RECIPES
Simple, tasty dishes made extraordinary with the addition of quality spirits & liqueurs.
Our Master Distiller, Dr John, founded English Spirit as a means to find new expression for brilliant natural flavours by distilling them in alcohol. A quality spirit showcases the flavours of its ingredients, without fire or harshness. We’re all used to drinking good spirits, but we want to go one step further and show that it’s possible to eat them too. That’s why we’ve decided to film some of Dr John’s recipes as live cooking demonstrations hosted on Facebook Live.
All of the recipes shown are simple to make and quick to prepare with ordinary ingredients. No special kitchen equipment or skills are needed: anyone can have a go at this in their kitchen. You can follow along with the demonstration videos, or use them as inspiration for your own dishes. Each video is packed with everyday cooking tips as well as generous measures of English Spirit. John cooks, eats and drinks by the motto: it’s up to you and however you want to enjoy it best.
CHICKEN & DR J'S GIN
Pan seared chicken in a Dr J's Gin, chive and stilton sauce, served with carrots braised in English Spiced Rum, and crushed new potatoes with Treguddick mint.
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LAMB &
ENGLISH SAMBUCA
Seared lamb loin with an English Sambuca and cumin jus, with potato dauphinoise and green beans. Followed by pears poached in our Christmas Spirit spiced rum liqueur.
CHOCOLATE CHILLI CON CARNE
Chilli con carne, cooked with chunks of rump steak and Chocolate Chilli Vodka Liqueur, with chocolate, beans and vegetables.
BBQ CAJUN STEAK & SINGLE MALT SPIRIT
Barbecued rump steaks, marinated in Single Malt Spirit, cinnamon, thyme, and Seax Vodka soaked chillies. Served with minted potatoes, balsamic asparagus, and homemade pickles.
VENISON WITH RED WINE & CHOCOLATE ORANGE LIQUEUR
Venison haunch steaks, seared & sous vide, with a red wine & Chocolate Orange Liqueur jus. Served with a 'bulletproof' stilton & chive soufflé.
SPICY CHICKEN WITH SEAX VODKA CHILLIES
Roasted chicken thighs marinated in Seax Vodka, ground chillies and golden sugar. Served with a light coleslaw made with homemade vinaigrette.
DOUBLE RUM-CURED SALMON
Side of salmon, cured in Old Salt Rum and English Spiced Rum. Served sushi style with homemade pickles and rum-pickled ginger.
CARAMELISED APPLES IN CARAMEL RUM LIQUEUR
Apples caramelised in Caramel Rum Liqueur and fresh thyme. Served with shortcrust pastry and homemade Crème Anglaise.
ST PIRAN'S CORNISH BRUNCH
Smoked streaky bacon, caramelised and deglazed with St Piran's Cornish Rum. Served with homemade hash brown and a fried egg.
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STICKY LIMONGINO CHICKEN
Chicken thighs glazed with Limongino, borage honey and thyme.
Served on a bed of Asian vegetables with homemade black bean sauce.
