Sat | Dec 16, 2017

A touch of scotch

Published:Thursday | August 21, 2014 | 12:00 AM
Alex Chin, director Chin's Construction, adds a splash of Island Gem spring water to open the flavour profile of the Scotch.
The products on show for the night. From left, Dewar's 12-year-old, Aberfeldy 12-year-old and Aberfeldy 21-year-old.
Seared tuna with a citrus honey reduction. - Contributed photos
Spice roasted chicken served with fig jam.
1
2
3
4

The Kingston Kitchen team are busy preparing for their annual Night Market event, scheduled for this Saturday, August 23, at Hope Gardens.

However, they recently took some time to launch their Sip 'n' Savour series. This inaugural staging saw them partnering with CPJ's line of premium Scotch, and Scotch expert Natasha Levy, for an elegant night of tasting. On the line-up that night was The House of Dewar's, which includes the Dewar's Label and Aberfeldy.

Dewar's produces the world-famous Dewar's White Label. However, many do not know the other expressions in its range. Tasting that night was a blend and two single malts - Dewar's 12 year old, and the Single Malts Aberfeldy 12-year-old and Aberfeldy 21-year-old.

But first, those present were given a lesson in the difference between whisky and Scotch.

When it comes to Scotch tasting, there are a number of components to consider - appearance, colour, aroma and flavour. Much like drinking wine, a true Scotch drinker will take in each of these elements when coming into contact with Scotch for the first time.

The Scotch tasting was rounded out by an impressive spread prepared by Chef Celeste Gordon, who took the flavour profiles of the Scotch into consideration when creating the menu. It included: seared tuna with citrus honey reduction; spice roasted chicken with fig jam; Brussell sprouts with bacon and pine nuts; and cornbread with scallion, basil and garlic.

Here is the recipe for you to try below.

Marinated Tuna Loin with Citrus Honey Reduction

Serves 4-6 people

Ingredients

2 lb fresh boneless skinless tuna loin

1/4 lb fresh parsley

1/3 lb fresh scallion

4 sprigs fresh thyme

4 cloves garlic, minced

Knob fresh ginger, minced (about 3.5 tbsp.)

1/4 cup olive oil (not extra virgin)

Salt and pepper to taste

12 ounces orange marmalade

1.5 cups orange juice (freshly squeezed or Pure Country bottled)

1/2 cup honey

2 tbsp vegetable oil

Directions:

1. In a food processor, put the parsley, scallion, thyme, 3 cloves of garlic and 3 tablespoons ginger and process. Add the olive oil to the mixture in the processor and combine. Add salt and pepper to taste.

2. Clean the tuna of any small bones and silver skin, then pour marinade over and cover with plastic wrap. Rest the bowl in the refrigerator for at least 30 minutes. Take it out 10 minutes before you are about to cook it.

3. In a small saucepot, pour 1 cup of the orange juice with the additional garlic and ginger and a pinch of salt and pepper. Simmer for 20 minutes to let the sauce reduce then add 1/2 jar of the marmalade. Simmer 5 minutes then add the additional orange juice and honey. Continue to simmer and reduce the sauce till it becomes syrupy.

4. In a large skillet, heat the vegetable oil. Once the oil is hot, add the tuna and quickly sear each side, taking care not to overcrowd the pan. This is a very quick process, as the inside of the tuna should remain rare. Once the tuna is seared, place on a platter and let it rest until ready to slice and serve.

5. Once ready to serve, slice the tuna to desired thickness and pour citrus reduction over slices.