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There is nothing at all much better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother's homemade soup. Today, as the master distiller of Old Bushmills Distillery in County Antrim-the world's oldest Irish whiskey-Egan nevertheless enjoys "heating his bones" with a massive bowl of soup.

"I think soup was bred into me by my mother. She says that there is each eating and drinking in it," says Egan.

Yet another of Egan's favourite dishes is salmon. "I enjoy the believed of eating wild salmon from the really river that is the supply of water for our Irish whiskey."

Chefs around the globe have lengthy turned to spirits to add levels of complexity and flavor to their favored recipes, so it should come as no surprise that Irish whiskey has a place in modern recipes that will delight the palate extended following St. Patrick's Day.

But for those in search of tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and best with whipped cream.

Bushmills Wild

Mushroom Soup

1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)

1 cup warm water

olive oil

butter

two leeks-finely sliced

two shallots-chopped

1 clove garlic-chopped

8 ozs. fresh wild mushrooms -chopped

four cups beef stock

1/2 tsp. dried thyme

1/2 cup double cream

Salt & freshly ground black pepper

Sprigs of fresh thyme to garnish

3 capfuls Bushmills Original Irish Whiskey

Serves four

In big saucepan, saut leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes).

Add wild mushrooms and stir more than a medium heat till they start to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Reduce the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.

Pour about three/4 of the soup into a meals processor and blend until smooth. Combine with remaining soup, add heavy cream and heat by way of. Check the consistency, adding far more stock or water if the soup is as well thick. Add three caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.

Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce

1 Tablespoon black peppercorns, crushed

1/two Tablespoon white peppercorns, crushed

two six-oz. salmon steaks

1 teaspoon Dijon mustard

freshly ground sea salt

butter

1 Tablespoon Bushmills Original Irish Whiskey

1/2 cup heavy cream

1 tablespoon chopped fresh chives, plus further to garnish

Serves two

Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the reduce sides of the salmon to kind thin coating. Season with salt.

Melt butter in a hot pan. Add salmon steaks. Minimize the heat to medium and cook on one particular side, till browned, about three minutes.

Enhance heat to medium higher, turn over salmon. Add whiskey. Cook quickly until the whiskey has been reduced. Add the cream and stir speedily, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.

Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the further chives. advertisers