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Explore our unique whisky recipe suggestions to inspire your Burns night celebrations
After St Andrew’s Day Burns’ Night is probably the biggest celebration of all things Scottish. The obligatory Address to a Haggis will be recited on the 25th January all around the world with various results and the object of Scotland’s national bard’s famous poem will be consumed amidst much lip smacking and various approving sounds. Kilts will be donned and céilidh dancing will help us all burn those extra calories. What else? Whisky of course.
A Scottish celebration calls for a Scottish drink. This year we invite you to consider serving ‘Water of Life’ not just as a drink to raise a toast with, but rather as an integral part of the meal, working along with other Scottish delicacies to make the your Burns’ Supper 2014 truly special. Below we have listed a few simple suggestions of tow to weave Old Pulteney Single Malt Scotch Whisky into your celebrations but creativity is the key here. Give it your own twist if you like and don’t forget to let us know how your night went by joining us on Facebook
Scottish smoked salmon is the perfect start to your Burns’ Supper. This year why not serve it on slices of wholemeal toast with butter, cream cheese a sprinkling of dill and a squeeze of lemon. Old Pulteney 17 Year Old will complement this simple starter perfectly with it’s light, creamy and zesty character. Serve the whisky slightly chilled if your toasts are going to be hot.
No Burns’ Supper is complete without haggis. If you want to serve it properly, you’re going to have to prepare some turnips and a potato mash and of course a whisky sauce to bind it all together. Many recipes will ask you to start by adding whisky to a hot pan and setting it alight to burn off the alcohol but we’d like to suggest a simpler and safer approach. To make enough sauce for 4 people sweat one finely chopped shallot in a pan, add half a clove of garlic pressed through a garlic press or very finely chopped, a teaspoon of mustard and a good pinch of salt and pepper. Add 300ml of double cream, turn the heat right down and reduce by a third. Take the sauce off the heat and add 50ml of Old Pulteney 12 Year Old mixing vigorously to combine well. Return to the heat and boil the sauce for another 2 minutes before seasoning to perfection and mixing through a handful of finely chopped chives. Serve immediately over haggis along with a healthy dram of Old Pulteney 12 Year Old.
Cranachan is a traditional Scottish dessert and it’s so delicious and easy to make that there is really no excuse not to serve it on Burns’ Night. Start by toasting 120g of rolled oats on a dry pan until they are hot and smell delicious. Then whip 250ml of whipping cream with a tablespoon of heather honey and 30ml of Old Pulteney 21 Year Old. The cream should be thickened but still slightly runny. Mix 200g of fresh raspberries with the cream and the toasted oats, keeping some back for garnish. Serve in crystal whisky tumblers along with a dram of Old Pulteney 21 Year Old.
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