Grilled chicken with plum whisky sauce by Chef Michael Swamy

Grilled chicken with plum whisky sauce is my contribution to the culinary world. It is one of my signature dishes which I do when I am in a nostalgic mood. Art, literature and food are things I was brought up on, by my parents. I connect art and literature with great food.

My Tryst with Liquor

I remember sipping my dad’s whisky at a young age and as I grew older my fondness for cooking with single malts and pairing food with alcoholic beverages became second nature to me.

I once paired whisky with a dish from the mountains and created a sauce to go with it. It was a magical moment. The smokiness of the tea along with the whisky lent itself well with the dish. Cooking with beer was my next step on a journey of cooking with alcoholic beverages, which was preceded by several workshops on cooking with beer.

At the Le Cordon Bleu and in other areas of Europe, I cooked mostly with wines. We played with alcohol in desserts. One of my favourites remains cooking with liqueurs.

Chef’s Choice

Cooking is about letting one’s emotions flow through food. The scents of oak, vanilla, the creaminess of the whisky combined with the subtlety of the spice, and then finally putting it on the plate and watching the guests enjoying the dish… the experience is simply great to savour.

Ingredients

Flavoured salt

• 1 Teaspoon rosemary
• 1 Teaspoon sea salt
• 2 Flakes of garlic
• 1 Teaspoon of chilli powder
• 1 Large onion cut into cuarters and opened up.

Method

• Grind all the ingredients and spread on the chicken.
• Heat oil, grill the chicken and onion petals, add lemon slices and juice on the chicken.

Watch Chef Michael Swamy in action in this video.

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