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
www.royalhighlandshow.org 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: ½ lb minced
steak; ½ cup minced leek; ½ cup minced onion; 2 cups oatmeal porridge; ½
teaspoon crushed herbs; salt and pepper to taste; ½ 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.
