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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
  • 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
  • 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.

pumpkin pie with cranberry sauce

Recipe: Pumpkin pie with cranberry sauce

Recipe: Crust

  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

Recipe: Pumpkin filling

  • 1 cup of homemade pumpkin puree
  • 3/4 can of sweet condensed milk
  • 2 eggs, whisked
  • 1 tsp. of ground cardamom
  • 1 tsp. of ground nutmeg
  • 1 tsp. of ground ginger
  • 1/2 tsp. of ground cloves
  • 1/2 tsp. of ground cinnamon
  • Mix spices in a large bowl. Add whisked eggs, stir in pumpkin puree and condensed milk.
  • Whisk all together until well incorporated.
  • Using a rolling pin, roll the dough into a circle. Place on to a pie plate.
  • Pour the filling into pie shell and bake at 180C for about 40 minutes (until the filling is set).

Recipe: Cranberry sauce

  • 1 cup of fresh cranberries
  • 1/3 cup of brown sugar
  • 1/3 cup of water

pumpkin gnocchi

Recipe: Pumpkin gnocchi

  • 1 cup of homemade pumpkin puree
  • 2/3 cup of puree of roasted potatoes
  • 1 cup of flour
  • 1 egg
  • 1/2 tsp. of ground nutmeg
  • 3 tbsp. of butter
  • a few branches of fresh rosemary
  • salt and freshly ground pepper
  • 30 g of gorgonzola

pumpkin-orange soup with prawns

Recipe: Pumpkin-orange soup with prawns

  • 700 g of pumpkin
  • one garlic clove, thinly sliced
  • 2 shallots, coarsely diced
  • 2 tsp. of freshly grated ginger
  • 500 ml of homemade vegetable stock
  • salt and pepper
  • 1/2 cup of freshly squeezed orange juice
  • 2 tbsp. of olive oil
  • 400 g of peeled prawns
  • 1 tbsp. of butter
  • Cut pumpkin into large chunks, place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper.
  • Roast at 200C for 30-40 minutes. Let cool and remove the skins.
  • Heat one tbsp. of olive oil in a large pot, saute garlic and shallots, add ginger and fry for a moment. Add pumpkin, pour in the stock and bring to boil.
  • Add orange juice and blend the soup.
  • Melt butter in a skillet, add prawns and cook them for 1-2 minutes each side. Serve them with soup.

roasted fall vegetables

Recipe: Roasted fall vegetables

  • 1/2 Hokkaido pumpkin
  • 4-5 small potatoes
  • 3 small carrots
  • 4 shallots
  • 4 garlic cloves
  • 2 tbsp. of olive oil
  • 100 g of feta cheese
  • few branches of fresh rosemary
  • a handful of pumpkin seeds
  • freshly ground pepper