Whisky Review Jim Beam Red Stag

Those of you who know me will be in no doubt that Whisky is my alcoholic drink of choice. Dont get me wrong there is nothing better than an ice-cold beer on a hot summers day to make you feel you have not a care in the world and life just couldn’t get any better. Back to Whisky though, my true love…

I am a total amateur and have no formal knowledge of how to professionally taste whisky and if im honest I can’t always recognise the “woody notes, hint of fresh cut grass, honey finish, cigar smoke” and so on that the professionals refer to in their tasting notes. What I do understand is whether or not I enjoy it !

Todays review is for a very inexpensive everyday Bourbon from Jim Beam with a slight twist.

Now as an everyday alcoholic drink I am very fond of Jim Beam whisky though this offering has a twist in as much as its been infused with the flavour of Black Cherry ! Wow I love black cherries, which incidentally is why it ended up in my shopping basket at the supermarket.

In fact it is not that bad at all. I would class it more of a liqueur though as after one or two measures it becomes too sweet for my palate. The cherry flavour is strong but pleasant and lingers on the palate for sometime. Maybe this needs to be mixed with some cola to bring out its true quality and to disperse that intense sweetness?

A hint of garlic rating  12 / 20

Reviews coming soon;

Isle of Jura Origin 10 year old  –  Lagavulin 16 year old  –  Glenmorangie Original 10 year old

Hasselback Potatoes

Something wonderful about a garlicy, crispy baked potato fresh from the oven !   Hasselback Potatoes are just perfect and so very easy to make.

 Ingredients:

Baking Potatoes – Garlic cloves (1 per potato) – Butter – Sea Salt – Olive Oil – Parmesan Cheese ( Optional )

Method:

Clean the potatoes and slice a slither off the bottom so they sit flat onto the baking tray. Cut into the potato every 3 mm being careful not to cut all the way through the potato. Thinly slice the garlic cloves and add slices of garlic into each of the cuts. Spread a little butter over the top of the potato ensuring that some of the butter goes into the cuts with the garlic. Sprinkle with a generous amount of sea salt before drizzling a small amount of olive oil over the top of the potatoes. If you want a cheesy potato now is the time to sprinkle with the parmesan cheese. Bake the potatoes in an oven for around 45 minutes – 1 hour depending on how crispy you like your potatoes. ( Oven temp 200 c / Gas 6 / 400 f )

Wow, Our Kitchen smells amazing right now, roast lamb and garlic Hasselbacks. Time to pour a large glass of red wine and enjoy. . .

Hurricane Soup

Well the tail end of Hurricane Katia is currently crossing the British Isles and its sure feels fresh outside.  Of course when its cold outside theres nothing better than a steaming hot bowl of homemade soup.

Give this one a try and it will soon become a winter staple in your kitchen.

ROASTED TOMATO SOUP

 Ingredients:

 
1 kg plum tomatoes, halved – 1 large white onion, sliced – 2 cloves of garlic, halved – A handful of basil – 1 litre of chicken stock – 3 sun-dried cherry tomatoes – Olive oil – 1 teaspoon of caster sugar – Salt and black pepper

Method
Preheat oven to 220/gas mark 7. Using a large roasting tin, heat the oil in the oven until very hot. Gently add the tomatoes, onion and garlic and sprinkle with sugar. Season generously and bake for 20-25 minutes. Stir, then add basil near the end of cooking. Blitz in a liquidiser with the hot stock. Serve with a swirl of sour cream or crème fresh.

Question: Whats your favourite winter soup ?

Wedding Anniversary Whisky

Let me explain

My beautiful wife and I married last year at which time she presented me with a bottle of 21-year-old Glenfiddich as a wedding gift. I decided that a special bottle such as this needed to be savoured slowly and that I would help celebrate our anniversary each year with a single dram of this amazing whisky.

Now those that know me well will understand that waiting a whole year for that first taste has been quite a challenge  🙂

A 21-year-old bottling from Glenfiddich, finished in casks used previously to age Caribbean Rum.

Glenfiddich Rum Finish 21 Tasting Notes

Nose: Barley sugar, malt, dark brown sugar, orange peels, marmalade, manuka honey, Chocolate, foam bananas.
Palate: Full, fruitcake, spices, buttery vanilla, malty. Oak.
Finish: Long, mochaccino, marmalade.

Update:

Well a year flew by and our wedding anniversary arrived. Amongst all the well wishing some time was found to finally open the bottle that had spent a year patiently waiting to take its first breath of air. Of the many visitors we had that day my Best man was there and i thought it only fitting to let him sample this too. . .

Was it worth the wait ? Will I manage to wait another whole year before removing the cork once more?

Well first of all YES ! It was most certainly worth the wait. I don’t think I have ever been disappointed by any of the Glenfiddich range but this 21-year-old whisky is amazingly smooth. I was surprised by just how much the rum casks have influenced the flavour of the whisky and trust me its a good thing. As for waiting another whole year to sample this wonderful dram I’ll keep you posted . . .

Mad about food. . .

Well this is where it all begins !

Join us as we share our recipes, reviews and general ramblings about all things food and drink related.

Lets start with a coffee and slice of cake as we get to know each other

Apple & Blueberry Cake ( its yummy and very easy )

Ingredients:

250 g self raising flour – 125 g butter – 150 g castor sugar – 2 eggs – 125 ml milk – 1 tsp vanilla extract – 2 tbsp demerara sugar – 1 apple – 125 g blueberries

Method:

Combine the first six ingredients into a bowl and mix ( we used the trusty KitchenAid stand mixer ). Pour the cake mixture into a lined springform cake tin thats about 20cm in size. Top with half the blueberries and then add thin slices of apple before adding the remaining blueberries. Sprinkle on the demerara sugar and bake for 40 – 45 minutes in a preheated oven at 170c.