Whisky barrel drumroll please…
We are delighted to announce that Historic Scotland are now supplying our sumptuous sauces in various venues across the country! As a little introduction, and in honour of Whisky Month, we’ve chosen a few great recipes to showcase the best ingredients that Scotland has to offer. All of these classic Scottish creations can be enhanced by adding a few wee dashes of our delicious Whisky Sauces. We’ll be releasing these exciting locations one by one throughout May, so make sure to keep an eye out!
First up we have….
Stirling Castle is famed for its wars of Independence, its fortified stature and, boy, did those medieval folks like to eat! The Great Hall was by far the largest banqueting hall ever built in medieval Scotland and if the walls could talk they’d no doubt tell of Lords and Ladies dining on the finest food and quaffing the best whisky. We’ve created a recipe to combine these two pleasures so that you can provide your clan with the finest of feasts!
Scotch Bonnet Venison Burger
500g venison mince or diced venison
One packet of smoked bacon lardons
One medium onion
One heaped tablespoon of pin-head oatmeal
One dessertspoon of sun dried tomato paste or tomato puree
1/2 of a bottle of Scotch Whisky Co Scotch Bonnet Sauce
Blitz all ingredients in a blender until well mixed together. Using a spoon, scoop small amounts of the mixture out into your hands and roll it into a ball. Place on a flour covered plate and flatten with a suitable utensil until it looks more like a burger. Place the burgers in the fridge for half an hour. Lightly oil a frying pan and turn the heat up high. Place the burgers in the pan and fry to taste.
Here’s a few photos from the fine folk at Stirling Castle who took our sauces on an adventure round the place.
Think you can take a photo of our sauces in a more outlandish place? Send them in to us at firstname.lastname@example.org and we’ll choose our favourite adventurer to win a free case of Whisky Sauces of your choice!