We Love Cooking! [Search results for cocktail] 

I hope you're not sick of me talking about Foodstock just yet as I have two more recipes to share with you after todays, so bear with me! One of the things I absolutely loved about the event was the super chilled outdoor feel to whole evening, people sat by open fires enjoying music, sipping cocktails and enjoying the food. Despite the huge amount of people who descended on the little island for the night, things ran very smoothly from what I could see, with a system for everything! Before things kicked off, we all got these cool red stamps elevating us to VIP status and I am all about that! :) When Raphael from LeFooding got in touch with me about the event he asked us to come up with a specially designed cocktail for the night and this is it!

Jameson Iced Fire Ginger Mint Cocktail
This is a fantastic little fiery cocktail perfect for outdoor slurping in the summer! Feel free to play around with the balance of flavours here, adding more ginger if you prefer a numbing heat, or more mint if you require a cooler menthol taste!

Makes enough syrup for 8 cocktails
200g caster sugar
200ml water
100g of peeled fresh ginger, finely chopped
20g fresh mint leaves

Dissolve the caster sugar and water together in a pot over a low heat. Add the chopped ginger and bring slowly to the boil. Simmer for 5 minutes.
Remove from heat, stir through the fresh mint and allow to cool.
Set aside to steep for at least 2 hours.Strain off the ginger mint syrup and refridgerate until ready to use.

Serve over crushed ice with a sliver of stem ginger,
1 part Jameson whiskey
2 parts ginger mint syrup

Frosting Cocktail Glasses In 3 Easy Steps
In my opinion, you have to have frosted glasses if you're having cocktails! They just take a normal cocktail to whole new heights. The good news is that if you have never frosted your own glasses, it is so easy, take no time at all and will totally impress your guests. If you can get your hands on some coloured sugars, or dessicated coconut you get a little bit more creative, but for now just use a little caster sugar to practice!

1. Run a lime wedge around the rim of the glass twisting as you go.

2. Pour caster sugar on to a small plate.

3. Dip the glass in the sugar and voila, a perfectly frosted cocktail glass!

I am not a big alcohol drinker, I never have been, mainly due to being a complete lightweight, who feels the effects of it after one glass! Unlike many other fellas my age I don't love beer and generally stick to spirits if I am drinking on a night out. Which leads me on to my little confession... I have a, not so secret, penchant for cocktails! I have no shame in ordering an apple martini or a mohito while everyone around me is skulling pints and generally don't care if the glass is frosted with pink sugar or if a tropical mini umbrella has been elegantly plopped in the glass. I just feel if I am going to spend money on alcohol it might as well be worth it and have a sense of occassion about it. Probably one of the best things I have done for nights in, with friends over has been, to create my homemade versions of my favourite cocktails. Check out this quick and easy recipe for Strawberry Daiquiris. If you aren't big on specific measurements think of the recipe as, half rum, half apple juice, a handful of strawberries, a tablespoon of caster sugar and a handful of ice cubes- blitz and enjoy!

Simple Strawberry Daiquiris
In my opinion nothing is more impressive than a good cocktail at a dinner party, to get a great night started! Now although strawberry daiquiris may not be the most manly of cocktails, they are my drink of choice and this is my recipe for foolproof super tasty daiquiris. Though I have to add, this recipe does come with a warning, once you learn it, you may find yourself making them all too often! I use frozen strawberries here as it is so convenient to have a few packets of them stocked up in the freezer. Using frozen berries means you end up with a really delicious slush and you can also use any other frozen berries in this mix, so experiment with the ingredients!

Serves 6
400g strawberries, frozen
300ml white rum
300ml pressed apple juice
1 tablespoon of caster sugar
A small handful of ice cubes

Place the strawberries and ice cubes in a food processor, pour in the apple juice, rum and sprinkle in the sugar.
Blitz for about 30 seconds until you get a smooth slushy mixture.
Taste a teaspoonful as you may need to add a little more sugar to taste.
Serve in frosted cocktail glasses, it's the only way to enjoy them!

What is it with caterers who seem to think the only solution to feeding a large amount of people means sticking everything in a deep fat fryer? Recently I have been to more than 3 events which have resorted to battered chicken nuggets, onion rings, and cocktail sausages! Now I'm not going to completely condemn them as I did have a quick nibble, as most people do, but I would far rather some simple, fresh finger food with healthy ingredients which don't rely on a vat of boiling fat to make them look pretty!

This little antipasto salad is my simple solution to any pre dinner nibbles. Three tasty ingredients combined to make a delicious little starter which can be thrown together in no time at all. Best of all it looks so damn good your guests will think you went to a whole lot of bother! To be honest this is more of a sit down affair, but if you did want to transform this dish into proper finger food, simply toast some small slices of bread, spread with a little pesto, wrap a few rocket leaves, wafers of parmesan cheese and crushed olives in some parma ham slices, place on the pesto toast and hold together with a cocktail stick.

Simple Antipasto Salad
This is a great base for any salad so feel free to throw in some lovely extras if you so wish. Things like toasted pine nuts, garlic croutons, and sun dried tomatoes would all work great in this. If you buy olives unpitted, simply crush them with the back of a knife and remove the stone with your fingers.

3 large handfuls of rocket leaves. (Arugula)
Half of a 100g jar of green olives (pitted).
1 packet of parma ham slices.
1 Large handful of wafer thin parmesan cheese slices.
3 tablespoons of extra virgin olive oil.
1 tablespoon of balsamic vinegar.
A small pinch of ground black pepper.

The method for this one is so easy- Simply mix together the olive oil, balsamic vinegar, and black pepper in a large mixing bowl. Add the remaining ingredients and toss gently. Tumble the salad onto a large serving dish and serve. Make sure to provide lots of crusty bread to eat alongside and enjoy!

Earlier this year I had the opportunity to meet Catherine Fulvio and have a quick chat, she mentioned she was filming a new tv series for RTE, but never mentioned the fact that she had a brand new fantastic book hitting book shops this month. I got a copy from the folks at Gill and MacMillan to flick my way through and it is packed with great Italian recipes and lots of lovely food shots. I have three copies to give away this week so you can try and grab a copy via twitter, facebook or on the entry form below. I'll be posting a few of Catherine's recipe here on the blog this week and remember to check out her RTE show Friday's at 8.30pm!

Beef Carpaccio (Carpaccio di manzo)
Of all the delicious things to come out of Harry’s Bar in Venice, including the Bellini cocktail, carpaccio tops the list for me. Generally, carpaccio refers to very thinly sliced raw beef, but nowadays the term is widely used, from swordfish carpaccio to pineapple.

300g fillet steak, cut into wafer-thin slicesextra virgin olive oil
1 tbsp lemon juice
salt and freshly ground black pepper
rocket, to garnish
Parmesan shavings

Spread the slices of steak on a serving platter. Drizzle with olive oil and the lemon juice. Season with salt and freshly ground black pepper.
Garnish with rocket, sprinkle over the Parmesan shavings and serve.
It’s possible to buy beef carpaccio precut and prepacked, but I always buy it fresh and ask my butcher to slice the beef. That way, I’m assured of freshness and provenance.

To be in with a chance of getting your hands on a copy of Catherine's book, all you gotta do is answer this simple question.

What is the name of Catherine Fulvio's Cookery School?
A: Ballymaloe Cookery School
B: Ballyknocken House Cookery School
C: Cooks Academy
Please note that by entering this competition, you will be signing up for The Good Mood Food Blog newsletter, but if you don't wish to subscribe, please put "NS" after your answer. The competition will close on Thursday evening (2nd Sept) at 9.30pm. Only one entry per person please!