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Welcome to The Glasgow Food Blog. I love Glasgow, and I love food. It's a match made in heaven. 

Steam Revolution at The Sisters

Steam Revolution at The Sisters

I was recently invited to a "0 calorie dining experience" at The Sisters by Miele to show off Miele's steam revolution oven range. Now, I love calories so the idea of 0 calorie dining didn't appeal to me, but having a meal cooked by Jacqueline O’Donnell, the chef patron of The Sisters was too exciting to pass up, so along I went. I was lucky enough to get a tour of Glasgow Food Geek's new place (check out her reno blog at Flat Out Glasgow) with the lovely House of Herby, and then we walked down to The Sisters. So we'd already warmed up – but then there was an exercise class waiting for us! I'm not entirely sure how long it went for but let's just say I wasn't dressed for exercising so didn't really enjoy this all that much – and I was starving!

We were then seated and got to see Jak cook up the delicious menu. Starting with steamed purple broccoli with cured salmon and almonds, this was a lovely light start to the meal and disappeared in a matter of seconds.

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l (37)

Steamed beetroot with broad beans rocket and puy lentils was perhaps one of the less exciting dishes – to me, it could have used some goats' cheese with it but of course that would have upped the calorie content!

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l (38)

Wild Highland venison loin with Scotch brambles. Who would have thought you could steam cook venison? It was steamed and then finished off in a pain to give it a bit of colour. This was an absolutely luscious dish and lovely with the brambles.

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l (40)

Prawn stuffed lemon sole with herb butter sauce. This was tasty, fresh and really let the delicious lemon sole speak for itself.

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l (39)

Steamed rhubarb and pineapple with coconut ice cream. I thought I was going to have to skip the ice cream on this course but then realised it was made from coconut milk/cream – amazing! With just a small amount of sugar added and some furious whipping, the ice cream was absolutely heavenly. The steam fruits were scorched lightly with some sugar to give it a little bit of caramelisation.

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l (41)

I really enjoyed the experience of watching Jak in the kitchen and see the Miele steam oven in use. The food was delicious and packed with flavour, so it was great to see that not much needed to be added to the dishes to really let the ingredients shine.

Anyone can book to go along to the next session which is in Edinburgh on Monday 24 November at Restaurant Mark Greenaway. Just email rsvp@miele.co.uk and specify whether you'd like to go for lunch or dinner and they will let you know if there's space left.

Thanks to Miele and The Sisters for inviting me along to this lovely evening of deliciousness. For full disclosure, I must admit that we did stop at McDonalds on the way home as I was in desperate need of some carbs! Don't judge me too harshly!

Donburi

Donburi

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