Summer BBQ Tips

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Niall Sarhan has shared a delicious and nutritional Tandoori Whole Roast Cauliflower recipe for you to enjoy making at home.

Ingredients

1 Cauliflower

For the Tandoori Marinade:

100g Yoghurt

100g Soft Cheese

3 Green Cardamom Pods

1 tsp Ground Turmeric

2 tsp Kashmiri Chilli Powder

1 tsp Kasoori Methi

½ tsp Garam Masala

1 tbsp Lime Juice

½ tsp Ginger Paste

½ tsp Garlic Paste

3 tbsp Unsalted Melted Butter

1½ tsp Salt

For the Green Chutney:

30g Fresh Coriander

15g Fresh Mint

1 Green Chilli

¼ tsp Cumin Seeds

10g Fresh Ginger

2 Garlic Cloves

1 tbsp Lime Juice

1 tsp Sugar

3 tbsp Yoghurt

For the Beetroot Purée:

5 - 6 small cooked beets (about 8 - 10 ounces)

1 garlic clove

2 tbsp lime juice

2 tbsp extra virgin olive oil

1 tsp kosher salt or to taste

½ tsp chili powder

¼ tsp cumin

Add all the ingredients into a high powered blender and blend until smooth.

Method

Heat the oven to 190°C. Combine all the marinade ingredients in a large bowl, reserving 2 tbsp melted butter to brush the cauliflower while it cooks.

Remove the leaves from the cauliflower, then place the whole head into the marinade bowl. Make sure the cauliflower is thoroughly coated with the marinade, especially in the crevices.

Place the marinated cauliflower on a baking tray, lined with baking parchment. Roast in the oven for 40-50 minutes or until the cauliflower is tender and nicely charred on the outside. Raise the temperature to the highest your oven will go for the last 10 mins of cooking time and keep brushing with melted butter every 5 minutes. Check to see if the cauliflower is done by inserting a knife into its core – it should go through easily.

While the cauliflower is roasting, prepare the green chutney. Put all the ingredients, except the yoghurt, into a blender and blend until you have a smooth, thick green paste. Add a splash of water if required. Add salt to taste (start with ½ tsp then add more, if you like).

Put the yoghurt into a bowl and fold the blended chutney mix through it. Check the seasoning and set aside.

Drizzle the cauliflower with extra melted butter, garnish with roast almonds and pomegranate and serve with the chutney on the side.

Try out our favourite summer sour cocktail at home, made using the new Watermelon & Basil Grey Goose Essences vodka. This recipe is provided by our talented mixologists and is sure to be a great choice for summer.

Ingredients

• 35ml Grey Goose Watermelon & Basil Essences Vodka
• 15ml Midori Melon liqueur
• 25ml Fresh Lime Juice
• 20ml Simple Syrup
• Whites of 1 Egg

Method

• Chill a coupe glass with ice and set to the side
• Add all ingredients to the large half of the cocktail shaker, we advise starting with the fruit juices in case you make a mistake and waste the precious alcohol.
• Place the smaller half on top keeping one side flush with larger half and the other creating a semi-circular opening, ‘dry shake’ (without ice) vigorously for about 10seconds.
• Hold the tin in one hand, and clap it with your other hand as the tins start to separate at the semi-circular opening you left, Add ice to shaker, place the smaller half back on top at the same angle and shake again.
• Once you have removed the smaller of the two tins, place your strainer on top, I hold the tin in my palm between my thumb and last three fingers leaving my first free to hold the strainer in place on top of the tin. Ditch the ice from your chilled glass and pour - for best results, use your other hand to hold a double strainer and pour your cocktail through both strainers to remove any little shards of ice.
• Garnish with a slice of fresh watermelon

Enjoy!

A taste of summer. Check out our latest recipe from Executive Chef Aidan. This dessert is a symphony of flavors and textures, a culinary masterpiece that tantalises both the taste buds and the eyes, have a go yourself!

Elderflower Cordial

2 ½kg white sugar, either granulated or caster

2 unwaxed lemons

20 fresh elderflower heads, stalks trimmed

85g citric acid (from chemists)

Method

1. Put the sugar and 1.5 litres water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.

2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.

3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

To Make the Posset

2 tbsp elderflower cordial

300ml double cream

100g caster sugar

Zest and juice of 1 lemon

Method

1. Place the cream and sugar in a saucepan and bring to a simmer slowly until the sugar has dissolved. Cook for 1-2 minutes. Stir in the lemon zest and juice and the elderflower cordial.

2. Pour the cream mixture into 4 decorative glasses half way. Set in the fridge until firm.

For the gooseberry compote

500g gooseberries, topped and tailed

75g caster sugar

Method

1. Put the gooseberries in a pan with the sugar and 50ml water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft.

2. Leave to cool completely, and then chill.

Carmelised White Chocolate

250g white chocolate 

Method

1. Preheat the oven to 120°C/gas mark ½.

2. Break up the white chocolate into small, evenly sized pieces.

3. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes.

4. Remove from the oven and stir and spread around the chocolate with a spatula.

5. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may turn lumpy and have a ‘chalky’ appearance - this is normal, so keep going.

6. Once the chocolate has caramelised and has reached the correct consistency, place between 2 large sheets of greaseproof paper and roll until 1mm thick. Break into shards and store in the freezer until needed.

Italian Meringue

100g of caster sugar

25ml of water

50g of egg white

Method

1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.

2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.

3. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking.

4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.

5. Spoon into a piping bag with a star nozzle and store in the freezer.

To Plate

Spoon some of the gooseberry compote on top of the posset, pipe some Italian meringue on top of this, arrange some caramelised white chocolate shards between the italian meringue.

If you made your own elderflower cordial, you could add some leftover flowers here as a finishing touch.

Here’s everything you need to know to recreate our Valentine's 'Be Mine' cocktail at home!

What you will need

• 1 Coupe Glass
• 1 Boston Shaker
• 1 Hawthorne Strainer
• 1 Double Strainer
• 1 Bar Measure

Ingredients

• 25ml Grey Goose Strawberry & Lemongrass Essence
• 25ml Cherry Brandy
• 35ml Pineapple Juice
• 35ml Cranberry Juice
• 20ml Fresh Lime Juice
• 15ml Blackberry Syrup

Method

• Add ice to your coupe glass and set aside to chill.
• Start to add your ingredients to the smaller half of the Boston shaker.
• Top tip: Always start with your fruit juice, syrups and work your way up.
• Fill the your shaker with ice, and place the other half of the shaker on top. Try to keep one side of the shaker tin flat, and the other with a gap.
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you.
• Hold the shaker in one hand with the larger of the two parts at the bottom. Where the two tins start to open up into the curve, clap with your other hand and it should pop open.
• Remove the ice from your coupe, place the Hawthorne strainer on top of your shaker and hold the double strainer over your coupe glass.
• Gently pour the liquid from the shaker through the two strainers and you should have a nice foamy texture on top from the pineapple juice.
• Garnish if you wish! We choose an edible flower for ours, it is Valentine's after all!