Arbroath smokie salad
Haggis wellington, neeps'n'tatties, braised greens, gravy
Pear, lavender shortbread, tablet ice cream
Well, last night's first AT in Edinburgh was a bit of alright! Prep started early, as we hauled tables and plates around our new HQ (almost losing the entirety of our newly purchased china when a table leg decided it was no longer for this world!). But luckily for us, apart from a few minor hiccups it all went smoothly, and as soon as our lovely guests arrived Alright Treacle worked it's magic!
The evening started with a welcome cocktail of sparkling wine and rose hip syrup - generously donated by Provenance Wines, which went perfectly with our home-made fennel bread and chive butter.
To start, we chose a Scottish smoked fish called an 'Arbroath smokie', which came in a salad of chicory, pea-shoots, soft boiled eggs, walnuts and a base of ricotta with lemon zest, chilli and parsley.
It wouldn't be a Scottish dinner without haggis, but at AT we made a deluxe wellington version, adding extra oats and sage to the haggis, wrapping it in steamed leeks and roasting in buttery puff pastry. This was served with neeps 'n tatties, and charred kale with garlic butter.
Finally dessert was a cherry brandy poached pear with vanilla shortbread and salted tablet ice-cream... Needless to say, all of the plates came back spotless from this dish!
A wonderful evening and many thanks to all the marvellous people that came to our first Auld Reekie supper.