Favourite Recipes with Scotch Whisky

After our lovely meal at the Amber restaurant, we nipped into the Scotch Whisky Experience shop and were amazed at all the whiskies offered. I found a few little items, like this cookbook. The recipes did not seem too complicated and some appear to be more simple and a matter of fact. Adding whisky is natural, of course... when you are in Scotland! Only 47 pages with 34 recipes that incorporate a wee dram here and there. The Creamy Chicken caught my eye however I made the Gaelíc Pasta (macaroni and cheese).     

And this is how the dish, Gaelíc Pasta, turned out. Creamy, cheesy with just a hint of whisky. Delicious.   

Gaelíc Pasta 

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If the pasta is cooked beforehand, just fold in a little olive oil and whisky to stop it from drying out.

Pasta (sufficient for 4 people)

1 oz butter

1 flour

3/4 pint of milk

1 egg yolk

3 tablespoons cream blended with whisky (Glenlivet malt)

Seasoning

Grated cheese

Breadcrumbs

Finely scissored chives

Melt the butter in a pan and mix in the flour to make a roux. Gradually add the milk and stir over low heat until the sauce is smooth. Beat the egg yolk and cream and malt whisky together and pour a little of the hot sauce onto the mix and stir. Take pan off the het and add the egg mix to the sauce and stir with the spoon; when blended, put back onto the heat, season, and leave to barely simmer to prevent curdling. Add the grated cheese, keeping a little back for the topping. Pour the sauce over cooked pasta. Mix breadcrumbs, reserved grated cheese and chives together, and sprinkle over the sauce. Flash under pre-heated grill until golden brown. A meal in itself.  

Notes: I made my own breadcrumbs by toasting day old bread, cutting the toast into strips, then cutting those strips into tiny cubes. Placing the cubes in a mortar and pestle to grind and mash together. You will be left with some roughed up cubes and some finely powdered breadcrumbs. I also added paprika on top. 

Hope everyone had a good weekend! - JW