Its Christmas time, and I have been a very very bad blogger this year. No excuses, other than I have worked hard in the office and havnt been able to face a screen when I get home.
But, its the silly season, and upon request from some lovely friends I find myself posting a recipe that I have been tweaking the last year.
We first tried whiskey sauce at a little riverside pub in Inverness last January when we were up in Scotland for the christening of Nic and Phil's son. Gerry had tatties and neeps with whiskey sauce, and whilst I am not a fan of neeps, the sauce with the tatties was sublime.
This works well with steaks, and haggis (for Nayan) and I could see it working with game meats like venison as well.
Whiskey SauceGlug of olive oil
Chunk of butter (unsalted)
2 eschalots roughly chopped
3 garlic cloves roughly chopped
2 cups (500mls) beef stock (I am loving the liquid home brand stocks from Waitrose)
Palm-ful of pink peppercorns (1-2 tablespoons)
80mls of single cream
3 tablespoons of whiskey (plus more for the chef)
Heat the oil and butter in a frypan of saucepan and sautee the eschalots and garlic until they are softened. Have a sip of whiskey. Add the beef stock and turn the heat up to a rolling boil and reduce the stock by half. Have some more whiskey as this will take about 15mins. Strain the stock and return to the pan - chuck out the solids. Add the remaining ingredients and warm through for a couple of mins (dont boil). Have a last shot of whiskey before serving.
Serves 4 (hic)