Cask No. 66.122

Cask No. 66.122  

Never-ending lazy lunch

Highland, Eastern

We were in a crofter’s house cooking a pot-roasted venison loin with a Shrewsbury sauce made from redcurrant jelly, Worcestershire sauce, mustard powder, lemon juice and black pepper. Whilst this simmered away in a casserole dish we snacked on Thai sweet chilli crisps and honey-roasted cashew nuts while drinking a smoked lavender stout. With a drop of water we also opened a bag of barbeque flavoured pork cracklings and crackers to which we added caramelised carrot chutney. Now we moved from the kitchen into the living room with the smoke rising through the central chimney enjoying our meal and finishing with a Tia Maria liqueur coffee.