Late last year Alex and I were invited to dine at Eilean Donan Castle, as part of Panalba’s ‘Castle Kitchens’ series: http://www.panalba.com/articles/view/p/castle-kitchens/ . Watch out for Spencerfield’s Morris (Minor) in Part 1 and Sheep Dip Old Hebridean in part 4!
Monthly Archives: January 2011
Alison Craig An established presenter, writer and columnist Alison has worked full-time in the media for over 20 years. She is a Sony Award winning radio broadcaster, has hosted TV series, radio shows and is a full-time voice over artist. Alisons first novel The Nappy Years was a top ten best sellers in Scotland and Continue reading..
Pig’s Nose listed as one of the ‘Ten Most Popular W… on Twitpic.
Mogs Meg 75 25ml Edinburgh Gin 12.5ml St. Germain 5ml gomme ½ kiwi 100ml Prosecco Deskin and chop the Kiwi, and muddle in a Boston Glass. Add Edinburgh Gin, St.Germain, gomme and shake well. Double strain and top with prosecco followed by a quick stir. For more Edinburgh Gin cocktails check out www.theskinny.co.uk
Pig’s Nose Whisky Sauce 3 to 4 tablespoons of Pig’s Nose Whisky 1 to 2 teaspoons of wholegrain mustard 300mldouble cream Salt Ground white pepper Fresh parsley In a saucepan, add the whisky over high heat. If on a gas hob, tilt slightly to set the whisky alight (be careful!) to burn off the alcohol. Continue reading..
Celebrate Burns night with a Sheep Dip Bobby Burns Cocktail 25ml measure of Sheep Dip Whisky 25ml measure of Vermouth 1 ¼ tsp Benedictine Twist of Lemon Peel Ice Stir all the ingredients with ice and strain into a cocktail glass. Add a twist of lemon peel. . . Enjoy!