In
‘Scottish Scene’ (1934) the greatest Scottish poet of the 20th
century Hugh MacDiarmid wrote – ‘Scotland is not wholly surrounded by the
sea – unfortunately’ to which the byous Irish playwright Brendan Behan added
in ‘The Sea Around Us’ –
“God
help the poor Scotsmen – they’ll never be free
But we’re entirely surrounded by water.’
But
although Scotland is NOT an island she does enjoy many miles of coast-line
and a long maritime history. In days langsyne travel by sea was quicker than
on non-existant roads! A reminder of our rich sea heritage will take place
this weekend (Saturday 30 June – Sunday 1 July 2007) in Portsoy as the
north-east fishing port hosts the 14th Scottish Traditional Boat
Festival 2007.
But as one
visitor to a past festival remarked – “Its nae jist aboot boats!” – as a
full programme of events – cookery, music, sporting and the arts – take
place around the main feature of boats, large and small, which are already
registered for the Fesival. Visit
www.scottishtraditionalboatfestival.co.uk for full details of a packed
weekend although you are probably too late to enter the 10 Km race!
Local food
pays a part in the Festival, at the Food fayre in the Wally Green. The food
and drink industry in Grampian is an important part of the local economy and
accounts for one fifth of all food and drink in Scotland. The area boosts
the finest ingredients on its doorstep such as seafood, red meat, poultry,
game, berries, vegetables and oats. A wide selection of produce from ostrich
burgers to jams and chutneys will be available over the weekend.
Top
traditional entertainment will be provided by top folk group The Old Blind
Dogs, locally-born Isla St Clair and the virtuoso of the tin whistle Alex
Green.
This week’s
recipe reflects our sea heritage and long dependence on fishing – Crunchy
Cod should be as enjoyable as the Porstoy Festival weekend promises to be.
Crunchy Cod
Ingredients:
4 even-sized cod fillets;
Salt and pepper; 90 g (6 tbsps) butter, melted; 90 g (3 oz) dry breadcrumbs;
5 ml (1 tsp) dry mustard; 5 ml (1 tsp) minced onion; Dash Worcester sauce
and tabasco; 30 ml (2 tbsps) lemon juice; 15 ml (1 tbsp) finely chopped
parsley
Method:
Season the fish fillets with salt
and pepper and place them on a grill tray. Brush with butter and grill for
about 5 minutes. Combine remaining butter with breadcrumbs, mustard,
onion salt, Worcester sauce, tabasco, lemon juice and parsley. Spoon
the mixture carefully on top of each fish fillet, covering it completely.
Press down lightly to pack the crumbs into place. Grill for a further 5 - 7
minutes, or until the top is lightly browned and the fish flakes.
Serves 4
