The Kilted Cook Personal Chef Service
Traditional Scottish Dinner Party
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 A five course meal – starter, soup, entrée, side and dessert.  Your choice of:

Prawns in Whisky Cream
A tasty starter for any meal. Combining whisky and cream makes for a very rich sauce.
 
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Tayside Tang
Oranges have been popular in Scottish cuisine ever since 1797. This cheddar cheese and citrus  starter will start any meal off with a zing.
 
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Cock-a-Leekie
This traditional chicken soup with prunes is mentioned as early as the 16th century.
 
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Cullen Skink
This rich soup comes from the fishing village of Cullen, in Morayshire. "Skink" was originally beef shin, but here smoked haddock is used.
 
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Salmon Balmoral
In Scotland, oatmeal is  often used to coat fish. Here it adds flavour and texture to the king of fish.
 
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Steak "Auld Reekie"
"Auld Reekie" was name of Edinburgh when the city was full of the smoke and fog of coal fires. Here “smoky”  comes from the addition of Ouiskey to the sauce.
 
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Clapshot
This simple dish of turnips and potatoes originated in the Orkneys. It is often served with haggis, instead of separate "tatties and neeps."
 
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Rumbledethumps
This traditional potato and cabbage dish from the Borders, is known in Aberdeenshire as Kailkenny.
 
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Caledonian Cream
A refreshing dessert which uses orange marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797.
 
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Strathbogie Mist
This light and airy dessert is based on pears and ginger wine.
 

 
 

 

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