Basically a Bread Pudding with a sauce made of butter, sugar and Lagavulin to taste. Seemingly sacrilegious - but oh so good...
I'm sure it would work with other notable whisky's - but Lag has such a recognizable character.
Start off sweating an onion and some garlic in a large frying pan. Add half a glass of white wine and wait until it has practically evapourated before adding some liver (calves' liver is my personal favourite). Seal the liver on both sides and then add some double cream and your favourite whisky (if adding an islay then I add loads of black pepper too). Wait about two minutes for the cream to have reduced a bit. Serve - simple and delicious.
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