These are not mojitos in the true sense (I’m not really a fan of rum). But they are incrediblely refreshing, and a great Summer drink.
I make individual ones in a cocktail shaker (a great addition to your Amazon wish list if you don’t already have one). You can also increase the ingredients and make a big jug of these if you have friends round.
I have included the recipe for a simple syrup, but if you’re short on time you can buy this pre made. Make sure to have plenty of ice.
250 Grams Sugar
250 ml water
For the cocktail
1 Shot Simple syrup
1 Shot Gin
Soda or tonic water
To make the simple syrup, add the sugar and water to a pot and heat until the sugar was dissolved, set to one side and allow to cool
With a potato peeler shave ribbons of cucumber and add to a tall glass and top up with crushed ice.
Roughly chop a tablespoon of cucumber and add to a cocktail shaker along with 5 mint leaves and a wedge of lime. Muddle these in the shaker (this a fancy term for giving them a bit of a bash to release their flavour, I do this with butt of a wooden spoon, but use what you have)
Add a shot of gin and a shot of simple syrup to the shaker, along with a couple of ice cubes and shake for all you’re worth. If you are making a jug of these, then make sure to stir thoroughly
Pour into your prepared glass and top off with some tonic or soda water and a sprig of mint and wedge of lime if you’re feeling especially fancy
I have to give a shout out to my friend Nuala for turning me into this, and I love it.
If you haven’t used Sichuan pepper before you can by it ready ground in most big supermarkets. You can also buy packets of the whole peppercorns, and are reddish black in colour. While there is some heat, they are also really aromatic and work nicely in lots of other recipes.
This makes a great mid week dinner and is ideal for anyone following a low carb diet. If you’re not then enjoy this with rice or noodles. I used frozen greens to save time.
250 Grams Minced pork
500 Grams Green beans blanched on boiling water
Thumb sized piece of ginger (grated)
2 Cloves of garlic (finely chopped)
2 Scallions/spring onions (finely chopped)
1 Red chilli pepper (finely chopped)
2 Tbsp Soy sauce
1 Tbsp Sesame oil
1 Tsp Ground Sichuan pepper
Blanch the green beans in boiling water and drain
Fry the minced pork in a large frying pan or wok until no longer pink
Add the rest of the ingredients and cook for a further 5 minutes. If the mix starts to catch in the pan you can add a little water to stop this
I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people