The latest and most popular food and drink recipe ideas Best Recipes EverFOOD & DRINK PAIRINGS
Wondering what drink to serve for that special occasion or what type of food will go best with your favourite cocktail? We’ve pulled together some of our best drink and recipe combinations, right here.
1. Gin Martini
Ingredients
1 part vermouth
5 parts Bombay Sapphire gin
1 whole lemon
1 jar of green olives
ice , for mixing
Method
1. Chill your cocktail glass (the easiest way is to fill it with ice)
2. Add plenty of ice and the vermouth to your shaker/stirring glass and stir to make sure the ice is coated with vermouth, then use your strainer to pour away the excess
3. Add the Bombay Sapphire to the shaker/stirring glass and stir the mixture for about 30 seconds to chill and dilute
4. Strain into the chilled cocktail glass and garnish with either a twist of lemon peel or some green olives. If you're using olives, try to use ones that aren't oily
2. Tom Collins
“The first Tom Collins recipe was written by the father of modern cocktail making, Jerry Thomas. It’s a simple mix of gin, lemon and sugar syrup, shaken over ice. ”
Ingredients
1 parts Bombay Sapphire Gin
1/2 of half a lemon , juiced
2 parts soda water
2 tsp caster sugar
ice , cubed
lemon , wedge
Method
1. Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean highball glass and stir
2. Add plenty of cubed ice and stir again
3. Top with soda water and stir for a final time
4. Garnish with the lemon wedge then serve
3. Zombie
“Named at a time when a lot of booze went into this drink, our version is lighter with two kinds of rum rounded off by the tropical fruit flavours. ”
Ingredients
2 parts Bacardi Carta Blanco
1 ⅓ parts Bacardi Oro
1 part Triple Sec Liqueur
2 parts sweet and sour mix
2 parts orange juice
1 parts grenadine (or Blue Curacao)
1 whole orange , for garnish
1 bunch of cherries
ice cubes
Method
Put lots of ice and all of the ingredients except the grenadine/Blue Curaçao into a shaker.
Shake for about 20 seconds to chill the liquid really well, then strain the mix into the glass over ice (you could fill your glass with ice and pour the mix straight in, or - to look flash - strain it over ice separately and then add to a glass containing fresh ice).
Pour a little of the grenadine/Blue Curaçao over the drink so it floats on top - gently does it!
Serve with a on orange slice and a cherry or two.
Tips
Sweet and sour mix is half lime and/or lemon juice, and half simple syrup shaken together over ice.
4. Margarita
“The origin of the Margarita recipe is fiercely debated, but we think it’s got Mexico written all over it. With tequila, triple sec and fresh lime it’s tart, zingy and satisfying. ”
Ingredients
1 part Cazadores Tequila
½ part triple sec liqueur
1 whole lime , juiced
1 a pinch of salt
cubed ice
Method
1. Chill your glass (the easiest way is to fill it with ice)
2. Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well
3. Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt
4. Double strain the mix into the glass
5. Mojito
“Learn how to make Mojitos with Jamie Oliver's Drinks Tube & Bacardi. Follow our step-by-step mojito recipe for a refreshing summer cocktail. ”
Ingredients
2 parts Bacardi Carta Blanca
1 whole lime , sliced
1 bunch of mint leaves
2 heaped bar spoons caster sugar
1 dash of soda water
ice , cubed & crushed
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Method
1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice
2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice
3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves
4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint
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lcbo food and drink recipe archives
food and drink appetizer recipes
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food and drink recipes online
6. Bloody Mary
“This vodka cocktail has endless variations. You can add chilli, Worcestershire sauce, Tabasco, herbs… even bacon. It’s up to you! ”
Ingredients
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
Method
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!
7. Posh roast pork party kebabs
“These are my dressed-up, posh version of good old kebabs. It’s one of my favourite ways to feed a troop of people without too much hassle. Personally, I like the pork to be piping hot so I’ll put it in the oven just before my guests are due to arrive but, if you’re going to be pushed for time, then by all means roast it in advance. ”
Ingredients
2 kg boneless rolled higher-welfare pork loin , or 2x1kg higher-welfare pork loin joints, at room temperature
1 small bunch of fresh rosemary , plus a few more small sprigs
3 cloves of garlic
3 heaped tablespoons fennel seeds
10 handfuls of mixed salad leaves (such as baby chard, rocket, watercress and red or white chicory)
1 small bunch of fresh flat-leaf parsley
2 fresh red chillies
2 fresh green chillies
500 ml fat-free natural yoghurt
1 lemon
extra virgin olive oil
10 pitta breads
Method
Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you’ve got a good relationship with your butcher, you can ask him to do this for you.
Pick the rosemary leaves and peel and finely slice the garlic. Bash both with the fennel seeds and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine, then rub it all over the pork — making sure you get it into the incisions.
Place the pork on a roasting tray, scatter with the whole rosemary sprigs, then put into your hot oven. Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn’t as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes.
Meanwhile, get your salad together. Wash and spin-dry all of your leaves, then put them in the fridge until you are ready to go.
For the yoghurt dressing, pick and roughly chop the parsley leaves. Deseed and finely chop the chillies and add to a bowl with the parsley and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of salt and freshly ground black pepper. Mix well, then set aside.
Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yoghurt. Let everyone carve their own pork and help themselves to a beautiful kebab.
Tips
I like the pork to be piping hot so I’ll put it in the oven just before my guests are due to arrive but, if you’re going to be pushed for time, then by all means roast it in advance
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