HUGO COCKTAIL RECIPE - BBC GOOD FOOD
Refreshing, floral and herbal, the hugo cocktail is perfect for warm summer evenings. Make this simple spritz with prosecco and a dash of gin
Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com
Categories Cocktails
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Gently scrunch the mint in your hands to lightly bruise it, then put in the bottom of a large wine glass. Pour over the elderflower cordial and gin and leave to infuse for 1-2 mins.
- Fill the glass with ice, then pour over the soda water and prosecco. Stir gently to combine. Garnish with the lime wedge and mint sprig before serving.
Nutrition Facts : Calories 171 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 0.4 grams protein, SodiumContent 0.03 milligram of sodium
SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 35
Steps:
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
Nutrition Facts : Calories 874 calories, FatContent 44.5 g fat, SaturatedFatContent 9.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 72.9 g carbohydrate, SugarContent 21.6 g sugar, SodiumContent 3.5 g salt, FiberContent 3.1 g fibre
More about "lemon elderflower soda recipes"
SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES
Total Time 30 minutes
Calories 874 calories per serving
- Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
- For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
- Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
- Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
- Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
- Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
- Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
- Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
- For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
- Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
- Give the chowder a good stir, then put the lid back on.
- For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
- Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
- Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
- To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
- Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
- Pour the slushie into a large jug, top up with soda water and stir again right before serving.
- Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
- To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.
NIGELLA LAWSON VEGAN LEMON POLENTA CAKE | EASY VEGAN RECIPE
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix.
2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.
3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.
4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.
5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.
6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.
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