Matthew's Journal

A foody post again, I'm afraid. Firstly, the recipe for Bananas Foster. This is just a straight adaptation of the recipe from the restaurant that invented the dish in 1946, because I'm fed up of doing the units conversion every time I want to make it!
( Bananas, booze, and fire - what's not to like?!? :-) )
Secondly, there's a very unhealthy risotto that I knocked up the other day; I mostly record it here so I have a record of the quantities of things I used.
( bacon and blue cheese risotto )
Finally, I want to recommend a cook book. It's The Whisky Kitchen, which we picked up at the Dalwhinnie distillery. I have quite a few cook books, some of which I never use, and others of which are very unreliable. This one, however, has been really on the money with everything I've made. Some of the recipes are pretty fiddly, but they are well explained, and seem to "work". When piqueen came to stay, I made spicy Laphroaig smoked salmon pots followed by peppered pork fillet, and both were very good. I've also made the Dundee lamb chops with Jura sauce (the orange flavour really worked with the lamb and whisky sauce), and the Drambrulee (dreadful pun, good twist on a classic). One of the authors has won awards for his cookery with whisky, and I have to say it does show - the whisky flavour is incorporated very well in to the dishes, so they often don't end up tasting "of whisky", but you can discern flavours from the malt in the end result. An added bonus The down side is it's easy to end up buying a lot of whisky :-)