Black Negroni Cocktail

 

Article

How to make a black negroni

• 1 oz gin
• 1 oz Campari
• 1 oz Averna

Stir with ice and strain into a rocks glass with one large ice cube. Add a dash of chocolate bitters and garnish with a orange twist.

Parmesan and green olive crisps

 

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Ingredients

• 150g parmesan, finely grated
• 25g green olives (we used nocellara), very finely chopped

Method

STEP 1

Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper.

STEP 2

Measure out 1 tbsp of parmesan for each crisp on the baking tray, spacing them apart – you should get roughly 16. Flatten each pile slightly, keeping them circular. Sprinkle each with a pinch of the chopped green olives and a good twist of black pepper.

STEP 3

Bake for 10-12 mins or until golden and bubbling. Remove from the oven and leave to cool completely on the tray. Remove using a small palette knife and serve. They will keep in an airtight container for three days.

Scallop risotto

 

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Prep:10 mins

Cook:30 mins

Serves 2

Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace

Ingredients

• 2 tbsp olive oil, plus a little extra for frying
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 200g risotto rice
• 1 glass white wine
• 500ml hot light fish stock
• 30g parmesan, finely grated
• 50g butter, plus 25g
• 6 large scallops, or 12 smaller
• handful of chives, chopped
• ½ lemon, juiced
• pinch of mace

Method

STEP 1

Heat the oil in a deep frying pan and fry the shallot until softened, about 8 mins. Stir in the garlic, fry for another minute then stir in the rice. Toast for a few minutes, stirring to coat in the oil, then add the wine and bubble until mostly absorbed.

STEP 2

While continually stirring, add a ladle of the stock to the rice, and keep stirring until it has been absorbed. Add another ladle, and keep going until most of the stock has been absorbed, and the rice is tender and creamy. Check for seasoning, stir in the parmesan, 25g butter, and cover with a lid. Leave to rest off the heat while you fry the scallops.

STEP 3

Heat a frying pan over a high heat. Pat the scallops dry on kitchen paper, season with salt, and brush lightly with a little oil. Add to the very hot pan, and sear for 1-2 mins on each side until golden brown, or 2-3 mins for larger scallops. Remove to plate. Take the frying pan off the heat, and stir in 50g butter. Stirring until foaming and browned and smelling nutty. Add back to a low heat if you need to. Season with black pepper, the chives, lemon juice and mace. Add the scallops back to the warm brown butter, and spoon over the tops.

STEP 4

Give the risotto a final stir before transferring into two shallow bowls. Add the scallops to the dishes and spoon over the chive brown butter to serve.

Last Flight Cocktail

 

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 - Last Word meets Paper Plane

• 22.5ml/0.75 oz Bourbon
• 22.5ml/0.75 oz Green Chartreuse
• 22.5ml/0.75 oz Aperol
• 22.5ml/0.75 oz Lemon juice
• Lemon twist garnish since I can’t make mini paper planes

Add to shaker

Strain into chilled coupe glass

Siesta Cocktail

 

Article

Ingredients

• 2 ounces blanco tequila
• ½ ounce Campari
• ½ ounce grapefruit juice (freshly squeezed)
• ½ ounce lime juice (freshly squeezed)
• ½ ounce simple syrup
• lime wheel (garnish)
• ice cubes (for shaking)

Instructions

• Pour tequila, Campari, grapefruit juice, lime juice and simple syrup into a shaker.
• Add several ice cubes and shake vigorously until liquids are chilled and mixed.
• Strain into a coupe glass.
• Garnish with a lime wheel.

Archangel Cocktail

 

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Ingredients

• 2.25 oz. gin
• 0.75 oz. Aperol
• 2 slices of cucumber

Directions

1. Add all ingredients to a chilled mixing glass. 
2. With a muddler or some other blunt instrument, lightly muddle the cucumbers. Bruise them, if you will. You don’t want to turn it into a pulpy mess, but rather, to free up some of their essence to be mixed with the liquid. 
3. Then add ice and stir for 15ish seconds (for small ice) or 20 to 25 seconds (for big ice). 
4. Strain into a coupe or cocktail glass, using a second fine strainer, if you need to—you want it totally clear and free from floating cucumber bits. 
5. Express the oils of a lemon peel over the top of the drink and garnish the cocktail with the peel.

Salmoncito Cocktail

The Salmoncito requires no cocktail shaker or strainer; just pour everything into a tall glass, stir together, and kick back. 

• Pour 1 oz. chilled tonic water into an ice-filled highball glass. 
• Add 1½ oz. London dry gin, ¼ oz. Campari, and ¼ oz. fresh grapefruit juice. 
• Top off with more tonic water to fill glass; stir gently. 
• Squeeze a grapefruit twist over to release oils; discard. Garnish with a grapefruit supreme or wedge. 
• Makes 1

SALMONCITO So many of the drinks we order at bars could never realistically be recreated at home. They rely on hard-to-get spirits or time-intensive prep work that only makes sense when you’re serving hundreds of the same concoction. But every once in a while there’s a transformative idea that makes it easy for you to share a bar-worthy cocktail at your next dinner party or barbecue. And the Salmoncito, a pink riff on the classic G&T, is exactly that. Khristian de la Torre—now of the acclaimed Café Tacobar in Mexico City—came up with the drink in 2013, and it quickly became one of those insider recipes that jumps from menu to menu. As soon as Epicurious printed it, the cocktail also became a go-to among staffers and readers. Fresh grapefruit juice and bitter Campari make a classic gin and tonic taste more like everything it wants to be. The ruby red liqueur emphasizes the drink’s crisp botanical side, while the citrus amplifies its thirst-quenching quality. A fresh can of well-chilled tonic is key to lively bubbles; that bottle you opened last week need not apply. 

Pesto alla Trapanese

 

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Pesto alla Trapanese

PREP TIME10 mins

TOTAL TIME 10 mins

SERVINGS 6 to 10 servings

YIELD 2 cups

​​To toast the almonds, lay them in an even layer on a baking sheet and toast in a 350°F oven for about 10 minutes, tossing halfway through. Once they smell fragrant and have turned a slightly darker shade of brown, they’re ready. Let cool completely before storing or using.

Ingredients

• 8 1/2 ounces (about 1 1/2 cups) cherry tomatoes
• 2 ounces (just under 1/2 cup) freshly grated Pecorino cheese
• 2 cloves garlic
• 1 teaspoon chili flakes, optional
• 2 ounces (1/2 cup) toasted almonds
• 1/3 cup olive oil, plus more for storing
• 1/4 cup packed mint leaves
• 1/4 cup packed basil leaves
• 1 tablespoon lemon juice, or to taste
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Method

Make the pesto:

Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.

Season and serve:

Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week.

You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using.

Canned Tuna Mixed Bean Feta Salad

ANNED TUNA A can of sustainably fished tuna is hard to beat in terms of lean, high-quality protein (up to 30g per can). Tuna supports muscle health and contains essential omega-3 fatty acids, which are necessary for neurological development. “Two omega-3s in particular, EPA and DHA, can be found in large quantities in tuna,” says Dr Warren Bradley, head of nutrition at Goal Master Fitness. “These are essential to cell health, reducing inflammation and facilitating recovery of damaged muscles.” TUNA, MIXED BEAN, ROASTED PEPPER AND FETA SALAD 

INGREDIENTS (serves 4): - 

• 1 can of tuna, drained - 
• 1 jar of roasted peppers, oil drained and roughly sliced - 
• 150g fine beans (Green Beans), topped, tailed and blanched - 
• 1 can of chickpeas - 
• 80g pitted mixed olives - 
• 1 can of mixed beans, drained - 
• 10 basil leaves, torn - 
• 20 flat-leaf parsley leaves - 
• 120g half-fat feta 

For the dressing: - 

• 2 tbsp olive oil - 
• 3 tbsp cabernet sauvignon vinegar - 
• 1 garlic clove, grated - 
• ½ tbsp rosemary leaves, chopped - 
• ½ tsp salt 

METHOD: 

1. In a bowl, mix the tuna, vegetables and beans together. 
2. Add the herbs and toss together. 
3. In a separate bowl, whisk the dressing together and pour it over the salad. 
4. Spoon the salad into a large bowl, crumble over the feta and serve. 

PER SERVING Kcals: 380 Protein: 22g Carbs: 42g Fat: 15g