Whisky a Go Go with a Whisky a No Go

Whiskey Club Adventures

First four deliveries
from The Whisky Club

With membership comes privilege and a whisky club offers the chance to imbibe choice, well aged single malts and premium batches of amazing whiskies from around the world. Our first two whiskies sat on a tasty scale of 8-9/10 and are being enjoyed. The first a 12 year old single malt from Glenfarclas is for me the better tipple with a very balanced savoury fire. The 15 year old Glenfiddich had a bit too much fire for me, but a wonderful mouth feel and flavour. I have to admit I would expect nothing less from historic and revered distilleries of Scotland.

Armorik

The last offer was a French Whiskey and our curiosity was peaked. Nothing could have been further from enjoyable. Rumoured to have up-front notes of citrus and apple, soon joined by salted butter, rich oak and sea breeze the Armorik from Breton  promised much, but I found it to have a heady nose and brief promising fore notes that are rudely dismissed by a metho inferno up into the sinuses that was nothing less than olfactory rape. Oh the horror! What does one do with an undrinkable whiskey? well ... cook with it of course and hope that the metho character is cooked off.

After living with this bottled travesty for a week I gave in and keeping it's nose quality in mind I thought ... beef ...

Recipes 

Beef and Whiskey Pie

beef and whisky pie

1kg chuck steak, cubed
2 chorizti sausage, cubed
1 tbsp of olive oil
3 small brown onions, diced
1/2 cup leek, diced
5 cloves garlic, finely diced
1 large shot whisky
1 tbsp horseradish, grated
1 tspn seeded mustard
1/2 tspn Vegemite
2 tbsp Worcestershire sauce
1 cup of water
1/4 cup wholemeal spelt flour
1 batch of wholemeal spelt suet pastry
5 large potatoes, cut into pieces and steamed until tender
2 tbsp butter
2 tbsp soured cream
large pinch salt

Fry off the choritzo releasing some of the fat, add the oil and the beef and fry, stirring, until the meat has browned.
Add the onion, leek, garlic, horseradish and mustard and sauté until the onions are translucent.

Add the Vegemite, Worcestershire, water and whisky and stir, cover and lower the temperature and simmer gently until the meat is tender, at least an hour. Check and stir occasionally to ensure that it doesn't cook dry and catch on the bottom of the pan.
Whilst you wait for the meat to tenderise, mash the potatoes with the butter and soured cream until well creamed.
Roll out the pastry to fit a pie plate, butter the pie plate and gently ease the pastry into place and shape. Place some baking paper on the pastry and fill with baking beans and bake until lightly browned. Remove and allow to cool,

beef and whisky pie

Take the meat mix off the heat and blend in the flour quickly. Return to the heat and cook the flour so that you have a thick gravy. Add some water if it gets too thick. Allow the meat to cook slightly.
Remove the baking beans and paper from your pie case and fill with your meat mixture allowing it to heap up in the middle if you have plenty. Just be careful you don't have more gravy than pie case and have an overflow issue.
Gently add the potato mash on top of the meat also allowing a heaping in the middle and use a fork to rough up the potato surface a bit.
Place your pie in a moderate oven and bake until the potato gets little brown crispy rough bits on top and the pie is heated all the way through.

Slow baked lamb in whisky and tomato relish

Slow Baked Lamb in Whisky and Tomato Relish

1 leg of lamb
3 sprigs rosemary
1 large jigger Whisky
1/2 cup tomato relish
(I had the benefit of a splendid home made relish made by the gorgeous Cherie of Tasmania)
2 pinches Murray River Salt
2 splashes olive oil

Pull half the rosemary off the bottom of each sprig and place the sprigs on a splash of olive oil in a heavy base roasting pan.
Place your leg of lamb on the rosemary and with a sharp pointed knife stab holes into the lamb into which the reserved rosemary leaves are to be inserted. You can add slivers of garlic if you wish.
Pour the Whisky making sure it dribbles into the rosemaried holes.
Pour the relish over the rosemary studded leg and season with salt and the other splash of olive oil.
Cover with a roaster lid or foil to seal in the flavour and moisture.
Place in a preheated low oven, about 150degC, for at least  hours. Remove the lid/foil for the last 1/2 hour.
Allow to rest before carving and serve with baked vegetables and some greens.

Rice Pudding with Whisky Ginger

1 cup short grain rice, rinsed
4 cups milk
1/4 tspn salt
1 vanilla pod, split
4 tbsp brown sugar
1 clove
1 stick cinnamon
10cm2 banana leaf (approx)
2 tbsp butter
1/4 cup crystallised ginger, chopped
1 large jigger whisky
1 cup cream
1/2 tspn brown sugar, extra

Soak the ginger in the whisky and set aside.
Place the rice, milk, salt, vanilla bean, clove, cinnamon, banana leaf and brown sugar in a pan and bring to a simmer stirring often and for 30 minutes or until the rice is soft and creamy.
Stir the butter into the pudding dish into dessert bowls. Drizzle some whisky from the soaked ginger.
Whip the cream with the extra sugar until soft peaks are achieved and dollop unto the pudding.
Top the dessert with whiskey soaked ginger and the whisky syrup.

Whisky Devilled Kidneys

Whiskey devilled kidneys

4 lambs kidneys
1/4 cup milk
3 bacon short cut rashers, finely sliced
1 tbsp olive oil
1 red chilli, finely sliced
2 green onions, sliced
1 tbsp whisky
2 tbsp Worcestershire sauce
3 tbsp cream
2 tbsp basil finely sliced
pinch salt
freshly ground pepper to taste

Peal any skin off the kidneys then slice off the core. Soak the kidney slices in the milk for at least an hour.
Heat the oil in a heavy based pan and fry the bacon and chilli lightly. Drain the kidneys, slice and fry with the bacon.
When the kidney slices have coloured add the green onion, whiskey and Worcestershire sauce and stir until the sauce begins to bubble off some of the alcohol.
Season and add the basil and cream the stir until the sauce thickens slightly.
Serve with rice

Going Bananas for the Herb

Musa acuminata

Despite our southern Australian location, we may consider ourselves in an exceedingly temperate zone. The narrow valley protects us from southerly blasts and the sea and bay insulate us from the most dramatic changes in temperature. This is an extraordinary blessing for growing food and allows us the diversity that includes bananas. Of course the most tropical varieties wouldn't do well at all so we have Lady Finger bananas that can and do thrive in cooler climates.

Banana pup

After a kind offer of several banana pups came from neighbour we managed to get 3 viable plants to thrive in a narrow sheltered warm spot that faced north. Perhaps not the most accessible for the gardener but most conducive for the plants to have best conditions between a fence and a shed. Over the past 3 years we have had these primary plants throw many pups, but no flowers or fruit to date so I did my internet search google thing and decided that these pups could be an over growth problem or a source of flavour, nutrition and variety in our menu.

A vegetable is born!

Notably the tallest herb it has become a weed in many environments. Before we eat this herbaceous weed we should be wary of allergy to latex and strangely enough birch as the same allergens are present.

Banana shoots are about two-thirds water, but have a good amount of protein and fat plus minerals and vitamins. They are a good source of fiber which can help with regularity as well as satiation for those wishing to reduce hunger. There is also a beneficial amount of potassium, phosphorus, B6 and calcium. B6 is indicated for helping in the production of insulin and hemoglobin. Eating banana shoot once a week may help with high blood pressure and also help maintain fluid balance within the body. It is also known to be a diuretic and helps with kidney function and there is popular belief that eating banana shoot is very good for kidney stones.

Small banana leaf
from a banana pup

Oxidised banana shoot

Banana leaves are generally not eaten, but used as platters and wraps for cooking. The benefit of using banana leaves is that while steaming food in them some of the polyphenols are imparted to the food. Polyphenols are potent antioxidants that have been shown to have anti cancer and anti inflammatory effects that can lower the risk of several chronic diseases and overall mortality.

It is best practice to get fresh shoots that are about 3-4 months old and have not produced a flower and are still tender. To prepare the banana shoot you remove the darker green outer layers and only use the tender pale stem inside. It is possible to store a banana shoot in the fridge for a day or two, but the quality will not last and it will become tough and bitter.

The banana shoot's cut part will oxidise very quickly and turn black so best to slice and/or dice as soon as possible and place swiftly into a salted lemon or lime water bath to retain it's colour. The salt will draw out some of the bitterness as well as help preserve the fresh colour.

Recipes

Fragrant Quinoa  & Rice

Fragrant Quinoa  & Rice

1 cup short grain rice
1 cup white quinoa
4 cups of water
1/4 tspn salt
1 small banana leaf
6 garlic chives, cut into 5 cm lengths
1 stem lemon grass, cut into 5cm lengths
1 calendula flower, petals only
1 length kitchen twine

Bruise the lemon grass and the central vein of the banana leaf. Place the lemon grass and chives across the thick end of the banana leaf and roll into a tight roll then secure with the twine. Place the rice, quinoa, water and salt into rice cooker with the banana bouquet garni and calendula petals and steam according to your rice cooker's instruction.

Fragrant Rice

fragrant rice

2 cup long grain rice
1/4 tspn salt
1 5cm lengths banana shoot
5 lemon grass blades (top of the lemon grass stem)
1 calendula flower, petals only

Make a small wreath of the lemongrass by twining around a single loop of leaf and knotting. Bruise the banana shoots and place all ingredients into a rice steamer and cook according to your cookers instructions.

Banana Pup Sambal

banana pup sambal

1 tablespoon ghee
1 foot banana shoot, diced and soaked in salted lemon water
3 garlic cloves, diced
1 inch ginger root, finely diced
1 onion, finely diced
2 teaspoons sambal oelek (chili paste)
3 inches lemon grass finely sliced
1/2 teaspoon rock salt
1 tablespoon fried shallot

Smash the lemon grass, ginger, fried shallot and salt with mortar and pestle until a paste forms. Fry the spice paste just made in the ghee with the onion, banana shoot, garlic and sambal oelek until everything is tender.

Use as a flavour base with meat, fish or vegetables

Sliced banana shoot
in salted lime water

Beef and Banana Pup Curry

1kg of chuck steak, cubed
1 tbsp coconut oil
2 brown onions, sliced into thin wedges
3 garlic cloves, finely diced
3 tbsp Thai red curry paste (yes I cheated)
1 tspn sambal oelek (chili paste)
1 cup cherry tomatoes, quartered
1/3 cup blackberry nightshade berries
12 inches banana shoot, sliced

Beef and Banana Pup Curry

2 cans coconut cream

Brown the steak in the coconut oil, add the onions, garlic, tomatoes, blackberry nightshade berries and the sliced banana pup drained with 3 tablespoons of red curry paste (yes I cheated). add 2 cans coconut cream and a teaspoon of sambal oelek and allow to simmer until beef and banana pup slices are tender. 

Serve with fragrant rice.

Sang Choi Bao - Shēngcài bāo

500gm minced meat
(I made my own lamb mince, chicken, pork or beef are all great)
1 tbsp coconut oil

Sang Choi Bao - Shēngcài bāo

2 cloves garlic, minced
2cm ginger, finely diced
5cm lemon grass, finely diced
1 small red chilli, finely diced
4 shiitake, finely diced
(soaked dried or fresh)
15cm banana shoot, finely diced
(kept in salted lime water to prevent oxidisation)
1 small carrot, julienne
3 green onions, finely sliced
1/4 cup coriander, chopped
2 sprigs mint, finely sliced
2 tbsp tahini
2 tbsp oyster sauce
(I used the shiitake soaking water)
2 tbsp catsup manis
1/2 lime, juiced
1 tspn sesame oil
1 tspn wholemeal spelt flour
1/4 cup peanuts, lightly toasted and chopped
lettuce leaves to serve

Heat the oil and stir-fry the mince, garlic, ginger, lemon grass, chilli, carrot, drained banana shoot and shiitake until the mince is cooked.
Add green onion, coriander and mint.
Blend the sauces, tahini, lime juice and sesame oil with the flour and add to the stir-fry and stir until thickened and well combined.
Serve the mince mixture topped with peanuts with a side of lettuce leaves to use as wraps.

Rice Pudding with Whisky Ginger using banana leaf in the fragrant sweet rice pudding

Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. Like the fruit, Banana stem is very high in potassium and vitamin B6, which together benefit the muscles and the body’s production of hemoglobin and insulin. In Ayurvedic practice, Banana stem is used to aid in weight-loss, and is also said to be beneficial to overall health. It is also said to have cooling properties, which are beneficial in hot environments. Banana stem is also a diuretic and can help prevent kidney stones - See more at: http://www.specialtyproduce.com/produce/Banana_Stem_12571.php#sthash.aOs7FXFS.dpuf

Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. Like the fruit, Banana stem is very high in potassium and vitamin B6, which together benefit the muscles and the body’s production of hemoglobin and insulin. In Ayurvedic practice, Banana stem is used to aid in weight-loss, and is also said to be beneficial to overall health. It is also said to have cooling properties, which are beneficial in hot environments. Banana stem is also a diuretic and can help prevent kidney stones. - See more at: http://www.specialtyproduce.com/produce/Banana_Stem_12571.php#sthash.aOs7FXFS.dpuf

Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. Like the fruit, Banana stem is very high in potassium and vitamin B6, which together benefit the muscles and the body’s production of hemoglobin and insulin. In Ayurvedic practice, Banana stem is used to aid in weight-loss, and is also said to be beneficial to overall health. It is also said to have cooling properties, which are beneficial in hot environments. Banana stem is also a diuretic and can help prevent kidney stones. - See more at: http://www.specialtyproduce.com/produce/Banana_Stem_12571.php#sthash.aOs7FXFS.dpuf

Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. Like the fruit, Banana stem is very high in potassium and vitamin B6, which together benefit the muscles and the body’s production of hemoglobin and insulin. In Ayurvedic practice, Banana stem is used to aid in weight-loss, and is also said to be beneficial to overall health. It is also said to have cooling properties, which are beneficial in hot environments. Banana stem is also a diuretic and can help prevent kidney stones. - See more at: http://www.specialtyproduce.com/produce/Banana_Stem_12571.php#sthash.aOs7FXFS.dpuf

Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. Like the fruit, Banana stem is very high in potassium and vitamin B6, which together benefit the muscles and the body’s production of hemoglobin and insulin. In Ayurvedic practice, Banana stem is used to aid in weight-loss, and is also said to be beneficial to overall health. It is also said to have cooling properties, which are beneficial in hot environments. Banana stem is also a diuretic and can help prevent kidney stones. - See more at: http://www.specialtyproduce.com/produce/Banana_Stem_12571.php#sthash.aOs7FXFS.dpuf