The perfect starter...
(Submitted by Craig Hart of Sheraton Grand Hotel)
Craig says: "Small plates like this are perfect for entertaining and make delicious snacks to accompany drinks. They’re easy to make and can be prepared beforehand, giving you optimum time to concentrate on your guests."
1 For the haggis, prepare three bowls: one with flour, one with the egg mixture and one with breadcrumbs.
2 Divide the haggis into small pieces and roll into balls, then coat them in flour, dip in the egg mixture and roll in the breadcrumbs.
3 Refrigerate for an hour before cooking, then deep-fry in vegetable oil for 3 minutes – or until the balls have a crisp exterior. Drain on kitchen paper.
4 For the whisky brose, heat the double cream in a pan over a medium heat, then add the whisky and stir to combine.
5 Increase the heat so the mixture starts to simmer and cook for 1-2 minutes. Remove the pan from the heat and season to taste with the salt and pepper.
6 Add the freshly chopped chives and lemon juice, then pour the sauce into a ramekin and serve alongside the haggis bon bons.
The main event...
(Submitted by Andrew Hamer of Wild Thyme)
1.Separate the hot smoked salmon into four portions and brush each one with the whisky and allow to infuse.
2.Meanwhile, make the pickling liquor. Place the lemon vinegar, white wine vinegar, sugar, bay leaf, chopped banana shallot, peppercorns and thyme into a pan and bring to a boil. Season well with salt and pepper. Keep warm.
3.Wash the regular beetroot. Place it in a pan with three quarters of the pickling liquor and bring to a simmer. Once the beetroot is tender, remove from the liquor, remove the skin and allow to cool. Put to one side.
4.Peel and shave the golden beetroot into slithers. Using the remaining quarter of the pickling liquor, pour it over the golden beetroot slithers, cover, leave to soften then cool. Put to one side.
5.Peel and shave the candied beetroot and put to one side.
6.Mix the horseradish sauce, lime juice and the crème fraiche and put to one side.
7.Warm the smoked salmon in the oven for a few minutes.
8.To serve, cut the regular beetroot into wedges and arrange on a plate. Mix the washed rocket leaves in a bowl with shavings of the candied and golden beetroot. Drizzle some summer harvest lemon dressing and the crème fraiche mix over the plate and then pop the salmon on top.
A fun dessert...
(Submitted by Tom Kitchin)
Tom says: "Whisky is yet another example of the very best of Scotland's food and drink and when I was asked previously to come up with a dessert that really represented the country, I wanted to do something different. So I started experimenting with the recipe for rum baba. This dish - also known as baba au rhum - is a traditional French dessert that is still seen on many menus across the country.
It's a small cake that is saturated in liquor - usually rum. But for my Scottish twist I added a Glenfarclas Single Highland Malt Scotch Whisky, aged 15 years, and it certainly went down well."
• 8g yeast
• 20ml of lukewarm water
• 250g flour
• 25g sugar
• 5g salt
• 4 eggs, beaten
• 75g melted butter
• 500ml water
• 250g sugar
• zest of 1 orange
• zest of 1 lemon
• whisky to your personal taste
• 12 x 2" dario moulds, greased
1 Preheat the oven to 180C/350F/gas mark 4. Dissolve the yeast in the 20ml of lukewarm water. In a mixing bowl combine the flour, sugar and salt and mix. Slowly add the eggs and yeast followed by the melted butter until smooth and elastic.
2 Half fill 12 dario moulds with the mix then cover with oiled clingfilm and leave to prove in a warm area until they rise to the top. Bake for 15 minutes until golden brown, remove and leave to cool on a tray.
3 Meanwhile, to make the syrup, boil the water, sugar and orange and lemon zest, adding whisky to your taste. Place the babas in the whisky syrup and serve with whipped cream (and maybe a wee bit more whisky).
A more traditional dessert...
(Submitted by Tom Kitchin)
Tom says: "I recently cooked for, and hosted, the launch of David Beckham’s Haig Club single grain whisky made at Cameronbridge Distillery – the oldest grain distillery in Scotland. One of the dishes I served was whisky panna cotta, using the new Haig Club blend. It was an honour and pretty nerve-racking for me, cooking for these familiar faces from sport, music and fashion, but what made me really proud was the spotlight it shone on Scotland – our wonderful landscape, produce and hospitality."
For the panna cotta
For the caramel and orange syrup
1 Soak the gelatine leaves in cold water until soft. In a heavy-bottomed pan on a low heat warm the milk, cream and sugar until the sugar has fully dissolved. Remove the gelatine sheets from the water and squeeze out any excess liquid.
2 Add to the milk, cream and sugar. Then add the lemon juice and whisky. Once cooled, pour into moulds or glasses and leave to set in the fridge for approximately two to three hours before serving with the caramel and orange syrup, segmented and sliced orange and a sprinkling of mint leaves.
3 In a heavy bottom pan gently caramelise the sugar until it is golden. Carefully add the orange juice and water taking care not to let the caramel split. Allow to boil for two to four minutes then remove from the heat. Add a little whisky if desired.
The after dinner sweet...
(Submitted by Vegan Lass aka Emily Wilkinson)
Emily says: "I know a few purists who will curse me for daring to put whisky in my tablet, but I rather like it. If you’d prefer a more traditional tablet experience, feel free to omit the whisky; either way this recipe will get you a melt-in-the-mouth sweet treat much like the kind that’s been made for decades.
It’s a bit of a project (it takes a lot of standing and stirring), but in my opinion is well worth the effort."
1. Grease a 9-inch square baking tin with vegan butter and set aside.
2. Place the sugar, coconut milk, and coconut cream into a large cooking pot. Place over a low heat and stir occasionally till the sugar has dissolved. Add in the butter and stir till melted.
3. Increase the heat to medium-high and allow the mixture to boil. Stir continuously with a wooden spoon until it reaches soft-ball stage (120 degrees Celsius or 248 Fahrenheit); if you know how to recognise this stage by sight, go for it, otherwise use a thermometer.
4. Add in the vanilla and the whisky (if using) and stir to combine.
5. Using an electric whisk, beat the mixture in the pot till it thickens up almost to setting point. When it’s pretty thick, but still liquid, pour the mixture out into your greased tin and set aside to cool.
6. After 25 minutes, score the tablet into roughly 1-inch squares.
7. Leave to set for another 2-3 hours, cut, then serve or store in an airtight container in a cool, dry place.
The perfect home-made gift...
(Submitted by Mark Greenaway)
Mark says: "As chocolate desserts are always a firm favourite on my menus, I thought this week I should share one of my favourite chocolate recipes – dark chocolate and whisky truffles. These indulgent delights make a perfect after-dinner treat.
Often, quality wins out over quantity. This recipes contains few ingredients but it is worthwhile choosing carefully when it comes to the chocolate and whisky. For a dish where chocolate is centre stage it is always worth investing in good quality with at least 70 per cent cocoa. A weaker chocolate would simply be lost having to compete with the strong flavours of whisky and cinnamon."
Ingredients for the truffles:
• 675g dark chocolate (70 per cent cocoa minimum)
• 320g unsalted butter
• 0.5 tsp cinnamon
• 250ml double cream, warmed
• 75ml of good quality whisky
Ingredients for coating the truffles
• 150g white chocolate
• 20g cocoa powder
Method for making the truffles
1 Melt the chocolate, butter and cinnamon over a bain marie until the three ingredients melt together and remove from the heat.
2 Mix the warm double cream with the whisky.
3 Add both mixes together and stir until combined.
4 Chill for 1 hour in the fridge until the mix becomes set.
5 Roll the set mixture into rough truffle shapes with your hands.
6 Return to the fridge to chill.
Method for coating the truffles
7 Melt the white chocolate over a bain marie.
8 Spread a little on the palm of your hand and roughly roll a truffle in it and place on a tray.
9 Continue until all of the truffles are coated.
10 Dust each truffle with a little cocoa powder.
11 Set back in the fridge until ready to serve.
Please note these are meant to look rustic so don’t try and be too pretty with them, after all they are meant to look like a ‘truffle’. And be warned – they are very addictive!