During my holiday in Sweden, I was both surprised and excited when my dear host proudly announced that they had purchased a cheese which should be to my liking for two reasons. The first was that the cheese in question is a Cheddar, a British favourite, and the second that it was not merely any old Cheddar but in fact a Whisky cheddar. They also believed the cheese to be Swedish and in fact local, as they bought it from a local fishmonger (of all places to buy cheese!) but as the investigative person I am, I couldn’t just accept that fact without doing a bit of searching. As it turns out it is in fact, and somewhat disappointingly I must add, English.
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I originally received this recipe from an American acquaintance of mine, a long time ago, and it used to annoy me how it used “cups” instead of a more sensible measurement such as grams and millilitres. Thanks to the fantastic invention known as the interweb, though, I’ve since managed to convert it. Past annoyances aside, it’s a great recipe and makes for delicious bread, especially if served with whisky butter.
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It must have been some 10, perhaps more, years ago that I watched some cooking show or other on TV and this little recipe caught my eye. As with so many another things, though, my memory of it slipped away along with the piece of paper on which I had scribbled down the recipe. I don’t know about you, but I quite like when that happens – I like having a favourite dish, drink, item, what have you, and losing it for years to later rediscover it and rekindle that old flame. Add to that the fact that it is summer, albeit a cold one, and the rediscovery of my old favourite ice cream recipe couldn’t have made me any happier. In short, I’m chuffed, and thought I’d share this gem of a recipe with you, whisky fanatics!
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After a blinking delicious meal of whisky burgers, whisky marinated steaks and whisky caramelized bacon, you fancy a bit of dessert. What has this meal been lacking in so far, you ask yourself, and the answer comes to you at once – why, whisky, of course! There simply has not been enough whisky in the meal so far. Fear not, dear friend, for I have the recipe you’re after. A modern take on that most timeless of barbecue classics; the grilled banana!
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Okay! So we’ve covered the burger and the marinade, what we need now is something that can act as a side dish or burger topping. One of my favourite things in cooking is to try and think of something new, and one of my most recent, and popular, “inventions” is whisky caramelized bacon. The basic thinking was take two delicious things (bacon, whisky) and combine them in a delicious way (caramelize) and the result ought to be 3*delicious or perhaps even delicious3.
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I personally love a good burger, but some people don’t – and that’s why I’ve developed this delicious barbecue marinade for steaks (it works just fine on pork and chicken as well, though). It makes for absolutely delicious and tender meat, and takes about 15 minutes to make – but you’ll need to leave it on the meat over night for it to work its way in properly.
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