tag:dreamwidth.org,2009-05-01:179807 bimo bimo 2018-01-31T13:25:11Z tag:dreamwidth.org,2009-05-01:179807:79793 2018-01-31T13:25:11Z 2018-01-31T13:25:11Z public 0 <p>What happens<b> </b>when Cavendish invites a bunch of colleagues for a small belated<b> </b>Burns Night Dinner ;)<b><br /></b></p><p>2nd and 3rd course provided by us, extremely delicious lentil soup, amazing cheese and wonderful dessert by above mentioned colleagues&hellip;<b><br /></b></p><p>Btw., never having tried anything like this before I was at first super skeptical about the Whisky-Cured Salmon. (Essentially fresh Salmon generously covered with a mixture of casting sugar and salt and then drowned in a larger amount of Whisky.)<b> </b>Turned out&nbsp; I need not have worried, because twenty-four hours in our fridge rendered the fish as tender and aromatic as could be. Perfect texture and taste!<br />&nbsp;</p><a href="http://www.cheery.de/fundus/burnsnight_2018_01.jpg"><img src="http://www.cheery.de/fundus/burnsnight_2018_01.jpg" alt="" /></a><br /><br /><p><b>1st course</b><br />Soup of the Day</p><p><i>Toast to the Lassies</i></p><p><b>2nd course<br /></b>Whisky-Cured Salmon with Beetroot Dressing and Oatcakes</p><p><i>Address to a Haggis</i><b><br /></b></p><p><b>3rd course<br /></b>Haggis with Mashed Pumpkin, Mixed Vegetables and Colcannon at the Side<b><br /></b></p><p><i>The Corries: Oh Flower of Scotland</i><b><br /></b></p><p><b>4th course<br /></b>A Selection of fine Scottish Cheese<b><br /></b></p><p><i>Sing Along: Will You Go, Lassie Go?</i><b><br /></b></p><p><b>5th course<br /></b>Surprise Dessert<b><br /></b></p><p><i>Sing Along<br /><br /><img src="http://www.cheery.de/fundus/burnsnight_2018_02.jpg" alt="" /><br /></i><b><br /></b></p><br /><br /><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=bimo&ditemid=79793" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments tag:dreamwidth.org,2009-05-01:179807:70715 2016-02-09T14:42:24Z 2016-02-09T14:42:47Z accomplished public 0 I usually tend to keep my cookery adventures private, but this particular one turned out too nice not to share it. Especially since it was an improvised first attempt.<br /><br /><br /><strong>Grilled venison fillet with kale-potato tartlets and a dark sauce made of apple syrup, rosemary and red wine: <br /></strong><br /><br /><img alt="" src="http://www.cheery.de/fundus/kale_tarte_small.jpg" /><br /><br /><br /><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=bimo&ditemid=70715" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments