Cooking Using Whiskey – 3 Wonderful Recipes With Bourbon Drink

Whiskey has been around for a long time- the oldest whiskey known dates back some 150 years ago! The strong spirit remains just as popular today as it did back then, with its versatility providing a flexible method of bringing friends and family together. Whether you like to sit back and enjoy a Whiskey Sours cocktail or you’re an ‘on the rocks’ kind of person, there are numerous ways to enjoy whiskey – no matter your taste. 

Take your whiskey to the next level and have your dinner party guests saying ‘WOW’ with these three wonderful whiskey-infused recipes. 

Whisky and chili tiger prawns

It is undisputed that fish makes a great starter – why not incorporate some whiskey in the mix with these delicious chili tiger prawns. They’re quick to make, and the smokiness of the whiskey paired with the sweetness of the brown sugar and spice of the chili is sure to have you and your guests wanting more. 

What you’ll need: 

• 2 Limes
• 1 finely chopped red chili,
• 80 ml of Whiskey
• 150g of brown sugar
• 15-20 Tiger prawns or vegan prawn
• Oil

How to cook: 

1. Preheat the oven to 200C/400F/Gas 6.
2. In a saucepan over medium-high flame, heat the whiskey, sugar, and lime juice, stirring until the sugar has dissolved. When dissolved, turn up the heat and boil for 5 minutes until the mixture thickens. (If the whiskey catches fire, turn down the heat, and it will extinguish itself)
3. Add the lime zest, turn off the heat, and set aside.
4. Add prawns to an ovenproof dish and sprinkle with the chili. Brush the prawns with the glaze and some oil. Bake them in the oven for 15 minutes. Remove from the oven and coat with some glaze. Set aside to cool a little before serving.

Top Tip

Before we move on to the main course, you are probably wondering which whiskey to add a splash of to these delicious recipes.

Try Weller CYPB. You’ll be smelling cherry, orange, spicy oak, and delicious butterscotch with this aged bourbon. At the same time, tasting sweet vanilla, peaches, and cream – finishing up with an all-around beautiful bourbon with a spiced finish and a lovely lingering taste of citrus. 

Roasted Pork Belly with Honey and Whiskey

Make your palate happy with this delicious slow-roasted pork belly – combined with honey and aged bourbon whiskey glaze. There won’t be an empty plate on the table with this crowd-pleasing main.

What you’ll need: 

• 500 gms Belly pork or tofu
• 50 ml of Honey
• 50 ml of Whiskey
• A generous pinch of Cinnamon
• 50 ml of Soy Sauce
• 125 ml of Chicken stock
• 30 ml Sesame oil
• Freshly peeled ginger, as per taste

How to cook:

1. Put the pork belly strips into a large-sized bowl, add the ginger, sesame oil, soy sauce, whiskey, honey, cinnamon, salt, and pepper – make sure to coat the pork belly. Cover the bowl and then chill in the fridge for a minimum of 1 hour.
2. Preheat the oven to 160 degrees C, heat a roasting tin over medium-high heat with oil. Fry the pork belly on both sides until it starts to caramelize. Add the marinade. Bring to a boil and allow for the liquid to reduce by a third. Repeat this process with the chicken stock. Use foil to cover the tin and pop it in the oven for a total of 2 hours –  turning every 30 minutes.
3. After cooking, remove the pork out of the tin and put it aside. Put the roasting tin back on the hob and reduce the liquid slightly until it is very thick. Pop the pork belly back in the sticky sauce – covering well and serve on a tray or wooden board.

Cinnamon and raisin brownies with whisky syrup

Chocolate is always a crowd-pleaser. Finish your dinner party up with these sweet cinnamon and raisin brownies paired with a rich whisky syrup! 

What you’ll need:

• 75g of Raisins
• 90 ml of Whiskey
• 100g of best quality dark chocolate
• 100g of Unsalted or vegan butter
• ½ tbsp of instant coffee granules
• 2 Eggs
• 220g of Brown sugar
• 25g of Cocoa powder
• 50g of Plain flour
• Juice of one small orange

How to cook: 

1. Set the oven temperature to 160°C, and line and grease a square cake pan.
2. Put the raisins into a bowl and add the whiskey and cinnamon. Leave to rest on a work surface for at least 1 hour. Overnight would be ideal.
3. Drain, keeping the whiskey and cinnamon. Place the butter, coffee, chocolate, and half a teaspoon of salt in a plastic bowl. Put the container over a saucepan of hot water. Allow to simmer, not boil (the bowl must not touch the water), stir until smooth and fully melted.
4. Take off of the heat, set aside once again to cool.
5. Then, mix the eggs with a fork and combine with the 110g sugar. Mix in the cocoa and flour.
6. Add the melted chocolate and then the raisins you previously soaked.
7. Pour the mix into the pan and bake for 30 minutes until firm.
8. As the mix bakes, make the sweet whiskey syrup. Place the orange’s rind and juice with the other 110g of sugar in a smaller-sized pan with the whiskey and remaining cinnamon. Heat on high heat for 15 minutes – reducing by half. Leave on the side until cooled.
9. Slice the brownie into rectangles and serve them up with the whiskey mix and cream of your choice.

Next time you spot that bottle of bourbon whiskey in the cupboard, use your imagination, grab your apron and cook up a storm with the three wonderful recipes mentioned.