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
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.
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
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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