In my YouTube video of my Winter Whisky Collection 2018, I taste the whiskies with these two simple dishes. Why not make them yourself and try them with the whiskies on your shelf at the moment?
Store-cupboard winter beetroot humus
This humus has very straightforward ingredients - apart from a lime and a chilli but they are available all year round now, even in Orkney!
- 500g pack beetroot, cooked and ready to eat but not vinegared
- 1 green chilli
- 1 lime
- 100g walnut pieces
- 2 tbsp tahini
- 1 tsp Dijon mustard
- Extra virgin olive oil
- Roughly chop the beetroot and seed and roughly chop the chilli. Add them to a food processor with all the remaining ingredients except the olive oil. Pulse until evenly chopped.
- Add salt and pepper - be bold with them both as this will need seasoning well.
- Turn the processor on again and add just enough oil to bind the humus to the texture that you like. Season again before serving.
Cook’s tip: if you don’t chop the beetroot before putting it in the processor it is very inclined to become impaled on the blade!
Summer fruits with star anise and ginger
I know it is contrary to my mantra of eating with the seasons but I sometimes crave summer berries in the middle of winter. I always spice them up: star anise and ginger is my favourite combination of seasonings.
- 500g pack frozen summer fruits
- 75-100g Demerara sugar, or to taste
- 2 star anise
- 75-100g crystallised ginger
- Cook the fruit with the sugar and star anise, until the ice has gone and the largest fruits are just softened. Do this in a saucepan or in the microwave.
- Chop the ginger quite finely and add it to the fruits while they are still hot. Taste for sweetness and then serve warm with ice creams or cold.
Cook’s tip: add the finely grated zest of a lemon or a lime for a very bright flavour.