ISLAY WHISKEY CLUB RECIPES

				    Whisky-Mac Prawns 
					Serves 6
Ingredients:
~~~~~~~~~~
2 fluid oz. Scotch whisky 
1 tablespoon honey 
2 fluid oz green ginger wine 
1-inch of fresh ginger, peeled and finely chopped 
2 ripe avocados 
8 oz prawns

Method:
~~~~~~~
Mix together the whisky,honey, ginger wine and chopped ginger. Peel, stone and chop the avocados. Place the prawns and avocado pieces in a dish and soak them 
in the whisky mixture for 30minutes. Place on a bed of green salad as a base for the prawns into dishes or glasses. 
Spoon over the prawn mixture, garnish and serve immediately. 




			Cauliflower with Whisky and Scottish Cheeses
			 (for whisky- loving vegetarians - Serves 4)

Ingredients:
~~~~~~~~~~
1 medium cauliflower 
6 oz mushrooms, finely chopped 
Half a green pepper, finely chopped 
Qtr.pint of double cream 
2 oz Caboc, grated 
2 oz Dunsyre Blue, grated 
3 fluid oz Scotch whisky 
1 oz fine oatmeal 
Pinch of nutmeg 
Salt and pepper 
2 ozs mixed nuts, chopped 

Method:
~~~~~~~
Break cauliflower into florets and parboil fo 5 minutes. 
Drain and place in an ovenproof dish with the mushrooms and green pepper. 
To make the sauce, place cream in a small pan and heat gently. 
Add both cheeses ( if you can't get the Scottish cheeses then experiment with your local strong cheese ) 
When cheese has melted, remove from heat and add the whisky and oatmeal. 
Season to taste. Pour sauce over vegetables and top with chopped nuts. 
Bake at 180 C (350 F) Gas Mark 4 for 45 minutes. 
Serve immediately. 
 



					Cullen Skink with Whisky
					(for cold winter days)

Ingredients: 
~~~~~~~~~~
2 lb Finnan haddock 
1/2 pint double cream 
1/2 pint milk 
1-2 oz butter 
1/2 lb potatoes, peeled 
1 large leek 
4 shallots, chopped 
2 spring onions, chopped 
1 teaspoon chopped chives 
2 fluid oz Islay Malt Whisky 
pinch of ground nutmeg 
black pepper

Method:
~~~~~~~
Cut haddock into large chunks and place in a saucepan. 
Reserve one tablespoon cream, add rest to pan with milk. 
Season with nutmeg and pepper. 
Add a knob of butter and heat gently until almost boiling, then simmer gently for 15 minutes, or until the fish is cooked.
Meanwhile, boil potatoes until tender and soften the leek, shallots, spring onions and chives in butter. Set aside.
Take fish out of the pan, flake and remove bones and skin then return to pan with leek, shallots, spring onion and chives.
Mash the cooked potatoes with a tablespoon of cream and whisky. 
Add to fish mixture. 
Simmer for 10-15 minutes 

Cullen is a small fishing village on the southern shores of the Moray Firth. 
'Skink' means soup or liquor.
Cullen Skink can be made with any smocked haddock, but 'Finnan haddies' are the best. 
They take their name from another fishing village, Findon, in Kincardineshire, which was the first in Scotland to smoke 
haddock.


					Hot Toddy:

Ingredients:
~~~~~~~~~~
1-2 measures of Scotch whisky 
1 teaspoon honey 
1 teaspoon lemon juice 
Sugar to taste, boiling water

Method:
~~~~~~
Put measure of whisky in a heated glass, stir in honey and lemon juice, add a little sugar to taste. 
Top with boiling water. 
Warming and delicious, makes a wonderful nightcap. It also soothes the sniffles, coughs and sore throats. 
Almost worth having a cold!


				Chocolate, Orange and Whisky Mousse
					Serves 6
Ingredients:
~~~~~~~~~~
8 oz plain chocolate 
2 tablespoons Scotch whisky 
2 tablespoons double cream 
4 large eggs, separated 
Finely grated rind of one orange

Topping: 
~~~~~~
5 fluid oz double cream 
1 tablespoon Scotch whisky 
Pinch caster sugar, to taste 
Orange rind to decorate

Method:
~~~~~~~
Place the chocolate, whisky and cream into a heatproof bowl. 
Set upon a pan of simmering water and stir until melted. 
Do not allow the mixture to boil. Remove from the heat and leave to cool.Whisk the egg whites until stiff. 
Beat the egg yolks with the orange rind. 
Stir the egg yolk mixture into trhe cooled chocolate cream. 
Fold in the whisked egg whites. 
Spoon mixture into individual dishes or into a large serving dish. 
Chill in the fridge for at least 3 hours. 
Just before serving whip the cream for the topping with the whisky and sugar. 
Decorate mousse with cream and finely cut orange rind. 

(Fm http://www.islaywhiskyclub.com/recipes.html )