Chef Ellis Barrie Creates Unique Pairing Menu to Compliment Aber Falls Whisky

This week we launched our 100% Welsh, single malt whisky, the first whisky to be distilled in North Wales for more than 100 years.

 To mark the launch of the unique single malt, we partnered with Great British Menu finalist and Ready Steady Cook chef, Ellis Barrie, to create two delectable dishes, one savoury and one sweet, to pair with the distillery’s first ever whisky, and the recipes are now available for whisky lovers to try at home! 

Aber Falls x Ellis Barrie Whisky Pairing

The ‘Inaugural Release’ of the whisky, consisting of 2,000 bottles, is quintessentially Welsh; milled and distilled in North Wales using 100% Welsh malted barley and rock-filtered water from the Aber Falls waterfall. Produced and bottled here on-site, the whisky is alive with tropical fruit flavours at first, followed by scents of sweet hay and cut grass. The palate delivers warmth with dark chocolate and golden syrup before rounding off with a touch of cream and vanilla to finish.

Chef Ellis Barrie is using his world-renowned knowledge of food to create two recipes to complement the taste of the exquisite one-of-a-kind whisky. 

 

Aber Falls x Chef Ellis Barrie Pairing Menu Recipes

Dish One – Main meal - Lamb 

Aber Falls x Ellis Barrie Whisky Pairing Menu

Lamb is synonymous with Wales and stands up to a lot of flavours and spices. It loves smoke, it loves oysters, mussels, and clams. Using Rhug Estate Organic Salt March Lamb it was paired with oyster leaf as it has a lovely cucumber oyster like flavour that resonates perfectly to the Welsh coastline. Mushrooms are a big part of this dish really add a big umami hit to the dish as well as the whisky.

INGREDIENTS

  • Aber Falls Whisky
  • Lamb loin (salt cured min 2 hours)
  • Bacon Salt (could use Hallen Mon smoked Salt)
  • Lamb Kidneys
  • Garlic 
  • Tyme
  • 100g parsley 
  • 100g vegetable oil
  • 3 egg yolks 
  • 55g drained anchovies 
  • 10ml lemon juice 
  • 100ml Vegetable oil 
  • 15ml cold water
  • 50g of Soak barley overnight in water. 
  • 50ml reduced lamb stock
  • 50ml reduced chicken stock
  • 1 cucumber 
  • 5ml sanbaizu vinegar
  • 50g mustard seeds
  • 30ml water
  • 60ml white wine vinegar
  • Morel mushrooms
  • Oyster leaves 


METHOD

Lamb loin

  • Remove the fat from the loin
  • Cure the lamb with 1% salt per weight of lamb (example for 80g lamb 0.8g salt) for minimum 2 hours. Or over night 
  • Seal the lamb in a hot pan with thyme and garlic
  • And roast to a core temperature of 52oc and rest for the same amount or time it in the oven.  

Lamb kidney 

  • Half the kidneys and remove any sinew or fat 
  • Cure with 2% bacon salt 
  • Seal in a hot pan 

Parsley oil 

  • 100g parsley 
  • 100g vegetable oil
  • Blitz together at 70oc for 6 minutes and then hang through a muslin cloth

Anchovy and parsley emulsion 

  • 3 egg yolks 
  • 55g drained anchovies 
  • 10ml lemon juice 
  • 100ml Vegetable oil 
  • 15ml cold water
  • Hand blend together the yolks, anchovies, and lemon juice
  • Slowly add the parsley oil whilst still blitzing
  • Loosen down with the cold water if needed

Roasted barley 

  • Soak 50g of barley overnight in water 
  • Drain barley and roast in the oven at 160oc for 40 minutes
  • Once roasted boil in a pan of water for approximately 1 hour

Lamb sauce 

  • 50ml reduced lamb stock
  • 50ml reduced chicken stock
  • 1 cucumber 
  • 5ml sanbaizu vinegar
  • Reduce the stocks down to a sauce consistency. 
  • Finish with a tablespoon of the roasted barley, a tablespoon of diced cucumber and 5 ml of sanbaizu vinegar. 

Pickled mustard seeds

  • 50g mustard seeds
  • 30ml water
  • 60ml white wine vinegar
  • Blanch the mustard seeds in boiling water for 10 seconds and refresh in ice cold water
  • Repeat this 5 times
  • For the pickle bring the white wine vinegar and water to the boil and pour over the mustard seeds
  • 1 teaspoon used for the garnish

Morel mushrooms

  • Wash in ice cold water and dry
  • Repeat this 3 times
  • Sauté in a medium heat pan and season with salt and lemon juice
  • 5 mushrooms for 1 portion

Oyster leaf for garnish

  • 1 finely sliced
  • Get all elements ready and then prepare to serve 
  • Portion lamb and serve

 

Dish Two – Dessert - Strawberries & Cream Meringue 

Aber Falls x Ellis Barrie Whisky Pairing Menu

Barley in the dessert gives an earthy, creamy rich flavour next to the strawberries that sing of summer days and sunshine. This dessert compliments the whisky with its sweetness and textures and allows the whisky to be enjoyed on the rocks alongside this dish. You are hit instantaneously by a punch of malty, vanilla milk chocolate and summery toasted hay aromatic deliciousness. In late spring, it’s impossible to ignore the fact that the best of Welsh summer fruits are on their way and delicious Hootons strawberries.

 

INGREDIENTS

  • 200g barley (soaked overnight)
  • 1200g rice milk
  • ½ nutmeg grated
  • 280g Barley malt extract
  • 4g salt
  • 200g double cream
  • 10g icing sugar
  • 400g caster sugar
  • 200g fresh egg whites

METHOD

  • 5 strawberries 
  • 2ml lemon juice 
  • 5g icing sugar
  • 10g angostura aromatic bitters 
  • Mix all together and let marinate
  • 250g fresh strawberries 
  • 50g stock syrup (50g water 50g sugar dissolve sugar in water overheat and let it cool) 
  • 10g angostura aromatic bitters (optional) 
  • 100g diced strawberries 
  • 10g of icing sugar 
  • 5ml of lime juice 
  • 6 lemon verbena leaves chopped 

Barley clotted cream

  • 200g barley
  • 1200g rice milk
  • ½ nutmeg grated
  • 280g Barley malt extract
  • 4g salt (0.5%)
  • 200g double cream
  • 10g icing sugar
  • Soak the Barley overnight in water.
  • Then drain the Barley and roast at 160oc for 40 minutes then boil in water for approximately 1 hour and drain again
  • Bring the Barley, rice milk, salt, grated nutmeg and Barley malt extract to the boil and hand blend until smooth
  • Semi whip the double cream and mix in the icing sugar and 100g of the chilled Barley puree

Meringue

  • 400g caster sugar
  • 200g fresh egg whites
  • Whisk the egg whites until soft peaks and slowly add the sugar little by little
  • Spread thin and evenly onto a greaseproof tray and bake at 80oc for approximately 2 hours
  • Store in airtight container

Marinated strawberries 

  • 5 strawberries 
  • 2ml lemon juice 
  • 5g icing sugar
  • 10g angostura aromatic bitters 
  • Mix all together and let marinate for minimum 30 minutes. 

Strawberry sorbet

  • 250g fresh strawberries 
  • 50g stock syrup (50g water 50g sugar) 
  • 10g angostura aromatic bitters (optional) 
  • Blitz all together until smooth, pass through a sieve and freeze in a suitable container overnight. 

Strawberry salsa 

  • 100g diced strawberries 
  • 10g of icing sugar 
  • 5ml of lime juice 
  • 6 lemon verbena leaves chopped 

To garnish 

  • Finely slice 3 leaves of lemon verbena

 

If you try Ellis' recipes at home, get in touch and let us know how it went! We would love to share your efforts. If you'd rather leave it to Ellis, you can visit his restaurant Lerpwl in Liverpool where these dishes will be available on the menu and you can also order some Aber Falls Inaugural Release Whisky to finish with! 

We look forward to the release of our non-aged, declared whisky due in September. While we're busy working towards this, you can pay us a visit in our brand new visitor centre, for a tour, a shop around, or a light bite in our bistro. We hope to see you soon.