Shirley Curran
Just looking at the front cover of this luscious book made me hungry and, as I flicked through the pages, I was mentally enjoying a wonderful range of recipes that combine whisky with various types of food ranging from salmon to pine kernels via a series of meat, fruit and cake ideas.
Take, for example, warm smoked mackerel salad. The correct whisky to flavour this recipe is indicated and there has clearly been some thought involved in the selection of the Tomintoul Speyside malt. Take a look at the illustration. That tempting shade of pink is achieved by the inclusion of thick slices of beetroot. There are tips, too, about how to retain the lovely green colour of the beans. There is so much to learn in these appetising pages.
One of my Scottish favourites is tablet – the Scottish equivalent of fudge, and, sure enough, there is a recipe for Teacher’s Highland Tablet with ‘the finishing citrus notes of Teacher’s Blended Scotch Whisky’. That comes just after the desserts that include Scotch Whisky Snaps, made from a recipe that includes a teaspoon of Aberlour a’bunadh Malt Whisky and can be served alone or with Double Chocolate Drambuie Dreams.
This is pure self-indulgence. I had better stop!
GenevaLunch, 15 October 2012.
Filed under: Non-fiction
Tags: The Whisky Kitchen
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