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Sausages with red onion and bramble glaze, a deliciously quick supper!

It was in the knowledge of the Bramble's amazingly beneficial properties that I embarked on making this delicious warming winter dish, using our popular Bramble Scotch Whisky Liqueur 23%, bolstered by the knowledge that it is doing us countless other goods!

Sausages with Red Onion and Bramble Glaze

Ingredients:

Preparation:

Fry the sausages in a heavy based frying pan turning them frequently. (the sausages shouldn't need more fat added to the pan if cooked patiently so you needn't feel too guilty about extra fat content!).

Once they are well browned and cooked through remove them to a warmed serving dish and keep warm.

Add the sliced Onion to the pan and gently soften in the remaining sausage fat, allowing to gently caramelise.

The recipe in the dish, ready to be eaten!

Once the onions are cooked to your taste turn the heat down and add the Bramble Scotch Whisky Liqueur. Allow it to bubble gently and thoroughly deglaze all the delicious sausagey bits from the pan.

Once reduced to a slightly syrupy consistency pour over the sausages and serve with buttery mashed potato and plenty of green beans or mange tout.

Related Topics:

The Tale of the Brilliant Bramble - When is a Bramble a Blackberry?

The very best Game Gravy

Atholl Brose with a Difference

Highland Bread and Butter Pudding


Traditional Mead 14%As the blossom is now exuberantly blossoming outside Demijohn HQ it is a delight to bump into the occasional bumble bee during my increasingly frequent forays into the garden. I hope soon to start encountering a honey bee too and such thoughts bring Mead to my mind. Mead was something I had rather dismissed as belonging to a time of wenches and wassailing until we found our Traditional Mead 14% and discovered a much dryer, more perfumed drink than I had imagined. Its strong floral flavours survive the rigours of cooking and so I was rather excited to find this recipe for a Moroccan style Chicken dish last week.

Ingredients

  • 10 free range chicken thighs with bone in and skin on
  • 2 tsp salt 1 tsp ground pepper
  • 120g dried apricots
  • 1onion chopped
  • 3 cloves garlic
  • 1 tbsp lazy ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 350ml Traditional Mead 14%
  • 50g flaked almonds.

Preparation

Season the chicken thighs with salt and pepper and then brown the pieces in olive oil in a heavy frying or saute pan for about 5 minutes each side. Remove them to an ovenproof dish and scatter the apricots over and around the chicken. Pour off all but 3 tbsps of fat from the pan and soften the onion in it, adding the garlic and ginger followed by the spices and remaining salt and pepper once the onion is almost completely softened.

Add the Traditional Mead to the pan, deglaze and simmer for about 5 minutes until the juices thicken slightly. Pour these over the chicken, cover the dish and bake at 180 degrees celsius for about 1 hour until the chicken is thoroughly cooked. Remove the cover 10 minutes before the end of the cooking time. Toast the flaked almonds in a dry frying pan and sprinkle them over the chicken before serving with couscous.


Sloe Gin 25%I had an experimental evening last night with duck breasts and a discovered remnant of Demijohn Sloe Gin 25%, a leftover from a very energetic massed sledging outing only a couple of months ago. The verdict: a success, improved with a splash of lemon vinegar.

Ingredients

  • 2 shallots
  • 2 duck breasts
  • 60-100ml Demijohn Sloe Gin 25%
  • 1 star anise (optional)
  • a dash of Demijohn Lemon Vinegar

Preparation

Slice the shallots thinly and soften in a frying pan using the tiniest smidgen of olive oil. When softened set the shallots aside in a warmed dish and wipe the pan clean with kitchen roll then heat the pan to smoking hot. Having scored the skin of the duck breasts and seasoned with salt and pepper fry them in the pan for about 5 minutes until the skin is just starting to crisp. Drain the fat from the pan and turn the duck breasts over, cooking for a further 3-4 minutes until the meat is still just pink inside. Remove the duck breasts to the dish of shallots and lower the heat under the pan. Now slake the pan with the Sloe Gin, allowing enough to make a jus for each duck breast. Remember that the gin will reduce in quantity so don't be too sparing. Add the star anise and bubble the gin until it reduces by about a third and takes on a slightly syrupy consistency. Add a dash of lemon vinegar and season with salt and pepper to taste then pour this jus over the duck breasts.

Served with creamy mashed potato and mountains of springy green vegetables this seems to be quite well received!


Morello Cherry Brandy Liqueur 17%This recipe has been kindly sent to us by Angela Wilson in response to our call for recipes using our products. Angela has been rewarded with a £30 demijohn gift voucher as a thank you for this wonderful recipe.

Ingredients

Preparation

Put the ham into the tightest fitting pan you can find and cover with the cherry coke. Bring to the boil and simmer for approximately 2 and a half hours (for a ham for 4-6). Preheat the oven to 200C.

Remove the ham from the pan after simmering and place it on a roasting tray on top of some foil and cut off any extra fat layer on the top, leaving just a thin layer. Score diamonds into the fat and stick a clove into each diamond.

To a saucepan add the cherry jam, Demijohn Morello Cherry Brandy, the Demijohn Raspberry Vinegar and the smoked paprika. Stir over a high heat constantly until the glaze thickens. When ready, pour over the ham, and roast in the oven for 20-30 minutes. Let it rest before carving.

The author recommends that this goes particularly well with a glass of Morello Fizz


Creamy Ginger Pork

Posted in All Recipes Food Recipes Main Dishes Dinner Party Meat Recipes , by Angus Ferguson, on 12th March 2013

Ginger Wine 14.5%If you like to taste your food, then this pork dish using our handmade Ginger Wine 14.5% will impress.

Ingredients

  • 3 Pork fillets
  • 2 tbsp plain flour
  • 140ml Ginger Wine 14.5%
  • 2 tbsp lemon juice
  • 140ml sour cream
  • Preserved stem ginger

Preparation

Slice the pork fillets in half lengthwise without cutting right through. Flatten them out and beat them, then cut across the centre to make 6 escalopes. Coat them in flour seasoned with salt and pepper. Heat a generous splash of olive oil in a pan and sauté the escalopes for about 4 minutes each side until cooked through. Remove them and keep warm. Add the Ginger Wine, lemon juice, and 56ml water to the pan, stir well and reduce to half. Stir in the sour cream and 3 pieces of ginger preserved in syrup, drained and chopped. Bring it to the boil again until the sauce thickens and then serve poured over the escalopes.

Serve with mashed potato and mountains of gently steamed leaf spinach. Delicious!


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