This month our guest chef is the mighty Adam Handling MBE, who in addition to flying the flag for British food and hospitality is a now a proud champion for Springboard FutureChef. No stranger to winning competitions himself, Adam won the Scottish Chef of the Year, British Culinary Federation’s Chef of the Year and was Great British Menu’s ‘Champion of Champions’. The Adam Handling Group now features two bars, a chocolate shop and four restaurants including the Michelin-starred Frog in Covent Garden. For more information, visit The Adam Handling Collection. Here’s Adam’s five ways with Country Range Juniper Berries.
Sumptuous Sauces
Simply grating juniper berries into savoury sauces can elevate and provide depth. It adds a floral peppery note.
Fruity Fusion
The fusing of fruits and juniper is another brilliant combo. My favourite would be a Pear & Juniper Crumble. Yum.
Decadent Desserts
Juniper berries are unbelievable in desserts, and you can do so much with them. Simply added to a caramel is sensational but they are superb in custard as well.
Banging Brisket
I blend juniper berries, salt, sugar and rosemary in a brine and I marinate a beef brisket in it for a week before slow cooking.
Finishing Over Fire
Juniper to finish off venison on the fire provides a lovely aromatic smokiness to the meat. Use berries – or even better – a few branches of juniper and literally drop them on the coals right at the end.