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Porridge Meat Loaf

The showpiece of Scottish farming, The Royal Highland Show 2005, is now underway at The Royal Highland and Agricultural Society’s showground at Ingliston, Edinburgh. The four day show runs from Thursday 23 June to Sunday 26 June 2005 and the 165th Highland Show is expected to attract around 150,000 visitors. As always there is something for all the family. Visitors can see some 4,000 head of livestock, including sheep, cattle and horse, a wide range of displays including agricultural machinery, and the showcasing of the very best of Scottish food and drink. Special attractions for 2005 include a fashion parade and a visit from Masai warriors. Visit for full details.

After years of holding the show in different venues across Scotland the Society settled for a permanent site at Ingliston in 1960. That site is now under threat as Edinburgh Airport plan to expand over the current showground. Under the Airport plans the showground would have to relocate by 2013. The Society would prefer to remain in their well-established site but political pressure would seem to be against them as the Scottish Executive seem to favour relocation. Farming is still a vital part of the Scottish economy and it is to be hoped that an amicable solution is found and that this major summer attraction remains readily available to public access.

Scotland is famous for her beef products and the wide use of oatmeal and this week’s recipe Porridge Meat Loaf combines both. The recipe comes from ‘The Scottish Cookery Book’ (1956) by the doyen Scottish food writer Elizabeth Craig

Porridge Meat Loaf

Ingredients: ˝ lb minced steak; ˝ cup minced leek; ˝ cup minced onion; 2 cups oatmeal porridge; ˝ teaspoon crushed herbs; salt and pepper to taste; ˝ cup beef stock

Method:  Mix all the ingredients till blended. Pack evenly into a well-greased loaf tin dredged with flour. Stand tin in a baking tin, containing hot water coming 1 inch up the side of a loaf tin. Bake in a slow oven, 325 deg F, for about one hour. Serve hot or cold with salad and pickles, or use cold for sandwiches.

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