Recipes

Stuðlaberg Gin

Gin-cured Goose Breast

A starter for four.

Ingredients

• 1 goose breast
• 100 g salt
• 100 g brown sugar
• 50 ml Stuðlaberg Gin
• 2 tbsp mustard seeds
• 1 tbsp dried dill
• 1 tbsp pink peppercorns
• 1 tsp coriander seeds
• 1 tsp juniper berries

Method

Blitz the spices, salt and sugar together in a food processor and add the gin to make a thick paste. Pat the meat dry, cover it with the paste and leave in the fridge for two days. Slice thinly, arrange over rocket and spoon the chutney over.

Pear and crowberry chutney: 1 large pear, 200 g crowberries, 100 g sugar, 2 tbsp honey, 1 tbsp red wine vinegar, ⅙ red chilli and 50 ml water. Simmer the diced pear with the sugar, water and honey until it starts to break down. Add the crowberries, finely chopped chilli and vinegar and simmer for about 5 minutes.