CREAMY PASTA WITH MATURED CHEESE AND A TOUCH OF GLEN TALLOCH

Pasta and whisky? Italian and Scottish? Do those two go together? Indeed they do; their fiery natures can certainly get along – especially in the heat of an oven. A soft blended malt Glen Talloch (that’s right, our 8 y/o!) goes well with matured cheese. The soft malty flavour of the whisky perfectly complements the sharp, spicy cheese. Think of a delicious pasta with cheese, cheese fondue or a nice French onion soup with bread topped with cheese (a splash of Glen Talloch in the soup will blow your mind!) Today, however, we are going for a pasta casserole, which is perfect after a long walk on the beach!

Preperation

  1. Cook the pasta in plenty of water with salt until it is almost al dente. Strain, rinse under cold water and let drain.
  2. Heat the Glen Talloch with the cream, garlic, bay leaf and thyme until the Glen Talloch begins to boil. Turn down the heat and let simmer for circa 10 minutes. Meanwhile, preheat the oven to 200˚.
  3. Remove the garlic and herbs from the cream and add the cheeses while stirring constantly. Let the cheese melt, but not boil. Season the sauce with pepper and nutmeg to taste.
  4. Sprinkle the casserole with breading. Mix the cheese sauce through the pasta and pour the pasta into the casserole. Place at the top of the oven and bake for circa 20 minutes until golden brown. Tip: for a healthier version of this dish, you can add vegetables like spinach, broccoli or tomatoes.

Of course, you should treat yourself to a delicious glass of 8 y/o as a starter or a digestive!

Ith do shàth!”

ingredients

  • 400 grams penne or
  • 400 grams fusilli
  • 100 millilitres Glen Talloch blended malt whisky 8 years old
  • 75 millilitres single cream
  • 1 clove of garlic (crushed)
  • 1 bay leaf
  • 1 sprig of thyme
  • 100 grams gorgonzola (in small pieces)
  • 100 grams matured cheese (grated)
  • 100 grams of mascarpone
  • nutmeg
  • 2 tbsp breading

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We are concluding (for now) with a dessert. A very traditional dessert, in fact! If the Scots have something to celebrate, you can expect Cranachan to be served at some point. Believe us: the Scots excel at finding reasons to celebrate. Cranachan is made from the four things that Scotland is known for: whisky, oats, honey and raspberries. Officially, the cream with Glen Talloch, the crispy oat flakes and the fruit are served separately, so everyone can construct their own dessert as they like it. Although there exist countless variations of this recipe, we are sticking with the classic preparation for now. This will surely have you looking for a reason to celebrate!

Whereas the thought of using whisky in the kitchen might bring to mind images of salmon or a nice beef steak, we are actually starting with an unexpectedly delicious vegetarian dish. It even includes an oft-overlooked vegetable: the parsnip! In this recipe, you add one or two tablespoons of Glen Talloch while the red cabbage is stewing. The cranberries – another delicious inclusion – will absorb part of the flavour. If you want the flavour without the alcohol, you can simply let it evaporate a little longer. Meanwhile, you can enjoy a nice glass of Glen Talloch as a starter or a digestive – or while cooking, of course.

If you visit a real butcher, they can tell you all you need to know about the different species of pig and their specific flavours. We recommend choosing the meat of Dutch free-range pigs. That not only tastes much better; it is better for the environment to boot. It also has a relatively neutral flavour in and of itself, which makes it perfect for a flavourful marinade. The Dutch Livar pig, for example, is a free-range animal that is fed a diet of different types of grain. Of course, you won’t be slathering these ribs in barbecue sauce. A light marinade is all you need to bring out the natural flavour of the ribs. Whatever you do, make sure to get belly ribs. These are much larger and the meat has a firmer structure, while also being much more flavourful. Although they take longer to cook, they are worth it in the end. Once you have selected the best meat, it is time to start your preparations. For starters, rinse the meat off under a tap to remove any loose bits, bone fragments and grit. Pad the spareribs dry with a kitchen towel. Using a sharp knife, cut off all excess fat and small loose pieces of meat. They will only burn on the grill, which affects the flavour of your ribs. Next, you have to remove the membrane. Although that is not easy, it is important to do so to achieve a good result. The best way to do this is by sticking the blunt edge of a regular knife between the membrane and the first bone on the thick side of the rib. Once you’ve managed that, you can pull the membrane off the bones in the direction of the narrow part. If your fingers are greasy, you can use a piece of kitchen towel to get a better grip on the membrane. That will certainly help. Check the sparerib for any loose fragments and rinse it off and pad it dry once more if you need to. To get the most tender ribs, you should not precook them at all. Instead, they should be allowed to cook from start to finish over the fire. Don’t forget about the most important thing: the touch of Glen Talloch!

Pasta and whisky? Italian and Scottish? Do those two go together? Indeed they do; their fiery natures can certainly get along – especially in the heat of an oven. A soft blended malt Glen Talloch (that’s right, our 8 y/o!) goes well with matured cheese. The soft malty flavour of the whisky perfectly complements the sharp, spicy cheese. Think of a delicious pasta with cheese, cheese fondue or a nice French onion soup with bread topped with cheese (a splash of Glen Talloch in the soup will blow your mind!) Today, however, we are going for a pasta casserole, which is perfect after a long walk on the beach!

Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles. It’s finger-licking good. For the best result, you have to make them yourself, though. We’ll help you out with this recipe.