Recipe: Whisky Pickled Exotic Mushrooms Skewers With Labneh Pickled Mushrooms
250ml white wine vinegar
30ml SELECT LAPHROAIG Whisky
15ml sea salt
2 Bay Leaves
3 Sprigs Thyme
5ml Black Peppercorns
5ml Star Anise
2 Cloves Garlic, bruised
500g Shimeji Mushrooms
Place Jars in 100’C Oven to sterilize before getting going.
Place everything in a pot and bring to the boil, ensure the salt and sugar has dissolved.
Ensure mushrooms are clean (wipe down with a cloth if a little dirty).
Heat a non-stick pan over a high with a touch of oil, and when hot, toss the mushrooms in the pan until golden brown. This adds a nutty flavour.
Remove jars from oven, Place mushrooms into jars and pour the hot liquid over the mushrooms, ensuring they are completely covered.
Seal with lid and allow to sit at room temperature overnight. Place in fridge until use. Keep refrigerated once opened.
Recipe: Char Siu, Barbecued Pork Belly With Whisky Marinated Peaches
Servings: 6 – 8 people
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)2 tab
2 tablespoons brown sugar
1 tablespoon minced garlic
1 ⁄2 teaspoon Chinese five spice powder
1 medium Pork Belly, deboned
Put oven onto 160°c.
Cut diamond shapes into the skin of the pork and place in a baking dish and pop into the oven and cook for about 2 hours
Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine.
Remove the pork from the tray and add the marinade to the bottom of the pan. Return the pork to the dish and bake for a further hour.
Take the pork out and let it cool slightly.
Cut into small squares and serve with the peaches.
Whisky Marinated Glazed Peaches (Dried & Fresh)
Servings: 6 – 8
4 fresh peaches, sliced
4 dried peach halves
6 dried apricots
1 thumb of ginger sliced into thick slices
½ cup of water
½ cup of sugar
½ cup Select Laphroaig Whisky
1 cup of Marinade from Pork Belly
Combine ginger slices, water, sugar, cinnamon and whisky in a pot and heat to melt the sugar.
Add in the dried fruit and leave to marinade for 24 hours.
Take out, dry and chop small pieces.
Then put a dollop of butter in a pan and fry these for about 10 minutes.
Cut the fresh peaches into wedges, and coat with the marinade.
Put a dollop of butter into the same pan and fry these until just soft.
Serve with the pork fillet square.
Recipe development by Ginger & Lime Food Studio in collaboration with Laphroaig Whisky
From a storm-lashed island off the west coast of Scotland to the Southern shores of Africa, comes Laphroaig – pronounced ‘la-froyg’, a Gaelic word meaning ‘beautiful hollow by the broad bay’ – the number one Islay single malt whisky, loved the world over!
In a 750ml bottle, Laphroaig Select and Laphroaig 10 YO can be found on the shelves of major retailers nationwide such as; Pick n Pay, selected TOPS at Spar, Makro, Ultra Liquors as well as online at Takealot and Wild About Whisky, retailing from R 429.00 to R 699.00 respectively.
Appreciate the craftsmanship of Laphroaig as you sip and enjoy expanding your horizons and becoming a true connoisseur.
Laphroaig is an acquired taste for some, an essential taste for many and for those who embrace it, a friend for life!
For more information on Laphroaig and to keep up to date on exciting brand news, visit www.laphroaig.com.