Whisky flavoured chicken blue cheese casserole

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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Tonight’s dish permits me to exploit my Tupperware Microwave oven pressure cooker and reduce the cooking time while intensifying the flavours of the meal. I love my Tupperware cooking products.


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.

Whisky flavoured casserole drawn by Gary Lum Yummy Lummy
Whisky flavoured casserole was drawn by Gary Lum


Whisky flavoured chicken and blue cheese casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
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.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 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
  1. In a Microwave oven, pressure cooker add the whisky, peas, corn, broccoli, cauliflower, chicken stock, curry powder, chicken, and chilli flakes.
  2. Cook in the microwave oven for a total of 15 minutes.
  3. Transfer the contents of the pressure cooker with a slotted spoon to an oven-safe glass bowl.
  4. Crumble the Danish blue cheese and mix through the hot chicken and vegetables.
  5. Pour the cream over the contents of the glass bowl.
  6. Mix the grated Coon cheese and the nuts and add them to the top of the bowl.
  7. Put the bowl into the oven at 250 °C for 20 minutes.
  8. 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.

Whisky flavoured chicken and blue cheese casserole Gary Lum Yummy Lummy
Whisky flavoured chicken and blue cheese casserole


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.

Curry lamb in a Tupperware® Pressure Cooker

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.

Tupperware® pressure cooker Gary Lum
Tupperware® pressure cooker

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. 

24 Responses

    1. Thanks, Lorraine. The blue cheese and the whisky flavours combined nicely. The Queensland nuts were ordinary ones, viz., Macadamia nuts. I prefer calling them Queensland nuts because there are three species all in the genus Macadamia and they originated in Sout East Queensland.

  1. The dish looks amazing and the blue cheese must have given it quite a flavour. That is a good point, that the alcohol vaporises when cooked under heat. Like you, I don’t tolerate alcohol well at all but seeing that you turned out fine after this dish, maybe I should add some kind of drink into my dishes next time round 😀

    1. Thanks Mabel. I think the flavour of some spirits makes a dish taste better. The whisky and blue cheese seemed to ‘work’ well together 😃

    2. Maybe if you tried another kind of spirit, it might taste even better 😀 Or a different kind of cheese. Today I put Coles’ mozzarella on my dish and it wasn’t strong enough for my liking.

  2. I love blue cheese so I’m definitely going to make this. What is coon cheese, by the way, and are there any substitutes?

  3. Pretty looking dish. So much colour. I like your serving bowl too.

    There are so many differing/competing(??) flavours in it that I’d hesitate to make the dish myself though I WOULD try a bit. Like the cactus scrambled eggs my bff ordered at a Mexican restaurant years ago. I passed on the menudo/tripe soup though. 🙂

    Are the Queensland nuts the same as macadamia nuts? I’m a glutton for salty snacks like nuts and love exotics like macadamia nuts, cashews and hazelnuts.

    1. Yes, there are three species of Queensland nut and they’re all in the genus Macadamia. I love them having grown up with them.
      The flavours were string but I enjoyed it 😃

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