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Post by Fifi on Dec 17, 2007 18:32:06 GMT 1
Phew, stuffed!  Out for lunch today at one of the establishments in our neighbouring parish, Delting. The Mid Brae Inn. Excellent place and they certainly believe in feeding you well..  The chocolate & toffee cake was gargantuan. The next table shrieked and took pictures when they saw it being delivered to our table.. Must have been about 5 or 6" high. And the cullen skink made by Diane was to die for...  |
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Post by bonna on Dec 17, 2007 23:21:31 GMT 1
I'll agree with that one.
Hungry? Black fantin in fact? Then it simply has to be da MBI. But make very, very sure you really are fantin.....you have been warned!
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Post by georgeg on Sept 10, 2008 17:10:21 GMT 1
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Post by deltinglass on Sept 11, 2008 15:31:09 GMT 1
I did hear that it was opening next week George - Monday maybe? - but not sure if that's for definite or not. The Whalsay Chinese is visiting Mossbank Hall tomorrow night for anyone interested  |
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Post by georgeg on Sept 11, 2008 19:46:58 GMT 1
Hi.dl. Thank's for answering me.. let's hope it is ready on monday, i'm looking forward to it..  |
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Post by maree on Sept 12, 2008 8:09:27 GMT 1
The last word I heard was that you may have to wait a day longer till Tuesday geordie boy. Good luck to Gary, Valerie and the staff when it does open. |
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Post by hampdenquilts on Dec 28, 2008 17:43:11 GMT 1
OOoh Cullen Skink! yummy
Had it for the first time in a great pub in Edinburgh and fell madly in love. Should have bought a cookbook in the bookstore in Lerwick. Have to add that to my list for the next visit!!
I have also been trying to replicate a veggie wrap I bought at a small deli-type place in Lerwick. We ate it on the way to Northmavine and thought it was terrific.
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Post by maree on Dec 28, 2008 18:13:57 GMT 1
I have to agree with you on the Cullen Skink Hampden!! I didn't think I would like it much, but it was on the menu in Frankies a few weeks ago and I tried it......deeeeeeeeelicious. I'll ask for the receipe next time I'm in and put it up here for you hampden  |
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Post by malcolm on Dec 28, 2008 22:38:45 GMT 1
30g/1oz butter
1 onion, chopped
2 garlic cloves, peeled and chopped
½ savoy cabbage, shredded
splash white wine
500ml/17fl oz vegetable stock
110ml/4fl oz cream
1 smoked haddock fillet, chopped
Method
1. Melt the butter in a medium saucepan.
2. Add the onion and garlic and sauté for 2 minutes.
3. Add the cabbage and sauté for 1 minute.
4. Add the splash of wine and stir well to collect the cooking juices.
5. Pour in the stock and cream.
6. Add the haddock and allow the soup to simmer for 6 minutes.
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Post by hampdenquilts on Dec 29, 2008 16:05:29 GMT 1
Thank you Mal!! I will try it for New Years Eve.
Now, if only I could get hubby to wear a kilt....
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Post by benjiesmum on Dec 30, 2008 13:19:00 GMT 1
Mmmm! Sounds lovely!
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Post by maree on Jan 18, 2009 22:41:40 GMT 1
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Out for lunch today at one of the establishments in our neighbouring parish, Delting. The Mid Brae Inn. Excellent place and they certainly believe in feeding you well..
Never work before breakfast. If you do have to work before breakfast, eat your breakfast first. 
