Top Five Comfort Foods Using Whisky | Ad Gefrin

Top Five Comfort Foods Using Whisky

30th October 2023

There is nothing better than making and enjoying a delicious homemade dish, especially when the food you plate up is warm and comforting. 

Whether you prefer a hearty, savoury option or the sweet treats in life are your go to, start your cooking journey with our guide to the top five comfort foods using whisky

Read on to discover how easy and flavoursome adding whisky to your dishes can be, with Ad Gefrins easy to follow recipes. 

Why cook with whisky?

Cooking with whisky can add a delightful twist to your culinary creations. The rich, smokey and complex flavours of whisky can elevate your dishes, whether you're a seasoned chef or an amateur cook. From sauces to desserts, whisky's unique flavours can enhance the taste and aroma of your food.

Using Ad Gefrin Tácnbora Whisky Blend in Your Dishes

Introducing Ad Gefrin Tácnbora whisky blend into your cooking can take your culinary creations to new heights. This premium whisky blend boasts a harmonious mix of flavours, with notes of oak, vanilla and a subtle smokiness that can add depth and sophistication to a wide range of dishes. Whether you're marinating meats, creating savoury sauces, or even experimenting with whisky-infused desserts, Ad Gefrin Tácnbora whisky blend can elevate your dishes. 

Our Recipes

Whisky Glazed Salmon

To create Whisky Glazed Salmon, you’ll need:

  • 4 salmon fillets 
  • 57 grams Ad Gefrin's Tácnbora whisky blend
  • 57 grams maple syrup
  • 28 grams soy sauce
  • 2 cloves garlic, minced
  • 5 grams fresh ginger, grated
  • Salt and pepper, to taste
  • Lemon wedges and fresh parsley for garnish

To make Whisky Glazed Salmon:

  • In a small saucepan, combine 57 grams of whisky, 57 grams of maple syrup, 28 grams of soy sauce, minced garlic, and grated ginger. Simmer over a low heat until the sauce thickens slightly, about 5-7 minutes. Remove from the heat.
  • Season the salmon fillets with salt and pepper.
  • Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
  • Brush the salmon fillets with the whisky glaze, reserving some for later.
  • Grill or bake the salmon for about 4-5 minutes per side, basting with more glaze as needed, until the salmon is cooked.
  • Serve the glazed salmon with a drizzle of the remaining whisky glaze, lemon wedges, and a sprinkle of fresh parsley. Add your desired side dishes and enjoy.

 

Steak and Chips with Whisky and Peppercorn Sauce

To create Steak and Chips with Whisky and Peppercorn Sauce, you’ll need:

  • 2 steaks (choose whichever cut of steak you prefer)
  • 454 grams large potatoes, cut into thick fries
  • 57 grams Ad Gefrin's Tácnbora whisky blend
  • 113 grams extra thick double cream
  • 2 tablespoons green peppercorns, drained
  • 28 grams butter
  • Salt and pepper, to taste
  • Vegetable oil for frying

To make Steak and Chips with Whisky and Peppercorn Sauce:

  • Preheat your oven to 220°C (425°F).
  • Toss the potato fries with a little vegetable oil, salt and pepper. Spread them out on a baking sheet and bake for about 30-35 minutes, or until crispy and golden brown.
  • Season the steaks with salt and pepper. Heat a frying pan over high heat and add some vegetable oil. Sear the steaks for about 3-4 minutes per side for medium-rare, adjusting the time for how you prefer your steak to be cooked. Remove the steaks and let them rest.
  • In the same frying pan, add 57 grams of whisky and the green peppercorns. Cook for a minute to deglaze the pan, then add 113 grams of heavy cream and 28 grams of butter. Stir and simmer until the sauce thickens.
  • Slice the rested steaks and serve with the whisky and peppercorn sauce alongside the crispy potato fries.

 

Whisky and Mustard Marinated Chicken

To create Whisky and Mustard Marinated Chicken, you’ll need:

  • 4 boneless, skinless chicken breasts (approximately 113 grams each)
  • 57 grams Ad Gefrin's Tácnbora whisky blend
  • 30 grams Dijon mustard
  • 2 cloves garlic, minced
  • 30 grams olive oil
  • 15 grams honey
  • Salt and pepper, to taste

To make Whisky and Mustard Marinated Chicken:

  • In a bowl, whisk together 57 grams of whisky, 30 grams of Dijon mustard, minced garlic, 30 grams of olive oil, 15 grams of honey, salt, and pepper to create the marinade.
  • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  • Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until cooked through and no longer pink in the centre.
  • Serve the whisky and mustard-marinated chicken with your choice of side dishes and enjoy.

 

Spiced Hot Toddy Cake

To create Spiced Hot Toddy Cake, you’ll need:

  • 170 grams all-purpose flour
  • 5 grams baking powder
  • 2.5 grams baking soda
  • 2.5 grams salt
  • 2.5 grams ground cinnamon
  • 1.25 grams ground nutmeg
  • 1.25 grams ground cloves
  • 113 grams unsalted butter, softened
  • 227 grams granulated sugar
  • 2 large eggs
  • 113 grams Ad Gefrin's Tácnbora whisky blend
  • 57 grams hot water
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Powdered sugar, for dusting

To make Spiced Hot Toddy Cake:

  • Preheat your oven to 175°C (350°F). Grease and flour a 23x23 cm (9x9-inch) baking pan.
  • In a mixing bowl, whisk together 170 grams of flour, 5 grams of baking powder, 2.5 grams of baking soda, 2.5 grams of salt, 2.5 grams of ground cinnamon, 1.25 grams of ground nutmeg, and 1.25 grams of ground cloves.
  • In a separate large bowl, cream 113 grams of softened butter and 227 grams of granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the lemon zest and juice.
  • Gradually add the dry ingredients to the wet ingredients, alternating with 113 grams of whisky and 57 grams of hot water, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Once the cake has cooled, dust it with powdered sugar before serving.

 

Marmalade and Whisky Bread and Butter Pudding

To create Marmalade and Whisky Bread and Butter Pudding, you’ll need:

  • 8 slices of bread, crusts removed
  • 4 tablespoons orange marmalade
  • 57 grams Ad Gefrin's Tácnbora whisky blend
  • 454 grams whole milk
  • 2 large eggs
  • 113 grams granulated sugar
  • 5 grams vanilla extract
  • Butter, for greasing
  • Powdered sugar, for dusting

To make Marmalade and Whisky Bread and Butter Pudding

  • Preheat your oven to 175°C (350°F). Grease a baking dish with butter.
  • Spread the marmalade on the slices of bread and arrange them in the greased baking dish, slightly overlapping.
  • In a saucepan, gently heat 57 grams of whisky blend over low heat to reduce the alcohol content for a few minutes.
  • In a separate bowl, whisk together 2 large eggs, 113 grams of granulated sugar, and 5 grams of vanilla extract. Slowly add the warm whisky, whisking continuously.
  • Heat 454 grams of whole milk in another saucepan until it's warm but not boiling, and then add it to the egg mixture, stirring constantly.
  • Pour the custard mixture evenly over the bread slices. Let it sit for about 10 minutes to allow the bread to soak up the custard.
  • Place the baking dish in a larger ovenproof dish filled with hot water to create a water bath. This helps ensure even cooking.
  • Bake in the preheated oven for about 35-40 minutes or until the pudding is set and the top is golden brown.
  • Remove from the oven, let it cool for a few minutes, and then dust with powdered sugar before serving. 

 

Discover Our Whisky For Your Dishes

Our spirits, including our Tácnbora whisky blend, are made to share at life's most special moments, whether it is drunk neat, mixed with complimentary flavours to create your favourite cocktail, or included in cooking the most delicious comfort food dishes. 

Our spirits are carefully crafted by our expert team of international distillers, using the finest raw ingredients and innovative technologies, to be able to share the tastes of Northumberland in every bottle. 

To enjoy our spirits from the comfort of your own home, shop our whisky and gin online. 

Looking to learn more about how whisky is made? Discover the journey that is undertaken in our distillery to create our special spirits, by booking onto our distillery tour.

Need more cooking inspiration? Take a look at our guide to the best easy gin cake recipes using our Thirlings Dry Gin

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