These recipes complementing with a glass of Chivas will bring your evenings to a whole new level

Whether you like a glass of whisky, good food, or indulgent food pairing, these recipes will bring your evenings to a whole new level

THERE HAS ALWAYS been controversy surrounding the notion of pairing whisky with food. However, with the right combination, the amber coloured liquid can easily find its place at the table. With a family of unique flavours, Chivas Regal has a variety of blends that will elevate your evenings through exquisite combinations.

With its smooth and soft flavour profile, the Chivas 12 allows one to take pleasure anywhere at any time. The moderately lightbodied whiskey is easy to appreciate and share. On the other hand, its 18-year-old sibling has a remarkably intense flavour profile, resulting in a refined whisky with a never-ending flavour experience.

The ideal pairing of food and libation is based on one of two criteria: complementary or contrasting flavours. Based on the flavours, food is paired with whiskies in a manner so that neither the whisky nor the food dominates the other. Instead, they should complement each other’s flavour and help elevate the experience.

Based on the two blends, we compiled a list of food pairings that goes well with the duo. Whether you like a glass of whisky, good food, or indulgent food pairing, these recipes will bring your evenings to a whole new level.

CHIVAS REGAL 12 YEAR OLD

SPICY CHICKEN SATAY Ingredients:

• 3 boned, skinless chicken breasts strips

Marinade:

1 tsp Meridian organic sesame oil

• 2 tsp Meridian Organic Extra Virgin olive oil

• 1 clove garlic, crushed

• 2 tbsp Meridian Tamari Soya Sauce

• 1 tbsp fresh root ginger, peeled and minced

or finely grated Zest of 1 lime

• Spicy Satay Sauce:

• 1 tbsp Meridian Organic Extra Virgin olive oil

• 2 shallots, finely chopped

• 2 cloves garlic, crushed

• 1 tbsp fresh ginger, peeled and minced

• 1 small red chili, deseeded and finely chopped

• 170g (6oz) Meridian Organic Crunchy Peanut Butter

• 150ml (5floz) coconut milk

• 1 tbsp lime juice

• 2 tbsp soy sauce

• 1 tbsp Salsa or Sweet chili sauce

• 2 tbsp chopped fresh coriander leaves

Method:

Cut the chicken breasts into slices lengthways. Mix all the marinade ingredients

together and pour over the chicken. Toss to coat. To make the satay sauce, heat the oil in a pan and sauté the shallots, garlic, ginger, and chili for 2-3 minutes until softened. Place the onion mixture into a food processor and add the rest of the sauce ingredients. Puree to make a smooth sauce. Bring the sauce to a gentle simmer. Cook for a couple of minutes to thicken.

Preheat the grill to high or heat a griddle pan and brush with a little olive oil. Drain the chicken from the marinade and reserve. Thread the chicken strips onto the skewers and brush with a little of reserved marinade. Place on the griddle pan and fry for 4-5 minutes until cooked through.

Place the chicken skewers on a platter and garnish with some fresh coriander leaves and time wedges. Spoon over a little of the satay sauce or serve alongside in a small bowl.

MUSHROOM EGG ROLLS WITH GALANGAL EMULSION Ingredients:

• ½ tbsp garlic, minced

• 4 oz butter, cut into 1″cubes

• 1 lb oyster mushroom, stemmed, sliced ½ • Thick ¾ lbs, shitake mushroom, stemmed, sliced

• ½” thick ¼ green Thai chili, minced

• Salt to taste

• 1½ tbsp. lemon zest

• 1 tbsp. young ginger, peeled

• 1 tbsp. chervil, picked and freshly chopped • 1 pack spring roll wrappers

• 1 oz. galangal, peeled and chopped

• 3 Tbs lime juice

• 3 Tbs rice vinegar

• 6 Tbs tarragon, picked

• 1 egg yolk

• 4 oz. grape seed oil

• Salt to taste

Method:

Add butter and garlic in a sauté pan and cook over medium high heat, stirring until butter is foamy and garlic is fragrant. Add mushrooms and chili, sprinkle with the salt and stir well. Cook, covered over medium heat until mushrooms have released their juice and are soft and glazed. Add remaining ingredients and mix well. Spread into a pan and cool in the freezer, mixing well every 10 minutes until very cold. Put 3 Tbs of mix into wrappers and brush well with egg yolk.

In the blender purée galangal with lime juice, vinegar, and salt until smooth. Cool over ice. Return to blender add egg yolks and drizzle in oil to emulsify, then add tarragon and puree until smooth and green. Pass through a sieve or mesh, pushing for total extraction. Fry as needed until golden brown. Remove with slotted spoon. Blot well on paper towels and season with salt and white pepper.

SHAVED TUNA AND CHILLI TAPIOCA WITH ASIAN PEAR, COCONUT AND LIME DRESSING

Ingredients:

• 2 big handfuls fresh cilantro leaves, finely chopped

• ½ jalapeno, sliced

• 1 teaspoon grated fresh ginger

• 1 garlic clove, grated

• 2 limes, juiced

• 2 tablespoons soy sauce

• Pinch sugar

• Sea salt and freshly ground black pepper

• ¼ cup extra-virgin olive oil

• 1(6-ounce) block sushi-quality tuna

Method:

Combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour ½ of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the cilantro sauce drizzled over.

CHIVAS REGAL 18 YEAR OLD

CRISPY CHILI BEEF Ingredients:

• 350g tbsp thin-cut minute steak, very thinly sliced into strips

• 2 tsp Chinese five-spice powder

• 100ml/3.3oz vegetable oil

• 1 red pepper, thinly sliced

• 1 red chilli, thinly sliced

• 4 spring onions, sliced, green and white parts separated

• 2 garlic cloves, crushed thumb-sized piece ginger, cut into matchsticks

• 4 tbsp rice wine vinegar or white wine vinegar

• 1 tbsp soy sauce

• 2 tbsp tomato ketchup

• Cooked noodles, to serve (optional)

• Prawn crackers, to serve (optional)

Method:

Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

Add the pepper, half the chilli, the white ends of the spring onions, garlic, and ginger to the pan. Stir-fry for 3 minutes to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the vegetables. Bubble for 2 minutes, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

FOIE GRAS SERVED ON TOASTED BRIOCHE WITH ONION CHUTNEY

Ingredients:

• Foie Gras

• Brioche

• Red onions

• Olive oil

• Sugar

• Peppercorns

• Bay leaves

• Balsamic and/or red wine vinegar

Method:

To make your chutney, peel and slice red onions and caramelise in olive oil. Once they are golden brown, add the rest of the ingredients and simmer until the vinegars have reduced. Leave to cool.

Cut generous slices of brioche and toast as you heat the fois gras in a pan. Season and sear fois gras on both sides being careful not to overcook it! Slide it onto the toasted brioche, add a generous spoonful on chutney and garnish with mixed leaves.

SALT & PEPPER SQUID WITH YUZU DIP AND PICKLED CHILI Ingredients:

• 1 tbsp Szechuan peppercorns • 1 tbsp chili flakes

• 1 tbsp sea salt flakes

• 4 tbsp plain flour

• 4 tbsp cornflour

• 400g squid, cleaned • groundnut oil for deep frying • ¼ cup sweet soy sauce

• ¼ cup teriyaki sauce

• 2 tbsp yuzu

• 2 tbsp fish sauce

• 2 tbsp sesame seed oil

• 2 tbsp salad oil

• 2 tbsp rice wine vinegar

• 1 teaspoon finely minced kaffir lime leaf

Method:

Crush together the pepper corns, chili flakes and sea salt with pestle and mortar then mix with the flours

Slit the squid hoods down one side, open out then score the inside lightly in a crisscross pattern. Cut into bite-size pieces.

Fill a large pan of wok ⅓ full of oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges. Combine Yuzu dip ingredients and blend until smooth.