27th July 2020 |
Glen Moray
cumin rubbed grilled pork pinchos,
almond alioli and Glen Moray Fired Oak
The Elgin Fizz whisky cocktail recipe.

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."
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Cumin Rubbed Grilled Pork Pinchos,
Almond Alioli Recipe (Serves 4)
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Ingredients:
- 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
Alioli Method:
- 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.
Pork Method:
- 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.
|
Glen Moray Fired Oak The Elgin Fizz
Whisky Cocktail Recipe
|
Ingredients:
- 50 ml Glen Moray Fired Oak
- 10 ml ginger liqueur (such as
King’s)
- Sparkling apple juice
- A cinnamon stick
Method:
- 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.
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Other Glen Moray Cask Stories Food & Drink Recipes
|
Glen Moray
Sherry Cask Finish Food & Drink
Recipes
-
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
If you fancy creating any of the food
dishes or drinks you will find all the
Glen Moray whiskies you will need available from specialist online whisky
retailers such as
The Whisky Exchange,
The Whisky Shop and
Master of Malt
|
Where To Buy Whisky Online
|
Select a country for a list of
specialist Whisky shops who delivers to
you:
|
Whisky Focus
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