Glenfarclas 15 year old has a delicious oak character with a lightly smoked finish that is not going to be lost in the spiciness of the haggis. This innovative soup was Graham’s award winning starter in the Spirit of Speyside Chef of the Year 2007 competition and has an amazing depth of flavour.
Serves 4
750ml good [...]

The lightly smoky taste and long sweet finish of Bunnahabhain provides a delicious background note to this wonderful broth.
You can use frozen shellfish for this recipe if fresh is not available.
Provide a finger bowl and a dish for the discarded shells if there are any.
Serves 4
2 tablespoons olive oil
2 medium onions peeled and diced
2 cloves [...]

Ingredients:

One leg of ham
One jar of Uncle Hector’s marmalade
Cloves

Method:

Skin Ham leaving as much fat under skin as possible
Score the fat in a cross hatch fashion
Place a clove in each box etched in the fat
Smother marmalade in a thorough coat over whole ham
Repeat step 4 if a big ham or cooking slowly

The perfect Christmas ham!
NB: [...]

Recipe:

1/2 cup sugar
1 cup water
zest of 1 lemon
1/4 cup whisky
1/2 cup walnut pieces
1/2 cup sultanas
1/4 cup brown sugar
4 crisp apples, cored (make a generous tunnel)
Ice Cream

Make a syrup by dissolving the sugar in the water. Add the lemon zest, bring to the boil and simmer for 10 minutes to reduce a little.
Remove form the [...]

Originally created for our “Around the World with Whisky Recipes (Scotland)”
The Salmon
In this recipe I backed off on the salt so that the sugar would play a bigger part and go better with the whisky, (Oban Distillers Edition 1987) which had quite a sweet nose. Most recipes for Gravadlax will say equal parts salt and [...]

Originally created for our “Around the World with Whisky Recipes (New Zealand)”
Mussels have been talked about as a New Zealand Icon dish. They also represent excellent value for money. Remember to put lots of whisky in the butter. The smell that comes off the mussels and fills the kitchen as they grill is amazing.
To get [...]

Originally created for our “Around the World with Whisky Recipes (Ireland)”
Irish Stew
Ingredients:
400g Smokey Bacon,,diced
2kg Diced Lamb
(we used Michaels Highland Beef at the tasting )
1 tspn Salt
1/2 tspn Freshly ground black pepper
1/2 cup All purpose flour
2 cl Crushed garlic,
1 Large Onion, finely chopped
1/2 cup Water
1lt Beef Stock
2 tspn Sugar
1 sprig Fresh Thyme.
1 Bay leaf
1kg Carrots, [...]

Recipe:
5 oz golden raisins
3 cups water
12 tbs butter
1 1/4 cups sugar
3 Large Eggs
5 oz flour
1 tsp baking soda
1/2 teaspoon salt
1 tsp nutmeg
1 1/2 tbs lemon juice
1 cup finally chopped walnuts
3 oz of single malt.
Cover the raisins with water and simmer for fifteen minutes. Drain, setting aside two tablespoons of the liquid.
Cream the butter and sugar, [...]

Take two boneless fillets (NOT cutlets) of salmon. Wash well, and allow to partially dry. Sprinkle both sides of each fillet with dill (use about 2 tspn of dill for this, for medium sized cutlets).
Mix together 2 tspn salt, 2 tspn brown sugar, 4 tspn lemon juice, and about 4 tblspn of whisky. Dip the [...]

From Caryl, a great whisky cream sauce to use next time you are having steak for your dinner:
After cooking fillet steaks in a little butter in the pan, pour off drippings leaving about 1Tbs.
Add 2tspns flour,a finely chopped shallot, then 6 Tbspns water.
When sauce boils add 1/2 cup cream, 1 Tbspn chopped parsley, 2 crumbled [...]