Farm girl, Amanda, has put together a strictly local menu in Come Dine With Me Aberdeen. But will her loose take on tradition lose her points with the Scottish sticklers?
The first of the Scottish chefs to show off her cooking skills is new found farm girl, Amanda Westlake, a fan of the slower side of life.
For starters Amanda's opted for a traditional Scottish dish – Cullen Skink. But instead of using the recipe's usual double cream she's opted for her father's old Shetland recipe substitute – Carnation milk. Was that a war time adaptation per chance? "I'm sure my guests will love it," she boasts confidently. Are you, Amanda? Rationing is somewhat out of vogue.
Amanda's put together a menu of totally local produce including eggs from her own hens. But before her guests get to tuck into the gourmet grub she sends them out to the barn for a little surprise. Is it newly born lambs? Or a rare species of pig? No, it's three old men playing the spoons.
Music over it's time for the meal and Scottish stickler, Bob, isn't keen on the cream conversion. "Nobody in the North East of Scotland puts Carnation milk in Cullen Skink," he cries, aghast. Let's hope the rest of her menu can put a smile on his face.
The wine is flowing and it's not long before Filipino care worker, Laura's, tongue is loosened. "My ex-partner cheated on me with an older woman," she confides. "Here's to your future then," consoles Bob. "It's just unfortunate that I'm married." Hmmm, you say unfortunate…
After a cheeky glass of champers Amanda served her guests her own take on Cullen Skink.
For the main event Amanda served up Chez Donnel fillet steak made from Aberdeen Angus cattle, with mash potatoes and veg.
To finish off proceedings Amanda served black cherry crumble with homemade custard.
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