not my own but probably something in it for you.
http://homecooking.about.com/library/we ... 73001a.htm
http://www.worldwideschool.org/library/ ... Chap1.html
1) Melt a blob of butter gently
2) Add a swoosh of double cream, heating gently
3) 1 minute before it’s ready to serve, add a tablespoon of malt (Laphroaig is great for this, or mix a hefty peaty malt with something milder that you want using up. If you're trying to get rid of poor whisky, just chuck in whatever you've got)
Quantities: If you like it saltier use more butter, if you like it creamier, use more cream! If you’ve used too much malt, cook it for longer and the whisky flavour becomes milder. Don't overheat when mixing butter & cream or it'll split.
This is also a good sauce to use with prawns. Prawns with peated whisky sauce. Mmmmm Cook prawns until just pink (not too long or they go rubbery) Drizzle over same sauce as above, sprinkle on a few chopped chives. Eat with salad & a good crusty bread. Or maybe substitute prawns with monkfish – not tried it with monkfish yet but I reckons it'd be good combination
1) Fry some good strong-flavoured mushrooms (wild mushrooms, or chestnut mushrooms) with salt & a bit of cracked black pepper.
2) A couple minutes before it’s ready add a tbspoon whisky (and if you want to, add a little fresh chopped herbs such as thyme or chives)
3) Cut a garlic glove in half, and wipe over some lightly toasted ciabatta
Pour mushrooms over ciabatta
A good measure of whisky in a my napolitana sauce for pasts - brings out the flavor of the tomatoes! But now that i have told you i would have to kill you - its the secret of my M-I-L - she had a scotish mother and and italian father - go figure!
Also like a dram with cream over my oats - but this treat reserved for a cold morning with an early T-off only!
Thanks for the other ideas - i am keen to try these out.
Who is online
Users browsing this forum: No registered users and 5 guests