Slice a couple of large potatoes and cook in water with a finely chopped onion. When soft puree, and mix with flaked fish and milk. Gently re-heat together, season, and add in the cream and whisky mix. Sprinkle with chopped parsley and enjoy. Rich, rewarding and filling, it will start any whisky based meal with a bang.
Casseroles are a particular beneficiary of the addition of malt.
A simple beef or lamb casserole, with plenty of fresh root vegetables, simmered for a couple of hours in stock and red wine, lifts off the a measure of Islay malt 10 minutes before you serve. Try it with something smoky like Lagavulin, then watch your guests faces light up. I enjoy a splash with chicken too. The baguette was then liberally soaked in 12 year old MacAllan, seasoned. Game and whisky seem to go particularly.