To craft the Spirit of Whiskmas at the dining table, LARK has invited Tasmanian chef Jamie Yates to create a series of whisky-infused festive recipe ideas to reimagine Christmas classics, including:
Christmas Whisky Ham Glaze:
Made with LARK Symphony No,1 and a zesty and aromatic combination of oranges, rosemary, salt and pepperberry for a delightful glazing alternative.
• 2 x oranges, juice & zest
• 150mls LARK Symphony No.1
• 2 tbs treacle
• 2 sprigs rosemary
• ½ tsp flake salt
• 1 tsp peppercorns
• 1tsp pepperberry
1. In a small saucepan, toast your peppercorns & pepperberry on a low heat till fragrant.
2. Add the remaining of your ingredients, simmering low for a minimum of 20 minutes to infuse, however the longer the better - don’t let it reduce.
3. Carefully remove your ham skin & score the fat only (not the flesh) in 2cm diamonds
4. After placing your ham on its roasting tray, brush over the glaze.
5. Cook for 1hr 30 minutes at 170 degrees, basting every 20 minutes, until the fat is caramelised.
6. Add a few tablespoons of water to the bottom of the tray throughout cooking to reconstitute the glaze excess - this can be served with the carved ham.
Christmas Cask Custard:
Made with the LARK Christmas Cask, warm and inviting brown sugar and a pinch of sea salt – a scrumptious, vanilla-less alternative to serve with Christmas desserts.
• 500ml full cream milk
• 250ml pure cream
•10 egg yolks
• 220g brown sugar
• Pinch of sea salt
• 70 mls Lark Distillery: The Christmas Cask
1. In a heavy-based saucepan warm your milk & cream on medium heat till it’s just about to simmer.
2. Meanwhile, in a separate bowl whisk your yolks, brown sugar, salt & whisky in a bowl.
3. Slowly introduce your hot milk mixture to your yolks bowl, continuously whisking, once combined return it all to the saucepan.
4. Gently stir over medium heat with a spatula until your mixture is thick enough to coat the back of a spoon or reaches 80 degrees on a thermometer.
5. Serve warm over your favourite Christmas dessert.
• Using brown sugar in this Christmas custard brings depth & richness to it’s Whisky component
• Swapping traditional castor sugar to brown sugar in this custard warms its Whisky flavours
• A vanilla-less custard to accentuate the Whisky
A creative interpretation of a traditional Worcestershire, combine LARK peated whisky with Worcestershire sauce and lightly cook in your preferred style
1 Dozen shucked oysters
170mls worcestershire Sauce
80mls Lark Whisky (preferably peated)
1. Preheat your oven to 180 degrees and line a baking tray with crumpled foil, this will create a stable surface for your oysters.
2. Combine the worcestershire & whisky to make ‘Whiskyshire’ sauce.
3. Place oysters on a tray and bake for 3 mins, remove from oven & top with ½ a tsp of whiskyshire sauce, serve warm.
** To cook on the BBQ, nestle oysters on the grill plate and cook on a medium heat for 5 mins or until the juices start to bubble