Nick Nairn's hot toddy, cullen skink and cranachan
Tonight, Scots around the world will toast Robert Burns with recitals of the poet's works, haggis - and of course a dram of whisky!
To commemorate this national day, Nick Nairn shows us three delicious ways we can use the traditional tipple in our kitchens.
Hot toddy
Makes: 1 serving
Ingredients
For the spiced syrup
100ml runny honey (heather preferred) 50ml water 2 cloves 2” cinnamon stick 2 star anise4 thin slices ginger 4 thin slices red chilli
Per serving
25ml spiced syrup 15/20ml lemon juice 25ml blended whisky 150ml boiling water
To garnish: slice of ginger and chilli
Method
1. To make the spiced syrup, add all the ingredients into a small pan and simmer for 5 minutes, then allow to cool
2. In a heat proof whisky glass, add the mixed spiced syrup with the lemon juice and whisky. Pour over the boiling water and stir well.
3. Garnish with a twist of lemon and a slice of ginger and chilli
Cullen skink
Serves: 2-4
Ingredients
1 small onion, finely diced 25g butter 300ml full fat milk 80ml double cream1 bay leaf 240g undyed smoked haddock 180g mashed potato 20ml peaty (Islay) malt Salt and pepper1 tbsp finely chopped chives
Method
1. Over the hob in a pan, soften the onion in butter at a gentle heat. Add the milk, cream and bay leaf and bring to the boil.
2. Add the fish and poach for 5 minutes until barely cooked. Remove the fish and flake it using a fork.
3. Whisk in the mash and season, bringing it back to a simmer, then add the whisky. Add back in the flaked haddock and warm through. Adjust seasoning, divide into bowls and top with chives.
4. Serve with a dram and crusty bread
Cranachan
Serves: 4
Ingredients
40g rolled oats 25g caster sugar 200g fresh raspberries 30ml Spey malt 300ml double cream, lightly whipped 50g runny heather honey
Method
1. In a non stick frying pan, lightly toast the oats for 2/3 minutes, then add the sugar and stir in to caramelise. Turn out onto baking parchment to cool.
2. In a bowl, crush half of the raspberries with a fork, add 10ml whisky and remaining raspberries to toss. (retain 12 for garnish)
3. Add the remaining whisky to the cream, then add the honey and oats and carefully fold in together
4. Layer the cream and raspberry mix in a nice glass (I use Manhattan). Top with 3 raspberries for garnish and finish with dusting of oats and a drizzle of honey.