Rosemary's Blog

Two easy-to-make tasters for Winter Whiskies

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
  1. 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.
  2. Add salt and pepper - be bold with them both as this will need seasoning well.
  3. 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
  1. 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.
  2. 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.