Father’s Day from Tomatin II – Scotch Whisky News

ham 1988


Asian slow cooked ham hough with slaw & brioche coupled with Tomatin 1988 

1 smoked ham hough
100ml apple juice
50ml soy sauce
50 ml runny Scottish honey
25ml rice wine
1 red chilli de seeded
1 Clove garlic

  1. Half full a deep pot with cold water
    2.    Pour in apple juice and add other ingredients
    3.    Slowly simmer ham for 2-3hrs
    4.    Remove hough check water not too salty
    5.    Then reduce In a high heat until a sticky glaze
    6.    Brush the sticky glaze all over the ham
    7.    Allow to sit


1 carrot peeled & cut into julienne
1/4 Chinese cabbage finely shredded
1/2 red onion finely sliced
1″ ginger cut into julienne
1 red chilli de seed & finely chop
2 lime zest & juice
2tbs toasted sesame seeds

To serve slice some brioche bread and toast, Flake the ham hough over the brioche and serve the slaw on the side

Tomatin choc 18YO


Scotch raspberry and dark chocolate chilli tart with a clotted cream ice cream paired with Tomatin 14 year old 

Pastry case
250g of plain flour
100g of icing sugar
35gr ground almonds
125g of unsalted butter, plus more for greasing
1 egg & 1 egg yolk
Chocolate and chilli filling
400g of 70% dark chocolate, roughly chopped
350ml of double cream
3/4 tsp chilli flakes
150ml of milk
2 eggs, beaten

  1.  To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together
    2.    Add 2 eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour
    3.    To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
    4.    Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads.  Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes
    5.    After removing the pastry from the oven, use a pastry brush to glaze it with the remaining egg yolk. This will seal the case for the chocolate mixture
    6.    To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well
    7.    Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate
    8.    Served with Clotted cream ice cream & Scottish raspberries with Honeycomb spikes

Tomatin cheese 18YO b


Barwheys cheddar with homemade oatcakes with celery, apple & a pear chutney coupled with our Tomatin 18 year old

200gr Barwheys cheddar
225gr Oats
60gr wholewheat flour
½ tsp bicarbonate of soda
60gr butter
1tsp salt
60-80ml boiling water

  1. Mix all ingredients together and shape into large rounds or squares for oatcakes
    2. Bake at 180c Gas 5 for 20-25 minutes. They will come out of the oven crisp
    3.  Serve with celery sticks apple & pear chutney and a big chunk of Barwheys cheddar

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