For World Whisky Day on May 20, Chef Nikhil Chib specially crafted a main course and dessert for a perfect Sunday meal.
A tangy-sweet crumble with a perfect blend of flavours from a mix of whisky, apples and pears
Heat oven to 225 degrees Celsius. Add sugar, cinnamon, nutmeg, ginger, salt and juice of a lemon or two limes to the fruits, mix. Heat butter in a saucepan on a medium low flame and add apple and pear. Cook for three minutes. Save a little whisky for later and add the rest in the pan along with all of the pear liqueur. Add flour after three minutes. Cook down the mix for 10 minutes or more, until mix is soft. Put in remaining whisky. Stir and turn off heat. Load in the pie crust in a nine-inch-deep dish. Fill it with the fruit mix adding crumble topping on the top. Bake pie for 10 minutes at 225 degrees and then reduce to 175 degrees for 40 minutes or until nicely browned. Let it cool for 30 minutes.
For the crumble topping:
Mix together 3/4 cup flour, 1/4 cup brown sugar, 1/4 white sugar, 2/3 cup butter or 80 gm, and a pinch of salt and cinnamon. Mix coarsely for a while until it resembles chunky breadcrumbs.
A slow-cooked version of succulent, tender meat, try this for a festive occasion.
Mix together Signature Whisky, soy sauce, honey, ginger paste, sesame oil, cinnamon and nutmeg in a bowl. Reserve a cup and a fourth of the mixture for later. Pour in the rest over the ribs, coating as a marinade and let it sit overnight in a tray. Preheat the oven to 130 degrees Celsius and place marinated ribs in a baking tray in a single layer. Baste the ribs with the reserve mixture after 45 minutes. Cover with a foil, cook for 1.5 to 2 hours until tender. Pour reserved cup of sauce over cooked ribs and broil for five minutes on high heat until bubbly. Serve warm.
Any kind of meat ribs can be uses for this recipe. This version was made using pork.