Friday August 14, 2020

Chef's table

Alex Avel from The Bond uses whiskey to infuse a sauce for lamb.

6th July, 2014

Each week, a chef shares a favourite recipe. This week, Alex Avel from The Bond, the newly-opened restaurant at the Tullamore Dew visitor centre in Tullamore, Co Offaly, uses whiskey to infuse a sauce for lamb.

This dish is delicious, hearty and simple – if you leave it to cook slowly on the hob on a lazy Sunday afternoon, your home will fill with gorgeous aromas.

The whiskey brings out the dense flavours in the...

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