GREAT BLOODY MARY MIX RECIPES

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BLOODY MARY RECIPE | JAMIE OLIVER VODKA COCKTAIL RECIPES



Bloody Mary recipe | Jamie Oliver vodka cocktail recipes image

This vodka cocktail has endless variations. You can add chilli, Worcestershire sauce, Tabasco, herbs… even bacon. It’s up to you!

Number Of Ingredients 10

2 parts Grey Goose vodka
4 parts organic tomato juice
½ part of lemon juice (to taste)
4 dashes of Worcestershire sauce
4 dashes of Tabasco (or hot pepper sauce)
1 pinch of fleur de sel (or sea salt)
1 pinch of black pepper
1 stick of celery
1 bunch of aromatic herbs
ice cubed

Steps:

  • 1. Add plenty of ice and all of your ingredients to a shaker or stirring glass 2. If you're using a shaker, tilt it backwards and forwards a few times to mix the ingredients without making the drink frothy. If you're stirring, you can do so vigorously 3. Pour the mix into a glass. Top up with fresh ice if it's not quite full 4. Add your garnishes. Any fresh herbs and a celery stick work well 5. Tabasco tip: if you're making Bloody Marys for a group of people, make a jug without spice and let people add their own Tabasco. Some like it hot, others not so much!

Nutrition Facts : Calories 142 calories, FatContent 0.2 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1.3 g protein, CarbohydrateContent 6.8 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.8 g salt, FiberContent 0.3 g fibre

BLOODY MARY BEEF | BEEF RECIPES | JAMIE OLIVER



Bloody Mary beef | Beef recipes | Jamie Oliver image

Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day.

Total Time 6 hours 30 minutes

Yield 8

Number Of Ingredients 21

1 x 1 kg piece of beef brisket
sea salt
freshly ground white pepper
olive oil
1 head of celery
4 small red onions
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
2 fresh bay leaves
1.6 kg Maris Piper potatoes
1 large Savoy cabbage or 400g curly kale
1 knob of unsalted butter
1 tablespoon jarred grated horseradish or 3cm piece of fresh horseradish, finely grated, plus extra to serve
extra virgin olive oil
1 x 700 g jar of passata
1 tablespoon jarred grated horseradish or 3cm piece of fresh horseradish, finely grated
2 tablespoons Worcestershire sauce
a few drops of Tabasco sauce
3 tablespoons vodka
1 tablespoon port
½ a lemon juice of

Steps:

    1. The gap between Christmas and New Year is one of my favourite times – it’s perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I’ve made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you’ll want when you return home from a cold stroll outdoors.
    2. Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
    3. Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche – this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
    4. When there’s about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
    5. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.

Nutrition Facts : Calories 505 calories, FatContent 24.3 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 39 g carbohydrate, SugarContent 16.8 g sugar, SodiumContent 1.7 g salt, FiberContent 5.9 g fibre

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