20 Jul The Big Whisky Debate – Sweet Vs Savoury
The Big Whisky Debate
Join Glenturret Distillery’s very own Drammolier™, Lucy Whitehall, as she takes on some of the biggest debates in the world of whisky and shares her dram good expertise, straight from Scotland’s oldest distillery.
Sweet Vs Savoury
“Whisky in itself is a flavour experience that’s unrivalled in our diverse and eclectic world of spirits. No spirit is more flavoursome than our celebrated scotch – from smoky, peaty notes to explosions of refreshing fruity characteristics. Whisky has it all!
But, how does whisky work in partnership with food? It is often enjoyed alongside food as an aperitif or as an after dinner dram, but it can be infused into recipes with truly tantalising results.
Here at Glenturret Distillery, we work with the award-winning luxury caterers Wilde Thyme who joined forces with our distillery earlier this year to open Wilde Thyme at Glenturret, a delicious new food offering that celebrates the fantastic local produce that is available to us on our Perthshire doorstep.
Now, while I know a fair bit about whisky, I am no food expert, so to answer our whisky debate about whether whisky works best in sweet or savoury dishes, I have invited Wilde Thyme’s Chef Patron, Andrew Hamer, into our Big Whisky Debate to find out how he introduces whisky flavours to his culinary creations and to answer our Sweet Vs Savoury question.
“Whisky is packed full of flavour so it can be a very inspiring ingredient to use when creating whisky-infused dishes” said Andrew. “At Wilde Thyme at Glenturret, we have enjoyed introducing 10 Year Old Glenturret to some of our dishes and we have created some taste experiences that have proved a hit with visitors.”
Andrew has created some whisky-infused dishes that have had a very special Royal seal of approval.
“Our Strathearn Pie, a pie created using the very best of local Perthshire produce along with an injection of rich, fruity Glenturret Single Malt, was invented to celebrate the Duke and Duchess of Cambridge visiting the distillery in 2014. This is now sold on our lunchtime menu at Wilde Thyme at Glenturret. The recipe is a closely guarded secret for this one!”
What about our Sweet Vs Savoury debate? Does one type of dish lend itself to whisky flavours more than the other? Andrew’s answer is music to the ears of any whisky lovers!
“Whisky can work in both sweet and savoury dishes. Often, whisky is at its best when it is used to bring out the flavours of other ingredients in a dish. For example in our Hot Smoked Salmon with Glenturret and Beet Salad with Horseradish Cream, we brush the salmon with the whisky and this is enough of the golden liquid to bring out all the flavours of the salmon, giving it extra punch mixed in with the other ingredients on the plate.”
“Another addition to our menu here is Rhubarb Queen of Pudding with 10 Year Old Glenturret. For this dish, we add Glenturret Whisky to the custard mix which is poured over the sponge. The whisky compliments all the sweet flavours, from strawberry jam to vanilla, to add another dimension to the taste experience. As you can see, whisky can work in an array of dishes – it’s all in the execution and more often than not, you don’t need to add a lot to the dish, so there will be plenty left over for a dram after dinner!”
If you would like to try making Wilde Thyme at Glenturret’s delicious Rhubarb Queen of Pudding with 10 Year Old Glenturret, here is Andrew’s recipe:
Rhubarb Queen of Pudding with 10 Year Old Glenturret
Rhubarb 3/4 kilo
Ginger 10 grams
Glenturret 10 Year Old
8 egg yolks and whites separated
Vanilla pod x 1
Caster sugar for rhubarb 50 grams
Caster sugar for custard 50 grams
Caster sugar for meringue 350 grams
Wash rhubarb and place into pan with 50 grams of caster sugar and ginger. Sweat off and cook to a pulp, remove from heat and spoon into ramekins.
Slice vanilla sponge into two, smear with strawberry jam and sandwich back together. Dice into 1/2 inch squares, place onto the rhubarb and cover so you can’t see the rhubarb base.
Warm up double cream with split vanilla pod and Glenturret whisky. Bring up to simmer and remove from heat to infuse. Place egg yolks in bowl with 50 grams of caster sugar, mix together then whisk in double cream.
Pour the custard mix onto the sponge and cover. Cook in a bain marie (water bath) at 120 degrees for about 20 minutes until custard has set.
Remove from heat and leave in bain marie to keep warm.
In a mixing bowl, whisk up the egg whites to a peak, add the remaining caster sugar to create a meringue pipe onto the top of the ramekin and bake in oven for 5 minutes until meringue is golden brown. Remove from oven and serve.
I don’t know about you, but this has made me hungry! Time to pop in to Wilde Thyme at Glenturret and experience some of these delicious whisky-infused dishes.
Find out more about Wilde Thyme at Glenturret and its exceptional food by visiting http://www.wildethymeatglenturret.com/
Taste the whisky mentioned by Lucy and Andrew:
Learn more about Nosing & Tasting with our Distillery Tours: