Sloe gin

The frost, a harsh awakening that summer has gone for another year and winter is just around the corner, though I can think of pleasanter ways of being reminded, but as the Met Office love to say, ‘we can’t control the weather’. Its cold and brutal presence takes many painstaking minutes every morning to remove from the car windscreen, leaving your hands looking fifty shades of blue and with little feeling remaining. Though, let’s just take a moment to thank the genius, who invented ‘De-icer’, you deserve a knighthood, alongside Mr Muscle!

However, apart from the lack of feeling that remains in our fingers and toes, all is not at a total loss – the ‘first frost’ marks a crucial yet exciting moment for many of us foodies – it symbolises the beginning of the sloe gin production line – a process which has me tingling with excitement until tasting day.

Known as one of the best hedgerow liqueurs, this delicious substance makes for a great tipple which helps fend off the cold. Furthermore, apart from being an excellent hipflask filler, sloe gin serves its purpose in stews and casseroles, as well as an excellent enrichment to a sauce accompanying a steak; in particular, it works very well with venison.

So first things first, you have to get the sloe gin production line up and running. Sloes are better after the ‘first frost’, which helps to break down the internal structures and gets the juices following, which is always a good thing! (NB: if one year, the ‘first frost’ is late, home freezing is sufficient) Sloes, for those of you who may not be acquainted with them, are bluey, purple berries, found in the hedgerow.

Recipe for Sloe Gin

To make a litre:

450g sloes, pricked using a skewer

450g sugar
600ml gin

v  Put the sloes in a large jar or bottle and pour the sugar over, followed by the gin.

v  Secure with a lid and give it a good shake, thoroughly mixing up the contents.

v  Shake every day for a fortnight to prevent the sugar from settling at the bottom.

v  Be sure to taste every week for 12 weeks to ensure the sloes are releasing their flavour.

v  After 12 weeks, pass the mixture through a sieve before pouring into sterilized bottles.

v  For the best flavour, leave the sloe gin for 18 months so to make sure you aren’t deprived, have some back up supplies at the ready.

From experience, always make a large batch, it’s a perfect gift for a lucky friend or family member and if you’re not careful, before you know it, you’re completely out dry.

NB: never throw the sloes away, they make perfect chutney and are mouth-watering in a homemade truffle - an excellent gift for Christmas or an accompaniment in a festive hamper.

 

Sloe Gin Chutney

 

1.3kg sloe-ginned sloes, stoned

4 Bramley apples, peeled, cored and chopped

3 onions, chopped

500g sultanas

2 garlic cloves, crushed

1tsp all spice

2 oranges, juiced, grated rind

2 cinnamon sticks

1.5 pints white wine vinegar

500g brown sugar

Pinch of salt

For the spice bag:

12 cloves

50g root ginger

2tsp peppercorns
 

v  To make the spice bag, tie the spices in some muslin. Place all the ingredients into a preserving pan and add the spice bag – bring slowly to the boil and stir occasionally.

v  Allow the mixture to simmer for 3 hours, maybe even a little longer; though do keep an eye on it, stirring regularly to ensure it doesn’t burn.

v  When the mixture has thickened and the liquid reduced, the chutney is almost ready. To test thickness, draw a wooden spoon through the chutney to reveal the base of the pan for a few seconds. Remove the spice bag and cinnamon sticks from the chutney before potting up.

v  Immediately pot the chutney into sterilised jars, pushing down to prevent air pockets. Seal with secure lids and place in a cool place for a few months to mature before consuming. This chutney keeps for up to two years.

Sloe Gin Truffles:

Makes 20

Ingredients

25g unsalted butter

75ml double cream
225g good quality Belgium chocolate
75g stoned sloes, roughly chopped, softened using a pestle and mortar (dried cranberries or raisons are a good alternative
2tbsp sloe gin

To finish:

100g good quality dark chocolate
Chopped roasted hazelnuts

Method:

v  Line a Swiss roll tin with baking parchment paper

v  In a saucepan, add butter, cream and slowing bring to the boil, stirring constantly, keeping on the heat for one minute before removing
v  Break the chocolate into small pieces and add to the cream, mixing until melted
v  Mix in sloes and sloe gin
v  Pour mixture into tin and chill in the fridge for 2 hours

NB – very important that you thoroughly lick the bowl clean, mixture should always be tested!

v  Cut truffle mixture into pieces, roll into balls, then place back in the fridge for 30 minutes

v  Finish by melting chocolate, dip balls into chocolate, allowing excess to drip off, and then roll in hazelnuts.
v  Place in paper cases and back in the fridge to set

Seared venison steak with a sloe gin and juniper berry sauce

Serves  4

Ingredients

4 plump Venison Steaks(around 8oz each)                                       

1 garlic clove, crushed

For the sauce:

1 bunch of thyme
1 garlic clove, crushed
10 juniper berries, slightly crushed
5tbsp sloe gin
6tbsp thick double cream
1 red onion, finely chopped
Pinch of all spice
125ml beef stock
Olive oil
Salt & Pepper

Method:

v  Add olive oil into a pan - add the garlic and a few of the crushed juniper berries.
v  Season the steaks both sides with salt and pepper
v  Place them into the pan, cooking them for 3 – 4 minutes on each side depending on the thickness of the meat (venison is best served rare), once cooked place to one side and keep warm
v  For the sauce, into the same pan as to where the venison was cooked, add thyme (stalks removed), garlic, chopped onion, remaining juniper berries and allow to brown off for a few minutes
v  Add the stock, cream and sloe gin to the pan, allowing to simmer for a few minutes.
v  Add seasoning, the all spice and cook for a further few minutes.

v  Serve with crushed potatoes and seasonal greens – nothing too rich or heavy as this will spoil the ‘wow’ factor of the Venison.