Press Release: Benromach Partners With MasterChef Star Sarah Rankin

Sarah Rankin, a MasterChef 2022 finalist hailing from Kinross, has partnered with Benromach Distillery to create a unique collection of recipes celebrating the art of cooking using locally-sourced, high-quality ingredients. 

As well as giving viewers a firsthand insight into how she handcrafts her recipes, foodies can now access and recreate Sarah’s Benromach menu, which features several easy-to-replicate dishes featuring two of the distillery’s most popular expressions: Benromach 15 Year Old and Benromach Peat Smoke.

Benromach Distillery is one of few in Scotland to have retained a traditional handmade approach to whisky making and its partnership with Sarah celebrates how personal care and attention can deliver mouth-watering results of the highest quality. 

Using the best of Scotland’s natural larder, those with a savoury palate will love her take on trout cured with Benromach Peat Smoke and her Arbroath Smokie croquettes. Meanwhile, those with a sweet tooth can indulge in a lemon posset with white chocolate crumb or a classic chocolate cherry pot with a splash of award-winning Benromach 15 Year OId.

Sarah Rankin

Sarah Rankin said: “I am so thrilled to be working with Benromach. The Peat Smoke and 15 Year Old expressions inspired me to create a range of dishes that celebrate not just the flavours, but also everything they do. We both have an ethos centred firmly around people and place, and for me food is about creating something delicious from quality, raw ingredients and to bring joy to others. I think Benromach do the same and it was wonderful to have an opportunity to work together.”

The collaboration between Sarah and Benromach is a natural pairing, with the MasterChef alumni previously working as a demonstrator at the distillery when it was reopened by Gordon & MacPhail in 1998. Today, Sarah celebrates Scotland’s artisan producers in her food writing, chef demonstrations, private dining and food festival appearances.

Keith Cruickshank, Distillery Manager at Benromach Distillery, said: “Sarah shares our passion for her craft and truly makes the most of the high-quality ingredients available on her doorstep.  The recipes are fantastic and it will be interesting to discover how others use our whisky to complement and enhance their own menus.”

Watch Sarah discuss the inspiration for her recipes atwww.benromach.com/sarah-rankin. For more information and all of Sarah’s six recipes, please visit: www.benromach.com  

Benromach 15 Recipes

15 Year Old Benromach Recipes

Arbroath Smokie Croquettes

1 Arbroath Smokie – picked and flaked (make sure all bones are removed)

150g grated Smoked Connage Dunlop (or another smoked cheddar)

Whole Milk

Plain flour

Butter

Salt and pepper

Egg

Panko

Vegetable oil

Small jar gherkins in dill vinegar

Dill

Parsley

3 tsp Benromach 15 Year Old

Make a very thick roux with the flour and butter using a 2:1 ratio. Add enough milk to loosen, but make sure the mixture is still very thick. Add the grated cheese and chill for at least an hour, and ideally overnight. Add the flaked fish, chopped herbs, Benromach 15 Year Old and some salt and pepper. Shape into lozenges and chill again. Meanwhile, heat through all the contents of the pickle until the liquid has reduced by half. Whizz in a blender until smooth and add to a dipping bowl.

Set up three bowls with seasoned plain flour, a beaten egg and panko breadcrumbs. Dip each croquette in the flour and egg and repeat. Then coat well in panko. Deep fry in vegetable oil heated to 180 degrees and drain on kitchen paper. Serve immediately with the gherkin ketchup.

 

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Pork Belly with Burnt Apple Puree

500g pork belly

500ml chicken stock

1 onion

1 stick celery

1 carrot

1 fennel bulb

Bay leaf

Thyme

2 Bramley apples

100ml apple juice

1 Granny Smith apple

Honey

3 tbsp Benromach 15 Year Old

Score the skin of your pork belly and scald the skin side two or three times with boiling water then salt and leave overnight.   Rinse off the salt and roughly chop the carrot, fennel, celery and onion. Add the pork to a deep baking tray with the chicken stock, veg, thyme and bay leaf. Make sure the skin is covered. Cook at 140 degrees (Fan 120 degrees/Gas mark 1) for up to 3.5 hours.  Remove from oven and leave in the stock for 20 minutes or so until cool enough to handle. Drain the stock and use for a soup base or freeze in a freezer bag for a future recipe. Line another tray with baking paper and place the belly skin side down, Cover with another sheet of parchment and add a kitchen weight or heavy tins on top. Chill and press in the fridge overnight. The following day, cut the belly into equal sized portions and chill until needed.

Peel and chop the Bramley apples, add to a pan with butter and 2 tpsb honey. Cook until well coloured and a little charred.  Cool, blitz, and season with salt if needed.

Slice the Granny Smith very finely using a very sharp knife or a mandoline. Lay on parchment and place in the oven and 110 degrees for 20 minutes or until crisp but not coloured. Set aside.

Mix together honey, Benromach 15 Year Old and a little apple juice and heat until syrupy.

Cook pork belly in a hot pan skin side down until well crisped. Plate skin-side up and baste with the glaze.

Serve with apple puree and apple crisp and nasturtium leaves, or black garlic puree.

 

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Chocolate Cherry Pot

100g dark chocolate (at least 70%)

200ml double cream

50g golden granulated sugar

250g cherries

125g jam sugar

Lemon juice

2 tbsp dried sour cherries or barberries

100ml water

3 tbsp Benromach 15 Year Old

Warm cream and sugar until sugar has dissolved. Pour over broken chocolate and whisk until smooth. Pour into glasses or ramekins and allow to set in the fridge for at least two hours. Stone cherries and place in a pan with water, jam sugar and lemon juice until the liquid has thickened and the cherries have broken up. Chill.

Soak sour cherries in Benromach 15 Year Old and two tbsp hot water for around an hour. Stir into compote. Serve in glasses with cherry compote on top and a splash of raw Benromach 15 Year Old.

 

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Benromach Peat Smoke Recipes

Benromach Peat Smoke Recipes

Whisky Cured Trout with Beetroot Mascarpone

400g sea trout

100g caster sugar

100g fine sea salt

Dill

Juniper berries

Mustard seeds

Fennel seeds

2 medium purple beetroot

1/2 tub mascarpone

3 tbsp Benromach Peat Smoke

Pat trout dry and place in a snug fitting dish. Pour over the Benromach Peat Smoke one tablespoon at a time, until all the liquid has been absorbed (this may take a few minutes). Mix together salt, sugar, chopped dill and the crushed spices. Spread the cure over the fish and cover tightly with cling film. Chill for 24 hours. Remove fish and wipe off the cure, or gently rinse if needed. Peel and cook beetroot in water and a little salt until tender.

Drain the beetroot and add to a blender. Blend until smooth then add mascarpone and pulse until combined. Do not blend too long or the mascarpone will split. Check for seasoning. Cut the fish on a diagonal and serve with the beetroot puree and olive oil.

 

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Smoked Duck Breast, carrot, white pudding crumb

Duck breast fillets

Woodchips

Butter

1 shallot

1 garlic clove

1 small white pudding

Handful rolled oats

Small carrots

Chicken stock

Thyme

1 tbsp Benromach Peat Smoke

Pat dry the duck and smoke over wood chips for 10 minutes in a smokebox on a barbecue or in a deep pan with a wire rack. Chop the shallot and garlic and sauté in butter with crumbled white pudding and the rolled oats. Trim and wash the carrots but do not peel unless they are really dirty. Place them in deep-sided frying pan with butter, chicken stock and thyme. Cook them gently with a lid for 20 minutes or until tender.  Turn up the heat to reduce the liquid until about 5tbsp of liquid remains. Add 1 tbsp Peat Smoke Benromach and remove from the heat. In a cold pan, place the salted duck fillets skin side down and bring up to a medium heat until the skin is crisp and the fillets are cooked medium. Rest for 5 minutes and add cooking juices to carrot sauce. Cut duck fillet in half and serve with the carrots, oat and white pudding crumb and the reduced sauce.

 

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Lemon Posset, caramelised white chocolate crumble

600ml double cream

200g golden caster sugar

Juice and zest of 3 lemons

100g white chocolate

50g rolled oats

2tbsp caster sugar

2tbsp butter

1 meringue nest

Dram of Benromach Peat Smoke

Heat the cream and golden caster sugar together until the sugar has melted. Add in the lemon juice and zest and heat until thickened. It should coat the back of a wooden spoon. Pour into glasses or ramekins and chill. 

Mix the oats, caster sugar and butter together and spread on to greaseproof in a tray in the oven at 160 degrees for 10 to 20 minutes until golden and crisp and the butter and sugar have melted. 

Place the white chocolate on a silicone mat on the oven at 110 degrees. Stir every 10 minutes until the chocolate has become chalky and crumbly. This could take up to 50 minutes so be patient.

Mix the cooled caramelised chocolate with the toasted oat mixture and add the crushed meringue. Serve with a dram of Benromach Peat Smoke.

Disclaimer: This article was sent to me by Benromach without any obligation to post. I have shared the article as it genuinely interests me and seems like a good set of recipes!

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