Whisky flavoured chicken blue cheese casserole
Whisky flavoured chicken and blue cheese casserole may sound weird but the taste is amazing, especially with some nice Danish blue cheese melted throughout the chicken and vegetable mix. The flat smelt pretty good as the Danish blue was melting in the oven.
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I know it’s a bit of a stretch to call this art. I don’t have an artistic bent and even my closest friends point out my lack of skill. My desire though is to improve my drawing. I remember at high school and university, to help me learn I did a lot of drawings. On graduation, I’ve also relied on drawings to help me learn and remember. While few others would appreciate them, I still like drawing to help me remember.
- 100 mL Scotch whisky
- 1/2 handful Queensland nuts
- 1/2 handful smoked almonds
- 100 grams grated Coon cheese
- 150 grams Danish blue cheese
- 100 mL Pouring cream
- 1/2 cup Frozen peas and corn
- 1/2 cup Cauliflower florets
- 1/2 cup Broccoli florets
- 1 tablespoon chilli flakes
- 2 cups Chicken stock
- 1 Chicken thigh fillet pounded and cut into thin strips
- 1 teaspoon Clive of India curry powder
In a Microwave oven, pressure cooker add the whisky, peas, corn, broccoli, cauliflower, chicken stock, curry powder, chicken, and chilli flakes.
Cook in the microwave oven for a total of 15 minutes.
Transfer the contents of the pressure cooker with a slotted spoon to an oven-safe glass bowl.
Crumble the Danish blue cheese and mix through the hot chicken and vegetables.
Pour the cream over the contents of the glass bowl.
Mix the grated Coon cheese and the nuts and add them to the top of the bowl.
Put the bowl into the oven at 250 °C for 20 minutes.
Plate up in a fresh bowl and garnish with chopped parsley.
This is a photograph of the final dish. It was shot at 300 mm f/16 ISO 64 for 1.3 seconds on a Nikon D810 using a Nikkor 28–300 mm lens.
Don’t you react badly to alcohol?
Yes, I do. I go bright red and I get short of breath. The whisky though was cooked and most of the alcohol should have vaporised. The flavour though seems to be intensified.
Could you have cooked this conventionally on a stove top or in a simple Microwave-safe container at normal atmospheric pressure?
Sure but it would have taken an age and the flavours would not be intensified.
What other advantages are there in using a pressure cooker?
A pressure cooker is also an autoclave and food cooked in an autoclave will be free of germs.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.