end of cooking to avoid losing its flavour,” shares Kinny. Along with Chef Kinny, Chef Dane Fernandes, Executive Chef, JW Marriott Mumbai Sahar also believes that pasta, seafood and poultry work best while cooking with gin. Adding further Chef Niyati Rao at Ekaa, said, “When using gin as a cooking ingredient, always make sure that there are no spices present that would overpower the botanicals of the gin. Also, only cook gin enough to burn off the alcohol, as too much cooking would alter the flavours present in the gin. Gin can also be used as a pickling or a curing agent, imparting a light citrus, herby or vegetal flavours to meats and other ingredients depending on what botanicals are used in the gin itself. Ingredients like cucumber, lime, dill and unripe mango work best with gin. Any neutral, herbaceous or acidic ingredient that works best with the botanicals added into gin is a favourable combination.” While there are some pros, nothing comes without its cons. Chef Ashish Singh, Corporate Chef, Dhansoo café, Gurugram, also shares a word of caution while making a frozen dessert, “... too much gin in the dessert might keep the ice from forming properly. For those of you who can't wait to try your hand at cooking a delicious meal, here's our selection of recipes to add a little Gin to your foodie repertoire. 1. Juniper Crusted Lamb Loin with Mint Relish and Hummus by Chef Paul Kinny, Director of Culinary, The St. Regis Mumbai Ingredients 240g Lamb Loin 60g Juniper Berrie 30g Whole Black Peppercorn 30g Whole White Peppercorn 20g Salt 5g Ginger Powder For Mint Relish 50g Fresh Mint 15g Honey 10ml White Vinegar 10ml Extra Virgin Olive Oil For Hummus 100 g Boiled Chickpea 5g Tahini Paste 10ml Lemon Juice 45ml Extra Virgin Olive Oil 3g Salt 7g Garlic For Salad 20g Baby Red Radish 30g Orange 20g Zucchini 15g Mint 15g Parsley 10ml Extra Virgin Olive Oil 5ml Lime Juice 3g Salt Method: Grind the whole peppers, juniper berries and salt to a coarse grind. Divide the spice rub into two and mix one with ginger powder. Rub the loin with ginger, juniper and pepper thoroughly and allow it to rest. In the meanwhile, take out wedges of orange, thinly slice the baby red radish and keep it in cold water. Add boiled chickpeas, tahini paste, lemon juice, extra virgin olive oil, salt and garlic and grind it to a fine and smooth paste. Adjust seasoning if required. For mint relish, chop mint leaves into fine chiffonade, in a bowl, add honey, white wine vinegar and extra virgin olive oil and mix everything together. On a hot griddle, grill the marinated lamb loin on each side for 2 and a half minutes or till it has reached a medium rare. Allow it to rest for a while. Put the hummus on a plate and place the salad well over it. Slice the lamb loin into 1 cm thick slices and place it over the hummus bed. Pour the relish over the lamb and serve hot. 2. Beetroot and Gin Cured Salmon by Chef Dane Fernandes, Executive Chef, JW Marriott Mumbai Sahar Ingredients For Cure: 300g beetroot, washed and peeled 400g demerara sugar 300g table salt 1 tsp black pepper 3 limes, zested 2 tsp juniper berries, crushed 3 tbsp wholegrain mustard 150ml gin Method: Put the beetroot, sugar and salt in a food processor until it turns into a purée, then add the remaining cure ingredients and blend 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 another 24 hours. 3. Gin Cured Barramundi by Chef Niyati Rao Ingredients: 1kg Barramundi fillet 100ml Gin (preferably with strong notes of juniper and herbs) 100g chopped Dill 50g Salt 100g Sugar 20g crushed Black peppercorns 50g smashed Garlic cloves Method: Combine all the ingredients except the barramundi in a bowl. Place the barramundi in a non-reactive place and pour half the mixture on it. Marinate the barramundi thoroughly, ensuring that it is completely covered with the mixture. Pour the rest of the mixture over the top and cure the fillet in the fridge for up to 48 hours. Wash off the excess and pat dry with a towel. The fillet can be dried for a further 48 hours in the fridge before use. 4. Grilled Salmon by Chef Kush Koli, Head Chef, SAGA, Gurugram Ingredients 500 gm salmon fillets with skin 2 tsp Spice Kitchen Tandoori Masala 1 tbsp vegetable oil 1 tsp Spice Kitchen turmeric Spice Kitchen chilli powder (optional) Chopped coriander Lemon wedges 120g Butter 60 ml Gin Method: In a bowl mix the tandoori powder with the vegetable oil, turmeric and chilli powder (if using). Then add in the salmon fillets and make sure the fillets are covered all over with the mix. Place the coated salmon fillets on the BBQ grill rack then cook skin down first before finishing the cooking process on the other side. Once the fish is cooked, sprinkle with lemon juice and fresh coriander. Put on skewer and then roast it on a slow heat. Bast with mix of butter and gin. 1 2 3 4 34|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|35
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