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	Cuisine with Connemara

Cuisine with Connemara and add a touch of Irish to any meal!

Ireland has never really been associated with any kind of cuisine. Whiskey yes, but cuisine no. If you visited Ireland you were more likely to savour a Connemara in a pub, munching on a cheese sandwich than sitting down to a gourmet meal. However, Irish chefs are gradually developing a national cuisine, taking advantage of the islands natural bounty of produce, primarily meat and fish. And what better way to accomplish a truly national cuisine than combining the pleasure of drinking with the pleasure of eating?

As we have discovered whiskey makes a superb culinary partnership. The unique taste of Connemara Peated Single Malt complements many traditional recipes. The smokey peaty taste tantalizes a seafood dish, while the golden honey notes give whipped cream a sweet and smooth finish, leaving you longing for more.

At Cooley we have collected and tested some fabulous recipes that balance with Connemara to give an exquisite flavour and a touch of Irish to any dinner party! We would like to share some of these recipes with you and hope you enjoy them as much as we did. Please don't be shy in sharing your recipes with us either, we love hearing about new recipes and culinary delights. So pour yourself a glass of Connemara and get cooking…

Smoked salmon parcels in a wasabi and whiskey creamy sauce

Martine Nouet Whisky magazine issue 39
Serves 6

6 large smoked salmon slices
12 radishes
2 celery sticks
1 carrot
6 tsp wasabi (Japanese green mustard)
150g double cream
2 tbsp chopped chives
3 tbsp Connemara Peated Single Malt Irish whiskey
1 bowl of mixed rice
Mixed herbs: parsley, basil, chervil and tarragon
2 tbsp olive oil
1 tbsp rice vinegar
2 tbsp toasted sesame seeds
Salt, pepper

Instructions:

1. Peel vegetables and cut them into tiny cubes. In a bowl, whip the cream with 5tsp wasabi. Add a little salt and pepper. Slowly pour in 2 tsbp whisky while continuing to whip. Add in the vegetables and chives. Mix well
2. Lay salmon slices flat on a board. Cut them in half. Fill each slice with a tbsp of vegetables and then fold them to make small rolls. Place two rolls on each plate.
3. Make a dressing with the oil, vinegar, salt and pepper. Pour on salad. Mix and divide into the six plates, placing salad in the middle. Sprinkle with sesame seeds.
4. Mix the rest of wasabi with the last spoonful of whiskey and drizzle round the salmon rolls.
   

Texture tip

It is very important to have a crunchy mixture of vegetables. They need to be cut thinly. This is what we call a brunoise in French cuisine - quite a long and meticulous job but it is worth it. To keep all the freshness and bright colours of this starter do not prepare it too far in advance. You can have all your ingredients ready but prepare just one hour before dinner.

Chicken a l'ouest
Serves 4

2 cups/500ml chicken stock
2 tbsp of Connemara Peated Single Malt Irish Whiskey
225g mixed wild mushrooms, sliced
125ml of double cream
2 teaspoons flour
Salt and freshly ground pepper
60g butter
4 boneless chicken breasts

Instructions:

1. In a medium skillet over medium heat, combine the chicken stock and whiskey. Add the mushrooms and cook for 3 to 4 minutes until tender.
2. Strain the liquid into a clean saucepan and reserve the mushrooms. Cook the stock mixture for 3 minutes, or until slightly reduced, then add cream and cook for 3 - 5 minutes. Return the mushrooms to the sauce.
3. In a large skillet over medium heat, heat the butter. Cook the chicken breasts for 3-5 minutes on each side.
4. Transfer chicken on to heat proof plates and spoon the sauce on top of the chicken. Place under the oven for a few minutes until the sauce is bubbling and lightly browned.
   

Bread Pudding with Connemara cream
Serves 8

225g golden raisins
60ml Connemara Peated Single Malt Irish Whiskey
30g grated fresh orange rind
5 eggs
225g sugar
500ml single cream
1 teaspoon vanilla
½ teaspoon nutmeg
450g day old bread cut into 2.5cm pieces.

Instructions:

1. Preheat the oven to 350°F/180° C/ gas mark 4. Butter a 9-inch/22cm glass-baking dish.
2. In a small bowl soak the raisins in whiskey and orange rind for 30 minutes. In a large bowl whisk the eggs until frothy. Add the sugar and beat until well combined. Add the cream, vanilla and nutmeg. Stir in bread and raisins. Pour the mixture into the prepared dish and let stand for 20 to 30 minutes to allow the bread to absorb the liquid.
3. Put the dish into a large baking pan and add hot water to come halfway up the sides of the dish. Cover with aluminium foil.
4. Bake for 35 - 40 minutes, then uncover and bake for 10-15minutes longer or until the pudding is set and the top is lightly browned.
5. Serve warm or at room temperature with the Connemara cream sauce.

Connemara cream sauce

250ml double cream
4 egg yolks
225g sifted confectioners sugar
60ml Connemara Peated Single Malt Irish Whiskey

Instructions:

1. In a small bowl, beat the cream with an electric mixer until soft peaks form. In a small bowl, beat the yolks with an electric mixer until pale and fluffy.
2. Add the confectioners sugar and whiskey and beat again until well blended.
3. Gently fold in the whipped cream.
4. Pour over the bread pudding.

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