MARTINI WITH OLIVES RECIPES

MARTINI RECIPES | BBC GOOD FOOD

Martini recipes | BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CLASSIC VODKA MARTINI COCKTAIL RECIPE | FOOD NETWORK

Classic Vodka Martini Cocktail Recipe | Food Network image

Provided by Food Network

Categories beverage

Yield 1 serving

Number Of Ingredients 2

Ingredients

Dry Vermouth
2 ounces vodka, chilled

Steps:

Pour a little bit of dry vermouth in a chilled martini glass and swirl to
coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice,
gently swirl or stir the vodka before straining into glass.
Serving suggestion: Garnish with olives or lemon twist and add rocks if you like.

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In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.

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Fill a shaker three-fourths full with ice. Add gin and vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives.

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Originally the Mexican Martini was just a large margarita in Austin, Tex. But the presentation calls for the margarita to be served in a martini glass, with olives on a spear. Because it is about twice as large as a regular drink, customers are usually given the cocktail shaker and invited to pour it themselves.
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Wet half the lip of a martini glass and dip it in salt. Chill the glass. Pour the liquid ingredients into a cocktail shaker and fill with ice. Shake vigorously for 10 seconds. Strain into the glass. Garnish with olives on a spear.

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This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 420 calories per serving

1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

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Wet half the lip of a martini glass and dip it in salt. Chill the glass. Pour the liquid ingredients into a cocktail shaker and fill with ice. Shake vigorously for 10 seconds. Strain into the glass. Garnish with olives on a spear.

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1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
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5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
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