GIN AND BARE IT!
There is no written evidence that tells us exactly where and when gin was discovered. But in all probability it was an anonymous Benedictine monk, in the kitchen of his monastery who discovered gin in the 11th century the Benedictine monks in Italy used spirits distilled with various herb, spices, berries and roots as remedies for various ailments. Because Juniper was widely grown and easily available in Italy, a juniper based spirit evolved. By the 14th century, distillation had broken out of its monastic confines and juniper based cordials were extensively used. It acquired the status of a wonder drug that protected one against the bucolic plague. The extent to which gin was drunk in 18th century England was not funny – the English literally consumed gallons of the stuff! By 1730, there were over 7000-dram shops and one of every three houses in England produced and sold gin!
So, it’s not surprising that it was the English, who perfected the art of making gin, as we know it today. The image of gin changed rapidly from being a drink consumed by everyone to a drink that makes its presence felt whether used as the base of a cocktail or in any tall drink.
There is nothing known as cooking gin. As a rule, never skimp on quality, because as we all know, while cooking the alcohol evaporates leaving behind a flavour, and reflects the quality. Because of its strong predominant flavour, its use is somewhat restricted. Gin goes very well with tomatoes and lemon.
DISH
Chicken With Lemon and Gin
Ingredients:
Fresh squeezed lemon juice: 2 tbsp.
Gin: 2 tbsp.
Dried oregano, crumbed: ¼ tsp.
Fresh ground black pepper: to taste
Sugar: ½ tsp.
Olive oil: 3 tbsp.
Whole skinless, boneless chicken breasts: 2 (about ½ each)
Thinly sliced red onion: 2 cups.
Method
In a shallow dish whisk together the lemon juice, gin, oregano, salt, sugar
and pepper. Add the oil in a stream, whisking continuously. Add chicken, coating
it well with the marinade and let it marinate, covered in refrigerate for about
an hour. Reserve the marinade.
Grill the chicken on an oiled rack set about six inches over glowing coals, for seven minutes per side. While the chicken is grilling, in a non-stick pan, combine the reserved marinade and the red onions. Boil covered; over high heat, stirring occasionally for three minutes or until onion begin to brown. Reduce heat to low and cook uncovered, stirring constantly for 5 minutes. Transfer chicken to a heated platter and with a slotted spoon, scatter onions around it.