Wednesday 29 May 2013

Creamy Vaione Gin Ice Cream

Vaione Gin Ice Cream

1 ¼ cup cream
2 eggs
¼ cup Vaione Premium South Pacific Gin
1 lime, juiced
1 lime, zested
½ cup sugar

Medium sized mixing bowl
Electric hand mixer or whisk
Container with lid, suitable for freezing

1.       Into the mixing bowl add the cream, sugar and eggs.

2.       Beat the cream mixture until the cream has thickened.

3.       Pour the Vaione Premium South Pacific Gin into the cream mixture, slowly while beating.

4.       Beat until stiff.

5.       Pour the icecream into the storage container and put into the fridge.

6.       Freeze.

There is nothing like the burst of tingling lime and warming Vaione Gin tempered with soft sweet cream.

Serve this delightful ice cream with a lime sugar syrup or go ahead and kick off your shoes and add a generous dash of Vaione Premium South Pacific Gin. We think this is just delicious!
Seared Salmon with Poached Lime, Orange and Ginger Sauce

4 salmon fillets
¼ cup Vaione Premium South Pacific Gin
3 oranges, juiced
1 orange, sliced
2 limes, juiced
1 lime, sliced
1 Tablespoon butter
½ teaspoon brown sugar
½ teaspoon ginger
2 Tablespoons arrowroot powder dissolved in 3 Tablespoons water
1 Tablespoon oil
Salt, to season
White pepper, to season

1.       Season both sides of the salmon. Set aside.
2.       Into the sauce pot add the butter, sugar and ginger. Heat over a medium heat until the sugar has melted.

3.       Into the sauce pot add the orange and lime juice and fruit slices.

4.       Heat the juices over a medium heat until hot, poaching the fruit.

5.       Remove the fruit and set aside.

6.       Turn the heat down to low. Add the Vaione Premium South Pacific Gin and stir, then add the arrowroot and stir through until thickened. Set aside.

7.       Heat the fry pan with the oil to a medium heat. Add each salmon fillet skin side down.

8.       Cook until the flesh of the salmon starts turning a white pink colour. Then turn the salmon over to cook the top side, again until the salmon turns a white pink colour.

Serve the salmon skin side down. Put a poached lime and a poached orange slice just under the salmon fillet. Drizzle the sauce over top. Serve with freshly cut steamed green beans and steamed new potatoes.

Perfectly cooked salmon, rich delicious tastes, stunningly complimented with Vaione Premium South Pacific Gin – a wonderful fresh seafood match. Enjoy!