Sloe Cooking with: Sloemotion
Enhance gastronomical delights with a booze infusion from Yorkshire-based liqueur brand, Sloemotion.
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Sloemotion
Enhance gastronomical delights with a booze infusion from Yorkshire-based liqueur brand, Sloemotion.
Shop Wine & SpiritsBig on sustainability and conservation, Sloemotion, a family-run distillery, salvages surplus, using up every spent, hand-picked berry to whip up flavour-packed chutneys, gin-based chocolate truffles and fruit jellies. Soaked sloes, fresh brambles and juicy damsons are just some of the whole, wild produce nestled in the hedgerows and orchards of North Yorkshire. From sloe brandy cream, to sloe gin pancakes, Sloemotion offers an innovative menu that will delight and awaken taste buds. Here, the experts share three tantalising recipes for you to try out at home.
Sloe Gin Braised Ham
Ingredients
3.5kg ham or gammon joint
250ml apple juice
1 small onion
1 stick of celery
1 star anise
A few peppercorns
For the glaze:
2 tbsp dark brown soft sugar
Several cloves
200ml Sloe Gin
Method
Soak the ham overnight in cold water to remove the excess salt. Drain ham and weigh it. Put ham in a large pan and pour in the apple juice and enough cold water to cover. Add the onion, celery, star anise and peppercorns. Bring slowly to just under a boil, then simmer gently for 25 mins per 450g. Heat oven to 220 C, Gas Mark 7. Lift out the ham and remove the skin, leaving behind an even layer of fat. Score a diamond pattern on the fat and stud each diamond with a clove and press on the sugar. Put in a roasting pan just big enough to hold the ham. Pour the Sloe Gin around the ham. Roast for 40 mins, basting it now and then until ham looks slightly caramelised.
Shimmering Damson Vodka Jellies
Ingredients
8 gelatine leaves (follow packet instructions)
100ml Damson Vodka
1 litre of cranberry juice and cloudy apple juice mixed together – amounts to suit your taste
Juice of 1 lemon
Gold edible glitter – available at most large supermarkets
Method
Soak the gelatine leaves in cold water for five minutes. Meanwhile, mix the Damson Vodka and the cranberry juice/apple juice mixture and lemon juice in a large jug, and heat about 100ml of this liquid gently in a small pan. Squeeze the water out of the gelatine leaves and stir them into the warm liquid. When the leaves have completely dissolved, stir the warm liquid into the rest of the gin mixture. Sprinkle the glitter into the liquid. Pour into approx. 8-10 glasses, each about 100ml – and leave to cool, then refrigerate for at least three hours.
Panna Cotta with Blackberry, Thyme and Sloe Gin Compote
Ingredients
For the Panna Cotta:
3 cups of creamed coconut
½ cup of honey
1tbsp of lemon juice
½ vanilla pod, split in half
2 tbsp of hot water
1 tbsp of powdered gelatin
For the Compote:
I cup of blackberries
1 tbsp of lemon juice
¼ tsp of minced thyme
2 tbsp of sugar
1 tbsp of Sloe Gin
1 ½ tsp of cornstarch
Method
Combine creamed coconut, honey and lemon juice and stir to combine. Seal the jar and sit for 8 hours or overnight. Warm the creamed coconut mixture with the vanilla pod over medium heat, stirring frequently until warmed through. Take off the heat. Combine the hot water with the gelatin in a small bowl and stir until the gelatin has dissolved. Add this to the warmed creamed coconut, stirring well. Divide into ramekins and let cool to room temperature. Transfer to the fridge to firm for a couple of hours.