Recipes

Selected by the authors of The Whisky Kitchen, they write "[The whisky] Tomatin 12 year old's complex bouquet and fruity, slightly nutty background introduces a subtle layer of flavour to this classically Scottish soup.

Partan Bree is the traditional name in Scotland for Crab Soup. “Partan" is Gaelic for crab and Brigh, pronounced "bree" is Gaelic for juice, soup or gravy. It is a wonderful, creamy, luxurious soup and with the addition of Tomatin 12 year old and the dash of Tabasco it has a little kick as well."

Serves 4

    250g cooked crab meat
    90ml Tomatin 12 year old Malt Whisky
    50g long grain rice
    400ml full cream milk
    275ml crab, fish or chicken stock
    ½ tsp anchovy puree
    200mls double cream
    Salt and freshly ground black pepper
    Garnish
    1 spring onion, very finely sliced
    Fresh chives, finely chopped
    4 drops Tabasco

Method

In separate bowls marinate both white and brown crab meat in a little of the whisky and set aside for no more than 20 minutes. Meanwhile boil the rice in the milk until soft but not overcooked. Now liquidise the rice and milk with the brown crab meat and some of the stock.

Return to a clean pan, add the rest of the stock and bring to the boil.  Add the anchovy purée, the white crab meat, the cream and the remaining whisky and season with salt and pepper to taste. Don’t be surprised, it will need quite a bit of salt. Warm through gently and when hot, serve garnished with a sprinkle of the chopped chives and spring onion plus a drop of Tabasco.   Wow!