Tullibardine Whisky Main Course Recipes

Seared scallops with Tullibardine cream

Tullibardine Single malt provides a perfect match for the warm flavour of the celeriac puree, the spicy black pudding and the sweet scallops.

Serves 4

Ingredients: 300g celeriac root, peeled and cut into small cubes, 25g unsalted butter salt and freshly ground black pepper, juice of ½ lemon, 15mls of Tullibardine Single Malt, 12 slices of black pudding, cut to about the same diameter as the scallops,12 king scallops, Oil and unsalted butter for frying

How to cook:

First prepare the celeriac mash.  

Add the cubes of celeriac to a pan of boiling, salted water and cook for ten minutes until soft, drain and return to the hot pan to boil off the residual water.  

Mash to a smooth puree with the unsalted butter, season to taste and set aside to keep warm. Over a medium heat bring the double cream and lemon juice to a simmer and add the whisky and simmer to reduce to a thick cream.  Season to taste.

Clean the scallops by removing the hard ‘foot’ and the orange coral and membrane around the outside of the flesh.  Set aside the coral.  Dry the scallops on a kitchen towel and sprinkle with a little salt and freshly ground black pepper.  Some people prefer not to use the corals as they are a stronger taste than the scallop meat, we love them so we like to cook them and let the diner decide.

Place two large heavy based frying pans on a high heat for a few minutes. Add a little oil and a small knob of butter to the hot frying pans, put the black pudding in one of the pans and fry, turning once until cooked through. Meanwhile, add the scallops to the other pan. They must sizzle when they touch the surface of the pan otherwise your pan is not hot enough.  Do not move them around the surface of the pan, as this will prevent the caramelisation of the surface of the scallop.  After 1-2 minutes turn the scallops and add the coral to the pan, cook for about 30 seconds, turn the corals and turn off the heat.

To Serve

Working quickly, place three small spoonfuls of the celeriac mash on each warmed serving plate, top this with a slice of black pudding, then top with a scallop and the coral.  Drizzle a little sauce around each plate and serve immediately.

Tullibardine laced mustard and honey glazed chicken

Tullibardine Single Malt Whisky’s fruity flavour and hints of vanilla and orange are a perfect marriage with the sweetness of the honey and the spicy mustard.  This simple dish will wow your family but is equally at home at a dinner party.

Serves 4

Ingredients:

4 skinless chicken breasts, salt and freshly ground black pepper, 30mls chicken stock, 30 mls Tullibardine Single Malt Whisky, 100g honey, 2 teaspoons balsamic vinegar, 50g wholegrain mustard, 1 ripe avocado, (sliced), a few slices of ripe melon.

How to cook:

First season the chicken breasts and fry them until browned on both sides and then place them in a roasting tin.

Next, deglaze the frying pan with the chicken stock and whisky and reduce it by half. Add the honey, balsamic vinegar and wholegrain mustard, mix well and bring back to a simmer.  Pour most of it over the chicken, reserving some for a dressing when you serve it.

Roast in the oven for about 10-15 minutes or until the chicken is cooked but check occasionally to ensure it is not getting too brown.  If it is, cover the dish with tinfoil.

To Serve

Cut the chicken into slices and drizzle the remaining whisky, mustard and honey glaze on top then serve with mixed salad leaves, slices of avocado and melon with thinly sliced red onion.

 

Recipies above are courtesy of The Whisky Kitchen ISBN No 978-0-9554145-7-2.

 

Wholesome recipes below are courtesy of our very own 1488 Cafe.

Chicken in Whisky Cream Sauce

Serves 4

Ingredients:

4 chicken supremes,1 small onion, 12 mushrooms, 2oz flour, Salt & pepper, 2oz Margarine, 1/2 pt double cream, 3 tbsp Tullibardine 1993 whisky, 1/2 pt chicken stock.

How to cook:

Melt margarine, fry onion and coat chicken in seasoned flour.  Brown chicken, add mushrooms and flour, mix then add all liquid.  Bring to boil and simmer for 20 – 30 minutes.  

Serving suggestion:

Serve on a bed of boiled rice or mash.

Whisky Ale Casserole 

Serves 6

Ingredients:

2lbs diced shoulder steak, 3 medium carrots, sliced ½ turnip, 1 large onion (diced), 1oz flour, Salt & pepper, 1 bottle of 1488 Whisky Ale.

How to cook:

Heat a little oil in pan, coat diced steak in seasoned flour, brown off in oil.  Add turnip, carrot and onion and cook for a further 5 minutes.  Add whisky ale, bring to boil and simmer for 1-1½ hours.

Serving suggestion:

Season to taste and serve on a bed of boiled rice or mash.

 

Enjoy your cooking experience and see the range of Tullibardine Single Malt Whisky here if you'd like to experiment some more.  You might even want to use a whisky miniature for cooking rather than buy a full bottle for that special meal.