Gin Infused Cucumber Mango

GinMangoCucumberjarGinMangoCucumberI’m feeling optimistic that sunshine, cocktails and patios are in my near future. Last summer a friend gave me some of his Gin Infused Cucumber Mango to try. I brought it out one evening mixed it with some tonic and a twist of lime, very smooth and refreshing.  I have always claimed that I am not a fan of Gin, but as I become more adventurous with my mixology there are a lot of tasty cocktails to mix with gin.  I have to be honest I had a bottle of Gin sitting in my cupboard since my house-warming party-eight years ago.  That bottle of Gin has made it out to the table several times, and no one ever touches it.  I thought about donating it the guy with the sign at the corner, but came up with a better idea.  I’ll get an infusion going of my own, it only takes like one week of the Gin and cucumber mango sitting in your refrigerator to infuse with flavor.   Then my friend gave me a good tip, take the fruit out and squeeze it through a potato ricer back into the gin and it’s ready to enjoy.

Cheers Robin

Lemongrass Trout with Mango Salad

fish 188The other day we had some fresh fish in the studio for a photo shoot, this golden trout was just too pretty not to cook up for a photo shoot.  I worked with stylist Karla Spies and we found this recipe from my favorite Donna Hay.  I do not cook a lot of fish at home mostly because I don’t have a lot of experience and find it kinda of intimidating.  But this method of baking it in the parchment paper in the oven was rather simple and makes for an easy clean up.  The combination of the mango salad and trout has a nice compliment of flavors.ingredientsPreheat oven to 400 F. Layer pieces of non-stick baking paper on a tray and fold 3 edges in to form an envelope, leaving one edge open. Slide the lemongrass in the envelope, drizzle the Trout with olive oil and sprinkle with sea salt and cracked pepper. Slide the Trout in the envelope and fold the remaining edge of the parcel to enclose the fish, bake for 25-30 minutes depending on the size of your fish. The fish should be firm to the touch and cooked through.

Place the chilli, bean sprouts, mango, mint and green onion in a bowl and toss to combine.  Carefully open the parcel, letting the steam escape, and top with the mango salad and spoon over the dressing. Serve with the lime wedges.

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