Pastis is an aniseed-flavoured spirit traditionally associated with aperitifs. However, its use is not limited to making cocktails. Pastis can be used creatively in a variety of recipes to add a touch of flavour and sophistication.
The different flavours of our Anista Pastis
Pastis is a spirit with a range of flavours that vary depending on the brand and production method. In our Pastis Anista, you’ll find thyme, sage, laurel and lavender as well as star anise and liquorice,:
* Anise: star anise has a fresh, sweet, slightly spicy flavour that’s completely unique. Easy to use in pastries, especially fruity desserts: poached pears, pineapple in spice-flavoured syrup, orange salad, etc.
* Liquorice: slightly sweet, herbaceous and a little bitter. It can be used to flavour creams or pastries. Used lightly, it also goes very well with white fish and shellfish.
* Thyme: Thyme has a mild, nutty and slightly spicy flavour, ideal for marinades and most meat dishes. It adds character to peaches, nectarines and apricots.
* Laurel: a warm, delicate aroma, slightly medicinal for a note of complexity. It enhances the flavour of simmered dishes, sauces, soups and terrines.
* Sage: a powerful, slightly bitter, camphorated flavour. It goes wonderfully with game, roast pork and lamb, veal, chicken, turkey and duck. It also goes well with fish.
*Lavender: aromatic, spicy and slightly sweet on the tongue; the scent is fresh, flowery and slightly spicy. Lavender goes well with many fruits, tart berries, vanilla, chocolate, citrus fruits, ginger, pecans and almonds.
Recipes
Using pastis in cooking adds a touch of Provence to your dishes.
Pastis can be used in a variety of ways to enhance the flavours of your recipes. You can use it to marinate meat or fish, to add a note of freshness to your sauces or to give an aniseed flavour to your desserts.
Anista Pastis goes particularly well with Mediterranean ingredients such as olives, tomatoes, fruits such as melon, peaches or apricots and, of course, fish.
Try adding it to your ratatouille or tarte provençale to give these Provençal classics a kick. You can also use pastis to make ice creams or sorbets, which are ideal for hot summer days.
Here are some recipe ideas that use pastis in creative ways:
* Fish soup à la provençale: add pastis to your fish soup to add flavour and sophistication.
* Ratatouille: a hint of pastis to your ratatouille to add freshness and complexity.
* Vinaigrette: a touch of pastis will liven up your salads.
* Gambas flambéed with Pastis Anista: a great classic that is always appreciated which you can try this autumn at the restaurant Bistrot de village in Saint Trinit, Vaucluse.
* Pastis ice cream: a unique and refreshing dessert.
* Peach salad: add a dash of Pastis Anista to your peach salad to give it a little extra flavour.
When you serve your dish, ask your guests to guess the mystery ingredient. You can give them clues or let them work it out for themselves. It’s a fun game that can add a touch of magic to your meals and make the culinary experience even more enjoyable.
Whether you use pastis to make traditional recipes or to create something new, you’re sure to tantalise your guests’ taste buds.
Success guaranteed!
