Father’s day whisky pairings

Whisky and food, a perfect combination. And with Fathers day coming up (June 16), what could be more perfect than serving some amazing pairings. Here you will find some idea’s to make and perhaps to persuade your dad to go fishing or to buy that special thing, you always wanted.

What is your gift for Father’s Day?


Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger

  • 4 x 120gr Trout fillets pin boned & skinned
  • 2 cox pippin or Braeburn apples
  • 2” knob of fresh ginger grated (grated in to a towel & wring out for ginger juice)
  • 1 box of watercress
  • 1 x 25ml Tomatin 12yr old malt
  • 1tbsp Summer harvest rapeseed oil
  1.  Mix 25ml of ginger juice with 25ml malt & set aside
  2. Cut apples with skin on into julienne
  3. Toss apples & watercress in remaining ginger juice with rapeseed oil
  4. Season very slightly with sea salt
  5. 10 minutes before serving pour ginger/malt mix over trout fillets
  6. Serve salad mix in bowl and lay cured fillet over the top

Main Course

5 spice Scotch lamb rump with spiced toasted hazelnut on Asian greens and a glazed sauce with a dram of Cask Strength

Hazelnut Dukkah 

  • 400gr chopped skinned roasted hazelnuts
  • 300gr sesame seeds toasted
  • 6tbs coriander seeds
  • 4tbsp garlic powder
  • 6 tbsp cumin seeds
  • 4 tbsp cracked pepper
  • 3tbsp hebridean sea salt
  1. Mix all ingredients together & pour 3 seconds in a blender only, so that mix remains quite chunky

Scotch Lamb rump 4 x 200gr individual portions

  • 4tbsp Summer harvest rapeseed oil
  • 250gr A selection of Scottish greens & vegetables
  • 250gr cooked local potatoes
  • 1ltr lamb stock
  • 25ml Tomatin Cask Strength
  • Oven 200c

1.    Ask butcher to prep 4 individual lamb rump portions
2.    Mix 1tbsp of oil with 2 tbsp hazelnut dukkah and rub over lamb then seal in a pan place in oven for 20 mins
3.    Half potatoes and place in the pan in the oven with the lamb for 10 mins
4.    After 20 mins remove lamb from oven and leave on a tray to rest for 15 mins
5.    Meanwhile cook the greens quickly in the lamb pan before making the sauce
6.    Take lamb stock and pour into to lamb pan & reduce by 2/3
7.    Season sauce to taste and add malt at the last minute before serving

Place potatoes on a plate along with the greens then add sliced rump over the top, spoon some gravy  & sprinkle with more crust for some crunch.

Main course

Asian slow cooked ham hough with slaw & brioche coupled with 1988 

  • 1 smoked ham hough
  • 100ml apple juice
  • 50ml soy sauce
  • 50 ml runny Scottish honey
  • 25ml rice wine
  • 1 red chilli de seeded
  • 1 Clove garlic
  1. Half full a deep pot with cold water
  2. Pour in apple juice and add other ingredients
  3. Slowly simmer ham for 2-3hrs
  4. Remove hough check water not too salty
  5. Then reduce In a high heat until a sticky glaze
  6. Brush the sticky glaze all over the ham
  7. Allow to sit


  • 1 carrot peeled & cut into julienne
  • 1/4 Chinese cabbage finely shredded
  • 1/2 red onion finely sliced
  • 1″ ginger cut into julienne
  • 1 red chilli de seed & finely chop
  • 2 lime zest & juice
  • 2tbs toasted sesame seeds

To serve slice some brioche bread and toast
Flake the ham hough over the brioche and serve the slaw on the side


Scotch raspberry and dark chocolate chilli tart with a clotted cream ice cream paired with 14 year old

  • Pastry case
  • 250g of plain flour
  • 100g of icing sugar
  • 35gr ground almonds
  • 125g of unsalted butter, plus more for greasing
  • 1 egg & 1 egg yolk
  • Chocolate and chilli filling
  • 400g of 70% dark chocolate, roughly chopped
  • 350ml of double cream
  • 3/4 tsp chilli flakes
  • 150ml of milk
  • 2 eggs, beaten
  1.  To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together
  2. Add 2 eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour
  3. To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
  4. Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads.  Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes
  5. After removing the pastry from the oven, use a pastry brush to glaze it with the remaining egg yolk. This will seal the case for the chocolate mixture
  6. To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well
  7. Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate
  8. Served with Clotted cream ice cream & Scottish raspberries with Honeycomb spikes


Roast spiced pineapple with ice cream and Legacy

  • 1 whole ripe pineapple
  • 100gr sugar
  • 50ml water
  • 1 cinnamon stick
  • 2 star anise
  • 1 cardamom pod
  1.  Warm sugar water & spices simmer until sugar has dissolved reduce liquid by 1/3 and set aside allow to cool slightly
  2. Prepare pineapple peel & core
  3. Use long thin slices the length of the fruit
  4. Lay slices on a tray & brush spice syrup over pineapple
  5. Roast in oven at 200c for 10 minutes
  6. Serve with ice cream & drizzle of Legacy
    (Alternative caramelize with a blow torch)


Barwheys cheddar with homemade oatcakes with celery, apple & a pear chutney coupled with our 18 year old

  • 200gr Barwheys cheddar
  • 225gr Oats
  • 60gr wholewheat flour
  • ½ tsp bicarbonate of soda
  • 60gr butter
  • 1tsp salt
  • 60-80ml boiling water
  1.  Mix all ingredients together and shape into large rounds or squares for oatcakes
  2. Bake at 180c Gas 5 for 20-25 minutes. They will come out of the oven crisp
  3. Serve with celery sticks apple & pear chutney and a big chunk of Barwheys cheddar

Source: Tomatin



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