They say the way to a someone’s heart is through their stomach and this Valentine’s Day, Aldi Scotland has teamed up with an up-and-coming Scottish Agony Aunt to help its shoppers discover what their purchases say about their love life.
The supermarket is encouraging shoppers to share a copy of their receipt or a list of their latest purchases via Aldi Scotland’s social channels for the chance to receive love and dating tips from Dear Ashleigh, based on what is in their shopping basket.
Dear Ashleigh, a beautician from Glasgow, has been a trusted listening ear for her clients for over 10 years, but during lockdown decided to use this experience to offer love and life advice to her online followers looking for guidance on their relationships.
Creating the perfect hybrid of Cilla Black’s ‘What’s your name, where’d you come from’, and Gillian McKeith’s ‘You are what you eat’, Aldi and Ashleigh will be playing cupid in the run up to Valentine’s Day to find what shopper’s eating and drinking habits suggest about their romantic side and to offer tips on what to look for when searching for their soul mate.
Ashleigh, online Agony Aunt, commented:“In my experience, people tell you the most about themselves subconsciously, and more often than not, it’s the small things that they themselves haven’t noticed which reveals the most.
“I’m looking forward to helping Aldi shoppers find out a bit more about themselves and where they should be looking for love.”
Graham Nicolson, Group Buying Director, Aldi Scotland, said:“We have such a varied range of products from local suppliers in our Scottish stores that often the combination of items picked up can say a lot about shopper’s likes and dislikes.
“So, to mark this Valentine’s Day we thought it would be fun to work with Ashleigh to get her opinion on what a shopping list reveals about our shopper’s love lives and offer some sage advice for our single shoppers looking for love.”
Shoppers can add romance to any menu this Valentine’s Day with Aldi Scotland’s Valentine’s Specialbuy range available from 10th February, including Love Heart Lorne sausage (£1.09, 150g), Loch Fyne Oysters (£3.99, 360g) and Loch Fyne Scottish Live Mussels (£2.99, 1kg). Customers can also pick up some award-winning gins including Eidyn Premium Scottish Gin (£19.99, 70cl).
Ashleigh will be sharing her analysis of Aldi Scotland receipts on social media on Valentine’s Day – share your latest purchases with Aldi Scotland via Facebook or Instagram for a chance of personalised dating tips from Ashleigh.
Johnnie Walker Princes Street, the eight-floor visitor attraction in the heart of Scotland’s capital city, has today unveiled its plans for the Guinness Six Nations Championship.
Kicking off this weekend, 4 February, rugby fans can treat themselves to special match day breakfasts in the stunning rooftop 1820 Bar, be in with a chance of winning the ultimate match day experience just by visiting the ground floor retail store, snap a selfie with the Guinness Six Nations Trophy, take part in exclusive tastings and more.
Johnnie Walker is the official whisky of the Guinness Six Nations, here’s how Johnnie Walker Princes Street is celebrating:
Guinness Six Nations Breakfast Menu (available 5-6 and 26-27 February from 9.30am-12pm in the 1820 Bar)
Johnnie Walker Big Breakfast:
Sausage, bacon, potato scone, black pudding, haggis, mushrooms and fried egg
Guinness Six Nations Prize Draw (4-23 February in the ground floor retail store)
To enter, simply speak to the team in the Johnnie Walker Princes Street retail store who will guide guests through the process of entering this exclusive prize draw. Winners will be announced on 23 February on the Johnnie Walker Princes Street Instagram.
Prizes include:
Ultimate match day experience which includes 2 x tickets to pre-event plus match. On Friday 25th February, between 10am – 12pm the winner will be invited to have breakfast in one of the hospitality boxes, before heading out into the stadium bowl at BT Murrayfield to watch the Scotland team on their final training session before the match. The winner will also receive 2 x tickets to Scotland vs France on Sat 26th February.
A Scotland Rugby shirt
2 x tickets to the Scotland vs France game
Two tickets to Johnnie Walker Princes Street’s Whisky Makers’ Cellar tour worth £190
A bottle of Johnnie Walker Princes Street’s fill your own ‘Winter Blend’ worth £80
Johnnie Walker Princes Street staff will guide fans through the ‘Flavour Wheel’ to help them find their perfect whisky, tasting a number of options along the way
Those who make a purchase on Murrayfield match days can store bottles at Johnnie Walker Princes Street free of charge and collect by the following Monday. Free engraving is also being offered for eligible bottles on Murrayfield match days
Guinness Six Nations Trophy Display (22-24 February)
The Guinness Six Nations Championship Trophy will be proudly displayed at Johnnie Walker Princes Street for three days, situated in the ground floor retail space. Fans are invited to come in, snap a selfie with the trophy, and share using #JWPrincesStreet.
Journey of Flavour tours:
Johnnie Walker Princes Street’s flagship experience, the Journey of Flavour tour, continues to wow whisky lovers and novices alike. The perfect follow up to breakfast in the stunning 1820 Bar, guests are taken on a 90 minute exploration of Johnnie Walker’s search for flavour, discovering their own perfect way to enjoy whisky during this one of a kind personalised tour.
Ryanair and British Airways have finished at the bottom of Which?’s annual survey of short-haul airlines, with both companies panned for providing poor customer service to those with disrupted flights during the pandemic.
The consumer champion surveyed more than 1,300 passengers for their experiences of flying with short-haul airlines in areas such as boarding, cabin cleanliness, customer service and value for money since November 2019.
In a second part of the survey, Which? asked more than 1,100 passengers whose flights were disrupted how satisfied they were with how their airline handled the issue. The actions of some airlines – delaying or denying refunds for flights cancelled, or which passengers could not take, due to Covid – were reflected in these results.
Budget carrier Ryanair received an overall customer score of 55 per cent and a lamentable 47 per cent in the refund satisfaction category, with one in five customers telling Which? it took them more than a month to get a refund.
One customer said: “Ryanair is the most awkward airline to deal with that I have ever come across. It seems to be proud of being difficult.”
Themes that have appeared time and again – making Ryanair a fixture in the bottom three of Which?’s airline survey for more than a decade – were also evident, with another passenger adding: “Total lack of transparency about costs, and treating passengers like cattle to be squeezed for the last penny.”
When asked, ‘Is there an airline you would never fly with?’, three-quarters (74%) named Ryanair. Ryanair scored no better than two stars for all the measures in the main customer satisfaction survey – apart from value for money, where it scored three stars.
BA was second from bottom with a customer score of 63 per cent – just behind TUI Airways, but with a much lower refund satisfaction score.
Passengers reported spending hours on hold only to be hung up on, or passed endlessly between different departments. This disappointing customer service, along with two-star ratings for food and drink, seat comfort and value for money, led one passenger to describe BA as ‘a budget style airline at premium prices’.
However, BA’s cabins ranked as joint cleanest alongside KLM and Jet2.
Jet2 was top of the table and earned a Which? Recommended Provider endorsement.
Its record on delivering refunds was the best: more than eight in 10 (84%) respondents were satisfied with the outcome when their flight was disrupted because of Covid, and throughout the pandemic, most passengers have received a resolution in two weeks.
Nine in 10 Jet2 customers told Which? they got a full refund, rather than having a voucher foisted upon them.
Its Covid flexibility policy is one of the best, allowing customers to make fee-free changes for most pandemic-related disruption, including lockdowns, quarantines and changing FCDO advice.
One Which? survey respondent said: “The pandemic has seen Jet2 shine. Its standard of customer care exceeds that of any other low-cost airline.”
Rory Boland, Editor of Which? Travel, said:“Ryanair’s consistently terrible customer service has made it a fixture among the worst performers in our surveys for many years – but the airline plumbed new depths with its handling of Covid refunds.
“BA’s reputation also deservedly took a battering when it took a hard line on refunds for passengers who could not travel because they followed government health guidance.
“Many passengers will not forget how they were treated by companies during the pandemic. Covid could still cause disruption to international travel, so we would advise travellers to book with operators that have flexible booking policies and a record of treating their customers fairly.”
Scotland’s Burger Restaurant of the Year – Luxford Burgers, has announced a new residency for their delicious buns at Edinburgh’s top alternative night out, Fore Play Crazy Golf.
Launched yesterday (Wednesday, 2nd February), Luxford means business and will be tantalising hungry crazy golf-goers with a menu bursting with their signature burgers and sides as they pop up at Picardy Place for the next few months.
With each gourmet burger named after cult movies, the bespoke new menu will offer a mouthwatering selection of burgers not for the faint hearted including ‘The Highlander’ (above) – a meaty showstopper with two stacked 4oz aged Scotch steak patties, layered with double American cheese, crispy smoked streaky bacon, LUX sauce and pickles.
Run don’t walk for ‘The Chicken Run’; crispy garlic chicken fillet topped with double American cheese, crispy smoked streaky bacon and LUX sauce.
Veggie fans will love ‘The Italian Job’ with fried halloumi wedges, sun-blushed tomatoes, club dressing, wild rocket and red pepper pesto.
Meanwhile 100% vegan ‘The Shining’ will light up your Instagram feed, with their blackened cajun-spiced jackfruit burger with smashed avocado, vegan cheese, sriracha sauce and homemade sweet potato crisps.
For those looking for a little side hustle, Luxford will be serving up finger-licking sides including skin-on and sweet potato fries sprinkled with fresh rosemary sea salt plus chicken katsu fries, fully loaded with diced crispy chicken and katsu mayo.
From sipping on playful cocktails to enjoying tasty gourmet burgers or tackling their signature crazy golf courses, you’re guaranteed to leave your troubles behind after your time on and off the green at Fore Play Crazy Golf.
Craig Neilson, Chief Greenkeeper at Fore Play Crazy Golfsaid:“Luxford is one of Edinburgh’s most talked about burger joints and they are the perfect fit for our crazy golf experience at Fore Play.
“We love collaborating with local businesses and we can’t wait for our guests to sink their teeth into their gourmet creations. With extended opening hours kicking off for February, you can now visit us Wednesday to Sunday for your competitive socialising fix!”
Alexander Galpin, owner of Luxford Burgerssaid: “We’re extremely passionate about serving up top-quality, freshly prepared burgers to the masses and we can’t wait to take it to the next level at Fore Play Crazy Golf.’
Love is also on the menu this Valentine’s Day with the shiny new Valentine’s Package at Fore Play.
Enjoy a hit from cupid with the brand new Match-maker’s Margarita, a frozen strawberry pink margarita complete with love heart gummies.
Available from 7 – 27 February, ‘Two Birdies Sitting in a Tree’ includes a glass of prosecco on arrival, one round of golf, one cocktail of the moment, one drink and a meal at just £29.95pp per couple.
– £15 feast includes starters, mains, two sides, a drink and dessert options from The Best range –
– Customers can feast on scallops and prawns, coq au vin, sirloin steak and white chocolate profiteroles –
– Full vegan option, including a luxury beef-less wellington available –
Morrisons has unveiled its The Best Dine in For Two Meal Deal where customers can get a three-course dining experience, including starters, mains, two sides, dessert and wine, for just £15.
Customers can save up to £18.50 (over 50%) when purchasing the offer, compared to buying the most expensive items separately.
Couples can kick things off with scallops and prawns or a camembert tear and share bread. Mains include a classic beef wellington with buttery pastry, extra trimmed British fillet of beef and duxelle, a British pork fillet wrapped in prosciutto or a rolled sole filled with smoked haddock, salmon and a mature cheddar and prosecco sauce. For sides, there’s chunky chips, carrots and kale or dauphinoise and desserts range from fresh vanilla cheesecake slices to indulgent raspberry and white chocolate profiteroles or boozy pink gin jelly shots.
A full vegan option is available which includes a mushroom pate, luxury beef-less wellington, two sides to choose from and two luxurious dessert options.
And to drink, there’s a selection of award-winning wines and fizz, including the award winning The Best Prosecco DOC Rosé (£7.50) or The Best Prosecco DOC (£7.49). Customers can also choose a soft drink if they prefer.
The experts at Good Housekeeping have also given the full Morrisons meal deal their seal of approval so customers can be confident they are buying the best quality this Valentine’s Day.
Andrew Nunns, Senior Buying Manager at Morrisons said;“Our Valentine’s Dine in Deal is always hotly anticipated by customers and this year our chefs have been working tirelessly to bring them new and delicious options.”
Morrisons The BestDine in for Two Valentine’s Meal Deal is available now online and in-store from Wednesday 9th February.
Childhood is a particularly important period for forming positive behaviours related to nutrition. Children who learn and practise positive eating habits from an early age are likely to make healthy choices when they grow up.
Here we explore some ways to help promote positive eating behaviours:
Stick to regular meal and snack times
A regular eating pattern forms the basis of a healthy, balanced diet.
Children love routine. Providing three meals, and two or three snacks a day is ideal for children.
Keeping mealtimes regular creates predictability and encourages a healthy appetite.
Set a good example
In the long term, children and young adults are most likely to learn from how we behave rather than what we tell them. The more we can be a role model about healthy eating habits the better!
Set an example to your child by showing them how you make healthy choices and how you practice positive eating habits; this could be something as simple as choosing to eat a wide variety of foods, or by ensuring you drink plenty of water.
Eat together at the table
Wherever possible allow your children to eat with you. Family mealtimes offer an excellent opportunity to teach children good eating patterns as well as a time to connect and talk to each other.
Make the meal table relaxed and enjoyable, free of pressure or tension and minimise distractions by turning off the television and keeping phones away.
Get them involved!
Children love to get involved in new things, so why not get them to help in the kitchen? Cooking with kids and getting them involved in the meal preparation process may encourage them to try new healthy foods.
Small children could be responsible for setting the table, any mixing or stirring and washing fruit and vegetables. Older children could get involved with preparing the shopping list, chopping, and peeling!
We hope this has given you some ideas to try with your family!
SPIRITS at a Cramond care home have been lifted thanks to a local school pipe band treating residents to a fine performance.
Pupils from Cargilfield School, an independent preparatory school for boys and girls aged three to 13, visited Cramond Residence for an afternoon of traditional Scottish music for pipes and drums.
The performance is just one way the home is helping residents filter back into the local community following months of lockdown, while encouraging intergenerational conversations.
Angela Skilky, Lifestyle Co-ordinator at the 74-bedroom home, said: “Our main aim is always to provide fun, interactive and stimulating activities for residents to take part in, so we’re delighted to be able to resume in-person visits from members of the community.
“Residents thoroughly enjoyed the performance and the music has helped many reminisce fondly on previous moments in their life.
“We’re really thankful for the pupils coming along and taking time to entertain our residents. Creating intergenerational relationships are extremely important as they can help residents boost confidence, increase communication and improve memory.”
Cramond Residence holds a vast range of tailored activities that are open to all residents. Recent get-togethers have included arts and crafts, armchair aerobics and sensory sessions.
CargilfieldHeadteacher Rob Taylor said: “It was lovely to see the residents smiling and tapping their feet along to the music.
“Some of the favourite songs included Highland Cathedral and of course ‘A Man’s a Man’ in honour of our Burns Night celebrations.”
The event kickstarted a week of Burns night activities, with residents enjoying a traditional Scottish menu including cock-a-leekie soup for starter, followed by a main of haggis, neeps and tatties with cranachan and a “wee dram” for dessert.
Jan Henderson, resident at the home, said: “Thanks to both Cramond Residence staff and Cargilfield School for organising such a wonderful afternoon. There were smiles all round and the performance was enjoyed by everyone.”
Cramond Residence offers high quality care for up to 74 residents offering a small-group living concept in nine houses, with all residents enjoying an exceptional range of amenities and activities, delicious food and bespoke care from a highly-trained team.
With just a few days left of Veganuary, thinking of ways to keep dishes new and exciting can be a challenge.
For those looking for inspiration, or a treat that doesn’t break your resolution, here’s five vegan-friendly options at Fort Kinnaird that will keep tastebuds satisfied:
Enjoy some ‘vegatsu’ at wagamama
With wagamama committing to making half of its menu meat-free by 2022, there is a growing number of vegan options available at the restaurant in Fort Kinnaird – which is open until 9.00pm every day.
With dishes including silky, rich kareborosuramen, vegan ribs and vegatsu on the menu, those in search of a vegan meal will be spoilt for choice. Check out the menu here.
Try the vegan experience at Frankie & Benny’s
Frankie & Benny’s has long been a family favourite and the chain now has a host of vegan options on their menu for those looking to try more plant-based options.
The Tower Beet Burger, loaded with vegan mozzarella, sliced aubergine, napolitana sauce and torn basil is a mouthwatering option, while the vegan peperoni pizza along with plantballs Italiano and vegan ice cream mean there is something for everyone at Frankie & Benny’s.
The restaurant at Fort Kinnaird is open until 9.00pm from Monday to Thursday and until 10.00pm on Friday, Saturday and Sunday, making it an ideal way to complete your day out.
Experience the ‘Angry Vegan’ at Bread Meats Bread
Bread Meats Bread has been a hit at Fort Kinnaird ever since it opened its doors, and the restaurant has a number of incredible vegan options.
Using Moving Mountains Plant Based Burgers, the team at Bread Meats Bread have developed a range of delicious burgers, including the ‘Cheesy M&M’ and the ‘Angry Vegan’, for those looking for a fantastic burger, without the meat.
Find out more about Bread Meats Bread’s largest restaurant in Scotland here.
Get the best of the Plant Kitchen range at M&S
This bestselling range at M&S is a staple for those looking to create plant-based meals at home.
Spice up your night with tacos made with Plant Kitchen fishless goujons or pack a punch with crispy BBQ wings inspired by the flavours of Korea.
After a sweet treat? Plant Kitchen now offers salted caramel cookie dough – perfect for layering with fruit and dairy-free ice cream.
Luxury British chocolatier and cacao grower Hotel Chocolat is well known for its incredible chocolate selection, but did you know the retailer also stocks a host of vegan options?
With the ‘vegan sleekster’ selection box and the ‘all dark vegan chocolate hamper’ available, pop in store to see the incredible range of vegan sweet treats.
The non-age statement expression is released as just 5,526 bottles, bottled at 46% ABV and priced at £50 available globally here: https://wemyssmalts.com/.
Smoky Shores delivers notes of snuffed smoke, salted lemons and sweet cured bacon on the nose, followed by notes of wild oats, orange peel, and malted bread toasted over embers of heathery peat on the palate.
The limited expression is packaged in an intricately foiled gift carton, inside a bespoke decanter bottle, with an illustrated label design that takes inspiration from the barley malting process.
Smoky Shores is a sister whisky to Peat Chimney, a popular choice among smoky whisky fans from the core range of Wemyss Malts. Flavour-wise, the new limited release has the characteristics of Peat Chimney, with an extra blast of punchy peated malt.
Wemyss Malts core range also includes The Hive, a Speyside blend with honey-like sweetness and flavours of citrus zest, and Spice King, a complexly sweet yet salty expression, an ideal alternative to rye or spiced rum.
Commenting on the release of Smoky Shores, Isabella Wemyss, owner and Director of Production, said: “We’re delighted with our new Smoky Shores bottling.Our existing smoky favourite from the core range, Peat Chimney, is already a big hit among our peat fans, and Smoky Shores has an even more intense, delicious smoky flavour, a real treat for peated whisky enthusiasts.
“Adding to the all-round flavour experience, you’ll find hand-crafted illustrations on the packaging inspired by the malting process. These really bring to life the tasting notes and flavour within the bottle, transporting you to coastal seashores.
“On 25th January, we’ll be raising a glass to our smoky whisky fans around the world – Smoky Shores is the perfect accompaniment to a Burns Night supper.”
The packaging derives inspiration from the barley malting process, where the peat is added to develop the smoky flavours found in this whisky. The name is acquired from the long, salty finish reminiscent of bonfires ablaze seashores.
FULL TASTING NOTES
NOSE
Robust peaty smoke mingles with intense aromas of crushed mint leaves that fuse with aromatic rosemary.
PALATE
A sudden and explosive mouthfeel comes to the fore with earthy white pepper and zesty lemons.
FINISH
Bitter espresso sinks into the palate before a long salty mouth-coating finish drifts away.
Whisky is often enjoyed neat or on the rocks, but cocktails aren’t just for Gin, Rum or Vodka.
With a breadth of flavour combinations, it’s time to make Whisky the star of your cocktail bar. Even if the spirit isn’t your go-to tipple, there are plenty of flavours to explore that will tickle your taste buds.
As you raise a toast to Robert Burns, you want to honour him with the good stuff. The team at drinks retailer Bottle Club have compiled their mostpopular scotch whisky cocktails, along with recipes for you to try at home.
Popular Scotch Whisky Cocktails:
Robert Burns Cocktail
The Robert Burns is one of the classic cocktails that pays tribute to another of Scotland’s finest exports.
The drink itself is a delightful, sophisticated mix that builds on the scotch-vermouth combination of Rob Roy. The addition of absinthe brings in a nice contrasting flavour, though be sure to keep this accent to a dash, as it can easily overpower the drink.
If absinthe is a bit too much for your taste, there is a variation called the Bobby Burns which omits absinthe for Bénédictine.
It is a Scottish tradition to celebrate the poet Burns’ birthday on January 25th of each year, and whether this drink was named for him or not, it is a fantastic choice for the evening’s libation.
Ingredients- 1 serving
60ml Scotch Whisky
20 mlSweet Vermouth
Dash Orange Bitters
Dash Absinthe
Method:
Add ingredients into a mixing glass with ice, then stir well and strain into a tumbler. Ice and orange twist optional. If you do not have absinthe, try an anise-flavoured liqueur as a substitute.
Rusty Nail Cocktail
The Rusty Nail is the ultimate Scotch cocktail. It’s a very simple mix of scotch and Drambuie that is served on the rocks. This is designed to be a sophisticated, slow-sipping drink, and it’s excellent after dinner.
Feel free to switch from blended to single malts and explore various brands, choosing a variety that is as top-shelf as you wish. You may also want to adjust the ratio of the two spirits to fit your taste, as well as the type of whisky you’re pouring at the moment.
Ingredients- 1 serving
45 ml Scotch Whisky
20 ml Drambuie
Method:
Simply combine the liquids into a mixing glass and stir well before pouring over ice into a tumbler.
The Rob Roy
The Rob Roy cocktail was named after an operetta that narrated the story of a great Scottish folk hero who supported the poor.
Image: Pexels
A Scotch version of the classic Manhattan cocktail, a Rob Roy replaces bourbon or rye whisky with Scotch. The Rob Roy ingredients are also similar to that of a classic Old Fashioned, but the Rob Roy recipe uses sweet vermouth instead of sugar syrup for a richer flavour.
Best served by putting the cocktail glass in the freezer to ensure the Rob Roy stays cold, as the drink is served without ice. Stirring a Rob Roy cocktail rather than shaking is critical in delicate cocktails with few ingredients, so not to over dilute the drink.
Ingredients- 1 serving
60ml Scotch Whisky
25ml Sweet Vermouth
Dash Angostura Bitters
Cherry (Garnish)
Method:
Combine all ingredients into a mixing glass with ice (minus the garnish) and stir well before straining into a cold Nick and Nora or Martini glass. Garnish with a cherry.
Hot Toddy
A good Toddy has been said to jump-start mornings, cure colds and play furnace on a frigid evening. Many people believe that its first use was as a medicinal aid, as liquor was known to numb pain, while citrus and sugar (or honey) could soothe a sore throat.
Image: Millennial Magazine
This recipe comes from San Francisco bartender Jacques Bezuidenhout and features whiskey, hot water, demerara sugar and a clove-studded lemon peel. Fortunately, the Toddy is very easy to make.
Grab your favourite mug, and heat it with some boiling water, similar to how you chill a Martini glass. After a minute or two, throw away the water, and build your drink in the same mug by combining your spirit with sugar and more hot water.
Ingredients- 1 serving
4 Cloves
1 Lemon Peel
2 TSP Demerara Sugar
¼ Ounce / 8ml Lemon Juice
2 Ounces / 60ml Whisky
Method:
Grab your favourite mug and heat it with some boiling water. After a minute or two, throw away the water and build your drink in the same mug by combining your spirit with sugar, lemon juice and peel, cloves and more hot water.
Ruby Queen
The Ruby Queen recipe was developed by Rob Krueger of Extra Fancy in New York City.
Though it is filled with a couple of unusual ingredients, the Ruby Queen is quite easy to mix up. You will need to prepare or acquire fresh beet juice and take a few minutes to make a fresh honey syrup.
Image: Pinterest
It’s a surprise when you taste just how well scotch works against this sweetened vegetable profile, whilst most of us will prefer a more neutral spirit for such a distinct flavour like beets, the whisky adds a depth that vodka and gin cannot.
Simply pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Ingredients- 1 serving
1 ½ Ounces / 45ml Scotch Whisky
1 Ounce / 30ml Fresh Red Beetroot Juice
¾ Ounce / 25ml Honey Syrup
¾ Ounce / 25ml Fresh Lemon Juice
Fresh Dill or Tarragon (Garnish)
Lemon Twist (Garnish)
Method:
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into all tall, high-ball style glass. pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Burns Night Recipes
Cranachan
Scotland has a wonderful relationship with desserts and none more so, or more traditional, than with Scottish cranachan. A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey; the ingredients are then layered for a pretty presentation. It’s a festive sweet that is perfect to round off a Burns’ Night supper beautifully.
8 ounces/250 grams fresh raspberries (Scottish if possible), divided
1 pint /475 ml double cream
3 tablespoons malt whisky (good quality)
Optional: 1 tablespoon honey or Scottish honey (plus more for serving)
Method:
Gather the ingredients and heat a large, heavy-bottomed frying pan until hot. Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change colour.
Once toasted remove from the pan. Crush your raspberries in a food processor or using a fork, then in a separate bowl whip the cream along with the whisky and fold in the honey and the oats.
To finish, layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream.
NOTE: Many recipes suggest a malt Whisky, and good quality – a few recipes have specifically specified Glenfiddich or Glenlivet.
Tips for cooking with whisky: “Many chefs compare using whisky to using salt, as it brings out the flavor of the food. During cooking, the evaporation of the alcohol concentrates the barley malt and then caramelizes sugars in the spirit”
Whisky Sauce
Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal! Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast.
Ingredients- 2 servings
3-4 Tbsp Whisky
100ml Double Cream
50ml Stock
Knob of Butter
1 Tsp Dijon Mustard
Method:
-Heat the fry pan/pot to medium and add the knob of butter and melt and add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.
– Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce while continuing to stir then add salt and pepper to taste
-If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.
Tips for cooking with whisky: “If you’re going to cook with whisky, always use a good quality bottle. You won’t need to use much and it will make all the difference”
Whisky-Cured Salmon
For those growing up in Scotland, long summer days are often spent fishing salmon in the fast-running local rivers. Whisky-cured salmon is a Scottish favourite, served on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients- 8 servings
1 Two Pound Wild Salmon Fillet (Boned, Skin On)
1 Cup Coarse Sea Salt
½ Cup Dark Brown Sugar
2 Tbsp Black Peppercorns (Crushed)
2 Tbsp Juniper Berries
½ Cup of Whisky
2 Bunches of Dill
Method:
Line a baking tray and rinse the salmon under cold water and pat dry. In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the zprepared baking sheet and spread one bunch of dill on top.
Lay the salmon skin-side down on the dill and drizzle with the whisky. Cover with the remaining dill, and top with the rest of the salt mixture.
Wrap the salmon in a tight plastic wrap and refrigerate for 48 hours.
When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind.
Tips for cooking with whisky: “The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods”
