Secret Kitchen, 24th Jan 2015: thinking of Scotland
thinking of Scotland
Clementine whisk(e)y cocktails
Hot-smoked fish, horseradish, biscuits
Neeps & tatties with liquorice
Mutton with barley, haggis & prunes
Turnips, carrots, kale
In honour of Burns Night tomorrow and my own wee bit of Scottish heritage, tonight’s menu plays with ingredients we associate with Scotland: whisky, salmon, oats, swedes (‘neeps’), potatoes, mutton and barley. Being frosty outside, it also seemed appropriate to warm things up with spices, and to serve maybe my favourite pud – Sticky Toffee.
This month is also the fifth anniversary of the Secret Kitchen. Woo hoo!! Over the last 5 years we’ve held 50 of these communal dinners, with menus inspired by the seasons, our travels, favourite ingredients and special guest chefs. It’s been such a pleasure getting to know the Secret Kitchen guests, trying out new dishes and building a team of fantastic assistants. Many thanks go to Matt for accommodating us all, and devising most of the cocktails.
A note on whisky: We’ve used several tonight – Scotch, bourbon and rye. If it’s American, it’s spelt with an ‘e’ – whiskey.