Want to make greater use of whisky in your cooking? Tullibardine could help as it widens its focus from the distillery to the kitchen to uncover new uses for its single malts.
The Scotch whisky maker has partnered with Edinburgh restaurant Fhior for Tulli at the Table, an initiative designed to showcase whisky's diversity and explore more unconventional flavour pairings. It has so far seen Fhior's chef patron Scott Smith and Tullibardine master distiller Keith Geddes develop a seven-course tasting menu which puts Tullibarine's whiskies to use in some new and unusual ways.
Scott said: “Whisky is a diverse spirit that really has no boundaries. Working with Tullibardine has been an opportunity to push flavours that perhaps people wouldn’t traditionally choose."
The experiment inspired Tullibardine and Fhior to release four recipes featuring whisky that can be made in the comfort of your own home to entertain and impress guests. They can be found in full below – which one will you try first?
Serves six
INGREDIENTS
For the emulsion
For the fermented mushroom juice
Note: Make the mushroom juice five weeks in advance.
METHOD
1. Slice the mushrooms and mix with the salt.
2. Pack very tightly into a jar and just cover the surface with bottled water.
3. Place a weight in top and leave at room temperature for around one week until fermentation has slowed down. Check this with a PH meter to be safe.
4. Seal and leave in the fridge for another four weeks.
5. When ready, strain the mushrooms out and retain the liquid.
To make the emulsion
1. Open the oysters carefully and add the meat and all the juices to a tall container.
2. Add all the other ingredients together except the oil and the salt.
3. Using a stick blender, blend until smooth.
4. Now add the oil very slowly with the blender on to emulsify and create a mayonnaise.
5. Season and set aside.
TO SERVE
1. Peel the cucumbers and then make ribbons with a peeler. Lightly salt to soften.
2. Poach the oysters, in the shell, at 70⁰C in water for 35 minutes.
3. Now remove from the shell and carefully place the oysters on the plate (add the juices to the mushroom juice).
4. Coat the oysters with the emulsion so they are covered.
5. Place some of the fresh cucumber next to this and then finish with the mushroom juice and a small spoon of caviar.
Serves four
INGREDIENTS
METHOD
1. Preheat the oven to 210⁰C. Prepare the chicken by removing the legs and breasts. Break the carcass down into smaller pieces and place them in a roasting tray into the preheated oven for about 30-40 minutes.
2. While the bones are roasting, prepare the chicken thighs. Cut through the joint between the drumstick and the thigh. Keep the drumsticks and breast in the fridge to use for another meal.
3. Add 3L of water to a saucepan and add 180g of sea salt. Bring this to the boil and then remove from the heat and allow it to cool completely. Add the thighs to the cooled brine and leave in the fridge for at least three hours or overnight.
4. Once the bones have roasted until golden brown, remove from the oven and drain the fat (keep this aside). Add the bones to a stock pot and then clean the tray by deglazing with water and scrapping all the caramelised juices from the tray and add this to the pot. Top up with bottled or soft water to just cover the bones and then place on a high heat.
5. Once the stock has come to a boil, skim of any fat or scum that may come to the surface. Now reduce the heat to a simmer and continue to occasionally skim this for the next 4-5 hours. Strain through a muslin cloth and put aside.
6. To start the thighs, drain them from the brine and add them to an oven dish that is about 15cm deep. Cover them with the rape seed oil until submerged. Add the thyme and the garlic clove and then place in an oven at 110⁰C for two hours. Remove and place the tray aside, keeping warm.
7. Make the skirlie by heating the chicken fat saved from earlier in a saucepan. Add the onion and sweat with a pinch of salt for 15 to 20 minutes until very soft.
8. Add the oats and continue to cook for about 30 minutes until they are toasted and softened. Finish with 100ml of the chicken stock and cook for another five minutes. Keep warm.
9. Reduce the remaining stock to about 200ml.
10. Cook the corn by bringing a pan of salted water to the boil. Put the cob in the water and cook for 8 minutes. Remove and allow to cool.
11. Using a sharp knife, remove the corn in whole, attached pieces and square off so you have four pieces. Keep these aside.
12. Warm a heavy based frying pan and heat a little oil. Place the chicken thighs skin side down and continue to cook for six to eight minutes until the skin has become golden.
13. Now carefully turn the chicken and add the corn to the same pan. Cook for three to four minutes until the corn is warm and lightly charred. Remove both from the pan and keep warm.
14. In the same pan, add the whisky and chicken stock and reduce by half on a high heat. Remove the pan from the heat and piece by piece, add the butter while whisking to emulsify. Season to taste.
TO SERVE
1. Place a spoon of the skirlie on each plate. Cut each thigh in half and place this on the skirlie.
2. Put the corn next to this and then sauce the plate with the whisky butter.
3. Finish by garnishing with the fresh scurvy grass.
Serves four
INGREDIENTS
METHOD
For the cockles
1. Heat a saucepan on high heat until very hot.
2. Quickly add 70ml of water and all the cockles, put a tight-fitting lid on straight away.
3. Allow the cockles to steam for about two minutes, shake the pan to move them around while doing so.
4. As soon as you see the shells opening, pour the contents of the pan into a colander and keep the liquid from the cooking separate.
5. Pick the meat from the shells and keep aside. Discard the shells.
For the carrot and celeriac
1. Peel both the carrot and celeriac, and then using a very sharp knife, cut into 1mm slices and lay flat to cut into 1mm strips.
2. Put these in a bowl and mix with the rapeseed oil and salt.
For the sauce
1. Take the reserves cockle juices, bring to the boil and add the vinegar.
2. Reduce by one-fifth. Remove from the heat and whisk in the butter, slowly piece by piece.
3. Once all the butter has emulsified, keep the sauce on a gentle heat to the side.
TO SERVE
1. Place the carrots and celeriac on the plate and arrange the cockles on top.
2. Coat everything in the sauce then garnish with the chickweed.
3. Put the whisky in a small atomiser and spray over the dish.
4. Serve immediately.
Serves four
INGREDIENTS
For the stewed fruit
For the honey oats
For the yoghurt ice cream
METHOD
First make the ice cream
1. In a saucepan, add the water, glucose and half the sugar. Bring this gentle to a boil and stir to dissolve the sugar.
2. In a bowl, mix the remaining sugar and the pectin together. Now whisk this into the boiling syrup and mix for approximately one minute.
3. Remove from the heat and allow to chill fully.
4. Whisk in the yoghurt and then churn in an ice cream machine.
5. Store in the freezer.
To make the oats
1. Preheat the oven to 180⁰C.
2. Gently melt the butter in a saucepan and then add the honey and the sugar.
3. Cook on a medium heat while stirring for about three minutes.
4. Remove from the heat and then add oats. Stir this well while still hot to make sure the oats get fully coats in the mixture.
5. Once in has cooled slightly, roll the mixture into small balls (slightly smaller than a ping pong ball) and space them on a baking mat.
6. Cook for eight minutes until they have flattened out and are golden-brown.
7. Remove and allow to cool.
To stew the fruit
1. Peel and chip the apple into cubes about 1cm by 1cm.
2. Add the sugar to a heavy bottomed pan and heat gradually until it reaches a light caramel.
3. Carefully add the apple and half the brambles.
4. Continue to cook on a medium heat until very soft and the mixture isn’t too wet.
5. Now remove from the heat and add the remaining brambles, whisky and salt. Let the residual heat soften the add brambles.
TO SERVE
1. Add a large spoon of the stewed fruits to a bowl and place a disc of the oats on top.
2. Lightly blowtorch the oats so it shapes itself over the fruit.
3. Add a scoop of ice cream to the side and garnish with fresh brambles and apple.
4. Serve immediately.
The Scotch whisky maker has partnered with Edinburgh restaurant Fhior for Tulli at the Table, an initiative designed to showcase whisky's diversity and explore more unconventional flavour pairings. It has so far seen Fhior's chef patron Scott Smith and Tullibardine master distiller Keith Geddes develop a seven-course tasting menu which puts Tullibarine's whiskies to use in some new and unusual ways.
Scott said: “Whisky is a diverse spirit that really has no boundaries. Working with Tullibardine has been an opportunity to push flavours that perhaps people wouldn’t traditionally choose."
The experiment inspired Tullibardine and Fhior to release four recipes featuring whisky that can be made in the comfort of your own home to entertain and impress guests. They can be found in full below – which one will you try first?
Poached oyster with oyster and whisky emulsion, fermented mushroom juice and cucumber
Serves six
INGREDIENTS
- 6 extra-large oysters
- 1 cucumber
- 30g Oscietra Caviar
For the emulsion
- 7 oysters
- 30ml Tullibardine The Murray 2007
- 500ml rapeseed oil
- 30ml cider vinegar
- 0.2g xanthan gum
- 30g. egg yolk
- Table salt, to season
For the fermented mushroom juice
- 500g button mushrooms
- 25g sea salt
Note: Make the mushroom juice five weeks in advance.
METHOD
1. Slice the mushrooms and mix with the salt.
2. Pack very tightly into a jar and just cover the surface with bottled water.
3. Place a weight in top and leave at room temperature for around one week until fermentation has slowed down. Check this with a PH meter to be safe.
4. Seal and leave in the fridge for another four weeks.
5. When ready, strain the mushrooms out and retain the liquid.
To make the emulsion
1. Open the oysters carefully and add the meat and all the juices to a tall container.
2. Add all the other ingredients together except the oil and the salt.
3. Using a stick blender, blend until smooth.
4. Now add the oil very slowly with the blender on to emulsify and create a mayonnaise.
5. Season and set aside.
TO SERVE
1. Peel the cucumbers and then make ribbons with a peeler. Lightly salt to soften.
2. Poach the oysters, in the shell, at 70⁰C in water for 35 minutes.
3. Now remove from the shell and carefully place the oysters on the plate (add the juices to the mushroom juice).
4. Coat the oysters with the emulsion so they are covered.
5. Place some of the fresh cucumber next to this and then finish with the mushroom juice and a small spoon of caviar.
St Brides chicken, skirlie, toasted corn and whisky butter sauce
Serves four
INGREDIENTS
- 1 x 2.5kg whole, free range chicken
- 2L rapeseed oil
- 2 sprigs thyme
- 1 clove garlic
- 1 corn on the cob
- 120g pinhead oats
- 1 small onion, very finely chopped
- 15g scurvy grass/spoonvort
- 25ml Tullibardine Sovereign
- 150g unsalted butter, diced
- 180g sea salt
- Table salt, to taste
METHOD
1. Preheat the oven to 210⁰C. Prepare the chicken by removing the legs and breasts. Break the carcass down into smaller pieces and place them in a roasting tray into the preheated oven for about 30-40 minutes.
2. While the bones are roasting, prepare the chicken thighs. Cut through the joint between the drumstick and the thigh. Keep the drumsticks and breast in the fridge to use for another meal.
3. Add 3L of water to a saucepan and add 180g of sea salt. Bring this to the boil and then remove from the heat and allow it to cool completely. Add the thighs to the cooled brine and leave in the fridge for at least three hours or overnight.
4. Once the bones have roasted until golden brown, remove from the oven and drain the fat (keep this aside). Add the bones to a stock pot and then clean the tray by deglazing with water and scrapping all the caramelised juices from the tray and add this to the pot. Top up with bottled or soft water to just cover the bones and then place on a high heat.
5. Once the stock has come to a boil, skim of any fat or scum that may come to the surface. Now reduce the heat to a simmer and continue to occasionally skim this for the next 4-5 hours. Strain through a muslin cloth and put aside.
6. To start the thighs, drain them from the brine and add them to an oven dish that is about 15cm deep. Cover them with the rape seed oil until submerged. Add the thyme and the garlic clove and then place in an oven at 110⁰C for two hours. Remove and place the tray aside, keeping warm.
7. Make the skirlie by heating the chicken fat saved from earlier in a saucepan. Add the onion and sweat with a pinch of salt for 15 to 20 minutes until very soft.
8. Add the oats and continue to cook for about 30 minutes until they are toasted and softened. Finish with 100ml of the chicken stock and cook for another five minutes. Keep warm.
9. Reduce the remaining stock to about 200ml.
10. Cook the corn by bringing a pan of salted water to the boil. Put the cob in the water and cook for 8 minutes. Remove and allow to cool.
11. Using a sharp knife, remove the corn in whole, attached pieces and square off so you have four pieces. Keep these aside.
12. Warm a heavy based frying pan and heat a little oil. Place the chicken thighs skin side down and continue to cook for six to eight minutes until the skin has become golden.
13. Now carefully turn the chicken and add the corn to the same pan. Cook for three to four minutes until the corn is warm and lightly charred. Remove both from the pan and keep warm.
14. In the same pan, add the whisky and chicken stock and reduce by half on a high heat. Remove the pan from the heat and piece by piece, add the butter while whisking to emulsify. Season to taste.
TO SERVE
1. Place a spoon of the skirlie on each plate. Cut each thigh in half and place this on the skirlie.
2. Put the corn next to this and then sauce the plate with the whisky butter.
3. Finish by garnishing with the fresh scurvy grass.
Celeriac, carrot and cockles
Serves four
INGREDIENTS
- 2 carrots
- 1 medium celeriac
- 50ml rapeseed oil
- Pinch of sea salt
- 10g chickweed
- 1kg fresh cockles, cleaned
- 100g butter, cold and diced
- 15ml Tullibardine The Murray 2007
- 10ml cider vinegar
METHOD
For the cockles
1. Heat a saucepan on high heat until very hot.
2. Quickly add 70ml of water and all the cockles, put a tight-fitting lid on straight away.
3. Allow the cockles to steam for about two minutes, shake the pan to move them around while doing so.
4. As soon as you see the shells opening, pour the contents of the pan into a colander and keep the liquid from the cooking separate.
5. Pick the meat from the shells and keep aside. Discard the shells.
For the carrot and celeriac
1. Peel both the carrot and celeriac, and then using a very sharp knife, cut into 1mm slices and lay flat to cut into 1mm strips.
2. Put these in a bowl and mix with the rapeseed oil and salt.
For the sauce
1. Take the reserves cockle juices, bring to the boil and add the vinegar.
2. Reduce by one-fifth. Remove from the heat and whisk in the butter, slowly piece by piece.
3. Once all the butter has emulsified, keep the sauce on a gentle heat to the side.
TO SERVE
1. Place the carrots and celeriac on the plate and arrange the cockles on top.
2. Coat everything in the sauce then garnish with the chickweed.
3. Put the whisky in a small atomiser and spray over the dish.
4. Serve immediately.
Apple, bramble, honey and oats
Serves four
INGREDIENTS
For the stewed fruit
- 6 Braeburn apples
- 100g brambles
- 80g caster sugar
- 50ml Tullibardine The Murray Marsala Cask
- Pinch of sea salt
For the honey oats
- 150g porridge oats
- 90g butter
- 40g honey
- 40g muscovado sugar
For the yoghurt ice cream
- 170ml water
- 150g caster sugar
- 1 tbsp glucose syrup
- 5g pectin
- 250g yoghurt
METHOD
First make the ice cream
1. In a saucepan, add the water, glucose and half the sugar. Bring this gentle to a boil and stir to dissolve the sugar.
2. In a bowl, mix the remaining sugar and the pectin together. Now whisk this into the boiling syrup and mix for approximately one minute.
3. Remove from the heat and allow to chill fully.
4. Whisk in the yoghurt and then churn in an ice cream machine.
5. Store in the freezer.
To make the oats
1. Preheat the oven to 180⁰C.
2. Gently melt the butter in a saucepan and then add the honey and the sugar.
3. Cook on a medium heat while stirring for about three minutes.
4. Remove from the heat and then add oats. Stir this well while still hot to make sure the oats get fully coats in the mixture.
5. Once in has cooled slightly, roll the mixture into small balls (slightly smaller than a ping pong ball) and space them on a baking mat.
6. Cook for eight minutes until they have flattened out and are golden-brown.
7. Remove and allow to cool.
To stew the fruit
1. Peel and chip the apple into cubes about 1cm by 1cm.
2. Add the sugar to a heavy bottomed pan and heat gradually until it reaches a light caramel.
3. Carefully add the apple and half the brambles.
4. Continue to cook on a medium heat until very soft and the mixture isn’t too wet.
5. Now remove from the heat and add the remaining brambles, whisky and salt. Let the residual heat soften the add brambles.
TO SERVE
1. Add a large spoon of the stewed fruits to a bowl and place a disc of the oats on top.
2. Lightly blowtorch the oats so it shapes itself over the fruit.
3. Add a scoop of ice cream to the side and garnish with fresh brambles and apple.
4. Serve immediately.
