Brunch the Ketel One way

Brunch is a time to gather around the kitchen table with friends and family. Sometimes you may be looking for something a little quirky, a little off-beat and even more delicious than just the usual bacon and eggs. So at Ketel One, we've partnered with cocktail experts, Delightful Drinks and the ever so creative Hannah Pemberton behind The Kitchen Alchemist to bring you a variety of favourite brunch dishes with a unique twist. Each delicious dish has been paired with a diverse range of Ketel One Bloody Marys ranging from classic to quirky. 

Try the Chorizo, Potato and Egg Hash where the simple breakfast hash gets a Spanish makeover, and is paired with a flavoursome classic Bloody Mary. Or how about the Chimichurri Fried Egg and Salmon Bagels - a zingy update on the classic brunch dish - with a quirky Green Bloody Mary on the side, made with celery and cucumber instead of the usual tomato. 

With a range of options and flavours to suit all tastes these delicious dishes and cocktails are all made using market fresh ingredients, this is Brunch the Ketel One Way. 

We’d love to see how your brunch turns out, please share and tag us @ketelone #theketeloneway #ketelonebloodymary.

Potato and Chorizo Hash

Best enjoyed with a Classic Ketel One Bloody Mary

 Bloody Mary NEW 820x 600 Copy

Ingredients (serves 4)

4 medium floury potatoes — peeled, cubed and par-boiled for 8 minutes then cooled
200g cooking chorizo, peeled and chopped
1 level tsp smoked paprika
1 level tsp ground cumin
4 eggs
2 crushed garlic cloves
2 red peppers, roughly chopped
1 red onion, finely chopped
Half a juicy lemon
Olive oil for frying
Sea salt and black pepper
Coriander or parsley for finishing

Method

1. Preheat your oven to 190°C.
2. In an ovenproof skillet or frying pan, heat some oil on a medium high heat and cook the chorizo for about 8 to 10 minutes, until the chorizo turns crisp and the fat is rendering out.
3. Remove the chorizo with a slotted spoon and set aside, return the chorizo fat to the heat and add the peppers and onions, cook on a medium heat for 10 minutes.
4. Add the potatoes and continue to cook, wait for them to colour before adding the garlic, cumin and paprika. Continue to cook for a couple of minutes and add the chorizo back to the pan. Stir carefully until it begins to combine. 
5. Take the pan off the heat and make four wells. Crack the eggs into the wells and place the pan in the oven and cook for 10 minutes, until the egg yolks begin to set. 
6. Once the pan has been removed from the oven, squeeze a lemon on top of the dish, add coriander and serve.

Carrot Pancakes with Greek Yogurt

Best enjoyed with a Quirky Ketel One Carrot Mary

Carrot Mary Brunch NEW 820x 600 Copy

Ingredients (serves 2)

For the pancakes
130ml milk
135g plain flour
1 large egg — lightly beaten
30g melted butter
2 tbsp caster sugar
1 tsp baking powder
½ tsp salt
2 medium carrots — peeled and finely grated

For the rest

300ml Greek yogurt
4 tbsp honey
A handful of your favourite berries
Black pepper
Butter for cooking

Method

1. Sift the dry ingredients into a large bowl, and in a separate bowl mix the egg, melted butter and milk together.
2. Add the wet mix to the dry ingredients and mix together until the lumps are gone, then add the grated carrot and stir briefly to combine, set aside for a few minutes to rest.
3. Add a dollop of butter to a medium/hot frying pan. Once the butter has melted, add some of the pancake mix into the pan, making pancakes that are about 1cm thick and turning them once they’re golden brown on each side.
4. Serve topped with the Greek yogurt, berries and honey.

Chimichurri Fried Egg and Salmon Bagels

Best enjoyed with a Quirky Ketel One Green Mary

 Green Mary Brunch NEW 820x 600 Copy

Ingredients (serves 4)

For the bagels
2 bagels
600g smoked salmon
4 free range eggs
Black pepper

For the dressing

A handful of fresh flat leaf parsley
A handful of fresh coriander
½ red onion
1 clove garlic
½ tsp jalapeno / half a deseeded chilli
Zest of ½ lemon
A scrunch of sea salt
80mls extra virgin olive oil
3/4 tbsp red wine vinegar

Method

1. Finely chop the dressing ingredients and mix together until super smooth. Taste and adjust the seasoning as needed, add some more salt or lemon / vinegar if required.
2. Start toasting your bagels. Add a dollop of butter and some olive oil to a frying pan and heat on a medium-high heat. Once the butter melts, crack your eggs and cook on a medium heat until the whites are nearly set.
3. While they’re cooking, top the bagels with the salmon, then take the eggs out of the pan and place them carefully on top of the salmon.

Prosciutto Monte Cristo

Best enjoyed with a Quirky Ketel One Beetroot Mary

 Beetroot Mary Brunch NEW 820x 600 Copy

Ingredients (serves 4)

3 eggs
4 tbsp Dijon mustard
4 tbsp full fat mayonnaise
8 slices good quality white toasting bread
500g prosciutto
500g fontina cheese
50g parmesan
50ml milk
50ml cream
Butter
Sea salt and black pepper

For the dressing

A handful of fresh flat leaf parsley
A handful of fresh coriander
½ red onion
1 clove garlic
½ teaspoon jalapeno / half a deseeded chilli
Zest of ½ lemon
A pinch of sea salt
80mls extra virgin olive oil
3/4 tbsp red wine vinegar

Method

1. In a bowl, combine the eggs, milk, cream, pinch of sea salt, pepper and lightly whisk.
2. Make your sandwiches, spread the inside of each slice of bread with mustard and mayo and fill with cheese and ham.
3. Bring a pan to a medium heat and add a large dollop of butter. While you’re waiting for it to melt, coat the sandwiches in the egg mixture. Then fry them gently on both sides until the cheese has melted and they turn golden brown.

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