Whiskey Recipes, with or without the 'e' whatever!

Whiskey or Whisky take your pick, just be careful which one you use for cooking, they are complex.  

‘Hot Whiskey’ Chicken and Prawn Skewers

I’ve chosen to use Paddy whiskey for this recipe, the chicken and prawns are delicate flavour and the mellowness of ‘Paddy’ lends itself to the sweetness of the honey and  bite of lemon.

Ingredients

For the skewers

16 Tiger Prawns

2 Free-range chicken breasts approx 150gms each

¼ of a lemon juiced

Salt and cracked black peppercorns

Rapeseed or vegetable oil for cooking

8    6’’ skewers

For the glaze

1 measure of ‘Paddy’ whiskey

1 tablespoon of honey

Method

For the skewers

Defrost and devein the tiger prawns.

Slice the chicken breast into 24 thin strips.

Marinate the above in a small bowl with the lemon juice salt and pepper 10-15mins

Then thread onto the skewers alternate 3 pieces of chicken and two tiger prawns onto each skewer.

Place onto a lightly oiled grill tray and cook approx 6-8mins turning once

For the glaze

In a small saucepan add the whiskey and bring it the boil add the honey and remove from the heat.

Finishing the Skewers

Remove the skewers from the grill and glaze with the honey whiskey mix place the skewers back under the grill to glaze- the honey should just caramelize.

Place on a party plate and share, with a glass of whiskey of course.

 ‘Mint Julep’ Lamb chops, Sherry and Egg emulsion, Rocket Salad

Whiskey and Lamb, kind of partners, usually coming from the same terrain, in this dish it’s all about the finnish I’m flaming the chops with a Bourbon pepped with a hint of mint and marrying them up with peppery Rocket leaves using the sherry emulsion to smooth things out, taking notes from a popular way of aging whiskeys in barrels previously used for other spirits.

Ingredients

For the lamb

 8 lamb cutlets

1 tablespoon freshly chopped mint

1 measures Bourbon, Jim Beam’s good

Salt and cracked black pepper

A little oil for the pan

For the emulsion

2 free-range egg yolks

1 measure sweet sherry

½ teaspoon sherry vinegar

½ teaspoon sugar

Salt and pepper

 Rocket leaves (approx 300gms) washed and dried.

Methods

The lamb

Marinate the cutlets with the mint and 10- 15mins.

To cook, rub of the mint and season with salt and cook on a hot pan approx 3mins each side.

The emulsion

While the lamb is cooking whisk the egg yolks with the sherry and sugar until white and frothy, season lightly with salt and pepper.

Flaming the chops

Once cooked dab any excess fat from the pan with piece of kitchen towel( you can use a pair of tongs to do this, to avoid burning yourself) add the whiskey to the pan return to the heat and light the  whiskeys alcohol vapour with a naked flame. Have a large lid handy to smoother the flame; your chops are now ready to serve.

Plating

Divide the rocket between four plates dress with the sherry and egg yolk emulsion, add two chops on each and enjoy.