Drink Recipes And Culinary Recipes
To make a great Champagne Cocktail place a sugar lump in each champagne glass plus one or two drops of Angostura bitters.
Add a dash of brandy then pour over the chilled champagne or sparkling wine. Champagne cocktail is a deliciously potent drink, so beware, its effects may quickly be felt.
For an even more exotic drink try using a sachet of Old Hamlet Champagne Cocktail spices: Before you make the cocktail, simply add one muslin sachet to ¼ pint (15cl) of brandy and heat gently in a saucepan. Do not boil. Allow the brandy to cool and absorb the spicy flavours for at least 15 minutes then remove the sachet. When the spiced brandy has cooled use this instead of the ordinary brandy as above.
I suggest you use cheap but drinkable red wine for this recipe. Some people use really rough wine when they make mulled wine but, in our opinion, this is false economy.
Pour one bottle of your preferred red wine into a saucepan, add one sachet of Old Hamlet mulled wine spices and heat gently for a delicious and potent mulled wine. Do not boil the wine as it will evaporate the alcohol. For special occasions add a dash of brandy and sliced fruit; oranges and lemons are great.
(An exotic and potent drink that can be served hot or chilled using sparkling apple juice and rum as a base).
Stir the contents of one Old Hamlet Rum Punch sachet into 20cl of dark rum and 10cl of brandy. Heat gently until the sugar is dissolved. Leave to stand for 10 minutes. For hot rum punch: add 70cl of dry sparkling apple juice to the above mixture. Re-heat but do not allow to boil. Strain and serve piping hot. For chilled rum punch: leave the mixture to cool. Strain, add 70cl of dry sparkling apple juice, then chill for a refreshing summer drink. Slices of orange or lemon may be added.
Mel’s Mint Julep
This is how a great family friend of ours makes two of his many memorable Cocktails. These really are worth the effort!
Crush a few mint leaves in a glass or, Mel says, preferably a pewter tankard and then discard. Put a teaspoon of sugar and a little water, a few drops should do, into the glass and mix to a paste. Fill the glass with cracked (not crushed) ice and push down and then fill up the glass with Bourbon. Float some dark rum gently over the back of a spoon on to the top. Add a sprig of mint and a maraschino cherry. Mel says this is a serious drink and would probably last you for the evening.
Mel’s Whisky Sour
Another master creation by our chum! You need a cocktail shaker or similar for this.
Take 2 fl.oz. Bourbon, the juice of half a lemon and a teaspoon of sugar. Shake with cracked ice and pour or strain into a Gin and Tonic type glass. Add a dash of soda and decorate with slices of orange and/or pineapple.
Spiced Mulled Cider
Add one Old Hamlet spiced muslin sachet to a litre of your preferred cider in a saucepan and heat gently. Do not boil. Allow the mixture to stand for 10 minutes to let the spiced mixture infuse. The longer the sachet is left, the spicier the drink will be. Remove the muslin sachet, reheat and serve piping hot with a slice of apple if desired. Chilled Cider Heat the sachet with the juice as previously described, again removing the muslin sachet after 10 minutes or so, leave the mixture to cool then chill.
Spiced Mulled Cranberry Juice
Add one Old Hamlet spiced muslin sachet to a litre of Cranberry juice in a saucepan and bring to the boil. Allow the mixture to stand for 10 minutes to let the spiced mixture infuse. The longer the sachet is left, the spicier the drink will be. Remove the muslin sachet, reheat and serve piping hot with a slice of orange or lemon if desired.
Spiced Mulled Apple Juice
Add one Old Hamlet spiced muslin sachet to a litre of clear apple juice in a saucepan and bring to the boil. Allow the mixture to stand for 10 minutes to let the spiced mixture infuse. The longer the sachet is left, the spicier the drink will be. Remove the muslin sachet, reheat and serve piping hot with a slice of apple if desired. Chilled Apple Juice Heat the sachet with the juice as previously described, again removing the muslin sachet after 10 minutes or so, leave the mixture to cool then chill. Serve with lots of ice and a slice of apple if desired.
Chicken Or Seafood Paella
Each sachet is sufficient for 4 servings.You will also need the following ingredient: 1 large red onion, 100g chopped chorizo, 1or2 cloves chopped garlic, 1 red pepper (diced), 200g fresh prawns, 1 litre vegetable or chicken stock, 325g Paella Rice, 100g frozen peas, 1 lemon (half juiced half quartered.
In a large Paella dish fry the onion, chorizo and garlic in oil until onion is softened. Add 1 Old Hamlet sachet of paella mix and the rice and cook, stirring for 1 minute. Add the red pepper and the stock andbring back to the boil stirring occasionally. Reduce the heat and simmer for 15 minutes or until the rice is mostly cooked. Add the prawns, peas and the lemon juice and cook for 3-4 minutes, or until the prawns are cooked through. Serve immediatly with wedges of lemon on the plates.
Each sachet is sufficient for 4 servings.
Fry 500g diced chicken in some olive oil with one Old Hamlet stirfry sachet and cook through stirring to keep the chicken from sticking. Then add one chopped onion, a clove of garlic and any other thinly sliced vegetables you wish and continue to cook for a few minutes. The vegetables should still be slightly crunchy. You may also add a good dash of Soy sauce and Oyster sauce before serving on a bed of noodles.
Spiced Apple Pie
To use Old Hamlet apple pie spices: Simply prepare 450grams of cooking apples or any other suitable fruit, spinkle on one sachet and gently stew. This may then be used as filling for a pie or crumble. Alternatively you may wish to add the sachet into the dry ingredients of your pastry or spinkle the sachet into the crumble topping.
Yoghurt Dressing Or Dip
Each sachet is sufficient for 450g yoghurt dressing. This recipe may be used as a dressing for salads or served as a dip for crudites, crisps etc.
Add the contents of one Old Hamlet sachet to 450g natural set yoghurt or creme fraiche, add one teaspoonful lemon juice and if desired one clove of crushed garlic. Chill for at least one hour before use.
Each sachet is sufficient for 8fl.oz (235ml) of dressing. This recipe will make a delicious aromatic dressing ideal for coleslaw, mixed or tomato salads.
Mix together in a screw top jar the contents of one Old Hamlet sachet, twelve tablespoons olive oil, four tablespoons white wine vinegar and, if desired, a crushed clove of garlic. Close the jar and shake well. We suggest that the dressing is made the day before use to allow the flavours to develop. This dressing …….may be stored in a cool place for up to one month.
Each sachet is sufficient for 4 servings This recipe may be used with rice or potato.
Heat two tablespoons of oil in a heavy based pan, gently fry one finely sliced onion and one crushed clove of garlic until soft. Add the contents of one Old Hamlet sachet to the onion and cook for a further two minutes. Add 8oz (225g) of cooked rice or 1lb (450g) of boiled potatoes cut into large pieces. Cook for a further five minutes, gently turning the rice or potato …..occasionally. Add two teaspoons of lemon juice and serve.
Each sachet is sufficient for 4 – 6 servings This recipe may be used with meat or part cooked vegetables.
Mix the contents of one Old Hamlet sachet with four tablespoons of oil and two tablespoons of lemon juice or wine vinegar; add one chopped onion and one crushed clove of garlic plus one tablespoon of tomato puree. Place the meat, poultry or vegetables in a dish and cover with the mixture. Leave to marinate for at least 4 hours or overnight in the refrigerator. Grill, barbecue or roast the meat or vegetables, using any of the remaining marinade for basting.
Each sachet is sufficient for 6 servings This recipe may be used with meat or vegetables or to enhance the flavour of soups, stews and sauces.
In a heavy based pan gently fry two finely sliced, medium onions in two tablespoons of olive oil for five minutes. Add the contents of one Old Hamlet sachet to the onions and cook for a further two minutes. Add a 400g (14oz) tin of tomatoes, 1 tablespoon tomato puree and 235ml (8fl. oz) stock. Cover the pan and simmer for half an hour stirring occasionally. Pour the chilli sauce over any vegetables or browned ……….meat, cover and cook until tender.
Spicy Eastern Marinade
Sufficient for 4-6 servings.
Mix the contents of one Old Hamlet sachet with half a pint of natural yoghurt. Add one crushed clove of garlic and one teaspoonful of lemon juice. Place the meat or poultry in a dish and cover with the mixture, leave to marinate for at least 4 hours or over night in the refrigerator. Grill, barbecue or roast the meat, using any of the remaining marinade for basting.