A warm Scottish Welcome

The Glenturret, Scotland’s Oldest Working Distillery is delighted to welcome you back… after the long lockdown our Distillery shop is open again.

Reverse Seared Steak with Chimichurri Sauce and Smashed Potatoes Ingredients

1 inch thick steak (rib-eye), big enough to share Parboiled potatoes

Butter or duck fat

For the sauce

1 bunch fresh parsley ½ bunch fresh oregano 2 cloves garlic 1 shallot

1 red chilli

1 tbsp red wine vinegar 2 tbsp lemon juice 6 tbsp olive oil

Method

Add all the sauce ingredients to a food processor or chop by hand and mix in a bowl.

Set up your BBQ for indirect cooking. Stabilise your BBQ at 120-135°C and put on the steak then just relax) until the meat has an internal temperature of 50°C.

Remove the meat from the grill and allow it to rest. Reconfigure the BBQ for direct cooking. Position a flat griddle plate on the BBQ for your potatoes and bring the temperature up to around 260°C.

Add your parboiled potatoes with some butter or goose fat and a little seasoning and smash them (squash them). Finally sear your steak over this high temperature for around one minute each side to create the perfect bark! Serve with a drizzle of the Chimichurri Sauce.

Simple Roast Chicken Ingredients

1 whole chicken Olive oil

Rub

Dried thyme, dried basil and dried rosemary (1 tsp of each) 1 tsp lemon zest

Method

Combine all the rub ingredients. Drizzle a little olive oil on the chicken, then cover the meat well with the rub. Set up your BBQ for indirect cooking at 150°C. Cook the chicken for around 30 mins, until it reaches an internal temperature of 75°C.

Spicy Buffalo Wings Ingredients

16 chicken wings (4 per person)

For the rub

1 tbsp smoked paprika

Onion powder, cumin, garlic powder, cayenne pepper (1 tsp of each)

For the buffalo sauce

50g butter 125ml hot sauce 1 tbsp cider vinegar

Method

Combine all rub ingredients and cover the wings with the rub. Set up BBQ for indirect cooking at 150°C. Cook wings until they reach an internal temperature of 75°C. Meanwhile, melt the butter and combine the sauce ingredients. Glaze with sauce and serve.

Spicy Pepperoni Pizza Dough Ingredients

2 tsp salt

½ tsp instant dried yeast 500g ‘00’ flour 300ml cold water

Topping Ingredients

Passata Mozzarella cheese Pepperoni Jalapenos Italian mixed herbs

Method

Put your flour in a large mixing bowl and add the salt and dried yeast.

Slowly add the water and combine into a dough ball. Knead the dough until elastic and then set aside in a warm place for a couple of hours to rise.

Get your grill really hot, at around 500°C, and place your pizza stone or DoJoe pizza accessory onto the BBQ. Separate the dough into 4 balls and hand stretch them into round pizza bases or roll them with a rolling pin (rolling can push all the air out and make the dough less likely to bubble up, so stretching is the preferred method).

Add the passata then the cheese and finally the pepperoni and jalapenos with a sprinkle of Italian mixed herbs.

Put the pizza onto the pizza stone in the BBQ and cook for around 5 minutes or until the crust bubbles up and starts to brown. Remove and serve.

Smash Burgers Ingredients

500g beef mince (125g per burger for singles or half it for a double)

4 slices of burger cheese

4 brioche buns

Ketchup or burger sauce

Method

Divide the beef mince into 4 balls (8 if you want to do thinner double stacked burgers).

Set up your grill with a flat plate griddle or cast iron frying pan and get it nice and hot, at around 200°C.

Put your meatballs onto the flat plate and smash them with a steak press or metal spatula.

After around 3 minutes flip the burgers. When the burger is almost cooked place your slice of cheese on the burger and close the lid.

BBQ

Finally add your sauce to the burger and then put the top on and add a splash of water to the flat plate just next to the burgers so it creates steam and shut the lid once more. This makes the bun really soft and also gives it that awesome shine. Remove your burgers, place them in the bun and enjoy.

Find out more about Kamado Joe grills, barbecues and accessories by visiting their website at www.kamadojoe.co.uk

Over the past few weeks we have been super busy getting everything ready and making sure we have all the required measures in place to ensure your visit is safe and enjoyable. A warm Scottish welcome along with first class customer service awaits.

We have an extensive range of the finest whisky including rare limited editions and delightful gifts from little treats for yourself through to personalised bottles of The Glenturret for those close to your heart.

Our world-renowned Distillery Tours re-open again on July 20th, as we get closer to the date you will find further information on our website and through social media.

We look forward to seeing you again very soon here at The Glenturret Distillery.