture into a 20cm springform tin, then flatten, pressing hard to make the base compact.
- Place the gelatine leaves in cold water for three minutes until softened.
- Meanwhile, pour the gin, tonic water and caster sugar in a saucepan.
- Heat slowly and stir until all the sugar is dissolved.
- Gently squeeze the excess moisture out of the now softened gelatine leaves and add them to the gin solution.
- Stir until the gelatine has fully dissolved. Set aside to cool.
- Whisk the cream until soft peaks form. Set aside.
- Juice one of the limes and add that to the cream cheese with the sugar.
- Beat them together until the sugar has completely dissolved.
- Then add the gin solution.
- Mix until well incorporated.
- Gently fold in the double cream.
- Spoon the cheesecake filling on to the biscuit base.
- Smooth the top and give the tin a few bangs on your worktop to get rid of any air bubbles.
- Put in the fridge for at least six hours, but preferably overnight.
Chicken liver pate
(Serves 6 – 39p per person)
Preparation Time: 10 minutes.
Cooking Time: 8 minutes.
- 40g salted butter
- 1 tsp mustard powder
- ½ red onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 450g chicken livers, trimmed and halved
- 2 tbsp brandy
- 1 tsp lemon juice
- 40ml double cream
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- In a frying pan over a medium heat, melt the butter then add the mustard powder, onion and garlic.
- Cook and stir for five minutes until soft.
- Add the chicken livers and cook until browned, but still pink in the centre.
- Add the brandy, lemon juice, cream and parsley and season well.
- Remove from the heat and blend in a food processor until smooth.
- Spoon into six ramekin dishes and smooth the top.
- Chill in the fridge for two hours until set.
Wild mushroom risotto
(Serves 6 – £3.59 per serving)
Preparation time: 20 minutes
Cooking time: 40 minutes
- 1.4litres chicken stock
- 30g dried porcini mushrooms
- ½ white onion, finely chopped
- 45g butter
- 230g Morrisons The Best Woodland mushrooms, finely chopped
- 280g arborio rice
- 240ml white wine
- 100g grated Parmesan cheese
- 3 tbsp chopped fresh parsley
- In a large saucepan, heat the chicken stock over a low heat.
- Add porcini mushrooms to warm stock and keep it over a medium-low heat allowing the mushrooms to hydrate.
- In a large frying pan add 30g of butter and cook onion over a medium heat until translucent, not browned – for about five minutes.
- Add the Morrisons chopped fresh mushrooms and cook until slightly browned.
- At this stage remove a handful of the mushrooms to use as decoration.
- Add rice to the rest of the mushrooms and cook, stirring until the rice becomes opaque – about two minutes.
- Add wine and cook until absorbed into the rice, stirring constantly.
- Drain the porcini mushrooms from hot stock and set aside.
- Take a ladle of the hot stock and add to the rice. Stir until absorbed.
- Keep repeating with a ladle full of stock until completely absorbed.
- Once the rice is al dente, remove the risotto from the heat.
- Chop porcini mushrooms and add to the risotto with the Parmesan and remaining 15g of butter.
- Sprinkle parsley over the risotto and put the reserved chopped mushrooms on top.
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