Boozy banquets

So it should come as no surprise that a new book celebrating the endless possibilities of combining eating and alcohol is now hitting the shelves.

Between visits to the pub and the kitchen two food writers, Ryan Jennings and David Steele, have come up with Cooking With Booze, a book that does exactly what it says on the cover.

The philosophy behind the book is quite simply that the liquor cabinet should be as much a part of the kitchen as the spice rack. Ryan, a food critic, and David, a professionally-trained events producer, have experience of eating and drinking well and believe that by using the unique flavours of wine, beer and spirits, even the most novice of cooks can add great depth to their cooking.

"We took our pub dream home to distil. The process became a game of experimentation - the recipes, ideas and flavour combinations poured out," says Ryan.

"There were disasters along the way but we forged ahead, driven by our successes and desire to create a guide that would marry our two vices; a book for those who love to eat and drink and believe that wine, spirits and beer can be used as more than mere accompaniments to a meal."

With recipes ranging from Beer Can Chicken and Scotch-Smoked Salmon to Tequila Mockingbird Fajitas there is no end to the original ideas offered by the pair. They even supply drinks recipes to keep your thirst quenched whilst you slave away in the kitchen.

The boozy twosome do administer one warning, however.

"Always keep your guests entertained, but make sure you know how they're travelling and how much they're consuming. Plan ahead and have non-alcoholic alternatives available. And remember, moderation is always the best policy."

• Cooking With Booze - Delicious Recipes Using Beer, Wine and Spirits, is published by Apple Press, £14.99.

French Quarter Coconut Shrimp

This New Orleans-inspired appetiser is sure to impress. Best of all it requires minimal ingredients and very little time to cook. Serves four to six.

500g extra-large shrimp, peeled and deveined, tail on

Quarter tsp salt

Pinch freshly ground black pepper

Pinch of garlic powder

3 eggs, beaten

375ml plain flour

625ml shredded sweetened coconut

For the bourbon sauce:

125ml bourbon

50ml light corn syrup

2tbsp fancy molasses

Pinch hot pepper flakes

To make the sauce reduce the bourbon by one-third in a small saucepan over medium-high heat. Add corn syrup, molasses and pepper flakes. Bring to the boil, reduce heat and simmer for five minutes.

Remove from heat and transfer to serving dish. Sauce will thicken slightly as it cools.

Preheat oven to 200C/400F. Spray large rimmed baking sheet with cooking spray.

Season shrimp with salt, pepper and garlic powder. Put eggs, flour and coconut into three separate bowls. Dip shrimp into egg, then flour, then egg again and finally into coconut. Arrange shrimp on baking sheet and bake for 12 to 15 minutes or until golden and crisp.

Arrange shrimp on serving platter with bourbon dipping sauce in the centre.

Lemon and Fennel Risotto

It wouldn't be fair to leave the vegetarians out of the boozy banquet and with this fresh, sophisticated risotto you won't have to. Serves four.

1 bulb fennel with green fronds

1l vegetable stock

50ml butter

1tbsp olive oil

8 shallots, finely chopped

2tsp grated lemon zest

375ml risotto rice

50ml lemon vodka

50ml Soave or Pinot Gris

375ml grated parmesan

2tbsp light cream

Salt

Freshly ground black pepper

Remove fronds from fennel and chop coarsely. Set aside. Remove hard green stems from fennel, cut bulb in half lengthways and slice thinly. Set aside.

Bring stock to a simmer in a saucepan, reduce heat to keep warm. Melt butter and oil together in a large stockpot over medium heat. Add shallots and cook for one to two minutes or until softened.

Add sliced fennel and lemon zest and cook for another two to three minutes. Add rice and stir with a wooden spoon until each grain is coated with butter.

Pour in vodka and wine and stir until absorbed. Add a ladle of stock and stir until absorbed. Continue this process, adding a ladle at a time until all the liquid has been absorbed and the rice is tender but firm.

Stir in parmesan and cream and season to taste with salt and pepper. Remove from heat and allow to stand for two minutes. Spoon into warm bowls and garnish with chopped fennel fronds.

This fiery Jamaican dish will heat up your taste buds even on the coldest winter night. Don't be put off by the long shopping list; the ease of cooking this mouth-watering meal will more than make up for it. Serves four.

Fire-roasted Mexicano Chicken

50ml Kahlua

50ml lime juice

50ml extra virgin olive oil

50ml hot sauce

2 cloves garlic

1 onion, quartered

50ml coriander

2tbsp fancy molasses

2tbsp ketchup

2tsp dijon mustard

2tbsp pickled jalapenos

1tsp ground cumin

1tsp chilli powder

Half tsp cinnamon

1tsp salt

Half tsp nutmeg

Quarter tsp freshly ground pepper

Pinch hot pepper flakes

4 bone-in chicken breasts, skin on

Blend the Kahlua, lime juice, olive oil, hot sauce, garlic, onion, coriander, molasses, ketchup, mustard, jalapenos, cumin, chilli powder, salt, cinnamon, nutmeg, black pepper and hot pepper flakes in a food processor until smooth.

Place the chicken breasts in a shallow baking dish and pour over the marinade. Cover and refrigerate overnight.

Preheat grill to medium high and sear the chicken, breast side down, for 10 minutes. Rotate to create grill marks after five minutes.

Reduce heat to medium, turn chicken, close lid and continue cooking for 10 minutes or until juices run clear. Serve immediately.