Whisky Magazine Issue 32
This article is 10 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2013. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Martine Nouet finds good use for the harvests of summer, combined with whisky
We are all looking forward to the holiday season to unwind and relax. If you are as restless as I am, and love being busy as a bee, follow me into the kitchen. Harvest time has come. Let's make the best of our fruit and vegetable crops and see how whisky can enhance easy-to-make preserves to appreciate later in the season.
Celery and apple chutney
3 sticks of celery
6 sweet onions
2 Bramley apples
1 tbsp muscovado sugar
80g (3oz) caster sugar
150ml apple juice
50ml malt vinegar
1 tbsp mixed spices: ginger, coriander seeds, black pepper, allspice
1 pinch of salt
3 tbsp whisky
1 Chop the onions and celery. Peel the apples, seed them and dice finely.
2 Warm the apple juice and add both kinds of sugar. When completely melted, add the vinegar. Stir in onions, celery and apples. Add the salt and spices and leave to simmer for 45 minutes.
3 The liquid must have evaporated and the celery and onions turned into a compote. Add the whisky and allow to cool. Store in airtight jars.
Note: chutneys must be stored in a fresh and dark place or in the fridge. You can keep them for several months.
Serve this chutney with cold meat or curries. A tablespoon of it on a hot blue Dunsyre cheese and broccoli quiche will add an exotic spicy touch.
A grassy and malty Speyside or Highland malt will combine elegantly with the spices of this chutney. Go for a bourbon cask rather than a sherry cask since you are looking for fresh minty notes. Try Cragganmore 12-year-old, Old Pulteney 1...