We know that there are a lot of bakers out there who love to find ways to incorporate Downpour into their cakes and bakes, but today we have something a little different - some delicious savoury recipes featuring Downpour gin and seasonal vegetables, cooked over an open fire on the beach.
These mouth-watering recipes come from William of The Wilder Kitchen, a chef living and working in North Uist and sharing his cooking inspirations and adventures with local, sustainable and foraged ingredients, cooked outdoors over open flame, on his beautiful instagram account.
It's so exciting to see Downpour used in new and inspiring ways, especially in the wild with local foraged ingredients like samphire, that are so much a part of our inspiration in trying to capture the flavour of island life in our drinks.
If you find yourself hungry for a little Downpour-infused feast but would rather have someone else do the cooking for you then you are in luck. The Wilder Kitchen Outdoor Cooking Experiences run until the end of September, where you can join William at the beautiful Clachan Sands beach for food, fire, conversation, and a G&T or two, for £25 per head.
Hop over to The Wilder Kitchen instagram account for more information and to follow William on his culinary adventures, and scroll on for some serious culinary inspiration.
Burrata with charred samphire & North Uist Distillery Downpour Sloe and Bramble Gin vinaigrette
For the burrata & charred samphire
1 ball of burrata
1 large handful of samphire
2 garlic cloves, roughly sliced
2 tbsp of pine nuts
2 tbsp of British rapeseed oil
For the vinaigrette
4 tbsp of Downpour Sloe and Bramble Gin
½ lemon juiced
2 tbsp of white wine vinegar
Salt & pepper to taste
Get a hot fire going. Roll out some tin foil and place the samphire, sliced garlic, pine nuts and rapeseed oil in the middle. Season with a little salt & pepper and enclose, twisting and scrunching the top of the foil to create a little handle, this will make it easier to pull it from the fire when it's ready.
Charred beetroot a la plancha with North Uist Distillery Downpour Gin, fennel, radishes, hazelnuts & ricotta
6 large beetroots, peeled
2 fennel bulbs, roughly sliced
3 large radishes
1 generous splash of British rapeseed oil
1 tbsp of salted butter (optional)
1 extremely generous splash of Downpour Scottish Dry Gin
1 large handful of hazelnuts
Salt & pepper to taste
Prepare a hot fire and begin by peeling the beetroots. Once peeled, roughly slice them, along with the fennel and radishes. When the fire is hot, place the plancha over the fire and wait for 5 minutes.
A huge thank you to William for these recipes, and to Paul Little for the beautiful photographs.
You can also follow Paul over on instagram to see more of his work, and please do let us know if you try either of these delicious Downpour delights!