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Season Three

Episode 38: Glenora Whiskey

WHISKEY SAUCE FOR FISH

WHISKEY SAUCE

WHISKEY SPICED PEACHES


WHISKEY SAUCE FOR FISH

6 egg yolks
½ cup fish stock
2 tablespoon scotch whisky
3/8 cup creme fraiche or double whipping cream
1 cup cold butter; cubed
salt
cayenne pepper
Ease of preparation is moderate

Whisk egg yolks, creme fraiche, butter, whisky, fish stock over low heat in pan. Whisk until sauce is thick enough to coat spoon back, about 5 minutes. (Note: sauce will curdle if gets too hot). Take from heat, season with salt and cayenne pepper. The sauce can be kept in a tepid bain marie for up to 15 minutes.

Yield: 8-10 servings


WHISKEY SAUCE

2 tablespoons butter
2 tablespoons golden syrup
4 tablespoons brown sugar
water (300 millilitres)
4 teaspoons custard powder
3-4 tablespoons whisky
Preparation time is 15 minutes
Ease of preparation is moderate

In a small pan melt the butter, syrup and sugar and cook gently until toffee coloured.

Add the water, stirring all the time and bring to the boil. Mix the custard powder to a paste with a little cold water and add to the pan, whisking all the time. Boil for one minute. Remove from the heat and stir in the whisky.

Yield: 4 servings


WHISKEY SPICED PEACHES

10 peaches; skinned and pitted
4 tablespoons whisky
water (300 millilitres)
caster sugar (225 gram)
freshly grated nutmeg
1 cinnamon stick

Ease of preparation is easy

Put the water, sugar, nutmeg and cinnamon stick into a pan over low heat until the sugar has completely dissolved. Bring to the boil and boil quickly for one minute, then remove the pan from the heat. Cut each peach in half and remove the stone. Put the peach halves in the syrup and place over a low heat. Cook gently for 3-4 minutes. Leave the fruit in the syrup to cool then stir in the whisky and chill for at least 4 hours before serving with whipped cream or vanilla ice cream.