A white, generally neutral-tasting spirit, distilled from cereals, root vegetables or grapes. Potatoes, rye, barley and wheat are the most common bases used to make vodka. Vodkas flavoured with fruit, such as cranberry or citrus fruits, are increasingly popular,but they?re not new.Some of the Vodka Recipes are as follows:Vodka and tonic battered cod with chips and tomato ketchup
For the cod and chips
1litre/1? pints vegetable oil
1kg/2lb 4oz beef dripping
400g/14oz chipping potatoes, peeled, cut into batons
15g/?oz fresh yeast
175ml/6fl oz tonic water
200g/7oz plain flour
25ml/1fl oz vodka
1 tsp cider vinegar
4 x 175g/6oz cod (or other white fish such as coley or pollack) fillets, skinned, pin boned
For the tomato ketchup
250ml/9fl oz red wine vinegar
1 bay leaf
? tsp ground coriander
? tsp ground cinnamon
75g/3oz light soft brown sugar
1.6kg/3lbs 8oz chopped tinned tomatoes
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
2 tbsp tomato pur?e
1-2 tbsp cornflour
1. For the cod, heat the vegetable oil and beef dripping in a deep fat fryer to 170C/325F/Gas 3. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
2. Fry the chipped potatoes in the oil for 2-3 minutes, or until tender, but not coloured. (You may need to do this in batches.) Drain the potatoes onto kitchen paper and increase the oil temperature in the pan or deep fat fryer to 190C/375F/Gas5.
3. Meanwhile, mix the yeast, salt and sugar in a bowl until well combined.
4. Pour the tonic water into the yeast mixture and whisk in the flour, vodka and vinegar. Leave to the mixture to ferment ? it is ready to use when the mixture starts to bubble.
5. Coat the cod fillets in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove the battered cod with a slotted spoon and drain on kitchen paper.
6. Fry the semi-cooked chips in the oil for a second time for 2-3 minutes, or until golden-brown and crisp.
7. For the tomato ketchup, heat the vinegar, spices and sugar in a heavy-based pan until simmering.
8. Add the remaining ingredients, bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
9. Once the mixture has reached boiling point, reduce the temperature to a simmer and cook for a further 30 minutes, stirring occasionally.
10. Blend the mixture in a blender until smooth, and then push the ketchup through a sieve.
11. Serve the cod alongside the chips with a good dollop of tomato ketchup.Vodka prawns with samphire
4 vine tomatoes
2 sprigs fresh thyme
3 tbsp olive oil
Salt and freshly ground black pepper
12 raw tiger prawns, shell on
2 shallots, chopped
2 garlic cloves, chopped
75ml/3fl oz vodka
250ml/9fl oz fish stock
250ml/9fl oz double cream
2 tbsp chopped fresh dill
2 tbsp chopped fresh chervil
300g/11oz samphirePreparation method:
1.Preheat the oven to 160C/325F/Gas 2.
2.Cut a cross on the bottom of the tomato. Bring a pan of water to the boil and blanch the tomatoes for 20 seconds until the skin starts to peel off. Refresh in iced water and reserve the peeled-away skins.
3.Cut each tomato in half, scoop out the seeds and place aside then cut each half into three pieces. Place onto a tray and season with salt and freshly ground black pepper. Sprinkle over the thyme and drizzle with two tablespoons of the olive oil.
4.Place the tomato segments into the oven and cook for 1? hours. Turn the oven off and leave the tomatoes for at least four hours, preferably overnight to dry out.
5.Shell the prawns, reserving the shell and head. Heat a frying pan until hot; add the remaining olive oil and half the butter. Add the prawns and fry for 2-3 minutes, or until pink and just cooked through. Remove from the pan and set aside.
6.Add the shallots, garlic and prawn shells and fry for 2-3 minutes.
7.Carefully pour in the vodka and flamb? the liquid by slowly tilting the pan towards the gas flame, or light it with a match. Let the flames flares up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the reserved tomato skins and seeds and fry for another two minutes.
8.Pour in the fish stock and cook until reduced by half. Pass the sauce through a sieve into a clean saucepan, pressing down on the prawn shells.
9.Add the cream and cook until the sauce has thickened slightly, then add the prawns and warm through. Season with salt, freshly ground black pepper and lemon juice. Stir in the dill and chervil.
10.Heat a frying pan until hot, add the remaining butter, samphire and 75ml/3fl oz water and cook for 2-3 minutes, or until tender. Season to taste with salt and freshly ground black pepper.
11.Spoon the prawns and sauce onto a plate and serve the roasted tomatoes and samphire alongside.Pasta with tomato and vodka sauce Veg
Called Penne al Pomodoro e Vodka in Italian, this recipe adds vodka near the end of cooking to give the flavour a little kick.
500g/1lb2oz pack of short dried pasta, such as farfalle, penne or fusilli
200ml/7fl oz (approx.) jar of good quality tomato passata
2 tbsp of extra virgin olive oil
2 cloves of garlic, sliced
5 leaves fresh basil
200ml/7fl oz of single cream
1 small glass of vodka
60g/2oz of butter
1 tbsp crushed pepper
3 tbsp freshly grated parmesanPreparation method:
1.To make the tomato sauce, heat the olive oil in a small saucepan. Add the chopped garlic and fry gently until golden.
2.Add the jar of tomato passata and season with salt and pepper. Add several fresh basil leaves and cook gently for about 10 minutes.
3.While the sauce is simmering, bring a pan of salted water to the boil and cook the pasta until al dente. Drain well.
4.Meanwhile, in a large frying pan melt the butter; add the crushed pepper and the drained pasta. Toss well; making sure that all the pasta is well coated with butter. Keep the heat high and toss the pasta with a spatula, while adding the tomato sauce and the cream. Add the glass of vodka, toss again and turn the heat off; if the vodka evaporates, you will lose the taste of it.
5.Sprinkle with parmesan and serve immediately.Vodka and tonic-battered haddock with mushy peas
For the mushy peas
225g/8oz dried marrowfat peas
1 tsp bicarbonate of soda
For the battered haddock
1 tbsp fresh yeast
175ml/6fl oz tonic water
200g/7oz plain flour
25ml/1fl oz vodka
1 tsp cider vinegar
4 x 175g/6oz haddock, skinned, pin bones removed
2 lemons, cut into wedges
1.For the mushy peas, soak the peas in a large bowl in three times their volume of water with the bicarbonate of soda for at least four hours or, if you have the time, overnight.
2.Drain the peas in a colander, rinse under a cold running tap and place in a large, lidded pan. Cover with water (about 2.5cm /1 in or so above the peas), cover with a lid and bring to the boil. Reduce the heat and simmer the peas for 1?-2 hours, stirring from time to time. The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season with salt and freshly ground black pepper.
3.For the haddock, mix the yeast, salt and sugar in a bowl until well combined.
4.Pour the tonic water into the yeast mixture and whisk in the flour, vodka and vinegar. Leave the mixture to ferment ? it is ready to use when the mixture starts to bubble.
5.Meanwhile, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
6.Coat the haddock fillets in the batter and fry in the hot oil for 3-4 minutes, or until golden-brown and crisp. Carefully remove the battered haddock with a slotted spoon and drain on kitchen paper.
7.Place the haddock onto plates and serve with a dollop of mushy peas and wedge of lemon.
Limey baked salmon with toasted pine nuts
For the marinade
2.3kg/5lb whole salmon
juice of 1 lemon
juice of 6 limes
splash vanilla vodka (optional)
For the baked salmon
4 limes (1 lime sliced, juice of 2 limes, 1 lime quartered)
handful pine nuts
handful dill and mint, finely chopped
1.Thoroughly wash the salmon in salted water and rub with lemon juice.
2.Put the salmon in a shallow dish and squeeze the lime juice over. Add a splash of vanilla vodka (if using). Cover with cling film, transfer to the fridge and leave to marinate overnight.
3.Preheat the oven to 190C/375F/Gas 5. Use a tablespoon of butter to smear a sheet of foil large enough to enclose the salmon and place the buttered-side up on a shallow oven-proof dish. Put the salmon on the sheet of foil, dot with the remaining butter and drench with more lime juice. Gather the foil together into a loose package with a small vent at the top to release any steam. Cook for 30-40 minutes, or until the salmon has changed from translucent to an opaque pink.
4.After removing from the oven, leave the salmon to rest for 1-2 hours.
5.Toast the pine nuts under a medium grill until browned on both sides. Remove the lime slices and scatter over the pine nuts, fresh dill and mint. Serve with wedges of lime.