Recipe: Whisky Pickled Exotic Mushrooms Skewers With Labneh Pickled Mushrooms
Ingredients:
250ml white wine vinegar
30ml SELECT LAPHROAIG Whisky
250ml water
15ml sea salt
15ml sugar
2 Bay Leaves
3 Sprigs Thyme
5ml Black Peppercorns
5ml Star Anise
2 Cloves Garlic, bruised
500g Shimeji Mushrooms
Method:
- 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
Ingredients:
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
lespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
1 ⁄2 teaspoon Chinese five spice powder
1 medium Pork Belly, deboned
Method:
- 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
Ingredients:
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
Cinnamon Stick
Method:
- 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.