Whisky burger

Beef, Hamburger gourmet

Last night I made a whisky burger and there was no mistaking the whisky. Boy did it pack a punch!

I used the Hamburger gourmet book and it stated to use bourbon but as Gav isn’t too fond of that type of whisky I used a really peaty Scottish whisky called Smokehead. It was flipping amazing, really powerful and smoky.

It’s a really straightforward pattie, literally just 125g mince, doused in whisky and shaped. Griddle it for 2 minutes each side and it’s done. It was served in a brioche bun with rocket and a simple cheese sauce (chedder, water, chopped pepper)

A great Saturday night plate of food.

Whisky cream & jelly with toasted oat crumble & tea sorbet

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I made this for our Christmas Day dessert, it’s a recipe courtesy of Tom Kerridge.

As you would expect from Mr K the recipe was suitably complex and required quite a bit of prep but the final result was well worth the work.

A creamy, crunchy, alcohol laced, texturally delightful wonder!

  
http://www.bbcgoodfood.com/recipes/whisky-cream-jelly-toasted-oat-crumble-tea-sorbet