Alrighty, well, here are my culinary Sylesti creations, straight from modern-traditional Scotland cuisine! I hope everyone enjoys their delicious 4 course meal, and ColonelHazard, I hope I make you proud! :D
Appetizer: Grilled Scallops with Black Pudding
So, in this particular version I am doing Grilled Scallops with Black Pudding and chilli sauce. The ingredients are: scallops with their shells removed, black pudding, baby herbs, salt, pepper, olive oil, tomato sauce, onion, garlic cloves, red chilli and tinned tomatoes.
You start by mixing the tomato sauce, diced onions, garlic and olive oil. Fully cook and then add tinned tomatoes. Season and blend the mix until smooth. Then take black pudding disks(sliced black pudding), season and oil slightly, then cook each side on a grill for 1 1/2 minutes each, then set aside. Season and oil the scallops and then place them on the barbecue, searing each side for roughly 30 seconds(until grill marks appear). Flip scallops and repeat. Once done, place a slice of black pudding on the plate, then put the hot scallop on top, drizzle with seasoned tomato sauce, add baby herbs to decorate, then serve!
Salad/Soup: Cullen Skink with Mussels
Cullen Skink is a thick Scottish soup made with smoked haddock, potatoes, and onions(for those that don't know, like me 5 minutes ago ;P). The ingredients you need to make this delicious soup are as follows: butter, onion, garlic cloves, leek, potatoes, smoked haddock, smoked salmon, milk, water, black pepper, bay leaves, fresh mussels, and parsley.
First, cook the onions, garlic cloves, and leek in the butter until they are tender. Add the cubed potatoes and then place the pieces of salmon and haddock on top. Next, add 1 1/2 cups of milk, and water to cover the pepper and bay leaves which are also added to the mix. Cover and simmer until fish starts to flake. Remove the fish and continue to cook until the potatoes are tender. Afterwards, add the rest of the milk and then bring the mix to a boil, then put in the mussels. Cover the pot and cook until the mussels open. Finally, add in the fish, stirring gently, and then sprinkle with parsley. Now you are ready to serve!
 
I had to post two images of the Sylvorpa because for some reason the seashells around the neck for the seashell mutation don't show up when you add wings. So for the lower one I removed the wings so that you can see what it was supposed to look like.
Entree: Haggis, Neeps, and Tatties with Whisky Sauce
I decided to go with a fancier version of this classic dish, called Fancy Haggis, Neeps and Tatties Haggis with Straw Potatoes, Whisky Glazed Swede and a Chive and Malt Whisky Cream Sauce. The ingredients are as follows: haggis, turnip(swede), potatoes, malt whiskey, brown sugar, butter, double cream, fresh chives, salt, and pepper.
We begin by peeling and cutting the turnip into quarters, then adding it into a pan with salted water. Cook and boil until the turnip is soft. Drain the water and allow the turnip to cool, then use a melon baller to scoop out pearl/ball shapes. Now we cook the haggis. Afterwards, add whiskey, butter and sugar into a pan and mix until syrupy. Add in the balled turnip and cook until golden and glazed. Time for the potatoes. The potatoes are peeled, cut into matchsticks, rinsed, then patted dry. Now fry the potatoes until golden brown. Be ever watchful as this happens very quickly. Remove from hot oil, drain, and set on paper towel. Afterwards, take the double cream and remainder of the malt whiskey, mix, and bring to a boil. After they boil, reduce the temperature. Once consistency is correct, remove from heat, and stir in chives until desired taste is achieved. Now you are done! Serve your meal as pictured, with the haggis on the bottom, a handful of the potatoes on top, pearl turnip around the haggis, and finally drizzle dish with creme whiskey sauce. :D
Dessert: Fresh Berry Cranachan with Heather Honey
I decided to go with a nice summer version of this dish - Cranachan, Berry Crumble, and Haggis Ice Cream. The ingredients needed for this dish are: whipped cream, whiskey, heather honey, fresh raspberries, raspberry sauce, oatmeal, haggis ice cream, and toffee crunch.
To prepare, toast oatmeal in pan on high heat, then sift out dust. Oatmeal then soaks in whiskey overnight. Afterwards, toasted oatmeal is added to a mixture of whipped cream, whiskey, and broken up raspberries. The Cranachan(toasted oatmeal) is cut in half and placed on a plate, drizzled with some raspberry sauce, with some heather honey placed beside it on the plate. Raspberries are placed on the other side of the Cranachan. Finally, a scoop of haggis ice cream with a piece of toffee crunch is placed in a tall glass ramekin dish on the plate as well. This way, your dessert may be assembled as desired.
Well, this challenge was a blast! Thanks Night for making such an interesting challenge. This one definitely took me the longest to complete by far!
ColonelHaazard, thank you for allowing me to be very creative with this amazing 4 course meal of yours. I learned a lot about Scottish cuisine from this. I hope my tasty Sylesti creations make you happy! :D |
