An awful lot of cooking
Our annual Burns Night supper, six guests, so altogether a group of eight. This year, Cavendish and I came up with the following menu:
My Heart is in the Highlands
~Traditional: The Skye Boat Song~
1st course: Traditional Cullen Skink
~Toast to the Lassies: Afton Water by Robert Burns~
2nd course: Black and white pudding and pan-fried scallops with pea and mint puree at the side.
~Traditional: Come by the Hills~
3rd course: Haggis with pumpkin, mixed vegetables and mash at the side
~Traditional: Loch Lomond~
4th course: Apple Crumble with blueberries (absolutely delicious and kindly provided by one of our guests)
~Auld Lang Syne: Sing Along ~
All in all an awful lot of cooking, since I did most of the food from scratch. (Well practically everything except the Haggis and puddings, which were store-bought.) Never having done the pea and mint puree, black pudding, scallop dish before, I was rather worried about it and also rather surprised how well it turned out. This entry was originally posted at https://bimo.dreamwidth.org/81155.html. Comment there or here, as you like. I'd be glad to reply to your comments over on DW.