Lemon Thyme Spritzer, created with Jukes 1
Jukes 1 is centred around citrus and fresh herbs, echoing the canapé's bright garnishes and complimenting its seafood base.
Ingredients
Method
Fill a large glass with ice cubes and pour over Jukes 1. Add freshly squeezed lemon juice and stir gently. Add a sprig of fresh thyme to the glass for a touch of herbal aroma.
Hot-smoked salmon bruschetta
Ingredients
Method
Flake the hot smoked salmon into a bowl, add melted butter and mix in chopped flat-leaf parsley. Toast the ciabatta, then place the salmon mixture on top. Serve with freshly grated nutmeg, a squeeze of lemon juice and Cayenne pepper if you little a little heat!
Jukes 8, the Sparkling Rosé
Jukes 8 is delicate, crisp rosé is inspired by the wine of Provence and pairs well with the refreshing components of the salad.
Watermelon, cucumber and feta salad
Ingredients (serves four)
Method
Cube the flesh of half a large, chilled watermelon. Peel and cube the cucumber, mixing it with the watermelon in a shallow bowl. Crumble the feta cheese over the top, tearing equal quantities of basil and mint for garnish. Drizzle liberally with olive oil and squeeze over the juice of half a lemon. Season with salt and cracked black pepper and serve immediately.
Jukes 6, the Dark Red
The deep, spicy profile of Jukes 6 enhances the rich, mellow flavours of the beef.
Ingredients
Method
Fill a wine glass half chilled water. Pour in half a bottle of Jukes and swirl. Adjust to taste.
Tagliata di Manzo
Ingredients (serves four)
Method
Take the steak out of the fridge an hour before cooking. Pat dry on both sides, drizzle with extra virgin olive oil and season liberally with sea salt and cracked black pepper. Heat a cast iron griddle or heavy frying pan until it is smoking hot and cook the steak for three minutes on each side for a rare steak, or four minutes for medium-rare. Remove the steak from the pan and let it rest for ten minutes before slicing into 5mm thick slices. Arrange over the rocket on a large platter. Pour over any meat juices and a generous drizzle of extra virgin olive oil. Sprinkle over the shaved parmesan, scattering roughly chopped rosemary leaves and halved cherry tomatoes. Serve with warm, crusty ciabatta.
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