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Whisky and Food? Recipes/Suggestions

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Whisky and Food? Recipes/Suggestions

Postby ikendal » Sun Oct 09, 2005 4:52 pm

Start of a new thread...
I am interested in the link between food and whisky. I am told - although not tried - whisky and cheese is a treat, infact better than wine!
I have cooked Mussles with 10yr ardbeg, steamed - they were lovely but I think we used too much and so the sauce became a little bitter. but the peat really impregnated with the mussles and they were lovely.

What I would like is a list of recipes/ideas so I convert all I feed.

Does anyone have any ideas?

thank you in advance
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Postby Jeroen Kloppenburg » Mon Oct 10, 2005 8:23 am

There are a few recipies on my site, of which a few are my own recipes (I'm particulairly proud of the Honey-Whisky Sauce).

All are listed here: http://www.peatfreak.com/articles.php
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Postby Aidan » Mon Oct 10, 2005 10:11 am

Aidan
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Postby Jeroen Kloppenburg » Mon Oct 10, 2005 10:19 am

Oh man, so many cool new recipies to try out!

Thanks from me as well Aidan =D
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Postby Aidan » Mon Oct 10, 2005 10:21 am

You are very welcome. You can get more by searching whisky in http://www.uktvfood.co.uk - lots of good ones there too.

One of the simplist ones is to pour a small amount of whisky over a steak when it's nearly cooked.
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Postby Lawrence » Mon Oct 10, 2005 5:11 pm

Whisky and chocolate go togehter well, take a peak at the article on the http://www.maltmadness.com on Aberlour and chocolate led by Martine Nouet and written by Olivier Humbrecht.

http://www.maltmadness.com/mm16a.html#16-12

It's a good article.

Lawrence
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Postby MGillespie » Mon Oct 10, 2005 10:33 pm

Aidan wrote:You are very welcome. You can get more by searching whisky in http://www.uktvfood.co.uk - lots of good ones there too.

One of the simplist ones is to pour a small amount of whisky over a steak when it's nearly cooked.


That'll also work when grilling salmon, and you can also add a couple of ounces beforehand to marinate the salmon with.

Mark
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Postby Paul A Jellis » Tue Oct 11, 2005 11:51 am

I'm not sure about cooking, but one of my all-time decadent favourites is a plate of oysters with a glass of Ardbeg. You do need to add a drop of water too lessen the impact of the alcohol but otherwise it's sheer heaven.

Cheers

Paul
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Postby Lawrence » Tue Oct 11, 2005 4:10 pm

Yes, I've had oysters and Lagavulin 16 and it was very good. I've made a small dish of Icelandic scallops and prawns cooked in garlic butter with a dash of Lahproaig or Aberlour 10 at the very end to deglaze the pan and it's very good.
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Postby Badmonkey » Sat Oct 15, 2005 6:51 pm

I pulled this recipe off the Wild Turkey website last month and enjoyed it very much.

INGREDIENTS
1/3 cup (75 milliliters) Wild Turkey bourbon
¼ cup (55 grams) firmly packed light brown sugar
½ cup (112 milliliters) soy sauce
2 pork tenderloins (about 2 ½ pounds or 900 grams)
1 large cooking bag

PREPARATION

1. Mix the bourbon, brown sugar and soy sauce together in a small bowl.

2. Place the pork tenderloin and the marinade in a plastic storage bag. Place the bag in the refrigerator and let the pork marinate for 30 minutes to 1 hour. Preheat oven to 425°F or 220°C.

3. Remove pork from the bag, discard marinade and place pork in a foil lined 9 x 13-inch (25 x 35 cm) baking dish and bake 15-18 minutes or until the internal temperature reaches 145°F or 60°C. Tent with foil and let the pork rest for 10 minutes to reabsorb the juices.

4. Remove pork from the baking dish, slice and serve.
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