Whisky Focus - Glen Moray Cumin Rubbed Grilled Pork Pinchos With Almond Alioli

Glen Moray has teamed up with award winning chef Ben Tish to present ‘Cask Stories’ which dives into the world of wood to explore the importance of cask flavour and character of their Glen Moray single malt whisky range.

Ben has created some top restaurant quality Glen Moray influenced food dishes and to wash them down Ben’s long standing head sommelier Julien Hennebelle has collaborated with him to create four long, refreshing Glen Moray cocktails.

Ben says: "Whilst the deep smokey flavours in this whisky are from American oak, I decided to cook a very Spanish style tapa to match. Andalusia to be specific and my spin on the pinchos mourunos. Grilled pork (or lamb) that’s had a marinade of smoked paprika and cumin and then gets cooked American BBQ style.

"Pinchos mourunos was invented by the Moors when they occupied southern Spain in the middle ages- clearly a precursor to the kebab. It’s still served around the Spanish south in cities like Cadiz, Grenada and Seville. It’s a street food and as you stroll around the cities winding streets you’ll smell the sweet-smokiness of these pinchos grilling away, the exotic spice scent of cumin and smoked paprika is evocative of their North African roots. There are even pincho parties – rowdy wine fuelled affairs where people gather in the streets and share a communal BBQ to each grill there kebabs.

"I serve it with a cooling- Moorish inspired alioli for dipping."
 

• 8 12 cm wooden skewers soaked in cold water
• 500g pork loin or diced lamb shoulder or a, trimmed of most of the fat
• 4 tsp sweet smoked paprika
• 2 tsp cumin seeds, toasted
• 4 cloves garlic finely chopped
• 100ml cabernet sauvignon or red wine vinegar
• 100ml extra virgin olive oil
• half lemon for squeezing
• sea salt and black pepper

• 150ml quality olive oil mayonnaise
  30g ground almonds
  ½ clove garlic finely chopped
   
• Simply place the mayonnaise in a blender with almonds, garlic and a tablespoon of cold water. Blend for a few minutes to fully incorporate. Chill in the fridge before serving.
   

• Dice the pork into aprox 3cm dice and place and then thread onto the skewers. There should be aprox 4 pieces on each skewer. Place the skewers on a shallow tray.
   
• In a mixing bowl add all the marinade ingredients-paprika, toasted cumin seeds, olive oil, garlic and vinegar. Whisk very well and then pour evenly over the pork. Turn the skewers to ensure they are all covered with the marinade and then transfer to a fridge. Marinade for about two hours. During this marinating time turn the pork once. Remove the pork from the fridge and scrape off the excess marinade.
   
• Heat a barbeque or griddle pan to a maximum heat. Season the pork with salt and pepper and then place on the grill. Cook for 2 minutes on one side and then turn onto the other side for 2-3 minutes. Turn down the heat and then cook for a further 3 minutes .Remove the skewers from the grill and let them rest in a warm spot for 2-3 minutes. Spoon over some of the marinade and squeeze over some lemon juice. Serve with the alioli.

• 50 ml Glen Moray Fired Oak
• 10 ml ginger liqueur (such as King’s)
• Sparkling apple juice
• A cinnamon stick
   

• Fill a glass with ice.
• Stir in the whisky and the ginger liqueur.
• Top up with the sparkling apple juice.
• Garnish with a cinnamon stick and a twist orange.

• Fried courgette flowers, goats cheese and honey.
  The combination of rich, salty cheese and sweet honey works perfectly with the Sherry Cask’s notes. Reminiscent of the fried flowers served in every Spanish tapas bar over the summer months.
   
• The Oloroso Breeze
  A long, delicious Mediterranean style drink, mixing Glen Moray Sherry Cask Finish, sherry vermouth and sparkling San Pellegrino Bitter – served with a slice of orange.
   

Glen Moray Port Cask Finish Food & Drink Recipes

• Mussels with cinnamon, lemon, marjoram, bay and migas.
  Lightly steamed mussels with fresh, spicy and citrusy flavours to complement the Port Cask whisky’s notes – topped with crispy ‘migas’ breadcrumbs which are a Portuguese staple.
   
• The Lossimonatta
  A light, refreshing blend of Port Cask Finish, the juice of red berries, cherry liqueur and lemonade, served over ice and inspired by the River Lossie running next to the Glen Moray Distillery.
   

Glen Moray Madeira Cask Project Food & Drink Recipes

• Roasted peaches with orange flower honey, mascarpone, pistachios.
  Madeira has the most wonderful peach varieties, and the sweet caramelised peach juices and aromatic honey are a great match for the Madeira cask’s flavours.
   
• The Whisky Rose Julep
  An exotic, full-flavoured combination of Madeira matured whisky, rose syrup and fresh mint, served over ice.

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