20 JAN/FEB 2018 FIVE WAYS TO USE
juniper berries have
been used for culinary
and medicinal purposes.
Well 2017 has finished, we now
start to roll into 2018 and look
forward to what this year brings.
There is still talk of Brexit, which
is the top of many
that this may bring,
and of course with
the food and drink
price rises we all
have much to think
about. Having said all of that
we all still need to carry on,
and here at the Craft Guild we
are looking forward to so many
events that we have lined up.
As this edition comes out we
are looking forward to the
start of the Major Series at
Bournemouth & Poole College
followed by the second heat at
South Devon College, there is
still time to enter, please see the
Craft Guild website for details.
We have a table at The Clink
Charity dinner, where we in turn
support the great work that they
do throughout the year.
Of course moving through
spring we will have the final
of the Country Range Student
Chef Challenge, this is where we
showcase another great selection
of talent, the final will be held at
Hotelympia on March 7, this will
be certainly the place to be seen
at, so please do come down to
support the colleges, and see
how you can enter for 2019!
Really pleasing to see Steven
Sanderson let us know of five
ways to cook with juniper berries
and sharing these ideas always
makes my mouth water, I myself
love to try many of these, and
food is there to be enjoyed and
experimented with, it’s the best
way to learn.
Well here’s to a
Craft Guild of Chefs
020 8948 3870
The Craft Guild of Chefs is the
largest UK chefs association
with members worldwide in
foodservice and hospitality,
from students and trainees
to top management working
everywhere from Michelin
to educational establishments.
For more on the Craft Guild, visit
follow the Craft Guild of Chefs
on Twitter at @Craft_Guild
Juniper Berries Five ways to use...
These spicy berries from the
Juniper tree can be used fresh or
dried, crushed or whole, and were
used as a medicine in ancient Egypt.
Nowadays they’re most commonly used
to flavour casseroles, marinades and
stuffings, and complement pork, rabbit,
venison, beef and duck. They can also
be used in sweet dishes such as fruitcake
– and provide the main flavouring for gin.
We set Glasgow Clyde College lecturer
Steven Sanderson the challenge of creating
five deliciously different dishes using these
versatile berries. Here’s what he came up with….
To make our own Gravadlax in the restaurant we
cure the salmon in a mixture of crushed juniper
berries, sea salt, sugar, dill, gin and lime zest for
two days. We serve this with a smoked salmon
mousse, Melba toast and a Bloody Mary dressing.
2. Beetroot carpaccio
We pickle our own vegetables for certain dishes.
The cure that we use is equal quantities of sugar
and white wine vinegar, infused with juniper berries,
cardamom pods, star anise and cinnamon stick.
We use this to pickle beetroot for a dish of beetroot
carpaccio with goat’s cheese mousse, cherry
tomatoes and candied walnuts, I have also used
this pickle for cucumber, carrots and cauliflower.
We regularly have this
on our Sunday lunch
menu especially now
that Scottish winter
is upon us. We slow
cook the venison
with juniper berries,
thyme, onions and
carrots in a rich red wine
and redcurrant gravy. This is
generally served with dumplings.
We have a homemade seasoning which
consists of crushed juniper berries, pink
peppercorns, sea salt and black pepper.
We use this for our duck, venison and lamb
dishes. This gives a lovely fragrant touch
to the meat.
5. Poached pears with
shortbread, stem ginger
and vanilla ice cream
When we poach pears we do it in
a stock syrup containing juniper
berries, saffron and honey. This gives
a lovely flavour and great colour, that
goes really well with shortbread and
stem ginger and vanilla ice cream.
• Country Range Juniper
Berries Pack Size: 350g
>> Steven is a
lecturer at Glasgow
Clyde College. He
mentored a team of
students who went on
to win silver in the Country Range Student
Chef Challenge 2017.
In addition to working at the college,
Steven also has a small country
restaurant called Steayban, which he
bought 19 years ago, and he currently
works there at the weekends. He has
over 30 years’ professional experience
working in restaurants and hotels
between Glasgow and Edinburgh.
the salmon in a
mixture of crushed
juniper berries, sea
salt, sugar, dill,
gin and lime zest
for two days.