Our supplier of the month is Skye Time a Gallery, Shop and Studio based on the Isle of Skye.

Marlies Schulz-Koster opened Skye Time in 2015 with the intention to open a window for Skye art and products and this has grown to incorporate many other Scottish products.

In the shop, you can experience colourful, unique, and high quality items, such as paintings, pottery, ceramics, woollen textiles, handmade Harris Tweed products as well as Celtic and original pieces of jewellery.

Our award winning Whisky Sauces take pride of place amongst the cosmetic, candle and tea corner.

The shop also has a wonderful informative book department, focusing on nature, local history and guide books.

They also offer Sound Massages, with Tibetan singing bowls, to earth and harmonise your body physically, emotionally, and mentally.  So, if you are visiting Skye this summer pop in and take a look!

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On Thursday 30th March, Grant will be visiting our supplier of the month – Kirktown Garden Centre in Stonehaven to take part in their first ever special Spring loyalty evening.  Grant will be there selling our sauces and handing out samples for you to try.  Pop along and see him between 5-9pm!  

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Kirktown

During the evening you can also enjoy a private viewing of Spring plants, and get a first chance to see their brand new suppliers of gifts, products and produce.  There will be staff on-hand to help provide any advice. They will also have a presentation from the Horizon group & a begonia bulb potting demonstration, running throughout the evening.  There will be complimentary food-tastings and a glass of something special plus a 20% discount across the board on all (non-food & drink) items.

Their restaurant will be serving meals from 5pm – 7.30pm – early booking is advised by calling 01569 764343 – To see menu please contact in store.

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Kirktown Garden Centre

Kirktown of Fetteresso

Stonehaven

AB39 3UP

 

Spoil your Mum on Mother’s Day with our super easy, super quick recipes! 

pancakes

Breakfast Pancakes

Ingredients

  • 350ml (12fl oz) milk
  • 2 eggs
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • vegetable oil, for frying
  • whisky Sauce syrup to drizzle
  • raspberries and white choc chips to garnish

Method

  1. Whisk the milk and eggs in a jug, then set aside.
  2. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well.
  3. Brush a non-stick frying pan with a little vegetable oil and place over a medium heat, when the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter.
  4. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden.
  5. Serve with a drizzle of whisky sauce syrup, raspberries and white choc chips.

Slow Cooker Lamb

Ingredients

  • 1 tablespoons olive oil
  • Salt and pepper
  • 2-1/2 pounds lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons coriander
  • 1-1/2 cups low sodium beef broth
  • 1 bottle of Whisky sauce original
  • 1 teaspoon cornflour
  • 3-4 medium potatoes
  • 2-3 carrots
  • 1 leek

Method

  1. In a large non-stick skillet, add onions(half) and a wee bit of garlic
  2. Sauté with butter and a little oil in a frying pan until softened
  3. Then add in chopped meat and brown.
  4. Sprinkle a coating of cornflour – this will thicken as juices start to appear.
  5. Once meat browned add some stock(beef) to the frying pan just enough to half cover the meat, and continue to cook.
  6. While this is going on pop the potatoes and carrots and remaining onion and leek into a pot and sweat at a low heat to draw out water and start to soften the vegetables.
  7. Once leek and onion soft add the meat and stock from the frying pan to the vegetable pot and cook together all the ingredients.
  8. Add whisky sauce.
  9. Once the pot has come to the boil leave to simmer for 20 mins and then transfer to a casserole (oven resistant pot) and cover and place in oven at about 120 centigrade and cook for another 40minutes or longer-an hour is good.
  10. Serve with crusty bread

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Nothing says I love you like a homemade cupcake!  Our cupcakes are easy to make and really yummy.  Check out the recipe below.

Ingredients

For the Cupcakes:

  • 255g softened butter
  • 340g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 510g flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 Tbsp Whisky Syrup
  • 3 Tbsp Milk

For the Buttercream Frosting:

  • 510g butter
  • 660g powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp Whisky Syrup
  • 55g whipping cream (as much as needed to get correct consistency)

 Method

To Make the Cupcakes:

  1. Preheat oven to 350F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add eggs and vanilla and mix.
  4. Whisk together flour, salt and baking powder.
  5. Add to the wet mixture and beat until just combined.
  6. Add the whisky and milk until combined.
  7. Line 12 muffin cups with cupcake liners and divide batter evenly into cups (approximately 2/3 full for each cup).
  8. Bake for 16 to 20 minutes, test with a toothpick. The top will be firm so make sure the inside is cooked through.
  9. Cool completely on a wire cake cooling rack before frosting.

To Make the Buttercream Frosting:

  1. Cream butter until light and fluffy.
  2. Slowly add the powdered sugar.
  3. Add the vanilla and Whisky Syrup and combine.
  4. Add the cream a tbsp at a time until your frosting is very light and fluffy and the correct consistency.
  5. Using a large serrated icing tip, pipe the frosting onto cupcakes.

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The Whisky Sauce Co. was born out of a passion for good food and a love of whisky. That’s why making Scotch whisky sauce keeps the fire burning in our bellies.

We are a proud Scottish company, making our sauces on home turf in the heart of Tayside. We thought you might like a behind the scenes look at our making process.

Our sauces are made from ingredients of the highest quality and are free from artificial colourings, flavourings and preservatives meaning we can add more of our favoured Scotch Whisky.

At Whisky Sauce, we, like a mature malt, get better with age. We have over two decades of experience making high quality sauces with only the best Scottish ingredients.

 

The Process

Making the Whisky Sauce. Carefully-sourced, high quality ingredients are combined in the Whisky Sauce cauldron and slowly brought to the boil, with careful stirring to ensure complete mixing.

Special Ingredient. The moment which gives the Whisky Sauce its unique characteristic – the addition of the golden nectar, Scotch Malt Whisky.

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The Sampling

Tasting. The Master Blender tastes the cooled product to ensure every batch has that perfect combination of flavours.

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The Bottling

Bottling the spirit. Bottles are tightly machine-sealed with tamper-evident tops, to ensure optimum enjoyment.

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This burns night why not entertain with some delicious haggis canapes and a wee sweet treat, washed down with our signature whisky cocktail. We’ve put together some recipes incorporating traditional Scottish fair with our own whisky twist.

Whisky Haggis Parcels

Ingredients

  • 50g butter
  • Jus-Rol 6 Filo pastry sheets 270g
  • Macsween traditional haggis 454g (serves 2-3)
  • Whisky Original Sauce

 Method

  1. Pre-heat oven to 190°C (fan oven) mark 6.
  2. Place the sliced haggis in the microwave, covered, cook for 4 minutes, break up with a fork and then continue cooking for a further 5 minutes. Once it’s cooked allow to cool.
  3. Melt the butter in a saucepan.
  4. Open out the filo and cut sheets in half to form 12 square. Cover the pastry with a damp tea towel just to stop it from drying out until you are ready to use it.
  5. Take 1 sheet of the filo pastry and brush with the melted butter. Cover the sheet almost to the edges.
  6. Place the next layer on at an angle, repeat the last step and again until there are three layers. The top layer does not require melted butter brushed on it.
  7. Take a large spoonful of the cooled haggis and place in the centre of the filo sheets.
  8. Pinch together the pastry sheets to cover the haggis (making a parcel).
  9. Open out the edges and brush with melted butter to brown the pastry.
  10. Place on a lightly greased baking tray.
  11. Then place in the middle of a pre-heated oven and cook for 15-18 minutes, until golden brown.
  12. Once cooled serve with Whisky Sauce for dipping.

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For a vegetarian option, we think these veggie haggis and mustard bites are really delicious so we’ve put our own little twist on the recipe from Great British Chefs.

Veggie Haggis and Mustard Bites

Ingredients:

  • 250g of puff pastry
  • flour, for dusting
  • milk, or soy milk, for glazing
  • 454g of haggis, vegetarian
  • 8 tbsp of wholegrain mustard
  • freshly ground black pepper
  • 2 tbsp Original whisky sauce
  • BBQ Whisky sauce for dipping

Method:

  1. Remove the pastry from the fridge and allow it to come up to room temperature
  2. Preheat the oven to 200°C/gas mark 6, and line two baking trays with grease proof paper
  3. Dust a rolling pin and work surface with flour, and roll the pastry out into a rectangle – you want it to be thin
  4. Mix the original whisky sauce to haggis and mix
  5. Spread half of the mustard up the middle of the strip, covering the middle third, then top with half of the haggis. Season generously with black pepper
  6. Wrap each side of the pastry over the filling until you have a long sausage shape. Slice into 1 cm discs and place each disc on their sides on the baking tray
  7. Glaze with milk and bake in the oven for 12-15 minutes, until golden. Serve warm with BBQ whisky sauce to dip.

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Great British Chefs also have a brilliant sweet treat to end with and its super easy to make, instead of martini glasses you could always use shot glasses to serve.

Original recipes from here

Honey and Whisky Mousse

Ingredients:

  • 4 large eggs
  • 1/2 tbsp of honey, heaped (preferably Scottish heather honey)
  • 140ml of whisky syrup
  • 400ml of double cream
  • 4 gelatine leaves, soaked in cold water

Method:

  1. Place the eggs, honey and 100ml of the whisky syrup in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisky until the mixture is pale and mousse-y. This can take several minutes with an electric whisk. Leave to cool
  2. Whisk the cream until stiff and then whisk in the rest of the whisky and then fold the cream into the egg and honey mixture
  3. Squeeze any excess water out of the gelatin and dissolve in a splash of hot water from a recently boiled kettle before stirring it through your mousse
  4. Divide the mixture between martini glasses and pop them in the fridge to set for at least 3 hours. Garnish with a few juicy raspberries and serve with shortbread, if you wish.

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It wouldn’t be Burns night without booze so for all of you who are missing Christmas fizz, serve up our signature whisky champagne cocktail.

Champagne Cocktail

Add a reasonable sized teaspoon worth of whisky syrup in a champagne flute and top up with champagne or cava or prosecco.

Take care when adding the sparkly as the sugar in the syrup will make it fizz initially. Finish off with a raspberry or strawberry in season.

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Beat January blues with this yummy comfort food.

 

Whisky Steak Piesteak-pie

Ingredients for the filling:

25g sunflower oil

25g plain flour

salt and pepper to taste

500-700g braising steak, cut into small pieces

1 onion, finely chopped

225g button mushrooms, halved

3 beef stock cubes

600ml boiling water

100ml Scotch Whisky Sauce

Ingredients for the pastry:

225g (8 oz) plain flour

1/4 teaspoon salt

100g (4 oz) butter

Cold water to mix

1 egg

Method

  1. Heat the oil in a large frying pan.
  2. Sift the flour into a small bowl and season with salt and pepper.
  3. Toss the meat pieces in the flour to lightly coat and then add the meat to the frying pan and keep the remaining seasoned flour to one side.
  4. Fry the meat in the oil until brown.
  5. Add the onion and mushrooms to the meat.
  6. Sprinkle the remaining flour into the pan and cook for a further 2 to 3 minutes.
  7. Add the scotch whisky sauce and more seasoning.
  8. Add the stock cubes to the boiling water and stir until dissolved, then add it into the pan so that the meat is covered. If your frying pan is quite small, then you may find it easier to transfer the meat mixture to a bigger saucepan before adding the stock.
  9. Leave this to simmer for about 30 minutes or until the sauce is as thick or thin as you like it. Preheat the oven to 150 C / Gas 2.
  10. Whilst this is simmering make the pastry by firstly sifting the flour and salt into a mixing bowl.
  11. Add the butter and cut into the flour using a knife and then rub in with fingers. The mixture should start to look like fine breadcrumbs.
  12. Slowly add cold water to the crumbs and mix to a stiff crumbly looking paste.
  13. Bring together the paste using a wooden spoon, turn out onto a lightly floured work surface and knead quickly until smooth and crack free.
  14. Once the filling is to your desired consistency pour the mixture into a pie dish.
  15. Roll out the pastry so that is big enough to cover the pie dish. The thinner you roll it out the crispier your pastry will be.
  16. Cover the pie dish with the pastry and pierce a few times with a fork so that air can escape. Trim any excess pastry from the edges.
  17. Beat the egg in a cup and brush it all over the pastry
  18. Place in the oven for 40 minutes and then turn the temperature up to 200-220 C / Gas 6-7 and cook for a further 20 minutes or until golden brown.

 

Whisky Chocolate Gateaucake

Ingredients for the sponge cake:

225ml sunflower oil, plus extra for greasing

250g self-raising flour

4 level tbsp coco powder

1 1/2 level tsp bicarbonate of soda

225g caster sugar

3 large eggs

225ml semi-skimmed milk

3 tbsp Whisky syrup

1/2 tsp vanilla extract

For the ganache icing:

2tblsp whisky chocolate

300ml double cream

25g caster sugar

1/2 tsp pure vanilla extract

100g chocolate

Method:

  1. Pre-heat the oven to 180C/160C Fan/Gas 4.
  2. Grease 2 x 20cm sandwich tins with oil and line the bases with baking paper.
  3. Sift the flour, coco and bicarbonate of soda into a large bowl. Add the caster sugar and stir to mix.
  4. In another bowl, gently whisk together the eggs, 225ml oil, milk, syrup and vanilla until blended.
  5. Make a well in the middle of the dry ingredients and pour in the liquid mixture, using a spatula to scrape out the bowl. Whisk until smooth.
  6. Divide between the tins and bake for 30 minutes until the top springs back when lightly pressed. Leave in the tins for 5 minutes, then turn out onto wire racks and leave until cold.
  7. While the cakes are baking, make the ganache, as it needs plenty of time to cool. Gently heat the double cream, sugar and vanilla until almost simmering, stirring occasionally.
  8. Pour onto the whisky chocolate and stir until completely melted.
  9. Leave until cold and starting to thicken. You can cool it in the fridge for a short while, but don’t let it get too hard. If it does harden up, soften it by leaving in the warm kitchen. Or put it in a bowl over a pan of simmering water, but watch carefully and stir constantly.
  10. Sandwich the cakes together with the ganache, then use to cover the top and sides.

Try some of our favourite Whisky Cocktails for New Years Eve.
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Old Fashioned

Ingredients
50ml Your favourite whisky
Dash of orange bitters
Dashof Angostura bitters
1 tsp Whisky Syrup

Method

Muddle an orange slice in a tumbler and remove. Add one dash of Angostura bitters. Add three dashes of orange bitters. Add 3 ice cubes. Add 15ml of your chosen whisky. Stir well. Add 2 more ice cubes. Add 15m
l your whisky. Stir well. Add 2 more ice cubes. Add whisky syrup. Stir well. Pour. Garnish with a twist of orange zest.

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Flying Scotsman

Ingredients

45ml The Famous Grouse
30ml sweet Ita
lian vermouth (Martini Rosso for instance)
2 – 3 generous dashes of Angostura bitters or any other bitters to hand
½ tsp Whisky syrup

Method

Pour all the ingredients into a classic cocktail shaker. Add plenty of crushed ice, then shake and strain into a glass.3

 

 

 

 

 

 

 

 

Classic Mint Julep

Ingredients

Leaves from 4-5 mint sprigs

1 tsp Whisky Syrup

70 ml bourbon whiskey

Method

Pour all ingredients into a classic cocktail shaker. Add a lot off crushed ice, shake and strain into a glass filled with crushed ice. Garnish with mint.


Whisky Glazed Sausages

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Ingredients:

  • 2 tbsp sunflower oil
  • 48 cocktail sausages , separated if linked
  • 3 tbsp Whisky Syrup
  • Whisky Barbecue Sauce
  • Whisky Bonnet Sauce

Method

  1. Preheat oven to 200C/Gas 6/fan oven 180C.
  2. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into a roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
  3. Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Pour the whisky syrup over the sausages and stir them so they become coated.
  4. Put in the oven for 5 minutes, turning them over halfway through.
  5. Serve hot or warm, with cocktail sticks and little pots of whisky barbecue and whisky bonnet for dipping.

 

Whisky Glazed Gammon2

Ingredients

  • 3kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 tsp black peppercorns, lightly crushed
  • 1 tsp coriander seeds, lightly crushed
  • 2 cinnamon sticks, broken in half
  • 2 bay leaves
  • handful of cloves
  • dessert spoon of whole grain mustard

        Whisky glaze

  • 100g demerara sugar
  • 125ml Whisky syrup

Method

  1. Put the gammon in a large saucepan and pour on enough cold water to cover.
  2. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock.
  3. To make the glaze, put the sugar, whisky syrup, a dessert spoon of whole grain mustard and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
  4. Preheat the oven to 170°C/Gas Lift the ham into a roasting tin.
  5. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat.
  6. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
  7. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
  8. Remove from the oven and allow to rest for 15 minutes before carving.

 

Whisky Christmas Pudding3

Ingredients

  • 150g raisins
  • 150g sultanas
  • 50g mixed peel
  • 60g dried cherries
  • 50g soft pitted prunes, chopped
  • 50g glacé cherries, halved
  • 50ml brandy
  • 100ml whisky syrup
  • 50g blanched almonds, toasted, roughly chopped
  • 1 lemon, finely zested
  • 2 clementines, finely grated
  • 110g fresh white breadcrumbs
  • 1tsp mixed spice
  • 200g molasses sugar
  • 2tbsp black treacle
  • 50g self-raising flour
  • 1 Bramley apple, peeled, cored, grated
  • 110g shredded suet
  • 2 large eggs
  • Butter, for greasing
  • Icing sugar, for dusting

 Method

  1. Place the dried fruits in a large bowl, pour over the brandy and whisky syrup and stir well.
  2. Cover with clingfilm and leave to soak overnight.
  3. Add the remaining pudding ingredients and stir well.
  4. Grease a 1.2 litre (2 pint) pudding basin with butter. Fill it three-quarters full with pudding mix. If you are using a lidded basin, secure the lid. If you are using a traditional ceramic pudding basin, cover with a double layer of buttered, nonstick baking paper that’s pleated in the middle, followed by a layer of foil. Tie the string tightly around the rim and make a loop of string to use as a handle.
  5. Put an upturned, heatproof saucer in the base of a large pan and sit the pudding basin on top.
  6. Pour boiling water into the pan so it comes halfway up the side of the basin. Cover the pan and bring to the boil. Reduce the heat and simmer for 5 hours, topping up with boiling water when necessary, until a skewer comes out clean.
  7. Invert the pudding onto a serving plate, dust with icing sugar and top with holly. Serve with whisky butterscotch.