#benromach

[big-kahuno]

[yorkshiregourmet]

Whisky Glazed Côte de Boeuf with a Dark Chocolate and Whisky Ganache

Benromach Organic is the world’s first fully certified organic single malt Scotch whisky. It’s a Speyside whisky, smooth and mellow bodied with sweet, malty and subtle pepper notes alongside dried banana, freshly ground coffee and dark chocolate, creamy on the palate like butterscotch – bloody lovely! Chocolate and whisky are a perfect combo. After some taste testing (it’s a hard life eh?), I found that Benromach Organic pairs well with a good single origin dark milk chocolate of around 50 to 55% cocoa solids, 60% maximum. I paired the whisky with 55% single origin Peruvian dark milk chocolate to make a creamy, savoury and buttery ganache flavoured with dried porcini, sea salt and black pepper and a touch of chilli powder and nutmeg, garnished with edible 23ct gold leaf and gold salt to serve with a 23oz oak-smoked spice-rubbed grass-fed 30-day dry aged Hereford Côte de boeuf with a whisky glaze, shoestring fries with rosemary, and a salad of frisée, radicchio, parsley and red onion in a balsamic and wholegrain mustard dressing to cut through the flavours. Served quite sparingly, so as not to overpower the flavour of the beef, the intense, dark, savoury ganache melts on top of the steak enhancing and complementing the flavour. Along with the steak rub and whisky glaze this is one steak with bags of flavour! As always, buy the best beef you can, preferably dry-aged grass-fed, ethically and sustainably sourced – I opted for Hereford, but Dexter, Longhorn and Highland would also make an excellent choice for depth of flavour.

Dark Chocolate and Benromach Organic Scotch Whisky Ganache:

50g good quality single origin 55% dark milk chocolate

50ml whipping cream

50g unsalted butter, diced

1 tbsp Benromach Organic whisky

10g dried porcini, blitzed to a powder

a pinch of mild chilli powder

a pinch of freshly grated nutmeg

1 tsp of Maldon sea salt

freshly ground black pepper

To serve:

a pinch of edible gold leaf flakes, to garnish (optional)

gold salt (optional)

1. Chop up the chocolate and place it in a small heat-proof bowl then add the porcini and chilli powder, nutmeg, sea salt and black pepper.

2. Pour the whipping cream in a small pan and heat until it just reaches boiling point.

3. Pour the cream over the chocolate then stir the chocolate and cream together in one direction and while you’re stirring pour in the whisky a few drops at a time.

4. Keep stirring until the mixture is completely smooth and the chocolate has completely melted.

5. Add the butter until stir again until it’s completely melted and combined.

6. Place the bowl in the fridge for a few minutes so that the ganache starts to thicken.

7. Remove from the fridge and stir again.

8. Once the ganache has begun to set, use a spatula to pour the ganache onto baking parchment then roll the ganache into a log shape. Wrap in clingfilm and place in the fridge to set until ready to use.

Steak Rub:

For four 450g steaks:

1 tbsp smoked paprika

1 tsp soft dark brown sugar

1 tsp freshly ground black pepper

1 tsp dried oregano

½ tsp Maldon sea salt

½ tsp dried onion granules

½ tsp ground cumin

a pinch of cayenne pepper

Whisky glaze:

For four 450g steaks:

100ml Benromach Organic whisky

2 tsp soft dark brown sugar

20ml extra virgin Yorkshire rapeseed oil

Place all the ingredients in a small pan and bring to the boil, whisking until the sugar has dissolved. Reduce the heat and simmer until the liquid has reduced to a thick syrupy consistency, whisking from time to time.

Salad:

A few handfuls of winter salad leaves

a small bunch flat leaf parsley, leaves picked

1 small red onion, finely sliced

For the wholegrain mustard and balsamic dressing:

30ml good quality balsamic vinegar

30ml good quality extra virgin olive oil

1 tsp wholegrain mustard

a squeeze of lemon juice

a pinch of Maldon sea salt

a pinch of freshly ground black pepper

Simply place all the ingredients in a clean jar, put the lid on and shake vigorously for 30 seconds until the dressing has emulsified.

Shoestring Fries:

Maris Piper potatoes

sunflower oil, for deep frying

a sprig of fresh rosemary, leaves picked

Peel the potatoes then use a mandolin with a julienne slicer, to cut the potatoes into thin strips then place in a bowl of ice-cold water to remove the starch. Rinse thoroughly under cold running water in a colander, then pat dry on kitchen paper as thoroughly as possible.

Heat a deep-fat fryer to a medium/high heat (approx. 170°C) then fry for about 3 to 5 minutes until the shoestring fries are crisp and lightly golden. Add the rosemary leaves to the fryer in the last minute of cooking time. Place the shoestring fries on kitchen paper to absorb excess oil.

Steak:

Remove the steak from the packaging and allow to breath for 10 minutes then drizzle with extra virgin Yorkshire rapeseed oil then sprinkle with about a tablespoon of the steak rub. Let the steak come to room temperature before you cook it. I used a Cameron stovetop smoker and smoked the steak over oak wood chips over a moderate heat. Depending on the size of steak you choose, here are some cooking guidelines:

Côte de boeuf (660g):

Pre-heat oven to 220°C / 200°C fan / gas mark 7.

Lightly smoke the steak for 10 minutes (optional).

Seal the steak in a griddle or frying pan on both sides.

Transfer the steak to an oven tray then place in the preheated oven.

Rare: 10-15 mins. Medium: 15-20 mins. Well done: 25 mins.

Brush with the whisky glaze.

Rump steak (450g, thick cut):

Lightly smoke the steak for 5 minutes (optional).

Heat a griddle pan or frying pan to a high heat.

Rare: 12 mins, turning halfway. Medium: 14 mins, turning halfway. Well done: 17 mins, turning halfway.

Brush with the whisky glaze.

After cooking: Let the meat rest for 5 to 10 minutes before serving. Place about a tablespoon of the ganache, cut into a disc, on top of the steak. Garnish with edible gold leaf and gold salt. Serve with the shoestring fries and salad.

[firewaterxo]

Hey guys! How's it going?🙂? . Living the social distancing life, with some Benromach 15 and one of my favorite Hoyos 👌🏻🥃💨. . Matured in a mixture of ex-sherry casks and ex-bourbon casks, with a greater emphasis on sherry than the Benromach 10 Year Old, this is a great whisky which will please the traditional whisky lovers as well as the millenials 😄. . How are you holding up in isolation?. . Cheers guys. Have a good week and stay safe!🥃✨🥃. . #scottishwhisky #whisky #benromach #benromachwhisky #benromach15 #scotch #firewaterxo #scotchwhisky #whiskyporn #whiskygram #whiskybar #bottle #drinks #scotland #wednesday #whiskywednesday #cigar #cubancigar #hoyodemonterrey #hoyodemonterreycigars #spirits #spring #sprinvibes #springiscoming #whiskyparty #cheers #romania #botl #sotl #serielehoyo (at Cluj-Napoca) https://www.instagram.com/p/B-FVSenn_SU/?igshid=7gishy3nf2ey

[yycwine]

New to our market @benromach Red Door Highland Gin - elegant aromatics, Lithe and almost creamy on the palate. Ready for gin and tonic or a negroni! Will hit shelves for $65 for early fall. #gin #scotland #benromach #yyc #yeg @goldmedalmarketing @corkfinewineyyc (at Cork Fine Wine, Liquor & Ale - Bow Valley Square)

[whiskycast]

Visit Original Link

ON THE ROAD - AND AT THE PUB IN DUBLIN (WhiskyCast Episode 692: April 26, 2018)

This time around, we’re on the road in Dublin for the launch of the first cask-strength Jameson Irish Whiskey, the new Jameson Bow Street 18. It’s also the first Jameson expression in many years with a direct link to the Jameson family’s old distillery on Bow Street in Dublin, since the casks used for Bow Street 18 spent their final year of maturation in the new mini-warehouse at the Jameson Distillery Bow Street visitor experience. We’ll have that story in the news, along with late-breaking news on another new distillery planned for Islay.

On WhiskyCast In-Depth, we’ll talk with Benromach Distillery manager Keith Cruickshank about the Speyside distillery’s dual anniversaries this year: Benromach’s 120th anniversary and the 20th anniversary of its reopening by Gordon & MacPhail. We’ll also have some of your comments, the week’s tasting notes, and much more!

[scotch]

Round 15

Date: 9/18/2017

Bottles:

Kilkerran 12

Bunnahabhain Toiteach

Benromach 10

The GlenDronach 12

For a while now we’ve been treating ourselves for top shelf single malts. This round we decided to purposely scale it back to the everyday scotch. The purpose was to illustrate what goodness you can buy without breaking the bank. All of these whiskies ranged from $60-80, and we found joy in every bottle.

Kilkerran 12

A stellar Campbeltown whisky. Salty and complicated, sweet and delightful. This was the unexpected crowd pleaser. Buy this bottle for the experienced scotch lover.

Bunnahabhain Toiteach

The great divider on this round. Islay and peat. Unapologetically peated, which is unusual for Bunnahabhain, as they tend to lean to “barely noticeable peat, if any at all”. Could be confused for a Lagavulin.

“Barnyard.” - @cyle

Benromach 10

I have a soft spot for this tiny Speyside distillery, but this one wasn’t up to snuff. I anticpated an oily one, but it was rather oaky and overpowering. Felt a bit like a rye whisky. Not bad, but just not great.

“Like chewing on a log.” - @spintheblackcircles​

The GlenDronach 12

Oloroso and Pedro Ximenez are quickly becoming our favorite words. A sherried highland bargain. If you can find it, it makes a great gift for yourself, or someone you like. Caramel, vanilla, just pure desserty goodness.

[whiskytasters]

Benromach 10

Whiskytasting: Benromach 10

Speyside Single Malt Whisky

[big-kahuno]