Chef's Corner

Whisky Marinaded Rump
Serves 4
Ingredients
1 x 1kg Macbeth's Edinvale Rump Steak
1 x tablespoon mustard
1 x sprig fresh thyme
100ml of whisky (we used a Benromach 21yr old at a cookery demonstration but that may be deemed a little excessive - good though!!)
1 x teaspoon smoked paprika
2 x tablespoons Extra Virgin Olive Oil
Crushed Black Pepper to season
1 x teaspoon Really Garlicky Smoked Garlic

Rub the Really Garlicky Company's smoked garlic into the beef, followed by the smoked paprika and the mustard.  Place in a roasting tin or shallow china dish and add the whisky as well as the rest of the ingredients.  Marinade in the fridge overnight or for 24 hours.

To cook, heat the BBQ.  Lift the beef from the marinade.  To cook place on the BBQ and turn after 5 minutes and cook for a further 5 minutes to leave it pink in the middle.  Remove from the BBQ and place on a chopping board.  Allow to rest for a few minutes before carving into thin slices.

We suggest serving this dish with minted new potatoes and a new crisp Green Salad.

© Dominic - Knockomie Hotel