Whisky Magazine Issue 1
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There's nothing safe about our single malt. We offer no money back guarantee if you're not totally satisfied. We're well aware that the uncompomising taste of Laphroaig (La-froyg) leads to extemes. Its pungent, earthy aroma and sweet, heathery smokiness are just as likely to dissuade as they are to delight. It's a gammble. But as they 'nothing ventured...same again?'
Beef fillet with caramelized onions, mushrooms and
whisky and chive sauce
1 150g/6oz Aberdeen Angus fillet per person
2 medium onions, thinly sliced
150g/6 oz chestnut mushrooms, quartered
300ml/10 fl oz beef stock – a cube is okay
75ml/3 fl oz double cream
150ml/6 fl oz whisky
salt and pepper to season
4 tbsp chopped chives
Sauté the beef over a high heat briefly, until nearly cooked as you like it. Add the onions and mushrooms and cook until well browned.
Flame with the whisky, then add the stock and reduce until you have about 1.5 tablespoons of sauce per person. Finish the sauce with the
cream and chives.
Hot toddy soufflès
As with all soufflés, butter the mould well and don't overwhisk the egg whites.
A little butter for greasing,
40 g/1.5 oz caster sugar, plus extra for dusting
50 ml/2 fl oz whisky
1 tsp finely grated lemon zest
1 tbsp lemon juice
3 whole cloves
300 ml/10 fl oz milk
3 medium egg yolks
15 g/0.5 oz plain flour
15 g/0.5 oz cornflour
4 tbsps clear honey
6 medium egg whites
icing sugar, to decorate
Slide a baking sheet on to the middle shelf of the oven and preheat it to 220ºC/425ºF/Gas Mark 7. Grease six 7.5cm/3 inch ramekins with butter, making sure that you take it right up to the top of the rim, and dust them out with some of the caster sugar.
Put the whisky, lemon zest, lemon juice and cloves into a small pan and leave over a low heat. Pour the milk into another pan and bring it up to the boil. Mix the egg yolks, the ...