Poshish Scottish dinner ideas

[SirChenjins]

DS’s very lovely Spanish friend is coming to visit soon and I need some Scottish dinner menu ideas please. Did the standard haggis, venison and cranachan last time so need to do something different that a)doesn’t involve hours and hours of cooking, b)is traditionally ‘naice’ Scottish (ie no mince and tatties) and c)doesn’t involve anything deep fried - he and DS are getting their batter fix elsewhere, and I don’t want to serve him that when his mum makes the most amazing tapas when DS goes over there.

Cullen skunk if you like that.

Chicken Balmoral?

Langoustines?

There is nothing wrong with tatties and mince.

Something with smoked salmon? Either on its own with bread and lemon or in a filo pastry with cream cheese.

I had a French visitor who was impressed with a scotch egg, I baked it rather than fried and served with coleslaw.

Grouse.

Shortbread. Home made obviously.

Venison stew
Smoked salmon
Langoustines

Chicken Balmoral or chicken Braemar?
Steak pie?
Smoked salmon in some form?
Scallops/lobster?
Cranachan made with different berries, shortbread with flummery?

Good luck.

You could do a chicken breast stuffed with haggis and some kind of whiskey sauce? Maybe Scottish mussels, or other Scottish shellfish?

Laughing at Cullen SKUNK 👃 great typo! But agree that Cullen skink is delish.

Beef or lamb ? I also have fond memories of herring cooked in oatmeal with new potatoes - fab. Not sure if you can still get herring 😥

Great ideas on here - thanks! 😊

No, nothing wrong with mince and tatties, it’s just not quite the Scottish vibe I’m after.

Cullen skunk - great typo! It might spice things up a bit, though not quite what you might expect to be served by your friend’s parents

Stovies made with steak but served in individual pots to up their posh-ness. Served with oatcakes and salted butter.

That sounds delish @lizziemacqueen

Arbroath Smokie Paté
Venison stew
Irn Bru sorbet

Did venison last time so looking for something different, but like the pâté idea. He wasn’t keen on Irn Bru (sensible lad! Although my DC disagree with me). Also like the posh stovies suggestion.

Rhubarb is coming into season, how about crumble with custard?

Scallops with black pudding, I always serve haggis with whiskey source for guests from abroad, cranchan as dessert.

Fresh seafood all the way.

Hand dived king Scallops pan fried in butter on top of stornoway black pudding with apple sauce

Mussels in a white wine sauce with fresh bread

Langoustines

I do a fabulous says I modestly starter for our Burns Supper every year of a stack of seared scallops, Stornaway black pudding and creamy celeriac with crispy streaky Ayrshire bacon, with apple jelly and balsamic vinegar.

Wow — that looks amazing @prettybird!

I’ve added the last few suggestions to my liet of possible menus - thanks so much everyone

Nick Nairn has a really good recipe with mussels, bacon and brie in a wee filo basket - it's very nice.

Venison steaks? Or pie. Mashed spuds and seasonal veg.

Clootie dumpling? bit heavy after a big meal though. Tablet?

Starter - scallops with black pudding
Main - chicken balmoral with whiskey sauce
Dessert - chranachan

@prettybird you won’t know this username (we know each other from BC threads here and there) but I thought of you and your beautiful meals/table settings/GJ candlesticks when I read this and was going to tag you, until I read through and saw your comment/photo.

Great suggestions everyone, thank you Sadly, DD has covid so it looks like we might not be hosting the lovely young Spanish chap after all - please keep your fingers crossed that she tests negative in time and none of us succumb