AN award winning chef has teamed up with a Scottish single malt whisky brand to release a selection of tantalising, whisky inspired recipes.
Ben Tish has produced the delicious dishes in partnership with Glen Moray as part of their ‘Cask Stories’ campaign, that draws on the importance of cask flavour and character in creating Glen Moray’s Port, Sherry, Madeira and Fired Oak expressions.
Ben, who is the Culinary Director of London’s Norma Restaurant and Stafford Hotel, has a long held passion for the food and flavours of Mediterranean and Moorish regions.
He has created a delicious selection of easy to make tapas dishes and cocktails – inspired by each Glen Moray whisky – which you can make at home by following the guides below.
Mussels with cinnamon, lemon, marjoram, bay and migas
Serves 4
- 500g fresh rope grown mussels, cleaned and bearded
- a large glass of white port
- 1 stick of cinnamon
- 3 bay leaves
- Peeled zest of a lemon and its juice
- A handful of fresh marjoram leaves
- 75g unsalted butter
- 1 slice of day old sourdough bread, crusts removed and turned into breadcrumbs
- Sea salt, black pepper and extra virgin olive oil for cooking
Firstly make the migas- simply fry the breadcrumbs, over a medium heat in olive oil until crisp and golden brown. Season well, drain and reserve.
Heat a large pot (big enough for the mussels) over a high heat and add a lug of oil. when hot add the bay and cinnamon and then the mussels- immediately pour in the port and add the lemon zest. Cover the pot, shake and cook for 3 minutes or so until the mussels start to open.
Now add the butter and cook for a further 3 minutes, covered. All the mussels will now be open and cooked (those that aren’t discard). Spoon out the mussels into bowls and then reduce the reaming cooking liquor with the lemon juice by a third- this will thicken the sauce slightly. Spoon the liquor over the mussels and sprinkle over the marjoram and migas. Serve.
Cumin rubbed Grilled pork pinchos, almond alioli
Serves 4
- 8 12 cm wooden skewers soaked in cold water
- 500g pork loin or diced lamb shoulder or a, trimmed of most of the fat
- 4 tsp sweet smoked paprika
- 2 tsp cumin seeds, toasted
- 4 cloves garlic finely chopped
- 100ml cabernet sauvignon or red wine vinegar
- 100ml extra virgin olive oil
- half lemon for squeezing
- sea salt and black pepper
AIOLI
- 150ml quality olive oil mayonnaise
- 30g ground almonds
- ½ clove garlic finely chopped
Simply place the mayonnaise in a blender with almonds, garlic and a tablespoon of cold water. Blend for a few minutes to fully incorporate. Chill in the fridge before serving.
PORK
Dice the pork into aprox 3cm dice and place and then thread onto the skewers. There should be aprox 4 pieces on each skewer. Place the skewers on a shallow tray.
In a mixing bowl add all the marinade ingredients-paprika, toasted cumin seeds, olive oil, garlic and vinegar. Whisk very well and then pour evenly over the pork. Turn the skewers to ensure they are all covered with the marinade and then transfer to a fridge.
Marinade for about two hours. During this marinating time turn the pork once. Remove the pork from the fridge and scrape off the excess marinade.
Heat a barbeque or griddle pan to a maximum heat. Season the pork with salt and pepper and then place on the grill. Cook for 2 minutes on one side and then turn onto the other side for 2-3 minutes. Turn down the heat and then cook for a further 3 minutes.
Remove the skewers from the grill and let them rest in a warm spot for 2-3 minutes. Spoon over some of the marinade and squeeze over some lemon juice. Serve with the alioli.
Roasted peaches with orange flower honey, mascarpone, pistachios
Serves 4
- 4 medium ripe yellow peaches, cut in half and stone removed
- 50ml orange flower honey
- 150ml mascarpone
- 50g shelled pistachios, roughly chopped
- Extra virgin olive oil to drizzle
Heat an oven to 180oc
Place the peaches, cut side down in an oven tray and drizzle with half the honey and a little olive oil. Roast for 10 minutes until lightly caramelised and softened- but not collapsed.
Cool for 10 minutes before serving with the mascarpone, pistachios, more honey and olive oil drizzled over.
