Highland Nacallan Dalore Park

Monkey Should 100

Cardenal Gran

Cosac Jerez y Whisky

De Castilla Anontillado Mashanilla

Collantes

Balo Contado

Porto y Madeira

Fino

BUCHANAS DALMORE DELUXE 12

REMY MARTIN 1738

VECCHIA ROMAGNAriserva tre botti

CARDENAL MENDOZA gran reserva

PEDRO I gran reserva

HIDALGO Fino Seco

COLLANTES ' CEBALLOS '

ARROYUELO FINO EN RAMA

LUSTAU 2003 VINTAGE SHERRY AÑADA

LUSTAU PALO CORTADO PENÍNSULA

LUSTAU LUSTAU AMONTILLADO MANZANILLA LOS PAPIRUSA ARCOS

FERNANDO DE CASTILLA MANZANILLA

BLANDY'S 10YR Madeira ' Malmsey '

FERNANDO DE FERNANDO CASTILLA DE CASTILLA AMONTILLADO Fino Sherry

BLANDY'S 10YR Madeira ' Sercial '

Trim excess fat from the lamb shoulder, then cut it into large chunks.

Prepare the Lamb

Dice the onion, chop the carrots and celery into bite-sized pieces, and mince the garlic.

Chop Vegetables

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb chunks and sear on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Meat

In the same pot, add the diced onion, chopped carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Deglaze the Pot

Return the seared lamb to the pot. Add beef broth, thyme, bay leaves, salt, and black pepper. Stir well.

Add Liquid and Seasoning

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.

Simmer

Remove the bay leaves. Serve the Highland Nacallan Dalore Park hot, garnished with chopped parsley and lemon wedges on the side.

Garnish and Serve

Scottish lamb shoulder

Olive oil

Garlic cloves, minced

Onion, diced

Carrots, chopped

Celery stalks, chopped

Red wine

Beef broth

Dried thyme

Bay leaves

Salt

Black pepper

Fresh parsley, chopped

Lemon wedges

Peel the bananas and place them in a large mixing bowl. Mash them with a fork until smooth.

Prepare the Bananas

Add the peanut butter, oats, honey, and chia seeds to the mashed bananas. Mix thoroughly until all ingredients are well combined.

Combine Base Ingredients

Sprinkle the cinnamon and salt into the mixture, and add the vanilla extract. Stir again until the mixture is evenly flavored.

Add Flavor Enhancers

Fold in the chocolate chips and chopped nuts (if using) into the mixture gently.

Incorporate Add-Ins

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the mixture and form small balls or cookies, placing them on the baking sheet. Bake for 15-20 minutes or until the edges are golden brown.

Shape and Bake

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Cool and Serve

Bananas

Peanut Butter

Oats

Honey

Chia Seeds

Cinnamon

Vanilla Extract

Chocolate Chips

Chopped Nuts (optional)

Begin by chilling your cocktail glass. You can do this by filling the glass with ice water and letting it sit while you prepare the cocktail.

Chill the Glass

In a mixing glass, add 1.5 oz of Dry Vermouth, 1 oz of Sweet Vermouth, 2 dashes of Orange Bitters, and 1 dash of Angostura Bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes (about 1 cup) to chill the mixture.

Add Ice

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Remove the ice water from the chilled cocktail glass and strain the mixed drink into the glass.

Strain into the Glass

Twist a strip of orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Dry Vermouth

Sweet Vermouth

Orange Bitters

Angostura Bitters

Ice Cubes

Orange Peel

Gather all the ingredients and a cocktail shaker. Ensure your shaker is clean and dry before use.

Prepare the Cocktail Shaker

In the cocktail shaker, add 100 ml of Jerez wine, 50 ml of whisky, 15 ml of fresh lemon juice, 10 ml of simple syrup, and 2 dashes of Angostura bitters.

Combine the Ingredients

Fill the shaker with ice cubes, about 1 cup, to chill the mixture.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass, ensuring that no ice passes through.

Strain and Serve

Optionally, garnish your drink with a lemon twist and a cocktail cherry. To make the lemon twist, use a peeler to slice a thin strip of lemon peel and twist it over the drink to release its oils before placing it in the glass.

Add Garnish

Jerez (Sherry) wine

Whisky

Fresh lemon juice

Simple syrup

Angostura bitters

Ice cubes

Lemon twist

Cocktail cherry

In a medium bowl, combine the Anontillado Sherry, olive oil, fresh lemon juice, honey, dried oregano, minced garlic, salt, and black pepper. Whisk together until well blended.

Prepare the Marinade

Add your choice of protein (chicken, fish, or vegetables) to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Marinate the Ingredients

Preheat your grill or oven to medium-high heat. If using a grill, ensure it is properly oiled to prevent sticking.

Preheat and Prepare

Remove the marinated ingredients from the refrigerator. Grill or roast the protein for about 6-8 minutes on each side, or until thoroughly cooked and nicely charred.

Cook the Protein

While the protein is cooking, prepare a dressing by mixing additional olive oil, fresh lemon juice, and chopped parsley in a small bowl.

Make the Dressing

Once cooked, place the protein on a serving platter. Drizzle with the dressing and garnish with extra parsley if desired.

Plate the Dish

Serve the De Castilla Anontillado Mashanilla with crusty bread and a side of marinated olives for an authentic experience.

Serve with Accompaniments

Anontillado Sherry

Olive Oil

Fresh Lemon Juice

Dried Oregano

Garlic, minced

Black Pepper

Fresh Parsley, chopped

Crusty Bread

Marinated Olives

In a large bowl, combine the all-purpose flour and salt. Mix well to ensure even distribution of salt.

Mix Dry Ingredients

Create a well in the center of the flour mixture and add water and olive oil. Stir until the dough begins to come together.

Add Wet Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Rest the Dough

In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Cook the Meat

Add chopped onion, minced garlic, and bell pepper to the skillet. Stir and cook for another 5 minutes until vegetables are softened.

Add Vegetables and Spices

Stir in cumin, paprika, salt, black pepper, and chopped cilantro. Cook for an additional 2-3 minutes, then remove from heat.

Season the Filling

Divide the dough into equal portions and roll each portion into thin circles, about 1/8 inch thick.

Roll Out the Dough

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough in half and seal the edges by pressing with a fork.

Fill the Dough Circles

Heat a skillet over medium heat with a little olive oil. Cook each collante for 3-4 minutes on each side until golden brown.

Cook the Collantes

Serve the collantes warm with optional toppings like sour cream, sliced avocado, and lime wedges.

Serve

All-purpose flour

Water

Ground beef

Onion, chopped

Bell pepper, chopped

Cumin

Paprika

Fresh cilantro, chopped

Sour cream

Sliced avocado

Lime wedges

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. Chop the onion, tomatoes, green bell pepper, and cilantro. Mince the garlic and grate the ginger.

Prepare the Ingredients

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Sauté the Aromatics

Add the cubed chicken to the pot and season with salt, black pepper, cumin, turmeric, and red chili powder. Cook the chicken until it is no longer pink, about 7-10 minutes.

Cook the Chicken

Stir in the chopped tomatoes and green bell pepper, cooking until the tomatoes have broken down and the mixture is well combined, about 5 minutes.

Add Vegetables

Add the soaked and drained basmati rice to the pot, stirring gently to combine. Pour in the chicken broth, ensuring that the rice is submerged in liquid. Bring the mixture to a boil.

Add Rice and Broth

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro before serving.

Finishing Touches

Basmati Rice

Chicken (boneless, cut into cubes)

Onion (finely chopped)

Tomatoes (chopped)

Green Bell Pepper (chopped)

Garlic (minced)

Ginger (grated)

Cilantro (chopped)

Cumin Powder

Turmeric Powder

Red Chili Powder

Chicken Broth

In a large mixing glass, combine 1 cup of Porto wine, 1 cup of Madeira wine, 1 cup of fresh orange juice, and 1 tablespoon of simple syrup.

Using a bar spoon or a long-handled spoon, stir the mixture gently for about 30 seconds to ensure all ingredients are well blended.

Fill two Old Fashioned glasses with ice cubes to chill them while you mix the drink.

Prepare Glasses

Once mixed, strain the drink into the chilled glasses, ensuring equal distribution.

Garnish each glass with a slice of orange and a few fresh mint leaves for aroma and presentation.

Highland Nacallan Dalore Park

Monkey Should 100

Cardenal Gran

Cosac Jerez Y Whisky

De Castilla Anontillado Mashanilla

Collantes

Balo Contado

Porto Y Madeira

Fino

Buchanas Dalmore Deluxe 12

Remy Martin 1738

Vecchia Romagnariserva Tre Botti

Cardenal Mendoza Gran Reserva

Pedro I Gran Reserva

Hidalgo Fino Seco

Collantes ' Ceballos '

Arroyuelo Fino En Rama

Lustau 2003 Vintage Sherry Añada

Lustau Palo Cortado Península

Lustau Lustau Amontillado Manzanilla Los Papirusa Arcos

Fernando De Castilla Manzanilla

Blandy's 10yr Madeira ' Malmsey '

Fernando De Fernando Castilla De Castilla Amontillado Fino Sherry

Blandy's 10yr Madeira ' Sercial '