Thomasina Myers Recipe for Juniper Lemon Martini and Sauteed Olives | Christmas food and drink

tThe joy of entertaining at home is underappreciated. You can have fun creating a great menu, like this enchanting mix. Preparing olives in advance makes for achievable snacks; Throw in some gin-infused martini’s and you’ve got yourself the makings of a serious party—something we all deserve this year.

Juniper and lemon martini with fried olives

This infused gin recipe makes six to eight martinis, but in the method below, I’ve given the quantities to make two.

to equip 20 minutes
soak 3-4 days
Cold 1 hour
cook 15 minutes
Make 2 martini, olives and gin for 6

for the martini
2 unwaxed lemons
350ml high quality gin
2 tbsp juniper berries;
2 sprigs of rosemary
1-2 teaspoon agave syrup
dry vermouth

For fried olives
1 anchovy fillet in oil
½ orange
50 grams of cream cheese
1 garlic clove,
peeled and chopped
1 teaspoon thyme leaves
Salt and black pepper
200 grams engraved
Gordal or Queen green olives
3-4 tbsp
Normal flour
1 egg, beaten
100 grams of panko bread crumbs
Vegetable oil,
for frying

To infuse the gin, use a vegetable peeler to peel off the zest from the lemons, then add it to a sterilized jar along with the gin and juniper berries. Add rosemary and aloe vera, leave for three to four days, then strain.

To prepare the olives, we cut the anchovies with the flesh of a quarter of an orange and the zest in half. Mix with cheese, garlic and thyme and season a little. Put it in a piping bag and use it to fill the olives.

Put the flour on one plate, the eggs on the other, and the bread crumbs on the third. Season the flour with a little pepper. Roll each olive in the flour, then the eggs and finally the bread crumbs. Refrigerate for an hour until it “sets,” or longer if you want to make it in advance.

When you’re ready to cook, fill a small high-sided saucepan with vegetable oil two-thirds of the way and heat to 180°C/350°F – it’s ready when a piece of bread drops sizzling and turns golden in about 30 seconds. Fry the olives, in batches (so as not to crowd the pan), for 2 minutes or until golden; Drain on kitchen paper. You can do this when your guests arrive for a bit of drama or pre-fry the olives and then simply reheat them in a medium oven (150°C (Fan 130°C) / 300°F / Gas 2) just before they arrive.

To make the martini (I make two at a time), fill a mixing glass with ice. Measure out 100ml of gin and pour it into the glass along with 20ml of the liquor. My heart with a long spoon until the gin cools. Pour it into martini glasses, and offer your guests a choice between a dirty martini (with a squirt of olive juice from your jar) or one with a little squeezed lemon peel on top of the drink to release its oils. Serve it once.

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