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
