Tour Scotland
Home Page


Hogmanay Recipes

Chicken in Apple and Whisky Sauce

4 servings
4 chicken breasts; skinned
1/2 oz butter
2 eating apples; peeled and sliced
1 lemon; zest only
freshly ground black pepper
1 tablespoon fresh tarragon; chopped
1/2 oz plain flour
1/2 cup chicken stock
3/4 cup milk
4-5 tablespoons whisky
3 tablespoons whipping cream
Saute the chicken in the butter for 10 minutes.
Add the apples, lemon zest, pepper and tarragon.
Cook for 15 minutes until the apple softens.
Stir in the flour and cook for 1 minute, gradually add the stock and milk, stirring until the sauce thickens, boils and is smooth.
Fold in the whisky and cream. Heat through.
Serve with leeks, broccoli and brown rice.

Peppered Pork

4 servings
1 lb pork fillet; cut into strips
freshly ground black pepper
1 oz butter
1/2lb carrots; peeled, cut into strips
1 large onion; chopped
1/4 lb mushrooms; sliced
3 tablespoons whisky
2/3 cup soured cream
fresh parsley; chopped, to garnish
Liberally sprinkle the pork with black pepper.
Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
Add the onions and mushrooms and cook until soft.
Stir in the whisky and soured cream and heat through, do not boil.
Serve garnished with chopped parsley.

Collops of Venison

4 servings
1 oz butter
4 6 oz venison steaks; (or sirloin steaks)
2 small eating apples; cored and sliced
2 tablespoons whisky
1 teaspoon honey
2/3 cup double cream
5 juniper berries; crushed
sprigs parsley; to garnish
Melt the butter in a large frying pan and cook the steaks.
Remove when cooked and keep warm.
Fry the apple slices until heated through.
Mix together the whisky, honey, cream and juniper berries. add to the pan and heat until warm.
Pour the sauce over the steaks and serve garnished with parsley.

Strips of Beef in Whisky Sauce

4 servings
1 1/2 lbs sirloin steak; preferably Aberdeen Angus
1 oz butter
1 large onion; chopped
3 tablespoons whisky or whisky liqueur; such as Drambuie
1/4 cup double cream
salt and pepper
Cut the beef up into thin strips.
Melt the butter in a medium frying pan.
Add the beef strips and onion and cook for 5-10 minutes,
until the beef is brown and cooked to taste.
Stir in the liqueur and cream.
Heat gently to reduce slightly.
Serve at once with vegetables.

Whisky And Apple Jelly

6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.

Peaches in Whisky

The national drink of Scotland, whisky, is used in many recipes.

8 ripe peaches

2 lb. very fine sugar

2-1/4 cups water

3 Tbsp. malt whisky

1 cup heavy or whipping cream

Peel and cut peaches in half. Dissolve sugar in water and boil. Add peaches and heat gently for 15 minutes. Remove peaches. Add whisky to the syrup and boil for five minutes. Cool and pour over peaches. Chill and serve with whipped cream.

Return To Hogmanay



Tour Scotland
Tour Edinburgh
Tour Island Of Skye

Rent A Self Catering Hoilday Cottage In Scotland

Share This Tour Scotland Web Page

Top Destinations
Tour Europe