Cooking with whisky: Simple recipes to try at home with Benriach
A World of Flavour
We’ve covered basic whisky terminology, a guide to appreciating whisky, and even how to pair whisky with dim sum before. But aside from enjoying a dram neat, on the rocks, or in a cocktail, whisky is a great spirit to use in cooking, too.
When cooked properly, whisky adds complexity and brings out flavours in meats, sauces, and marinades. The key to this is using a good quality whisky, which tends to offer more layers of flavour even after evaporating the alcohol.
If you’re curious enough to give whisky-infused dishes a try, Benriach demonstrates just how you can make a Lobster Linguine and Tomahawk Steak at home with its range of whiskies. Watch the video tutorial below or scroll on for the full recipes.
Pre-made lobster stock
120g Linguine pasta
50g Tomato sauce
Brunoise carrots and shitake mushroom
Chopped garlic and shallots
Salt and pepper to taste
15ml Benriach The Original Ten (or more, if preferred)
A pinch of parmesan cheese]
For garnish (optional)
1. Start by inserting skewers into the lobster tails to keep them from curling.
2. Season with salt and pepper. Drizzle some olive oil. Then, blowtorch the lobster.
3. Cook the lobster tails in a Josper oven for about two to three minutes.
4. To incorporate whisky into the lobster stock (optional), prepare the lobster stock in a pan on low heat. In a separate pan, pour in the whisky. Once it’s heated up, flambé the stock to remove the alcohol content. After the alcohol has burned off, mix it with the lobster stock. Let it simmer, then turn off the heat.
5. To prepare the pasta, blanch it in salted boiling water for about 8 minutes. Drizzle olive oil in a pan and sweat the garlic and shallots. Add in the tomato sauce and lobster stock. Add the brunoise vegetables.
6. Once the sauce is reduced, season it with salt and pepper. Then, add the butter and parmesan cheese. Finally, add in the linguine, mix well and set aside.
7. Remove the skewers from the lobster tails and cut them into four pieces. Plate the pasta and lobster. Add chives and chervil for garnish.
Benriach Smoke Season (enough to marinate the steak)
Salt and black pepper for seasoning
Eryngii mushrooms (1 nos, cut into half)
100ml Brown beef or chicken stock
15ml Benriach The Twelve (or more, if preferred)
1. Season the steak with salt and pepper. Cook it in on the Josper grill for about 15 to 20 minutes, checking regularly on each side. Let the beef rest for a while after it’s cooked.
2. Meanwhile, heat up a pan and drizzle some olive oil. When the pan is smoking, add the mushrooms in. Season it with salt and pepper. Add some butter. Once it turns golden brown, flip the mushrooms.
3. For the asparagus, heat up a pan and drizzle some olive oil. Add the asparagus and season with salt and pepper. Add some butter. Saute for 1-2 minutes until slightly brown.
4. For the beef sauce, start by pouring the whisky into a hot pan. Flambé the liquid to remove the alcohol content. After the alcohol has burned off, add in the brown chicken stock. Add in butter, salt, and pepper for flavour.
5. After resting the beef, cut it into thick slices. Plate the beef, mushrooms, and asparagus. Finish off with the sauce.
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