There’s something about slow-cooked pork…its deep, smoky sweetness, the way it falls apart under the lightest touch. This one, kissed by Essex oak and cider, is worth the wait.
Annie-Mae Herring’s smoked Essex pork shoulder with a cider BBQ sauce is a true homage to Essex, celebrating it’s rich flavours and local ingredients. Seasoned with Maldon Chilli Sea Salt for a touch of heat and slow-smoked to perfection, this tender pork is finished with a tangy, cider-infused BBQ sauce made from the finest Essex cider. Perfect for gatherings, it’s best piled into soft buns for the ultimate BBQ feast!
Here is how to make smoked Essex pork shoulder
Photography by https://www.instagram.com/theculinarybee/
Rub the pork—massage in the Maldon Chilli Sea Salt, sugar, spices, a splash of oil. Let it sit while the barbecue comes to life.
Set for indirect cooking, low and slow, around 120°C. A tray of water beneath keeps things gentle.
Smoke for 6–8 hours, topping up the wood as needed. Mop with a little cider now and then.
Make the sauce—simmer everything until rich and glossy. Taste. Adjust.
When the pork pulls apart with ease, rest, shred, mix with sauce. Pile into buns, let it drip onto fingers, eat outside with the smell of wood smoke still clinging to your clothes. Essex on a plate.
Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon, made from scratch. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion. Whether you’re treating yourself to a leisurely weekend meal or impressing guests, this easy-to-make from-scratch pancake recipe delivers a satisfying balance of savoury, creamy, and crispy textures in every bite.
Here’s how to make the savoury eggs benedict pancakes with crispy bacon
Step 1
Start by making the pancake batter. In a large bowl, mix together the self-raising flour and Maldon Sea Salt. In a small jug, combine the milk and beaten egg. Create a well in the centre of the flour, then gradually add the milk mixture, whisking thoroughly after each addition to prevent lumps.
Step 2
Once all the milk and egg have been incorporated and you have a smooth batter, add the grated parmesan and finely chopped chives. Whisk again, then set aside.
Step 3
Preheat the oven to 180°C.
Step 4
Next, prepare the hollandaise sauce. Choose a small glass bowl that fits comfortably over a saucepan without touching the water. Fill the pan with approximately 1 inch of water and bring it to a gentle simmer. In the glass bowl, combine the egg yolks, vinegar, and one cube of butter. Place the bowl over the pan and whisk continuously until the egg yolks thicken slightly.
Step 5
Add the remaining butter, one cube at a time, whisking constantly to ensure each piece is fully incorporated before adding the next. Once all the butter has been added, the sauce should be thick and creamy. Squeeze in the lemon juice, season with Maldon Sea Salt and cracked black pepper, then taste and adjust as needed. Turn off the heat, but leave the bowl over the pan to keep the sauce warm. Whisk occasionally to prevent splitting while you prepare the rest of the dish.
Step 6
Place the streaky bacon on a tray and cook in the preheated oven for roughly 15 minutes, or until it reaches your desired level of crispiness.
Step 7
While the bacon is cooking, heat a medium non-stick frying pan over a medium-low heat. Melt a little butter in the pan, then spoon in some batter to form pancakes approximately 12cm in diameter. Cook for 2 minutes on one side, then flip and cook for another 2 minutes until golden and fluffy. Transfer the pancakes to a plate and repeat with the remaining batter.
Step 8
As you cook the pancakes, bring a pan of water to the boil. Reduce the heat to a gentle simmer, then poach two eggs. Adding a splash of white wine vinegar and swirling the water before dropping in the eggs helps create a neater shape.
Step 9
To serve, stack 3 or 4 pancakes on each plate, then top with crispy streaky bacon and a perfectly poached egg. Finish with a generous spoonful of hollandaise sauce, a pinch of cayenne pepper, and some finely chopped chives. Serve immediately.
Can you make pancakes with plain flour?
Yes, you can make pancakes with plain flour! While many recipes, such as our pancake stack with caramelised apples, requires self-raising flour for fluffier pancakes, plain flour works just as well – you just need to add a raising agent like baking powder to help them rise.
Our iconic blueberry pancakes recipe uses plain flour instead of self-raising flour, and they are delicious!
Method:
In a bowl, whisk together plain flour, baking powder, sugar and salt.
In a separate bowl, whisk the egg, milk and melted butter.
Gradually pour the wet ingredients into the dry, whisking until smooth.
Heat a non-stick pan over medium heat, lightly greased with butter. Pour in small amounts of batter, flip and cook when bubbles form on the surface.
Stack your pancakes with syrup, fresh fruit, or even crispy bacon.
Can you use bread flour for pancakes?
Yes, you can use bread flour for pancakes, but it will change the texture.
What happens when you use bread flour?
Bread flour has a higher protein content (more gluten), which makes pancakes slightly chewier rather than light and fluffy.
If you prefer denser, hearty pancakes, bread flour works well, especially for American-style pancakes.
To keep pancakes soft, you can mix bread flour with plain flour or a bit of corn flour for balance.
How to use bread flour in pancakes
Add a bit more liquid (milk or water) to loosen the batter.
Let the batter rest for 10-15 minutes to relax the gluten, making the pancakes softer.
Use baking powder to help with the fluffiness.
Can you make pancakes without flour?
Believe it or not, you can actually make pancakes without flour! Here are a few flourless pancake options.
Banana Pancakes
1 ripe banana
2 eggs
Optional: cinnamon, vanilla or baking powder for fluffiness
Instructions:
Mash the banana with a fork and mix with the eggs.
Cook on a greased pan over medium heat for about 2 minutes per side.
Oatmeal Pancakes
1 cup of rolled oats, blended into oat flour
1 egg
1/2 cup milk, or nut-milk alternative
1/2 tsp baking powder
1/2 tsp vanilla
Optional: sweetener, cinnamon.
Instructions
Blend oats into flour, then mix with other ingredients.
Cook on a greased pan over medium heat for about 2 minutes per side.
Can you make pancakes without milk?
Yes, you can make pancakes without milk by using water or a milk substitute.
Instead of milk, you can use:
Water – leaves a neutral taste and slightly less rich pancakes.
Almond milk – makes light and slightly nutty pancakes .
Oat milk – makes creamy and slightly sweet pancakes.
Coconut milk – makes rich and flavourful pancakes.
Soy milk – adds protein and richness to your pancakes.
Can you make pancakes with corn flour?
Yes, you can make pancakes with corn flour. They turn out light and slightly sweet. Corn flour pancakes can also gluten free and dairy free.
Ingredients:
1 cup corn flour
1 tsp baking powder
1 tbsp sugar (optional)
1/4 tsp sea salt
1 egg
3/4 cup milk (or water for dairy-free)
1 tbsp melted butter or oil
Instructions:
In a bowl, whisk together all the dry ingredients; corn flour, baking powder, sugar and sea salt.
Stir in the egg, milk, melted butter. Mix until smooth.
Heat a greased pan over medium heat. Pour small amounts of batter.
When bubbles form, gently flip and cook until golden. Make sure to flip carefully, corn flour pancakes can be delicate.
Can you make pancakes with coconut flour?
Yes, you can make pancakes with coconut flour, but since it absorbs a lot of liquid, you’ll need more eggs and moisture than regular flour. Coconut flour pancakes are fluffy, slightly sweet and low in carbs.
Ingredients:
1/4 cup coconut flour
2 eggs
1/4 cup milk
1/2 tsp baking powder
1 tbsp melted butter, or oil
A pinch of sea salt
Instructions:
Mix the dry ingredients into a bowl.
Stir in eggs, milk and melted butter. Let it sit for a minute so that coconut flour absorbs the moisture.
Heat a greased pan over medium-low heat. Pour small amounts of batter in.
Flip carefully once bubbles start to form. Cook until golden brown.
Can you make pancakes with gluten free flour?
Yes, you can make pancakes using gluten free flour. Simply add the total amount of flour called for in the recipe, and use that amount of the gluten free flour instead. We like to use Freee Gluten Free Plain White Flour when making gluten free, American-style pancakes.
How long can you keep pancake batter?
How long you can keep pancake batter depends on the ingredients and storage method.
We do not recommend keeping pancake better stored at room temperature for longer than 1-2 hours after it’s been made. This is because batter contains eggs and dairy, which can grow bacteria and cause illness.
You can store in the refrigerator for up to 2 days in a airtight container. If the batter contains baking soda or baking powder, pancakes may be less fluffy overtime.
Can you freeze pancake batter?
Yes, you can freeze pancake batter for later us. Pour the batter into freezer-safe bags or airtight containers. Store in the freezer for up to 1-2 months, laying the bag flat to save space.
When you want to use the frozen pancake batter, make sure to thaw the mixture overnight in the fridge, or placing the sealed bag/container in warm water for quicker defrosting. Stir before using to re-incorporate any separated ingredients. Cook as usual on a greased pan.
Dissolve the honey in the lemon and orange juice. Add a pinch of Maldon Sea Salt flakes. Then add to a shaker with the remaining ingredients apart from the ginger beer, then add some ice and shake well for 30 seconds.
Stain this into a glass filled with ice and top with ginger beer.
Garnish with the fresh ginger and orange and serve.
Looking for a hearty and satisfying meal to warm up those cold evenings? This comforting chorizo and butter bean stew is the perfect solution, brimming with bold flavours and velvety texture. Whether you’re embracing Veganuary or simply craving a wholesome plant-based dish, this easy butterbean stew recipe is sure to become a family favourite. Infused with the smoky warmth of smoked paprika, tender butter beans and a hint of Maldon Sea Salt flakes, this stew pairs beautifully with a slice of crusty bread for the ultimate cosy dinning experience.
Here’s how to make a chorizo and butterbean stew
This butter bean stew is a delicious and hearty dish that’s perfect for any time of year. Packed with vibrant flavours from rosemary, garlic, and chorizo, it’s both comforting and nourishing.
Step 1:
Start by taking a large shallow pan and placing on a medium heat.
Step 2:
Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt flakes. Cook these gently for 2-3 minutes until softened.
Step 3:
Add the sliced garlic, rosemary, smoked paprika and chorizo and fry for another 5 minutes until the garlic smells fragrant and the chorizo begins to crisp.
Step 4:
Add the tinned tomatoes, followed by the butterbeans. (We used Bold Beans butter beans, but you can use lima beans or white beans if preferred). Stir well and allow the mix to bubble and thicken for 5 minutes. You should have a rich tomato base to create the perfect balance of flavours.
Step 5:
Stir the spinach and allow it to wilt into the sauce. Zest the lemon into the pan and season with more Maldon Sea Salt flakes and cracked black pepper.
Step 6:
Serve the stew sprinkled with parsley, crumbled feta (or vegan alternative ), and some toasted sourdough for dunking and soaking up the last of the juices!
How long can you keep the chorizo and butter bean stew in the fridge?
Once your stew is cooked, you can store it in the fridge for up to three to four days. You need to make sure that the stew is packed in a secure, airtight container before refrigerating it within two hours of cooking.
Please note that stews made with fish or shellfish should only be refrigerated for no more than a day.
Can you freeze cooked chorizo and butter bean stew?
You can freeze the chorizo and butter bean stew for up to three months once cooked. We recommend not eating it after three months because although it would still be safe to eat, it might not taste as good!
Make sure to store the stew in a secure, airtight container. When you are ready to eat the stew, place the frozen stew in the refrigerator to thaw slightly for at least 24 hours but no more than 2 days before reheating. You can reheat the stew by placing it in a saucepan on the stovetop over low heat, stirring occasionally until heated through.
Alternatively, you can reheat it in the oven at a low temperature, ensuring you stir periodically to prevent burning and ensure even heating throughout.
If you want to reheat the stew in a microwave, you need to make sure that the stew is covered with a microwave-safe lid or plastic wrap. This will trap steam and keep the stew nice and moist. Microwave on high for 1-2 minutes, or until the stew is warmed through.
Easy, butter bean recipes
If you’re looking for more easy butter bean recipes to make during the week, why not try a few of our favourites from our friends at Maldon Salt.
This is Rukimini Iyer’s butterbean recipe from ‘The Green Cookbook’. She roasts carrots with coriander seeds under foil, while the rich, silky butter bean mash takes just 10 minutes to put together. This recipe is a substantial, flavour-packed dish which is incidentally vegan!
Scorched by Genevieve Taylor (6th-7th September 2023)
Genevieve Taylor loves fish and meat proteins, but she also adores pulses and tries to eat them several times a week! Cheap and cheerful, a bowlful of beans is an excellent way of making your mackerel go a little further. Fresh oregano is one of Gen’s favourite herbs, giving a slightly floral note to the pesto-style dressing.
Although white beans are not the same as butter beans, they are both types of white beans. White beans have a creamy, mild taste and can often be used interchangeably in recipes. This recipe, we used Bold Bean & Co’s Organic White Beans (haricot beans), which are perfect to use for this dish as their bean’s are slow-cooked which allows them to hold their shape when simmering in a stew, creating the perfect, buttery and smooth flavour.
Transform your festive leftovers into a decadent treat!
Don’t let your Christmas chocolate go to waste! Elevate your leftovers with a recipe that’s as indulgent as it is simple: Festive Rocky Road, featuring the perfect balance of sweetness and Maldon Sea Salt’s signature flaky finish. This no-bake delight combines rich layers of dark, milk and Christmas chocolate for a holiday-inspired twist, creating a treat that’s ideal for sharing – or keeping all to yourself!
This Rocky Road is packed with festive charm. Crunchy pretzels bring a satisfying texture, while gooey marshmallows and sweet glace cherries add pops of softness and colour. A mix of nuts – think pistachios, almonds, hazelnuts or pecans – offer warm and depth, enhanced by zest of orange for a hint of citrusy brightness. Drizzle with white chocolate and finish with a pinch of Maldon Sea Salt flakes to create a show-stopping treat that’s perfectly balanced: sweet, salty, and oh-so-delicious!
Here is how to make the Festive Rocky Road
Line a 9×9-inch (or similar) square baking tin with parchment paper.
In a heatproof bowl, combine the dark chocolate, milk chocolate, butter, and golden syrup. Melt the mixture over a pot of simmering water, stirring occasionally until smooth. Remove from heat.
To the melted chocolate mixture, add crushed pretzels, marshmallows, leftover Christmas chocolate, glacé cherries, mixed nuts, and orange zest. Stir until all ingredients are well coated with the chocolate mixture.
Pour the mixture into the prepared tin, spreading it evenly with a spatula. Press it down lightly to ensure all ingredients are packed in well.
Drizzle the melted white chocolate over the rocky road mixture, using a spoon or fork for a decorative effect. Place a few extra pretzels on top and finish with a good sprinkle of Maldon Sea Salt.
Place the tin in the fridge for at least 2 hours, or until the rocky road is set.
Once firm, remove from the tin and cut into squares or bars. Serve immediately, or store in an airtight container in the fridge for up to a week.
Enjoy your festive treat!
What is an old fashioned
The Old Fashioned cocktail is a timeless classic that embodies the essence of simplicity and elegance in mixology. Traditionally served in a lowball or rocks glass, this whiskey cocktail is a staple in any bartender’s repertoire!
Classic Old Fashioned cocktail
The perfect Old Fashioned consists of stirring together two ounces of bourbon, whiskey or rye, a rich simple syrup, and Angostura bitters. A handful of ice cubes is added, before the drink is gently stirred to chill and dilute to perfections. The final touch is an orange twist, or orange peel, and a cocktail cherry (Maraschino cherries), which not only adds visual appeal, but also enhances the drink’s complex flavours, adding sweetness to the bitter cocktail.
The beauty of the Old Fashioned lies in it’s versatility and balance. While rye whiskey is the traditional choice, bourbon is also popular choices for those who prefer a slightly sweeter profile. Modern variations may also use simple syrup or even maple syrup in place of the more traditional sugar cube, offering a different dimension of sweetness. Whether enjoyed a pre-dinner aperitif or a nightcap, the Old Fashioned remains a quintessential whiskey cocktail that has stood the test of time.
What is the origin of the Old Fashion?
According to Nio Cocktails, the Old Fashioned was first created in the 1800s in America. It was then known simply as the ‘Whiskey Cocktail’ which included a spirit, sugar, water and bitters. It was a standard, quick and easy cocktail to make which was enjoyed by many, and often enjoyed in the morning as a hangover cure!
However, Difford’s Guide proclaims that although the cocktail was popularised in America, the origins of a cocktail that comprise of a spirit, sweetener and bitters are English, followed by the creation of the first aromatic bitters by London apothecary, Richard Stoughton in 1690.
Why is it called an Old Fashioned?
By the 1870-1880s, bartenders began adding their on ‘twists’ to the Whiskey Cocktail, such as adding more sweeteners, garnishes and even changing the spirit from rye whiskey to bourbon. Customers began to rebel against the innovated cocktail, preferring the traditional version instead. As a result, customers would order the ‘old-fashioned whiskey cocktail’ at the bar. Eventually the name was shortened to the title we know today, ‘Old Fashioned’.
Here’s how to make and serve an old fashioned
Start by soaking the rosemary and cinnamon stick in some high proof spirit for a few minutes – this will be the flaming part of the cocktail.
Take a tumbler and add the sugar, bitters and Maldon Smoked Sea Salt, stirring together. Then fill the glass with ice and add the whiskey or bourbon and stir again. Add a splash of soda water if you like and a slice of orange.
Then take the soaked rosemary and cinnamon stick and carefully balance on the rim of the drink. Use a lighter or matches to ignite them – they should flame and smoke. The smell of the smoked rosemary and cinnamon add Christmassy notes to your cocktail.
How to spice up and old fashioned
Although adding an orange twist to your classic Old Fashioned adds sweetness, it’s pretty simple! We’ve shared some of our favourite ways to elevate your Old Fashioned, with new and exciting twists to try!
Brown Butter Old Fashioned
If you’ve never tried a brown-butter Old Fashioned, then you’re missing out!
This recipe was shared by Liquor.com, where they highlight how the flavours of bourbon compliments the rich nuttiness of brown butter. Simply heat unsalted butter in a saucepan until it lightly browns and has a nutty aroma. Then, gently combine the browned butter with a bottle of bourbon. Pour the blend into a highball glass with ice, adding brown-sugar syrup and Angostura bitters before finishing with a maraschino cherry.
Honey Old Fashioned
If you have a sweet tooth, the The Glenlivet shared a delicious Honey Old Fashioned recipe. Rich, runny honey is incorporated with the bold flavours of the classic Old Fashioned mix, creating an smooth drink that’ll go down a treat with your guests.
Pumpkin Spice Old Fashioned
If are wanting something more ‘cosy’ in flavour, Liquor.com recommends the ever-so-popular pumpkin spice flavour with an Old Fashioned. You can achieve this by making a homemade syrup, adding pumpkin puree, pumpkin pie spice, brown sugar, and vanilla extract. Combine the pumpkin pie liquid mix with your bourbon and orange bitters and you will taste the delightful automanual flavours.
Old Fashioned vs. Manhattan
The Old Fashioned and The Manhattan are two of the most popular whiskey cocktails. Although the two cocktails have many similarities, the have different flavours.
What is a Manhattan?
This is a classic cocktail, comprising of whiskey (usually rye), sweet vermouth, and bitters. It’s served in a stemmed glass, and garnished with a cherry.
What is the difference between an Old Fashioned and a Manhattan?
The main difference between the Old Fashioned and Manhattan is the sweeteners used in each. The Old Fashioned traditionally uses sugar, either as a cube or in simple syrup form. In contrast, the Manhattan uses sweet vermouth, which is a type of fortified wine. The vermouth adds a earthier, spicier notes in comparison to the Old Fashioned, which is sweet yet bitter. As a result, many would say the flavour profile of the Manhattan is more in-depth and complex, whereas the Old Fashioned is more simple.
Indulge in the rich, comforting flavours of a spiced apple frangipane tart, where the warm, nutty essence of almond meal meets the crisp sweetness of Granny Smith apples. This elegant apple tart is elevated with the subtle smokiness of Maldon Smoked Sea Salt, adding a sophisticated twist to the classic dessert. Each bite of this tart reveals layers of flavour, from the buttery crust to the spiced apples on top, dusted with a delicate sprinkle of powdered sugar.
What is frangipane?
Frangipane is usually made as a filling for tarts, comprising of finely ground almonds, butter, sugar and eggs. You can also add a drop of almond extract in the mixture if you like a more intense almond flavour. Once you have made the frangipane, you can then spread it evenly across a blind-baked tart shell, creating a delicious, creamy mixture once baked.
Frangipane vs marzipan
Although both frangipane and marzipan’s main ingredient is almond meal, marzipan does not include butter, whereas frangipane does! Because of this, the main difference between frangipane and marzipan is the texture. Frangipane is very rich and used as a cream-based filling for tarts. In contrast, marzipan is more of a thick paste, used for decorating cakes and cupcakes. Our delicious orange and pistachio Battenberg cake uses marzipan to protect the soft, fluffy interior of the cake.
As a result, you can’t substitute one from the other, as they consist of different components and have different purposes in baking. However, if you’re running out of time, bakers tend to use almond paste instead of marzipan for a quicker solution when decorating.
Frangipane tart recipe
To make a classic frangipane tart, start by preparing the frangipane filling. Cream together room-temperature butter and sugar until light and fluffy, then add an egg yolks and a touch of almond extract for extra flavour (optional). Gradually fold in the finely ground almonds or almond meal to create a smooth mixture. Pour the frangipane filling into a blind-baked tart shell, ensuring it spreads evenly across the base.
If you are wanting to add fruit to your tart, we recommend lemons, apples or cherries. If opting for apples, you need to make sure your chosen apples (preferably Granny Smiths), are thinly sliced. Arrange the apples slices in a decorative pattern on top of the frangipane . Bake the tart is a preheated oven at 350°F (180°C) for about 30-45 minutes, or until the filling is set and the apples are golden. Once cooled, dust the tart with powdered sugar for a final touch. You can serve warm or at room temperature to enjoy the perfect balance of sweet almond filling and tart apples.
How to make a spiced apple frangipane tart
Start by making the pastry. In a food processor add the plain flour and icing sugar. Then add the cold, cubed butter and pulse until it resembles fine breadcrumbs. Next add the egg yolk and cold water. Pulse again until the pastry starts to come together. If it looks a little dry, add a splash more water.
Bring the pastry together with your hands and tip out of the food processor. Knead very gently and then wrap in clingfilm in a flat disc shape and put into the fridge to chill for 30 mins.
After 30 mins, remove the pastry from the fridge and the roll it out on a lightly floured work surface. Roll a large circle around 2cm in thickness and the use your rolling pin to lift the pastry and drape over a 23cm fluted tart tin. Gently press in the corners and up the sides, leaving some overhang at the top. Use a fork to lightly prick the base of the tart. Then place this back into the fridge for another 30 mins.
Preheat the oven to 180c.
After 30 minutes, remove the chilled pastry case from the fridge. Scrunch up some baking paper and then line the pastry with this and some baking beans. Place into the preheated oven to blind bake. Bake it for 15 minutes, then remove the beans and paper and return to the oven for an additional 5 minutes until the pastry feels chalky and lightly golden in colour. Remove from the oven and allow to cool slightly
While the pastry is blind baking, make the frangipane. Using an electric hand whisk, place the softened butter, sugar and pinch of Maldon Smoked Sea Salt in a large bowl and whisk together for 2 – 3 minutes until pale and fluffy. Then add the eggs, yolks, and vanilla and whisk again. Finally add the cinnamon, nutmeg, ground almonds and flour and whisk until combined.
When the pastry case has cooled slightly, take a small, serrated knife and carefully trim off the excess pastry so you have a nice smooth line around the top. Dust off any pastry remains.
Spoon the frangipane filling into the pastry case and smooth out with a palette knife. Then arrange the apple slices on the top and lightly press into the filling.
Place the tart back into the oven for around 40 – 45 minutes until the apples are golden and the frangipane is puffed up and golden brown too.
Remove from the oven and allow to cool before dusting with icing sugar and serving.
Can you freeze frangipane?
Once you have made your frangipane, you can store in the fridge for up to 5 days, or frozen for up to 1 month in the freezer. Make sure you thaw the frangipane overnight in a fridge before using it in your bakes. When you are storing leftover frangipane, make sure it’s covered with clingfilm to prevent freezer burn.
Pisco Sour origin
The Pisco Sour is a classic South American cocktails, known for it’s refreshing balance of citrus, sweetness, and the distinctive aroma of pisco. Pisco is a spirit made from fermented grape juice. Originating in the early 20th century, it’s believed that the cocktail was popularized by American bartender Victor Morris, created within his very own bar, Morris Bar, in Lima, Peru.
The Pisco Sour combines pisco – whether Peruvian or Chilean – with fresh lime juice, simple syrup, and egg white. The egg white creates a frothy, smooth texture at the top of the cocktail. This beverage is typically garnished with a dash of Angostura bitters, adding a subtle spice to it’s otherwise tart and tangy profile.
What is Pisco?
Pisco, the main ingredient of the Pisco Sour, is distilled from aromatic grape varieties, with Peruvian pisco traditionally being unaged and produced in a pure form, like Pisco Acholado or Mosto Verde, and Chilean pisco often aged in wood.
The variety of pisco used can significantly influencer the cocktail’s flavour, with brands like Macchu Pisco and Campo de Encanto offering diverse expressions. The Pisco Sour is a classic that’s intertwined with South American culture, rivalling other sour/bitter cocktails such as the Whiskey Sour.
Here’s how to make a clementine Pisco Sour
Place the sugar syrup in a cocktail shaker along with the lemon juice, pisco, Maldon Sea Salt, egg white and clementine juice. Add some ice to the cocktail shaker, close firmly and shake well for 30 seconds.
Strain this into your martini or nick & nora glass.
Garnish with a wheel of clementine, a sprig of rosemary and some pomegranate seeds, if you like.
Can you freeze a Pisco Sour?
Today we see many variations of the Pisco Sour, such as the Frozen Pisco Sour, which is equally delicious!
An excellent recipe, created by A Beautiful Mess, demonstrates just how easy it is to transform a classic pisco sour to a frozen Pisco sour.
Serves: 1
Ingredients:
1 1/2 oz Pisco
2 tbsp sugar
Juice from one lime (roughly 3/4 oz.)
Zest from one lime
1 egg white
1 to 1 1/2 cups of ice
A pinch of Maldon Sea Salt, to elevate the sweetness
Method:
In a blender, combine the sugar, lime juice, lime zest and Maldon Sea Salt flakes. Blend until the sugar dissolves.
Add the pisco, egg white, and ice. Blend until combines and very frothy.
Pour into a glass and enjoy!
Tag us in your creations!
Make sure you have your Maldon Salt ready when making your pisco sours! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on the recipes!
With a brush, begin ‘painting’ the wine glass on the side with sugar syrup. Sprinkle Maldon Sea Salt over the sugar syrup.
In this cookbook, Romy shares over 70 recipes which are inspired by her beloved family, with flavours that define her childhood. From iconic dishes like Butter Chicken, which is a staple in every Indian home, to the delicious simplicity of a Masala Omelette, Romy invites cooks to savour the authentic tastes of India without a fuss! The instructions for each dish are easy to follow along with readily available ingredients. Every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious!
Today we’re sharing Romy’s delicious beetroot croquettes, also known as chaap!
How to make beetroot croquettes
These beetroot croquettes (or chaap), are succulent and flavourful. They have the perfect balance of colour, texture and taste. The distinctive earth flavour of the beetroot combines beautifully with the potato, carrots and spices. It can be enjoyed as an appetiser or as a side dish.
Place the potato in a saucepan (there is no need to peel it), cover with hot water and bring to a boil. Cook the potato until the flesh is soft, then remove from the heat and leave to cool.
When the potato is cool enough to handle, remove the skin. Grate (shred) the potato into a bowl. Grate the beetroot (wear rubber gloves to prevent staining your hands) into a separate bowl, then grate the carrots into a third bowl and set aside.
Place all the whole spices in a frying pan (skillet) over a low heat and toast them until they start to release their aromas. Remove from the heat and leave the spices to cool before grinding them to a powder with a pestle and mortar.
Heat the mustard oil in a pan over a medium heat. Once the oil is hot, add the peanuts and cook for1 minute. Add the ginger and chillies, cook for 1minute, then add the grated beetroot and carrot and mix. Cover the pan with a lid and cook for 5 minutes. Add the potatoes, all the toasted spices and the Maldon Sea Salt, mix well, then cook for a further few minutes. Remove from the heat and leave the mixture to cool before rolling it into 10 equal-sized cylindrical shapes.
Whisk together the cornflour and plain flour with30 ml (1 Fl oz/2 tablespoons) water in a bowl. Place the breadcrumbs in a shallow dish. Heat the frying oil in a deep pan to 170°C/340°F. Drop in a tiny bit of batter; if it floats, the oil is hot enough. Dip one of the cylinders into the batter, then roll it in the breadcrumbs to coat it on all sides. Deep fry until golden and crispy. Repeat with all of the cylinders, then serve with your favourite chutney.
Where to buy Romy Gill’s India: Recipes from Home
You can find where to purchase Romy’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Romy’s recipes!
