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Issue 41 - AspiciersideofIreland

Whisky Magazine Issue 41
July 2004

 

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AspiciersideofIreland

CelebritychefPaulRankinhasalwaysusedwhiskeyinhisrecipes.DominicRoskrowtookacookinglessonwithhimandvisitedhisrestaurant,Cayenne

Bewarelobsterswithattitude.Ihaveoneinfrontofme.It'smoving.

CelebritychefPaulRankinhascongratulatedmeforthefirmwayIhavepickeditup,thoughhedoesnotethatIhavegoneforthesmallestone.

And,asithappens,thefeistiest.It'swavingitsclawsaroundaggressivelyatthemomentandiskeentowalkofftheplate.

I'mgratefulthattheclawshaveelasticbandsonthem,thoughIcan'thelpwonderinghowtheyputabandonthefirstclawwithoutthesecondclawtakingtheirhandoff.

PaulisnowraisinganeyebrowandlookingconcernedasIstruggletogetmylobstertostaystill.Iknowanyfurtherattemptatprevaricationwon'twork.SoIpickupmyknife,lookthelobsterbetweentheeyes,andpreparetokillmylunch…

CookingwithIrishwhiskey,andparticularlyBushmills,comesnaturallytoPaulRankin.HegrewupinBallywalterinNorthernIreland'sCountyDownandhisloveofthecountry'srespectedsinglemaltgrewthroughadulthood.

Sowhenhestartedcookingprofessionallyintheearly1980s,itmadetotalsenseforhimtoincludehislocaltippleinhisrecipes.

“Ithinkitisoneofthegreatesttastingwhiskeysaround,”hesays.“IhavealwaysreplacedcognacinrecipeswithwhiskeybutthinkBushmillsisequallygreatasanaperitiforevenasafoodaccompaniment.

“Youwouldn'tnecessarilyhaveitwitheverycoursebutitisaveryflexiblewhiskeytoworkwithandIhavecontinuedtodeveloprecipesusingit.It'sanotherwaytobringingIrishingredientstorecipes.”

SogreatisPaul'srespectforBushmillsthatwhenheopenedhisMichelin-starredflagshiprestaurantCayennehehadaspeciallightsculpturedesignedastherestaurant'scentrepiece.

Itcontains1500BlackbushandBushmillsOriginal10year...

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