As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.
For starters.
Salmon cure
Ingredients
500g coarse salmon
300g sugar
2 limes zest and juice
2 lemon zest and juice
1 orange zest and juice
10g coriander seeds
5g star anise
1 side of salmon pin boned
Method
- Cover salmon with all the ingredients and wrap in cling film then leave for 12-16 hours to cure)
- Once salmon becomes firm to touch wash of the cure then pat dry
- Slice into desirable slices
Chive oil
Ingredients
1 bunch of chives
100ml of vegetable oil
5 g of salt
Method
- Put all ingredients in a liquidiser and blitz for 2 mins then put in fridge for 24 hours to marinade
- Pass through muslin cloth and throw away the pulp
Cooking of beetroot
1.Wash your beetroot and inside a parcel made with tin foil add beetroot, sprig of thyme, clove of garlic, splash of water and splash of olive oil.
2. Then seal parcel completely and bake in a pre-heated oven at 180 degrees for about 1 hour
3. Check if beetroot is cooked by putting a Sharpe knife through and if there is no resistance then it ready
4. Peal as soon as your hands can take the heat to ensure maximum flavour then set aside till serving
Full list of ingredients
500g coarse salmon
300g sugar
2 limes zest and juice
2 lemon zest and juice
1 orange zest and juice
10g coriander seeds
5g star anise
1 side of salmon pin boned
500g beetroot
1 sprig of thyme
Olive oil
1 clove of garlic
500ml natural yoghurt
1 bunch of chive
100ml vegetable oil
1 punnet of nasturtium
1 punnet of wild chervil
1 loaf of rye bread (optional)