Aiden Byrne creates Liverpool Gin Fish and Chips for British Food Fortnight

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Liverpool Gin Fish and Chips by Aiden Byrne
Liverpool Gin Fish and Chips by Aiden Byrne

Liverpool chef Aiden Byrne is among top chefs from around the UK creating five quintessentially British recipes, all featuring a variety of delicious British gins, for you to make this British Food Fortnight (23 September to 8 October).

The gin-infused recipes include:

Liverpool Gin Fish and Chips by Aiden Byrne

Trimmed cod cheeks (or loin) are covered in a light Liverpool Gin-infused batter and crushed botanicals for this uniquely aromatic fish and chip dish.

Ingredients:

Fish

500 grams of trimmed cod cheeks

200 grams of plain flour

150ml Lamb and Watt tonic water

50ml of Liverpool Gin

Pinch of salt

17 grams of fresh yeast (or 7 grams of dried yeast)

15 grams of coriander seeds

5 grams of juniper berries

Peel of 1 lemon (dried out)

Vegetable oil for deep frying

Chips

1 kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)

Groundnut oil for deep frying

Sea salt

Method:

Place the coriander seeds into a small pan and toast in the oven for 10 minutes on 160oc, pound with a pestle and mortar with the dried lemon zest and the juniper berries and crush to a powder.

Dissolve the fresh yeast with the salt and the tonic water. Whisk in the flour, the crushed botanicals and leave in a covered bowl in a warm area (ideally above an oven to ferment). The batter will begin to bubble and exude the aromas from the botanicals and yeast.

Place the cut chips into a bowl under running water for five minutes to wash the starch off.

Place 2kg cold water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20 to 30 minutes).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Place in the freezer for at least one hour to remove more moisture.

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºc.

Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least one more hour.

Heat the vegetable oil to 170oc. Coat the cheeks in the batter and deep fry until golden brown and crisp, about 3-4 minutes. Remove the G&T battered cod with a slotted spoon and drain on kitchen paper.

Meanwhile heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).Drain and sprinkle with sea salt.

Serve with crushed peas and tartar sauce.

Paired with Liverpool Gin and Lamb & Watt Tonic.

J.J. Whitley Elderflower Gin, Green Apple and Coriander Jelly with Cinnamon Panna Cotta by Aiden Byrne

J.J. Whitley Elderflower Gin Panna Cotta by Aiden Byrne
J.J. Whitley Elderflower Gin Panna Cotta by Aiden Byrne

Exquisitely different and jelly, jelly nice, this Elderflower dessert with Granny Smith apple juice sparkles with British flavours.

Green Apple, Elderflower Gin and Coriander Jelly

Ingredients

300ml freshly squeezed granny smith apple juice

75ml J.J. Whitley Elderflower Gin

125ml elderflower cordial

50g coriander (keep a few leaves aside for garnish)

4 leaves gelatin

Method

Blend the apple juice with the coriander until the apple juice takes on a nice green colour, pass through a fine sieve. Soak the gelatine leaves in cold water until they soften. Warm the gin in a pan and dissolve the gelatine leaves into it, then add the cordial to cool it down. Add this to the apple juice and mix.  Pour the apple mix into your glasses and leave in the fridge to set.

Cinnamon Panna Cotta

750g double cream

150g milk

3 leaves gelatine

150g sugar

1/2 g ground cinnamon.

Soak the gelatine leaves in cold water until they soften. Mix the caster sugar and the cinnamon. Put the cream, sugar and milk into a pan and bring to the boil. Take off heat and dissolve gelatine into it. Pass into a bowl and cool over ice so mix is still runny but room temperature. Pour carefully over the jelly in your glasses and set in the fridge.

OPTIONAL: Cinnamon Microwave Sponge (you will need an espuma cream whipper)

200g whole egg

20g caster sugar

16g plain flour

¼ tsp ground cinnamon

Blend all the ingredients together and fill a cream whipper canister.  Screw on the lid and gas with two nitrogen charges. Using disposable coffee or tea cups, puncture a few little holes in the bottom of five cups. One at a time, half fill with the sponge mix and microwave for 40 seconds each up. Cool, then cut the base off each cup and unpeel the cardboard from around the side of your sponge. They are very delicate so take care not to crush.

The dessert can be garnished in any way you choose. I have used an oat crumble, elderberries, diced apple, a macaroon and some of the jelly from the base that I set in a tray and diced up.

Paired with J.J. Whitley Elderflower and Apple Collins.

 

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