MOROCCAN MARTINI RECIPES
PORNSTAR MARTINI - DELICIOUS. MAGAZINE
A pornstar martini is one of the nation’s most popular cocktails and it’s easy to see why: bursting with fruity passion fruit and fully of bubbles, it’s a perfect tipple for a celebration.
Provided by Jess Meyer and Jen Bedloe
Total Time 5 minutes
Prep Time 5 minutes
Yield Serves 1
Number Of Ingredients 6
Steps:
- Put the vodka, passion fruit liqueur, syrup and the pulp from 1 passion fruit in a shaker with ice. Shake well, then strain into a coupe glass. Top up with prosecco, then float half a passion fruit on top and serve with the 50ml prosecco in a small glass on the side.
Nutrition Facts : Calories 252kcals, FatContent 0.1g (no saturated), ProteinContent 0.9g, CarbohydrateContent 17.6g (17.6g sugars), FiberContent 1g
FRENCH MARTINI RECIPE - BBC GOOD FOOD
Mix up this flamboyant martini with Chambord liqueur. You can also customise the cocktail by using vanilla vodka, or by adding a splash of champagne or prosecco
Provided by Alice Lascelles
Categories Cocktails, Drink
Total Time 5 hours
Prep Time 5 minutes
Yield 1
Number Of Ingredients 4
Steps:
- Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.
Nutrition Facts : Calories 182 calories, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar
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Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour
From jamieoliver.com
Total Time 25 minutes
Calories 496 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 496 calories per serving
- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
- Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
- You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
- Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
- Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
- Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
- Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.
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