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Cooking with Vodka?

B

Boozy

Guest
#1
Got a litre bottle of Vodka for Christmas which I've not opened yet...

I am very fed up of vodka as a drink and was wondering if there was any way of using it to cook with? anyone got any recipes?

Apart from vodka jellies I can't think of anything to use it for.
 
#3
If you have an ice cream maker (or at a pinch you own freezer) you could try making a vodka sorbet with tomato juice. There are loads of recipes on the net. I have tried it and it makes an interesting starter.

Happy new year :)
 
#4
Problem is vodka just tastes of, well, vodka.Its not like sherry or brandy or rum, it just tastes of alchohol. You'd be better off getting a cocktail recipe book in the sales.
 
B

Boozy

Guest
#6
Problem is vodka just tastes of, well, vodka.Its not like sherry or brandy or rum, it just tastes of alchohol. You'd be better off getting a cocktail recipe book in the sales.
I was thinking that but I vaguely recall something on the menu at a vodka bar in Scotland called Vodka Chicken... I didn't try it I had a burger instead but it seemed popular amongst my mates

If you have an ice cream maker (or at a pinch you own freezer) you could try making a vodka sorbet with tomato juice. There are loads of recipes on the net. I have tried it and it makes an interesting starter.

Happy new year :)
Sounds interesting thanks! I have one of those massive chest freezers so have plenty of room to do things like that. Happy New Year :)
 
#7
A Bloody Mary jelly makes a nice starter. Basically you make a jelly from gelatine, tomato juice and vodka - you can pop some spring onions into it for texture and ooh-factor. Add any condiments you normally would - like Tabasco or Worcester. Set the jellies and when you come to serve them sit them in a dish of boiling water briefly. when you turn them out, you get a "jus" effect around the base of the jelly. Serve on a bed of leaves. Impresses but is quite easy to knock up.

You can also use it for making gravadlax. If the vodka is inferior in quality, you might be better off using it in a punch with lashings of nice flavoured fruity stuff. Enjoy.
 

jim24

LE
Book Reviewer
#8
OR,buy a plastic dustbin and throw the Vodka in with a kilo of sugar, then all trough the summer keep topping it up with chopped up fruit, and keep just covered by adding water, you will have a fare few gallons of damn good hootch for NEXT XMAS
 
#9
I've tasted pasta with vodka and cream sauce in a local Italian restaurant, it was nice enough but I prefer to drink it. I like pouring Noilly Prat over roast chicken, perhaps you could try doing that with the vodka!
 
#11
I was thinking that but I vaguely recall something on the menu at a vodka bar in Scotland called Vodka Chicken... I didn't try it I had a burger instead but it seemed popular amongst my mates



Sounds interesting thanks! I have one of those massive chest freezers so have plenty of room to do things like that. Happy New Year :)
Chicken in tomato vodka sauce


Boneless; skinless chicken breast.
½ cup fresh basil – cut or dried if fresh unavailable
1 large can tomatoes (coarsely chopped)
½ teaspoon chili paste
½ cup Vodka
¼ cup broth (chicken or vegetable sock cube)
¼ cup Light cream or I use Elmlea
2 tablespoon butter
Salt; pepper, all purpose flour
Dredge chicken in flour, salt and pepper.
Saute chicken in butter.
Remove and slice into strips.
Throw tomatoes into the hot pan.
Add most of the basil reserving a little for garnish later.
Add Chile paste (or I ground up 4 little dried red chiles).
Add broth and vodka and cook till reduced slightly.
Add the cream and stir.
To increase the sauce I added some of the tomato juice out of the can.
Return the chicken the pan and warm through, toss.
Simmer for a bit and then serve on light pasta of choice.
 
B

Boozy

Guest
#13
PM me your address and I'll come round and help you drink it :)
you'd likely have to get a plane if you are on mainland uk...be cheaper for you just to go to the offy and buy your own ya cheap sod!

Chicken in tomato vodka sauce


Boneless; skinless chicken breast.
½ cup fresh basil – cut or dried if fresh unavailable
1 large can tomatoes (coarsely chopped)
½ teaspoon chili paste
½ cup Vodka
¼ cup broth (chicken or vegetable sock cube)
¼ cup Light cream or I use Elmlea
2 tablespoon butter
Salt; pepper, all purpose flour
Dredge chicken in flour, salt and pepper.
Saute chicken in butter.
Remove and slice into strips.
Throw tomatoes into the hot pan.
Add most of the basil reserving a little for garnish later.
Add Chile paste (or I ground up 4 little dried red chiles).
Add broth and vodka and cook till reduced slightly.
Add the cream and stir.
To increase the sauce I added some of the tomato juice out of the can.
Return the chicken the pan and warm through, toss.
Simmer for a bit and then serve on light pasta of choice.
This is the kinda thing I'm after cheers v much :) Not sure about the 'sock' cubes though :razz: whiffy! :)
 
K

Kirkz

Guest
#14
you'd likely have to get a plane if you are on mainland uk...be cheaper for you just to go to the offy and buy your own ya cheap sod!
Got plenty of my own right here, and you're welcome to fly over and help me drink mine mukker :)
Just don't like to see good alcohol wasted as cooking with it burns off the vital bit :roll:
 

Joker62

ADC
Book Reviewer
#15
Venison steaks with a cream, mint, wild mushroom and vodka sauce.

Cook the venison in a pan, once cooked remove, swill with vodka and flame off, add mint and mushrooms, add cream, and wait for it to reduce and thicken a bit before pouring over the venison.
 
#17
you'd likely have to get a plane if you are on mainland uk...be cheaper for you just to go to the offy and buy your own ya cheap sod!



This is the kinda thing I'm after cheers v much :) Not sure about the 'sock' cubes though :razz: whiffy! :)
If you've been wearing outer socks in wellington boots for a while, they are the chaps for flavour. :)
 
#18
Really easy.
Serves 2

250g spaghetti
1 tbsp olive oil
small nob of butter
2 chillies, deseeded and chopped finely
2 tomatoes, skinned, deseeded and finely chopped
4 tbsp (+) vodka
4 tbsp double cream
salt and pepper
grated Parmesan, to serve.


1. Cook pasta

2. meanwhile, heat oil and butter in small frying pan, add chillies and tomatoes,cook for 4mins. Add vodka and simmer rapidly for about 3 mins. Stir in cream, bring to boil and remove from heat. Season to taste.

3. Drain pasta, and toss with the sauce. Plate, and sprinkle generous amount of Parmesan.

Simples
 
B

Boozy

Guest
#20
The trouble with cooking with vodka is that there is a lot of flavourless shit vodka out there.
Any recommendations on good vodka then? The vodka I got given was smirnoff by an aunt who claims vladivar is better...so she didn't think I was good enough for what she considers to be the best in her opinion! I still reckon smirnoff is better than vladivar though?

after a few it all tends to taste the same to me unless its very very cheap when you can definitely tell
cheap supermarket ones taste like paintstripper or nail varnish remover (not that I know what they taste like *ahem*)
 

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