Jura Cottage

Originally uploaded by Mr_Chips

A short ferry ride from Islay, Port Askraig takes you to the entirely unique island of Jura. As the old landing craft pulls up at Feolin you are entering a new and exciting world.
Jura means ‘the island of the deer’ as the population of red deer out numbers the 200 inhabitants and you may be lucky enough to spot some on the winding road up the East coast of the Island.
Jura House is the first point of interest but we didn’t have time to look round on this visit so this is a good excuse for going back.
Further on is Craighouse where we had cosy pot of coffee at the Craighouse hotel. This is the main town and there is plenty to do for the photographer. The little harbour is a delight and with the paps of Jura behind the town it makes an excellent landscape subject.
The Jura shop is a friendly place to stock up on supplies before heading north up the single track road. Also stock up on whisky at the distillery, I think its one of the best.
A little warning on Jura if you have just come up from London or one of the big cities. It is a slower pace of life here. People greet you and want to talk to you. Don’t ignore them like you do in London but take an interest and you will enjoy your time on Jura.


Whisky galore!

Whisky galore!

Originally uploaded by Mr_Chips

Going on a birdwatching and rambling trip to Islay brought out some long passion for Whisky.
There are eight distilleries on Islay and one on Jura next door which I have to say is one of the best for my taste. Each distillery has its own flavour and characteristic even though they use very similar water and peat resources.
Nowdays the malt is brought in from the mainland. Some of the more traditional distilleries have a proper malting floor where the malt is left to germinate – the insoluble starch turns into soluble sugars and then the maltings are smoked to arrest the germination. Cutting a long story short the malt is milled into grist and then mixed with water to form a mash. After fermentation the wash is transferred to the distillery stills for the distillation process. The shape of the stills is unique to each distillery and they are a joy to see. Large copper canisters with huge funnels.
The whisky is then transferred to oak barrels from America that have been used for bourbon or in some cases to sherry barrels. This is the maturation process where the whisky has a long rest and is then sold commonly as 10 year or 15 year old whisky. It takes on some of the characteristics of the wood in the barrel which also imparts a colour to the otherwise clear liquid.
The taste is peaty as one would expect. Peat is used in the malt smoking and drying process and also tints the water. Sometimes adding water brings out the flavours although many whisky geeks would sneer at the idea of adding water.
Touring around the distilleries is very interesting. They are unique buildings in prime locations and even if you don’t do the tours it is worth checking out the scenery.
My favourite is the Jura whisky which has a mild peaty flavour with a fine finish.

Marmalade and whisky bread and butter pudding

We made this pudding at Christmas vistiting James and Elizabeth and we all helped put it together. It’s a great dish and if you use a nice brioche loaf it will be light and fluffy. Make sure you do not leave any dry fruit or bread crust otherwise it will burn. Serve with ice-cream.


300g raisins
8fl oz whisky
10fl oz milk
10 fl oz cream
1/2 teaspoon vanilla extract.
3 large eggs plus 1 egg yolk
100g castor sugar
40g butter bread – brioche
icing sugar for dusting

Put the raisin in the whiskey and bring to the boil and then leave overnight.
Stir together the milk and cream. In a separate bowl beat the eggs and sugar. Bring the milk mixture to the boil in a heavy bottomed saucepan and then pour into the sugar mixture stirring all the time..
In a large casserole dish, butter the sides. Slice up the bread and spread with butter and marmalade. Put these slices into the dish in a single layer butter side up. Pour on some of the raisin mixture and then put another layer of buttered bread on top. If you have enough bread build up a few layers of the bread and raisin mixture. When finished, pour on the mixed milk layer and leave to stand for half and hour or so. Then bake in a roasting tin filled with boiling water, 40-45 min at 180C.

variations: poached pears, dried apricots soaked in muscatel or sauteed apples and cranberries,