VERMOUTH IN COOKING RECIPES

VERMOUTH COCKTAIL RECIPES | BBC GOOD FOOD

Vermouth cocktail recipes | BBC Good Food image

Our elegant vermouth cocktails are perfect for a dinner party or an easy evening tipple. Sip a classic martini, negroni or a simple vermouth & soda.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

NEGRONI RECIPE - NYT COOKING

Negroni Recipe - NYT Cooking image

This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cold. This version came to us from Jim Meehan, a bartender and an owner of Please Don't Tell, a speakeasy in the East Village. (The New York Times)

Provided by Jim Meehan

Total Time 5 minutes

Yield 1 drink

Number Of Ingredients 4

Ingredients

1¼ ounces gin
1¼ ounces Campari
1¼ ounces sweet vermouth
Orange twist, for garnish

Steps:

Stir all liquid ingredients with ice. Strain into chilled rocks glass filled with ice. Garnish with an orange twist.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, ProteinContent 0 grams, SodiumContent 3 milligrams, SugarContent 0 grams

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SWEET CHICKEN SURPRISE | CHICKEN RECIPES | JAMIE OLIVER ...

From jamieoliver.com
Total Time 48 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a non-stick ovenproof frying pan on a high heat. Rub the chicken all over with ½ a tablespoon of olive oil, season with sea salt and black pepper and place skin side down in the pan.
3. Fry for a couple of minutes until golden, then lightly squash the unpeeled garlic cloves with the heel of your hand and add to the pan. Pick in the grapes.
4. Turn the chicken skin side up, pour in the vermouth and transfer to the oven to roast for 40 minutes, or until the chicken is golden and tender, and the sauce is sticky and reduced.
5. Add a splash of water to the pan and give it a gentle shimmy to pick up all the sticky bits. Pick over the tarragon, and dish up.

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LINGUINE WITH CLAM SAUCE RECIPE - NYT COOKING

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian

Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

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EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

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CLASSIC NEGRONI RECIPE - BBC GOOD FOOD

To make the perfect classic negroni cocktail all you need is balance: use equal parts gin, vermouth and Campari, and choose the best products you have in reach
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails, Drink
Calories 183 calories per serving

Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.

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MARTINI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Our version of the ultimate classic cocktail is stirred, not shaken. Serve your martini with a twist of lemon, or an olive
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails
Calories 174 calories per serving

Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
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4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

See details

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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.
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EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES

1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
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7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

See details

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