Perfect Father’s Day Food / Whisky Pairings

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STARTER

Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger

trout 12yo

4 x 120gr Trout fillets pin boned & skinned
2 cox pippin or Braeburn apples
2” knob of fresh ginger grated (grated in to a towel & wring out for ginger juice)
1 box of watercress
1 x 25ml Tomatin 12yr old malt
1 tbsp Summer harvest rapeseed oil

Mix 25ml of ginger juice with 25ml malt & set aside
Cut apples with skin on into julienne
Toss apples & watercress in remaining ginger juice with rapeseed oil
Season very slightly with sea salt
10 minutes before serving pour ginger/malt mix over trout fillets
Serve salad mix in bowl and lay cured fillet over the top

MAIN COURSE

5 spice Scotch lamb rump with spiced toasted hazelnut on Asian greens and a glazed sauce with a dram of Cask Strength

lamb cask strength

 

Hazelnut Dukkah

400gr chopped skinned roasted hazelnuts
300gr sesame seeds toasted
6tbs coriander seeds
4tbsp garlic powder
6 tbsp cumin seeds
4 tbsp cracked pepper
3tbsp Hebridean sea salt

Mix all ingredients together & pour 3 seconds in a blender only, so that mix remains quite chunky

Scotch Lamb rump 4 x 200gr individual portions
4tbsp Summer harvest rapeseed oil
250gr A selection of Scottish greens & vegetables
250gr cooked local potatoes
1ltr lamb stock
25ml Tomatin Cask Strength
Oven 200c

Ask butcher to prep 4 individual lamb rump portions
Mix 1 tbsp of oil with 2 tbsp hazelnut dukkah and rub over lamb then seal in a pan place in oven for 20 mins
Half potatoes and place in the pan in the oven with the lamb for 10 mins
After 20 mins remove lamb from oven and leave on a tray to rest for 15 mins
Meanwhile cook the greens quickly in the lamb pan before making the sauce
Take lamb stock and pour into to lamb pan & reduce by 2/3
Season sauce to taste and add malt at the last minute before serving

Place potatoes on a plate along with the greens then add sliced rump over the top, spoon some gravy  & sprinkle with more crust for some crunch.

MAIN COURSE

Asian slow cooked ham hock with slaw & brioche coupled with 1988 

ham 1988

1 smoked ham hock
100ml apple juice
50ml soy sauce
50 ml runny Scottish honey
25ml rice wine
1 red chilli de seeded
1 Clove garlic

 

Half full a deep pot with cold water
Pour in apple juice and add other ingredients
Slowly simmer ham for 2-3hrs
Remove hock check water not too salty
Then reduce in a high heat until a sticky glaze
Brush the sticky glaze all over the ham
Allow to sit

Slaw 

1 carrot peeled & cut into julienne
1/4 Chinese cabbage finely shredded
1/2 red onion finely sliced
1″ ginger cut into julienne
1 red chilli deseed & finely chop
2 lime zest & juice
2 tbsp toasted sesame seeds

To serve slice some brioche bread and toast
Flake the ham hock over the brioche and serve the slaw on the side

DESSERT

Scotch raspberry and dark chocolate chilli tart with a clotted cream ice cream paired with 14 year old 

choc 18yo

Pastry case
250g of plain flour
100g of icing sugar
35gr ground almonds
125g of unsalted butter, plus more for greasing
1 egg & 1 egg yolk
Chocolate and chilli filling
400g of 70% dark chocolate, roughly chopped
350ml of double cream
3/4 tsp chilli flakes
150ml of milk
2 eggs, beaten

To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together

Add 2 eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour

To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour

Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads. Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes

After removing the pastry from the oven, use a pastry brush to glaze it with the remaining egg yolk. This will seal the case for the chocolate mixture

To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well

Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate

Served with Clotted cream ice cream & Scottish raspberries with Honeycomb spikes

DESSERT

Roast spiced pineapple with ice cream and Legacy  

pineapple legacy

1 whole ripe pineapple
100g sugar
50ml water
1 cinnamon stick
2 star anise
1 cardamom pod

Warm sugar water & spices simmer until sugar has dissolved reduce liquid by 1/3 and set aside allow to cool slightly
Prepare pineapple peel & core
Use long thin slices the length of the fruit
Lay slices on a tray & brush spice syrup over pineapple
Roast in oven at 200c for 10 minutes

Serve with ice cream & drizzle of Legacy

(Alternative caramelise with a blow torch)

CHEESE

Barwheys cheddar with homemade oatcakes with celery, apple & a pear chutney coupled with our 18 year old

cheese 18yo b

200g Barwheys cheddar
225g Oats
60g wholewheat flour
½ tsp bicarbonate of soda
60g butter
1 tsp salt
60-80 ml boiling water

Mix all ingredients together and shape into large rounds or squares for oatcakes

Bake at 180c Gas 5 for 20-25 minutes. They will      come out of the oven crisp

    Serve with celery sticks apple & pear chutney         and a big chunk of Barwheys cheddar.

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