Gin & Tonic Marshmallows


GIN & TONIC MARSHMALLOWS

In my household we are huge lovers of gin. So I thought I would make us something different, Gin & Tonic Marshmallows (alcoholic too). This recipe is from an awesome chef Mr Eddie Shepherd. I have two of his eBooks and they are incredible. It didn’t seem like a hard recipe reading in on my iPad but once I got started soon figured out it was quite involved. I reckon you would definitely be able to find a simpler recipe and substitute ingredients, but this recipe for marshmallows is vegetarian!

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INGREDIENTS 1

GIN & Tonic Syrup

– 250g Tonic Wanter

– 50g Dry Gin

– Zest of One Lime

– 250g Caster Sugar

– 40g Juniper Berries

– 10g Coriander Seeds

MARSHMALLOW COATING

– 50g Icing-Sugar

– 50g Corn Flour

METHOD 1

I am doing the Sousvide version so make sure you get it ready and set it to 64°C. Combine all the gin and tonic ingredients and seal in a vacuum bag. Place into the Sousvide for 1 hour. Strain and chill the syrup until ready to use. For the marshmallow coating mix the two ingredients together and sieve into an air tight container for later use. Lastly, grab a small baking tray with high sides and lightly oil and dust with the icing-sugar mix. Set aside.

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INGREDIENTS 2

MARSHMALLOW BASE

– 80g Gin and Tonic Syrup (From Above)

– 65g Caster Sugar

– 50g Methylcellulose Slurry

– 20g Dry Gin

– 2g Ascorbic Acid

– 1g Xanthan Gum

– 1g Vanilla Essence

– 0.5g Rose Water

SYRUP INGREDIENTS

– 200g Caster Sugar

– 60ml Water

GELLING INGREDIENTS

– 150ml Water

– 3.5g Kappa Carageenan

– 2.2g Locus Bean Gum

METHOD 2

First in a large bowl place all the marshmallow base ingredients. Begin to whip the ingredients in the bowl whilst slowly adding the caster sugar. Beat this mixture until you start to get stiff peaks. then set to one side. For the Syrup, Combine the water and caster sugar into a small sauce pan and slowly heat to 125°C. Hold the syrup at this temperature in preparation for adding the gelling ingredients.

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Gelling, stir the water into the 125°C syrup. It will seize up, but continue to heat it and it will quickly become a fluid syrup again. Now whisk the locus bean gum and the kappa carageenan into the hot liquid. Stir this well for 2 minutes then pour the hot syrup into the marshmallow base while beating. as soon as it has combined pour the marshmallow mixture out into your prepared baking tray and allow to set in the fridge for at least an hour.

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INGREDIENTS 3

CUCUMBER SUGAR

– 10g Cucumber Peel

– 2g Ascorbic Acid

– 200g Caster Sugar

METHOD 3

In a small food processor, blend the cucumber peel with 100g of the caster sugar and the ascorbic acid. Stir the other 100g of caster sugar into an airtight container.

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To serve, slice the set marshmallow mixture into equal sized cubes then remove from the baking tray. Grab the marshmallow coating and toss the gin and tonic marshmallow cubes. Finally, top each of the marshmallows with a pinch of cucumber sugar and a little lime zest, ENJOY!!

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Full credit to Eddie Shepherd and this will be the last recipe I do from his Edible Cocktail eBook. If you wish to purchase his eBook for $6.99 AU click on his name above.

SousVide Pulled Pork


SOUSVIDE PULLED PORK 

This tasted every bit as good as it sounds. Being a HCH dinner party I had to impress of course and as you can see below it pulled apart too easily. Combining this with some slaw, caramelised onions and steamed buns (that my dear friend Dre made bless her they added to the dish) with spiced infused apple sauce or a killer smokey BBQ bourbon sauce, it was so damn good. As I know a lot of you guys don’t have SousVides I will also give you a method equivalent for the oven or slow cooker.

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 Ingredients

For the Pork
– 1 Kg of Pork Shoulder
– 2 Cups of Stock (Pork or Chicken)
– 1 Tbsp of Peppercorns
– 1 Tbsp of Coriander Seeds
– 1 Tsp of Fennel Seeds
For the Caramelised Onions
– 3 Onions, Sliced
– ¼ Cup Balsamic Vinegar
– 2 Tbsp Brown Sugar
For the Slaw
– ¼ Head of Red Cabbage
– ¼ Head of Green Cabbage
– ½ Bulb of Fennel
– 2 Carrots, Grated
– Kewpie (Japanese Mayonnaise)
– Juice of ½ a Lemon
For the Apple Sauce
– Store Bought Apple Sauce
– 3 Star Anise
– 1 Cinnamon Quill
– 10 Peppercorns
For the Bourbon Sauce
– 2 Cups Tomato Sauce
– 1 Cup Bourbon Whiskey
– ½ cup brown sugar
– ¼ cup balsamic vinegar
– 3 Tbsp Chopped Garlic
– 2 Tbsp Liquid Smoke
– 2 Tbsp Worcester Sauce
– 1/2 Tsp Cayenne Pepper
– 2 Tbsp whole grain mustard

 

 

 

 

 

 


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METHOD

DAY 1: For the pork, debone the pork shoulder and remove any unwanted fat and gristle. Place the pork in a vacpac bag along with the stock, pepper corns, coriander and fennel seeds. Seal and place in the fridge over night.

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DAY 2: Fill the SousVide with water to the fill line located inside and set to a temperature of 57.5ºC. Place the bag with the pork in and leave until day three.

DAY 3: For the apple sauce place all ingredients into a vacpac bag and seal. Place into the SousVide and await for the final day to come!

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DAY 4: For the caramelised onion, place them in a fry pan on medium heat and cook them until they become translucent. Next add the sugar and balsamic vinegar, this starts your caramelisation process. Turn down the heat and cook for five to ten minutes or until sticky and caramelised. For the slaw, use the mandolin to shed the two different cabbages, fennel and cabbage carrots and put into a large bowl. Add the kewpie and lemon juice and using a fork combine all the ingredients together. Season with salt and pepper.

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For the bourbon sauce, place all ingredients into a small saucepan and whisk to combine. Bring to a simmer and cook for ten minutes then remove from the heat and set aside for the flavours to infuse. When you are ready to serve take the pork out of the SousVide and put on a hot frypan to brown and caramelised all over. Remove from the pan, place on the largest meat cutting board you have and with two forks pull apart the meat with oh so much ease.

To assemble cut the buns in half place a little bit (or a lot) of the pork, some slaw then caramelised onion and top with either of the two sauces (or both we were hungry!) and enjoy.

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Below are the links for cooking in the oven:

http://userealbutter.com/2007/11/09/carolina-style-pulled-pork-recipe/

AND here is the recipe my good blogger buddy GusFace Grillah made for pulled pork

http://gusfacegrillah.com/2014/03/03/pulled-pork-the-first-attempt/

Adapted the bourbon sauce from the guys at Modernist Cuisine link below. I added so many other ingredients to mine but the thing is I forgot all of them as i did not write them down 😦 haha

http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/sous-vide-pulled-pork-recipe