Christmas Creole Prawns

Christmas Creole Prawns

Another spicy festive delight. A pot of this and some crunchy bread, a G&T. Ho Ho Ho

INGREDIENTS

250g frozen raw king prawns, defrosted and peeled (tails on if you like)

1 large onion, peeled and quartered

1 fat clove garlic, peeled

1 green pepper

1 tablespoon olive oil

350g jar Italian tomato passata

1 red chilli, sliced

1 tsp smoked paprika

150ml dry white wine

2 spring onions, including the green parts, finely sliced

Chopped coriander

METHOD

Finely chop the onion and garlic, then de-seed and slice the pepper into thin strips. Heat the olive oil in a medium frying-pan and add the chopped onion, garlic and the sliced pepper. Cook stirring frequently until they begin to soften and colour. Now add the prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now pour in the sauce, use the white wine to rinse out the jar (shake it with the lid on), then add that too to the pan, along with the chilli, smoked paprika and some seasoning. Bring to the boil, give a good stir, then turn the heat down to a gentle simmer for about 5 minutes. Scatter with the spring onions, coriander and serve with lots of warm, crusty bread

Chorizo and Sweet Potato Rolls with quick Cranberry Sauce

Chorizo and Sweet Potato Rolls with quick Cranberry Sauce

This is a great sharer to have friends over for a pre Christmas get together. Really easy to prepare and can be done well in advance so all you need to do is put the oven on and serve. It is a sweet, salty and savoury festive treat.

INGREDIENTS

3 medium sweet potatoes

80g whole chorizo, chopped

200g feta, crumbled

3 spring onions, sliced

1 red chilli, chopped

Zest and juice 1 lemon

4 sheets filo pastry

3½ tbsp olive oil

1 tbsp cumin seeds

CRANBERRY SAUCE

100g light muscovado sugar

100ml orange juice, fresh or from a carton

250g pack fresh or frozen cranberries

METHOD

Heat the oven to 200°C/180°C fan/gas 6. Prick the sweet potatoes with a fork, then roast in the oven until a knife slips through easily. This will take around 30 minutes. Meanwhile, fry the chorizo in a non-stick frying pan over a medium heat for 3-4 minutes, stirring, until crisp. Drain on kitchen paper. Halve the sweet potatoes then scoop out the flesh into a mixing bowl. Add the feta, spring onions, chilli, lemon zest and chorizo. Season, then mix to combine. To assemble the pies, lay out a filo sheet and brush it with oil, then put a quarter of the filling in the middle, towards one end. Fold up the pastry to encase the filling, folding in the ends as you roll to make a rectangular parcel. Arrange the parcels on a non-stick baking sheet, brush with the remaining oil and sprinkle with the cumin seeds. Bake for 15 minutes until hot and crisp. For the cranberry sauce, tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.  Stir in 250g fresh or frozen cranberries (I actually prefer frozen myself!), then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries. The sauce will thicken as it cools. Place the chorizo parcels on a serving plate and serve with the cranberry sauce.

Miso Baked Salmon with Asian Fried Sprouts

Miso Baked Salmon with Asian Fried Sprouts

Around the festive period I really like Asian flavours that excite the taste buds. Salmon is a very traditional fish at this time of year and this gives it a wonderful twist as well as a knockout way of cooking the much maligned sprout!!

INGREDIENTS

MARINADE

200g of miso paste

40g of rice wine vinegar

75g of mirin

40g of sake

75g of light soy sauce

4 large, chunky fillets of fresh salmon, bones out, skin on

GARNISH

500g Brussels sprouts, washed, trimmed and sliced

½ tsp any neutral vegetable oil or coconut oil

1 tsp black mustard seeds

1 tsp ginger-garlic paste

½ tsp turmeric

½ tsp ground black pepper

2 tbsp coriander leaves, finely chopped

METHOD

To start make the marinade. Place all the ingredients (apart from the salmon fillets) in a blender and blitz until combined. Place the fillets in a suitable container (skin side up) so they are close together but not squashed, then pour over the marinade to submerge. Leave to marinate in the fridge for 12 hours. For the sprouts, heat the oil in a large pan or wok. Add the mustard seeds and when they splutter, add the coriander leaves and ginger garlic paste. Fry for a minute over medium heat. Add the turmeric and black pepper, stir to mix, and add the Brussels sprouts and mix well. Season with salt. Cover and cook five minutes over medium-high heat until the Brussels sprouts are tender but still al dente. Stir a couple of times during this time. Let the sprouts cook another five minutes, adding a little water if needed. Set aside and keep warm. To cook the salmon, preheat the grill to the highest setting and adjust the oven tray to sit 10-12cm below the grill. Remove the salmon from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a non-stick tray or frying pan and place under the grill. Grill for 5-6 minutes for a thick piece of salmon. Leave to rest for a few minutes and allow the residual heat to finish the cooking process. Arrange the sprouts onto plates with the salmon and spoon over the remaining marinade and serve immediately.

Virtual Gin Tasting with Johnny Neill

Johnny Neill Virtual Gin Tasting

Join us for a live tasting session with Johnny Neill at 6pm on Friday 22 May 2020

Creator of Whitley Neill Gin, Johnny Neill, will be hosting a virtual gin tasting session where he will be talking through some of the most loved flavours from the range, and you’re invited! We have teamed up with The Drop Store to make sure you can get what you need to take part and join in.

To take part in the interactive tasting, make sure you place an order for the Virtual Tasting Pack, which includes the three gins that will be featured in Johnny’s tasting session so that you can sip along. The gin set costs just £15, and comes with a free Whitley Neill balloon glass and exclusive access to the online gin tasting.

Whitley Neill virtual taster pack and Whitley Neill glass

Once you place your order you will be contacted after the 8 May with details regarding the online tasting that accompanies this pack and how you can join in online from the comfort of your home.

Here’s what gins are included in your Whitley Neill Gin Taster Gift Pack…

Whitley Neill Original Dry Gin (43% vol)
Whitley Neill Dry Gin is slightly softer and much smoother than traditional Gins, with rich notes of juniper and citrus, pot puri and exotic spices. The finish is a long one, with a subtle fade of herbs, cocoa and candied lemon peels, while the nose is both citrus-sweet and peppery, with a distinctive floral aroma.

Whitley Neill Rhubarb & Ginger Gin (43% vol)
The essence of rhubarb adds a tart crisp edge to a smooth English gin base whilst the ginger extract warms the palate for a full-bodied finish.

Whitley Neill Quince Gin (43% vol)
The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits, it’s the unmistakable sweet tang of Turkish quince, blended with a heady mix of Persian herbs and spices that gives Whitley Neill Quince Gin its distinctive, alluring taste.

Put the date in your diary! We’ll see you on Friday 22 May at 6pm. Don’t forget to order your Virtual Gin Tasting Pack by Friday 8 May to receive it in time.

Parma Violet; this summers must-have gin

Barman making Whitley Neill Parma Violet cocktail

Gin is a quintessential British tipple and synonymous with these long summer evenings – few things beat lounging in the garden with a gin in hand. But this year, why not give your G&T a violet-inspired twist?

Our range of traditional English gins take inspiration from around the world, and our delicious handcrafted Parma Violet Gin is no exception as it’s heavily inspired by the beautiful Italian countryside.
Continue reading Parma Violet; this summers must-have gin

Imbibe 2019

Imbibe 2019 logo and Whitley Neill range banner

We’re excited to be exhibiting at Imbibe UK on Monday 1st – Tuesday 2nd July, come and see us on stand D144.

Negroni Week

It’s #NegroniWeek. Bars and restaurants are celebrating one of the worlds best cocktails, whilst raising money for charity. Find your nearest participating venue here: http://fal.cn/spdz

• 25ml Whitley Neill Dry Gin
• 25ml Campari
• 25ml Sweet Vermouth
• Garnish – Fresh Orange Slice

Add all ingredients to a glass, along with cubed ice, and stir well. Garnish with a slice of fresh orange.

The Perfect Gin Gifts for Mother’s Day

Whitley Neill Gin range

If your mother is a gin lover like Johnny Neill’s grandmother was, then look no further for the perfect gin gifts! Our range of flavoured gins not only look amazing, but they also taste exceptional, bringing together a mix of innovative botanicals like cape gooseberries and baobab fruit with more traditional botanicals such as juniper, coriander, lemon & orange peel, angelica root, cassia bark and orris root. Continue reading The Perfect Gin Gifts for Mother’s Day