Monday, April 29, 2013

A Feast For Gentelman – D.T.W.C. April 2013 Wrap Up

Pouring the Bruichladdich Octomore 4.2 Comus
So on Saturday 20th April 2013 another D.T.W.C. has now come and gone and a good showing of club members was in force yet again. The evening was hosted by The Baron, and it was good to see so many faces and of course the special trip made from north of the border by The Diplomat.

It was certainly a night for Islay (not surprising) with Ardbeg 10yo, Laphroaig PX, Lagavulin 16yo and the nights whisky of choice Bruichladdich Octomore 4.2 Comus, followed by a Clynelish, Springbank 15, and a special bottle of Longrow CV.

From what I could tell (in between a tad bit of kitchen prep) was that the Bruichladdich Octomore 4.2 Comus went down quite well even at 61% ABV peated at 167ppm. I will review soon of course but the initial overview is a much more subdued Octomore than usual as the sauternes casks sweetness has greatly mellowed the intense peat. I thoroughly enjoyed it and the bottle went rather quickly considering its cash strength. The Bruichladdich Octomore 4.2 Comus is pretty much out of stock now world wide so if you manage to find a bottle snap it up. I managed to snaffle this baby from The Oak Barrel in Sydney.

The evenings meal was a spanking Italian Ragu with freshly on the spot made pasta (thanks to El Capitan for the assistance in getting it done pronto) followed by a warming Bread and Butter Pudding. A couple of members asked for the evenings recipes which are provided below.


Italian Ragu

I find this recipe adaption is perfect for a slow cooker but a slow top pot or oven set to simmer is just as good. Feeds 8 hungry guys when served with pasta.


3 to 4kg of cheap cut meats sliced into thick chunks. A mixed combination is advised.
  • Italian Pork Sausages
  • Beef Spare Ribs
  • Thick Cut Gravy Beef
  • Osso Bucco
x2 400g Tinned tomatoes Diced
1/2 Wine (clean skin or $4 Dan Murphy's label perfect)
2 medium onions
x1 tin tomato paste/puree
x1 large bunch Italian Flat Leaf Parsley
Salt and Pepper (to season)
Parmesan Cheese (for topping)

  1. Cut all meat into large chunks and season with salt and pepper
  2. Brown meat in large pot until almost all suffice pink is gone (you may have to do this in a couple of batches).
  3. Remove meat from pot and caramelise onion
  4. Add 1/2 bottle red wine to onion then add meat back to pot and bring until boiling then return to a simmer (that is a low heat only minor bubble movement in sauce)
  5. Add tomatoes, tomato paste/puree and whole diced parsley to pot and simmer for minimum 2 1/2hrs. May go in oven if you chosen on lowish heat 160º or a bit less. Check regularly for simmering.
  6. Check meat is tender and pulling apart easily. If cook pasta and strain of water.
  7. Remove pot from heat and extract meat to a separate plate keeping sauce in pot. Add pasta to sauce, mix, then sprinkle with liberal amounts of Parmesan.
  8. Serve pasta and meat separate and allow hungry wolves to pick the choice cuts to go with the pasta.


Bread And Butter Pudding


1 1/2 Loves Vienna Bread with crusts cut off (Vienna is light and fluffy and can be cut nice, thick, and ragged)
Butter (give a liberal buttering to both sides of cut bread)
7 to 8 eggs
1 to 1.2 Liters Milk
1/4 Cup Sugar
1 tablespoon Vanilla Essence
1/2 cup Sultanas/Raisins

  1. Preheat oven to 160 degrees C
  2. Grease a large baking dish (you may want to do step 3 first to check size of dish first)
  3. Cut/tear the bread into ragged pieces and lay all bread in at 45º to ensure dish is the right size
  4. Beat eggs and then add milk
  5. Add vanilla essence & sugar then continue to mix until thoroughly mixed
  6. Pour mixture over the bread
  7. Sprinkle sultanas/raisins and nutmeg on top
  8. Place in oven and cook for 60 - 90 minutes (check every now and again.This is a custard but the tips of the bread should be browning)
  9. Remove from oven and let stand until at desired temp is reached. Custard will thicken so advised to leave for around 10min.
Thanks again to all who attended and look forward to seeing you all in the coming months at the next D.T.W.C. hosted at El Capitains.

The Baron