The common ingredient throughout all three courses for this Supper Club was a 12 year old Malt Whisky! Diners were offered a shot of the Malt at the start of the evening, and continued to enjoy the smooth, rich taste of this Scottish Speyside Single Malt Whisky, produced by Strathisla – Strathisla 12 Year Old Scotch Malt Whisky 70 cl – Strathisla is the oldest distillery in the Highlands of Scotland. The three courses, together contained almost two 70cl bottles to serve 9-10 people, making it quite an expensive meal to produce, but well worth it!
The first course was Whisky and Chilli Tiger Prawns, coated with a sweet whisky and chilli glaze, baked in the oven and topped with a little finely slivered lime zest.
The main course consisted of a whole roast fillet of beef, cooked to medium rare, cut into steak medallions, dressed with a whisky, grain mustard and cream sauce and served with crispy potatoes and roasted mushrooms. Recipe here.
Dessert was an all time favourite of mine …. marmalade and whisky bread and butter pudding. Served with fresh oranges marinated in Whisky and sugar syrup making the dessert sublime!
Ingredients (Serve approx. 6)
8 slices day-old crusty white bread
50g very soft butter
4 tbsp Seville orange marmalade, plus 4 tsp
300ml full-fat milk
248ml pot double cream
3 large eggs
seeds 1 vanilla pod
4 tbsp golden caster sugar
90 ml whisky
1. Butter each piece of bread on both sides, then spread one side each with the marmalade. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
2. Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for at least 30 mins.
3. Dot the remaining marmalade all over the top of the pud and dust with sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Ingredients (to serve 8)
Fillet of Beef
1 tablesp. olive oil & a knob of butter
4-6 banana shallots
6 tablesp. whole grain mustard
20g brown sugar
Approx 600 ml double cream
1. First make the cream sauce: Heat the butter and oil in a heavy based frying pan and add the shallots, stirring occasionally until just lightly golden.
2. Add the whisky, bring to the boil and cook briskly until reduced to about two-thirds.
3. Add in the grain mustard, brown sugar and double cream. Simmer the whisky sauce until thick enough to coat the back of a spoon. Season with salt and pepper and set aside until required.
4. Drizzle a little olive oil over the fillet of beef and season with salt and pepper. Roast in a pre-heated oven at 200 degrees C for approximately 25 minutes. The fillets needs to reach a temperature of 63-65 degrees C for medium rare, 70 degrees for med and approx 75-77 degrees C for well done (I used a probe to check). Leave to rest for approximately 10 mins and then slice into thick steaks.
5. Reheat the cream sauce and drizzle over and/or around the steaks.
Ingredients (Serves 4)
2 limes, 1 juice and zest, 1 juice only
90ml/3½fl oz whisky
180g/6½oz soft light brown sugar
24-32 raw tiger prawns, peeled, deveined
1 red chilli, seeds removed, finely chopped
1 tbsp vegetable oil
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )
3. Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
4. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving.
Ingredients 400g Strong White Bread Flour
100g Rye Bread Flour
15g fresh yeast or
7g fast action dried yeast
20 ml olive oil
300 ml cool water
150g pancetta lardons, fried & cooled
200g cheese – cheddar, comte, gruyere or other hard cheese – cut into 1 cm cubes
1. Using a Kenwood Chef with a dough hook or a Thermomix (on the dough setting) put the flours into the bowl, add the salt and stir to disperse. Add the olive oil, fresh or dried yeast (if using fresh, I like to mix mine in with a little water first) and the lardons, including the residue fat left in the pan. Process in the Kenwood for 6-7 minutes, initially on Speed 1 for a minute and then increasing to Speed 2. For the Thermomix, mix on Speed 3 for 10 seconds until the dough starts to come together and then, using the dough setting, process for 6 minutes.
2. If using a Thermomix, transfer to a bowl and leave to prove for approximately an hour, covered with cling film, otherwise leave in the Kenwood bowl.
3. Oil a 20cm springform cake tin. Divide the dough into three and roll out one third to a circle to cover the base of the tin. Scatter over half the cheese. Roll out a similar disc of dough and lay on top. Add the rest of the cheese. Roll out the final circle of dough and place on top. Dust with flour, or if liked sprinkle some extra grated cheese on top. Leave to prove for about an hour covered lightly with a tea towel.
4. Meanwhile, heat the over to 220 degrees C and bake for approximately 30 minutes. Leave the loaf in the tin for approximately 10 minutes before removing and leaving to cool completely on a wire rack.
Ingredients for 6-8 Beefburgers (depending on the thickness of your burgers)
1 kg lean beef mince
4 garlic cloves, crushed
1 lg onion, chopped finely
2 tsp tomato ketchup
2 tsp mustard
1 egg, lightly beaten
1 red chilli, finely chopped
1. Lightly sautee the onions and garlic until translucent but not coloured. Leave to cool.
2. In a large bowl mix together the mince, onions, garlic, tomato ketchup, mustard, egg, and chilli.
3. Dive in with your hands and mix until the ingredients are well blended. Either shape into patties or to get each the same size, push into ring moulds approximately 9 cm in diameter. I like to make my burgers quite thick as they shrink in cooking, but if you want to extend to 8 then make them a little thinner.
4. Get a griddle pan and heat on a high heat. Slide a little olive oil on each side of the burgers with your fingertips or a pastry brush and then making sure the pan is really hot, griddle for a minute or two on each side to get a good colour.
5. Finish off in a medium hot oven (200 degrees C or Mk 6) for about 10-15 minutes (depending on thickness).
6. Serve with brioche buns (I got mine from Ocado – much better than Waitrose or Heston’s) and some salads.
Ingredients (makes 12 – 16 chicken wings)
For the marinade:
2 tbsp clear honey
3cm piece of fresh ginger, peeled and grated
1 garlic clove, crushed
11⁄2 tsp Chinese five spice
2 tsp soy sauce
3 tbsp orange marmalade
1⁄2 tsp grated orange zest
1 tbsp sesame oil
12 – 16 chicken wings
1. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
2. Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through.
3. The chicken can also be cooked in the oven – Preheat the oven to 200C/400F/Gas 6.
4. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 40 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary.