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Short ribs curry with whisky

I am not a whisky connaisseur. Nevertheless, I was more than happy to join The Glenlivet for a culinary cooperation. You know, cooking is great in general, but cooking with booze is even better. Not only because you can freely consume the part of the bottle you don't use for cooking and not feel guilty about it. The right amount of alcohol enhances flavours and adds a warming quality, which shouldn't be overlooked when winter is coming. I always make French onion soup with a generous portion of wine, I love Crêpes Suzette with orange liquer and I think that a dash of vodka in marinara sauce brings out an amazing tomato aroma. The idea of using a 15 year old single malt for cooking was pretty exciting.

The Glenlivet provided fresh ingredients (including the most important one - a bottle of The Glenlivet 15YO) and a recipe for Rogan Josh curry with short ribs and (of course) whisky. The recipe was created by Witold Iwański, a very talented Polish chef, who works at Aruana restaurant.

The dish was rather quick and uncomplicated to make and, unsurprisingly, delicious . The smoky aroma of whisky nicely complimented ribs and pumpkin. The addition of sesame oil, roasted almonds and fresh cilantro created an interesting combination of textures and flavours. I probably don't need to convince you that it's a perfect treat for a cold evening (especially when accompanied by a glass of whisky)?

Recipe: Rogan Josh curry with short ribs and whisky

Witold Iwański
Serves: 4
Ingredients
  • 1 kg of short ribs, cooked in broth, meat separated form the bones and cut into smaller chunks
  • 80 ml of olive oil
  • 2 onions, diced
  • 3-4 cloves of garlic, minced
  • 2 tsp. of Rogan Josh or curry paste
  • 1/3 of medium pumpkin, peeled and diced
  • one can of chickpeas
  • 1/2 cup of The Glenlivet 15YO
  • 25 ml of sesame oil
  • a bunch of fresh cilantro, chopped
  • 150 ml of thick yoghurt
  • 80 g of almond flakes, roasted
Method
  • Heat olive oil in a large pot, add garlic, onion and pumpkin, cook for a few minutes.
  • Add meat, chickpeas and Rogan or curry paste.
  • Add whisky and some water, cook for about 20 minutes for the ingredients and flavours to combine.
  • By the end of cooking time, add chopped cilantro and drizzle your curry with sesame oil.
  • Before serving, top each portion with yoghurt and almond flakes. Serve with bread, eg. pita.

The post was created in cooperation with The Glenlivet.

Chorizo and chickpea stew

If you keep dreaming about hearty, warming dishes (l do), this recipe will help you follow your dreams. These might not be the most audacious desires you have, but, let's face it - they're not that time consuming either. The preparation is 15 minutes tops and having done that, all you need to do is sit and enjoy the rich aroma that fills the kitchen. You could even devote that time to some other dreams you have - to rule the world or to bake a chocolate fudge cake. A warming, slightly spicy stew with chorizo, chickpeas, kale and red wine is a perfect start to a cold Thursday afternoon.

Recipe: Chorizo and chickpea stew

Serves: 4
Ingredients
  • one large onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 red chili pepper, sliced
  • one tbsp. of butter
  • one cup of cooked chickpeas
  • 2-3 Spanish chorizos (300 g), thickly sliced
  • 2 cups of peeled and chopped tomatoes
  • one cup of dry red wine
  • 250 g of kale, sliced
  • one tsp. of coriander seeds
  • one tsp. of cumin seeds
  • one tsp. of brown sugar
  • 2-3 bay leaves
Method
  • Roast coriander and cumin seeds and grind them using a mortar.
  • In a large pot, melt the butter, add garlic, onion and chili and cook through. Add chorizo, cumin and coriander, cook for another minute.
  • Add chickpeas, tomatoes, bay leaves, sugar and wine. Simmer to thicken, for about 30 minutes.
  • Add kale 5 minutes before the end of cooking.
  • Check the seasoning and serve.

young carrot burger

Recipe: Young carrot burger

Serves: 4
Ingredients
  • 4 buns
  • a handful of fresh spinach
Method
  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

Recipe: Carrot patties

Ingredients
  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter
Method
  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
  • Blend carrots and chickpeas - they should be combined, but not too smooth.
  • Add remaining ingredients and combine.
  • Form four patties. Place them on a parchment-lined baking sheet.
  • Bake at 180C for about 15 minutes..

Recipe: Yoghurt and cucumber sauce

Ingredients
  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper
Method
  • Combine all the ingredients. Refrigerate for at least 15 minutes.