I love Food and whisky pairing, many meals out, and at home, end up being impromptu pairing occasions so when Balblair sent these recipes through I had to share with you… will be hopefully giving these a try at home over the summer too. Let me know how you get on in the comments.
Charcoal Venison Bun with Bramble
Designed to be eaten in one hand, these fluffy steamed buns turned a striking black colour with the addition of charcoal, filled with a rich and sweet braised venison reduction. A small pipette of bramble sauce is inserted into the bun to squeeze into the centre. Bun is topped with flakes of smoked sea salt.
Portion the dough into eight 50g balls. Place the balls on an oiled baking sheet and cover with a clean tea towel, leave to prove for another hour at room temperature.
In a heavy-bottomed pan brown the venison mince over a high heat then add the garlic, shallots, thyme, rosemary & fennel. Once the meat has caramelised and the veg has softened, add the tomato purée and continue cooking for a minute. Add the Sherry and stock, season and reduce the heat to a simmer. Reduce until a thick consistency is achieved. Set aside and leave to cool.
In a small pan, gently simmer all the ingredients for the bramble sauce until the sugar has dissolved and the berries have broken down. Continue reducing until it has thickened to the consistency of ketchup. Pass the sauce through a fine sieve into a dipping dish (or to take the dish to the next level, fill pipettes with the sauce and skewer into the centre of the buns so that guests can squeeze themselves!).
Using a bamboo steamer, place the buns over a pot of boiling water and steam for 11 minutes. Serve immediately.
The luxurious sweetness of the venison ragù benefits from the bright tartness of this cocktail that cuts through the richness of the bun.
Ham & Langoustine, Pea Ravioli, Dulse Seaweed Shellfish Broth
Ingredients (makes 8)