juniper berries

An apple tarte tatin is as classic as they come. The addition of gin and juniper keeps this dessert feeling fresh and new.

Apple gin juniper tarte tatin

frozen butter puff pastry, thawed

(150 grams) caster sugar

(125 milliliters) gin

vanilla bean, split, seeds scraped

tsp juniper berries

Granny Smith apples, peeled, cores removed, quartered

unsalted butter

Vanilla ice cream, to serve

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Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Confit duck

cumin seeds

coriander seeds

flaky sea salt

duck leg and thigh joints

thyme

rosemary

garlic

bay leaves

tsp black peppercorns

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

Skirt Steak With Juniper, Thyme And Garlic

skirt steak,

berries,

garlic, unpeeled, lightly crushed

Extra virgin olive oil

Coarse sea salt

black pepper

Preheat a gas or charcoal grill until you can hold your hand over it only a couple of seconds.

Meanwhile, place steaks on a platter, and sprinkle with juniper berries. Lay thyme and garlic on top, and drizzle with just enough olive oil to lightly coat steaks. Turn steaks to disperse seasonings. Let them sit about 15 minutes to reach room temperature.

Season steaks with salt and pepper to taste. Grill (or saute in heavy skillet over high heat), about 2 minutes on each side for rare, or a minute longer for medium rare. Turn once, tucking thyme under steaks as they cook. Serve hot.

Making juicy, tender salt beef is easier than you think. Serve in a sandwich with New York-style rye bread, pickled cucumbers, mustard and sauerkraut

Simple salt beef

1.6kg flat piece of pickled beef brisket

carrots,

sugar

If you can, allow the pickled beef to come up to room temperature before you start by leaving it on the kitchen counter for an hour. It will speed up the cooking time. Put the beef in a large pan and cover with cold water. Bring to the boil, skimming away any foamy scum that rises to the surface. Once the foam has been mostly removed, add all the other ingredients. Adding them now means they don’t get in the way of the skimming.

Reduce the heat, cover and simmer gently for 2 hrs 30 mins-3 hrs 30 mins or until a fork pushed into the meat slides in easily – it should be really soft. Start checking after 2 hours – there should be no resistance when you pull the fork out of the meat. You could also use a skewer to do the testing – make sure to push it into the thickest part of the meat.

Once the beef is tender, turn off the heat. Either leave it sitting in the cooking liquor if you're not ready to eat (it can sit like this for up to an hour), or use two forks to lift the meat out, allow the water to drain off, then put it on a board. Keep the liquor if you plan to reheat or freeze the salt beef. Cover loosely with foil and allow to rest for 10-15 mins. To serve, slice thickly against the grain of the meat or it will crumble. Serve hot or cold. Leftovers will keep in the fridge for three days and in the freezer for up to six weeks. Before freezing, it’s best to slice it and wrap first in baking parchment, then foil. Make sure you also freeze the pot of cooking liquor. When you want to eat it, defrost and then put it (with slices arranged back into a whole brisket shape) in an ovenproof dish with the thawed liquor. Cover with foil and reheat at 180C/160C fan/gas 4 for 20 mins.

With aromatic spices like fennel and coriander seeds, this is a winter dish for the ages.

Smoked pork belly with frikadeller (spiced rissole)

wood smoking chips

garlic cloves

(110 grams) caster sugar

1kg boneless pork belly, skin scored

Wholegrain mustard, fruit chutney and watercress, to serve

tbs balsamic vinegar

onion, very finely chopped

garlic clove, finely chopped

coriander seeds, crushed

tsp fennel seeds, crushed

egg, lightly beaten

pork mince

(70 grams) fresh breadcrumbs

Sunflower oil, to shallow-fry

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Pickled Red Onion Slices recipe from Pati&#x27;s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

Pickled Red Onion Slices

red onion

red wine vinegar

water

salt

black peppercorns (cracked)

Place sliced onion strips into a heat-safe bowl and set aside. Mix the vinegar, water, salt, pepper, and juniper berries in a small pot and bring to a boil. Once boiling, pour hot liquid over the sliced onions. Cover the mixture and allow to marinate at room temperature for about one hour.

The pickled onions will stay fresh for about one month in the refrigerator and make an excellent topping for tacos or sandwiches.

Sous Vide Venison is moist and tender, slow cooked to medium-rare in a red wine broth and seasoned with fresh thyme and juniper berries!

Sous Vide Venison

venison loin

red wine

juniper berries (crushed)

brandy

butter

stock

avocado oil (for searing)

Rub the salt all over the venison loin and place in the fridge, uncovered, overnight or for 8 hours.

Heat a sous vide water bath to 131F degrees.

Place the venison in a vacuum seal bag with the remaining ingredients (except avocado oil).

Vacuum seal and cook in the water bath for 6 hours.

Remove and take the venison out of the bag, reserving the bag juice.

Simmer the bag juice in a pan (add extra stock if too thin or salty) for 3-5 minutes.

Heat a skillet on medium high heat and add the avocado oil.

Sear the venison on all sides for about 30 seconds per side, until a brown crust has formed. (Be careful not to sear too long or your venison will overcook).

Remove and let sit for 3-5 minutes (until cool enough to slice).

Slice and serve drizzled with the bag juice.

Excellent. Have not found a better recipe yet for my inner tenderloins. Is now a permanent recipe in our cook book! Can’t wait to make it again!

This Sous Vide Venison was so tender and delish! I will be keeping this recipe to make again!

I have never eaten venison. But this sous vide venison looks so good. Thanks for sharing.

I have never made this before but feel confident that I can now with your step-by-step directions.

My husband loves venison, but I have never tried cooking it this way. I am going to have to give it a try.

Top 7 juniper berries recipes from across the web

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Top Tags

Apple gin juniper tarte tatin

Confit duck

Skirt Steak With Juniper, Thyme And...

Simple salt beef

Smoked pork belly with frikadeller ...

Pickled Red Onion Slices

Sous Vide Venison

Top 7 juniper berries recipes from across the web

The most viewed juniper berries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple gin juniper tarte tatin

Confit duck

Skirt Steak With Juniper, Thyme And...

Simple salt beef

Smoked pork belly with frikadeller ...

Pickled Red Onion Slices

Sous Vide Venison

The most viewed juniper berries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine