Richard Paterson » Whisky Cooking Recipes

Whisky giveaway/competition for National Scotch Day

Richard Paterson — Tue, 27 Jul 2010 15:55:58 +0000

Apparently – though no one told the Scots – it’s National Scotch Day. Now it would be a bit miserable of me not to celebrate that by doing something to celebrate so this is a headsup that over on their facebook page, Jura whisky is giving away a bottle of 10 year old and 16 year old in return for some links and I don’t mean sausages.

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Whisky recipes: baked whisky rhubarb

Richard Paterson — Tue, 08 Dec 2009 06:45:48 +0000

(I remember saying we would do one of these a week – and then I decided to go globetrotting…) Thanks to Alison Mawer for this – she’s written up a recipe for whisky rhubarb with custard that looks lovely and is a million miles (or perhaps miles) from the dishes I’m having just now during my India tour.

Follow the link if you’re looking for something tasty.

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Now this is a whisky dinner: presenting the all-Dalmore dinner

Richard Paterson — Thu, 22 Oct 2009 16:36:17 +0000

Now, this is a dinner. After reading about some of our whisky and food postings, Mike Walsh of The Lone Wolf (63 Main Street, Amherst, MA, USA) has said that he’s putting on a Dalmore dinner night, this weekend, Saturday October 24.

Take a look at this menu…

First Course

Mesclun Greens with toasted walnuts, golden beets, caramelized onions, Great Hill blue cheese, and balsamic vinegar.

The Dalmore 12 Year Old
The signature flavor of this award-winning 12-year malt comes from marrying select whiskies matured in 50 percent American white oak and 50 percent Oloroso Sherry casks. The appearance is deep gold with aromas of citrus and almonds, plus a subtle hint of chocolate. The taste is a pleasant combination of citrus, sherry and spice, offering the most heat of the Dalmore lineup, as befitting the youngest malt. The finish is moderate in length and distinguished by subtle flavors of oaky vanilla.

Second Course

Saffron, Leek, Artichoke Risotto Cakes with Blackened Ahi Tuna-topped with ginger hollandaise sauce

The Dalmore Gran Reserva
A lively expression of malt whisky derived from the combination of 60 percent sherry wood and 40 percent American white oak-aged malts ranging from 10 to 15 years of age. The appearance is soft gold to mahogany and the bouquet is primarily citrus. The flavors of malt, marmalade, roasted coffee and dark chocolate combine to create a distinctive, complex character. It finishes with citrus and a light touch of peat.

Entree

Southwest-Rubbed Pork Tenderloin topped with applejack-fig drizzle, served with mashed turnip and collard greens

The Dalmore 15 Year Old
A popular, award-winning malt, the 15 Year relies heavily on its wooden casks infused with three rare Sherries. The appearance is mahogany, with aromas of citrus and spice. The taste is well-balanced, with citrus flavors coming to the front and a long finish of Sherry wood, imparted from the casks.

Dessert

Pear Tart with Scotch sauce and raspberry coulis

The Dalmore 1263 King Alexander III
This tasty scotch combines aged malts matured in a range of wooden casks, including French Cabernet Sauvignon wine barrels, Kentucky bourbon barrels and port pipes. United by Master Distiller Richard Paterson, the result is a deep, rich spirit. The color is deep amber with reddish highlights. The aroma is complex with citrus, floral and oaky notes that evolve over time. The taste is even more complex, as each style of cask comes through in the flavor. Flavors include citrus, almonds, berries and vanilla, among others, and the finish is absurdly long.

Afterthought

Dalmore 21-Year-Old
Mature. Candied peels, melted white chocolate, fresh fruit salad. The oak takes things into the sauna (pine). With water become deeper: honeydew melon, currant, heather. A seamless flow of all the flavours on the nose. Beautifully balanced. Structure and softness in perfect harmony.

The event is $60 and anyone looking for more details should get in touch with the restaurant. And if anyone has more recipes involving whisky and food, get in touch via the comments…

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How to celebrate Diwali with whisky

Richard Paterson — Tue, 13 Oct 2009 17:24:25 +0000

I mentioned earlier that I had been filming down in London for suggested whisky which goes with the festival of light, Diwali. Well, that filming’s now online, so get your taste buds ready…

Click here to view the embedded video.

For those of you who are at work at can’t watch (go slap your boss!) here’s what we went with (and it was a great night – but don’t just take my word for it. Whisky for Everyone came along and blogged about the curry and whisky fun):

Chicken tikka and Whyte & Mackay 22 years old as the smoky, charred flavours that the chicken had picked up from the tandoor oven were complimented well by the sweet and spicy palate of the whisky.
Beetroot mini fritters and an onion salad were paired with the younger Whyte & Mackay 13 years old. The whisky’s softness and sweetness balances out the spice in the fritters.
For the ladoo (a sweet chickpea ball) and kulfi (a frozen reduced buffalo milk dessert covered in crushed pistachio nuts) – were combined with the Whyte & Mackay 30 years old blended whisky.

(thanks to Whisky for Everyone for some of those – saved me some typing!)

Other dishes that work include:

Cured organic salmon with orange and mint salad, Bombay spiced vegetables with cumin pao was served with the Whyte & Mackay Special Blend whisky.
Pan seared breast of chicken with smoked buffalo cheese and korma sauce.Stir fry of paneer with baby corn and Kadhai spice with Jura Superstition.
Spiced mango brulee to accompany the rare Jura 1974.
Dalmore 40 years old and coffee with handmade bitter chocolates.

But what about you guys out there? What are you doing for Diwali?

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Curry and whisky to enjoy for Diwali, the festival of light

Richard Paterson — Mon, 12 Oct 2009 16:01:33 +0000

Despite the post last week there’s a lot of people out there still thinking that whisky has to be enjoyed in solitude and while I have no qualms about how people enjoy their whisky (mostly) – as long as they are enjoying whisky – but it seems a shame that so many discount it with food – or as part of food.

To that end, it was delight to catch up again with my friends down at the Cinnamon Club last week and talk about what curry dishes went with Whyte and Mackay whiskies. Along with Vivek Singh, the Executive Chef, we looked at the best combinations of whisky and curry dishes for the festival of Diwali.

And we came up with a selection that, even if you aren’t celebrating Diwali, will give you some ideas for a curry and whisky tasting night.

The night also gave me the chance to meet up with a couple of bloggers – Joel from caskstrength.net and Matt from Whisky for Everyone and the lads were asked for their thoughts on curry and whisky too.

All in all it was a great night for curry, whisky and talking about Diwali and you’ll be able to see part of it soon as it’ll be online, part of our podcasts and also part of a 20-minute special on B4U, which I believe is available to Sky viewers in the UK.

Now you’re probably saying ‘that’s all and fascinating Richard, but what about the bloody whiskies and the curries?’ and I hear you. But so you don’t think I’m being biased, here’s what Whisky for Everyone had to say about them in their Scotch whisky and Indian food blog post:

Chicken tikka and Whyte & Mackay 22 years old and the smoky, charred flavours that the chicken had picked up from the tandoor oven were complimented well by the sweet and spicy palate of the whisky. Then beetroot mini fritters and an onion salad were paired with the younger Whyte & Mackay 13 years old. The spicier nature of the two dishes were noted by Richard as being balanced by the delicate softness and sweetness present in the whisky.

The sweet dishes – ladoo (a sweet chickpea ball) and kulfi (a frozen reduced buffalo milk dessert covered in crushed pistachio nuts) – were combined with the Whyte & Mackay 30 years old blended whisky. This is the whisky that this week has won the Best Blended Whisky section at the prestigious International Spirits Challenge. The whisky has rich caramel, dried fruit (think of raisins and candied peel especially) and woody spice aromas that carry through on to the palate and combine with toffee and further spice (almost like cloves, but couldn’t quite place it). The combination, especially with the delicious kulfi was great with the characteristics from the whisky bringing out the subtle grassy notes in the dessert.

But what other curry dishes are out there that go well with whiskies? You’ll remember that in a previous post when talking about curries and whisky I mentioned:

Cured organic salmon with orange and mint salad, Bombay spiced vegetables with cumin pao was served with the Whyte & Mackay Special Blend whisky.
Pan seared breast of chicken with smoked buffalo cheese and korma sauce.Stir fry of paneer with baby corn and Kadhai spice with Jura Superstition.
Spiced mango brulee to accompany the rare Jura 1974.
Dalmore 40 years old and coffee with handmade bitter chocolate brought this memorable dinner to a classic conclusion.

But what else works together?

Let me know…

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Calling all bloggers!

Richard Paterson — Wed, 07 Oct 2009 08:58:22 +0000

I’d like to think that there’s a nice little community building up here and I’d like to expand on that. To that end, I’d love to see a lot more guest bloggers here – perhaps even one a day. So here’s a challenge/question for people out there: do you fancy being a guest blogger? Not necessarily about whisky. I’d like some people from outside the UK to talk about whiskies so we can see what it’s like elsewhere in the world and some people to talk about wine, cigars, food, fine dining. Let’s get a global perspective. (But a few whisky bloggers from the likes of India, the US, South America, Europe, Taiwan would be nice).

Are there 14 people out there who could do a blog post once a fortnight on a topic? You would of course get a link back to your own online activities…

Let us know and let’s see what we can do…

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Something for the Weekend: Whisky Recipes 1

Richard Paterson — Sun, 04 Oct 2009 09:19:35 +0000

It’s been pointed out to me that whisky pops up fairly regularly in cooking, so to that end, let’s see if we can make a weekly blog out of recipes which involve whisky – and if you are a cook or a chef with a decent whisky-themed meal, get in touch and show us your stuff!

Anyway, here’s a few that popped up this week:

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Richard Paterson » Whisky Cooking Recipes

Whisky giveaway/competition for National Scotch Day

Whisky recipes: baked whisky rhubarb

Now this is a whisky dinner: presenting the all-Dalmore dinner

First Course

Second Course

Entree

Dessert

Afterthought

How to celebrate Diwali with whisky

Curry and whisky to enjoy for Diwali, the festival of light

Calling all bloggers!

Something for the Weekend: Whisky Recipes 1

Grahame Petit Preparing Jura Venison

Chocolate, hazelnut and whisky cake

Chocolate Mousse & Whisky Layer Cake

Marmalade and Whisky Ice Cream