Raspberry Jam Cocktail

Jam-Tini

Raspberry Jam Cocktail

Welcome to my celebratory toast post to welcome the first day of Summer – the Jam-Tini.

Jam’s ability to glam up a piece of toast is, of course, a foregone conclusion. But, have you ever thought about adding a dollop of this sweet, sticky fruit spread to your cocktail? No? Well, you should! Shaken with ice, mixer and a shot of spirits, jam creates a cocktail of unsurpassed summery goodness. Whether you’ve been hard at work harvesting your garden’s bounty, or soaking up the summer sun, a Jam-Tini is just the thing to toast the end to a perfect summers day.

Serves 4

Ingredients

  • 4 tbs of Anathoth Farm Raspberry Jam
  • The juice of 4 limes
  • 600ml of cranberry juice
  • 600ml of soda water
  • 1 bunch of fresh mint leaves
  • Crushed ice
  • Lime wedges to serve
  • Optional: 30ml of gin or vodka, per serve

Method

  1. In a cocktail shaker, muddle half the fresh mint leaves, fresh lime juice and Anathoth Farm Raspberry Jam.
  2. Add the cranberry juice, optional spirits, and some ice. Put the lid onto the shaker and shake. Shake some more!
  3. Add crushed ice to each serving jar, along with a sprig of the remaining fresh mint. Top each jar with 150ml of soda water and evenly strain the cocktail mix over each serving jar. Discard solids in the shaker, garnish with fresh lime wedges and serve.

Enjoy!

Jam Cocktail

15 Minute Monday – Chicken Larb Gai

 

delicious. - March 2010, Page 102. Photography by Ian Wallace.

delicious. – March 2010, Page 102.
Photography by Ian Wallace.

Chicken Larb Gai with mint and basil is a Thai-inspired dish that is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.

Ingredients

  • 150ml salt-reduced chicken stock
  • 500g chicken mince – you could also use pork mince if you’d like
  • 1/4 cup (60ml) fish sauce
  • 5cm piece ginger, cut into matchsticks
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 1 tsp sugar
  • 2 tbs lime juice, plus extra lime wedges to serve
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1/2 cup coriander leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small butter lettuce, leaves separated
  • 2 tbs roughly chopped salted peanuts

Method

  1. Heat the chicken stock in a wok or large frypan over medium-high heat,  add the mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through. It might stick at first, but keep stirring!
  2. Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
  3. Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt to your liking.
  4. Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.

Enjoy!