I should mention that my Edinburgh Hashcapade was a precursor to St Andrew’s Day celebrations. The Patron Saint himself, I’m sure, would’ve been impressed with this very Scottish affair!
The Menu – Mains: Haggis, neeps & tatties served with a Whisky Cream Sauce – the holy grail of Scottish dishes got ‘hashed’ and boy was it good, certainly one I’d do again! Roast Pork Hash served with windblown apple sauce – this was a true hash in the sense that we’d eaten roast pork for supper the night before so the leftover meat, potatoes & apple sauce were the key ingredients, and my favourite of the night’s main dishes.
Venison Hash with a Port & Redcurrant Sauce – this was a clear favourite with the guests Salmon Fillet Hash with a Dill Creme Fraiche – what more can I say, Salmon and cream – win! Despite 4 pretty substantial main dishes, and everyone knowing there was more to come, everyone went back for seconds – I guess they liked it! Curious hashcapaders no longer!
The Menu – Dessert: An Eton Mess is a very British dessert and also a classic dessert hash – meringue, cream, strawberries, raspberries and blueberries all mashed up – all gone more like!
Guests H & T brought their very alcoholic version of a dessert hash, the best way to describe it is a Cheesecake Trifle – the drivers in the group had to moderate their consumption of this exceedingly sinful dish as the Rum was certainly not used sparingly (& the only reason there was one tiny portion left over)
The Menu – Afters: A huge cheeseboard, oatcakes and crackers all washed down with a Whisky or a Port (and in some cases both!)
|Nadine Pierce is an Edinburgh-based foodie and author of the popular Eating Edinburgh blog, a self-confessed ‘gluttonista’ who has been known to eat out every day of the week in the course of research! You can follow her foodie adventures at www.eatingedinburgh.com or on Twitter @nadinepierce.|