A good hog roast over an open fire has always done us well, but occasionally we like to turn our hand to finer culinary delights. With the nights drawing in and the rain putting an end to our outdoor fire pits we’ve retreated indoors and naturally found ourselves in the kitchen, whipping up some truly sumptuous recipes.
With rum to hand we couldn’t help adding a tipple or two for an extra splash of flavour and my did it give some pretty spectacular results. We've narrowed it down to our three favourite recipes for you can try at home over the festive period.
½ cup ketchup
1 tablespoon jerk seasoning blend
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
2 garlic cloves, minced
¼ teaspoon liquid smoke
750ml whipping cream
4¼t bsp caster sugar
3 tbsp Burning Barn Honey & Rum Liqueur
Pinch sea salt
Fresh raspberries, to serve
Plus: 6 metal pudding moulds, lightly oiled
Soften the gelatine sheets in cold water for a few minutes.
Gently heat the cream, sugar and rum until the sugar dissolves, remove from the heat, add the gelatine and Honey and Rum Liqueur and stir to dissolve.
Pour the mix into the moulds and place in the fridge to set, for at least 5 hours.
Run a knife around the edge of each panna cotta to loosen the mixture.
Tip upside down onto a plate and et voila! Scatter raspberries on top and enjoy!
100ml Double Cream
25g Salted Butter, cubed
300g Milk Chocolate
50ml Burning Barn Spiced Rum
120g Dark chocolate, broken into small pieces
2-3 Tbsp cocoa powder
Add the cream and butter to a small pan and bring to boil.
In a heatproof bowl break the milk chocolate into fine pieces and pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined.
Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray. Chill in the fridge for 1 hr, or until set.
Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
Put the truffles on a tray or plate lined with baking parchment and chill for 1 hour to set!