A few weeks ago this column looked at a Scottish event which was
celebrating its 700th year - The Links Market in Kirkcaldy, Fife - this
week we would like to draw attention to a much more recent attraction.
However BIG IN FALKIRK has quickly made its mark and enters its fifth year
bigger and better than ever. Some 70,000 people enjoyed the event in 2003
and that figure should be increased this weekend as BIG IN FALKIRK
produces high quality international events in the heart of Scotland. This
weekend (Saturday 1 & Sunday 2 May 2004) BIG IN FALKIRK, one of Scotland's
biggest FREE outdoor events, returns to the stunning surroundings of
Callendar Park and The Falkirk Wheel. The two-day event offers all the
family the chance to experience the extraordinary and spectacular through
its many activities including street theatre, comedy, art, pyrotechics,
live music, fun for bairns, activity tents, circus skills and the
promoters promise much more besides. Visit
www.biginfalkirk.com
for full details of what promises to be a busy and enjoyable weekend. The
Flag hopes that the sun shines on the outdoor event. A visit to either
Callendar House and Park or The Falkirk Wheel is an enjoyable event at any
time.
Falkirk, in past centuries, was the centre for one of the largest Cattle
Trysts in Scotland, where drovers would bring many 1000s of cattle to
market. This week's recipe is a splendid accompaniment to any form of
beef. Croquettes is a really great way to serve vegetables and this recipe
is prompted by SI helper Alistair Walker of Bannockburn, who is
croquttes-daft!
Croquettes
Ingredients : 100g carrots, grated; 100 g courgette, grated; 100 g potato,
grated, 1 x 15 ml sp plain flour; salt and pepper to taste; vegetable oil.
Makes 8 croquettes
Squeeze out any excess moisture from the grated carrot, courgette and
potato. You can do this quite easily by putting them on several sheets of
kitchen paper, covering them with more kitchen paper and pressing down on
them to soak up any liquid. Mix the vegetables together in a bowl with the
seasoning and the plain flour. Heat the oil in a frying pan and fry heaped
tablespoons of the mixture, flattening with a fork to make eight spiky
round croquettes. Saute them for five minutes, until they are golden brown
on the outside and well cooked on the inside.
