If you are a flower show of food fan, Dundee’s annual Flower and Food
Festival in Camperdown Country Park is the venue for you this weekend.
Now in its 18th year the organiser’s promise that this show
which starts today (Friday 1 September 2006) and runs till Sunday will
be best ever. This year will be of particular interest to potato growers
as the World and Scottish Potato Championship will be part of the show.
A feast of colour will be guaranteed as the Scottish Begonia
Championship and the World Gladioli Championship will also feature.
As
a food feature we note with interest that the Food Festival, sponsored
by an English supermarket chain which we won’t advertise, has cookery
demonstrations on all three days. Today’s chef will be top Scottish chef
Nick Nairn, son of Jimmy Nairn of One o’Clock Gang fame and a leal
Nationalist, who will be demonstrating amongst other dishes the venison
dish he created for the English Queen’s recent 80th birthday.
Of
particular interest to this compiler is the Real Ale section which
includes a range of excellent Scottish beers including Inveralmond
Brewery’s Ossian Ale 4.1%; Traquair House Brewery’s Stuart Ale 4.5%;
Strathavon Brewery’s Claverhouse 4.5%; and Prestoungrange Gothenburg
Brewery’s Prestonpans 80/- 4.2% and Gothenburg Porter 4.4%. A wide
choice to suit all tastes
and quench all thirsts!
The
Festival has something for all the family and if you look at last week’s
recipe – Rhubarb and Ginger Jam – you will find details of opening
times. We hope that the sun shines on Dundee all weekend, unlike
Aberdeen last Sunday when a monsoon hit the Wallace Commemoration.
However the event went on and an excellent Wallace Address was given by
J Derrick McClure of Aberdeen University.
Before
Dundee was redesigned as The City of Discovery, it was known to
generations as the City of Jute, Jam and Journalism. Jute and jam has
gone but journalism continues to thrive in the form of The Courier and
Telegraph. Dundee was particularly famous for marmalade and this week’s
recipe is marmalade based – Marmalade cream Tart.
Marmalade Cream Tart
Ingredients:
butter
for greasing; flour for rolling pastry; 225g sweet shortcrust pastry;
2-3 tablespoons
marmalade;
3 eggs; 100g caster sugar; 600ml double cream; zest of 1 small orange;
icing sugar to glaze
Method: Preheat oven to 200C. Butter 20 x 3.5cm flan ring.
Roll pastry 2 mm thick. Place flan ring onto baking tray covered with
greaseproof paper and line ring with pastry. Leave excess to hang over.
Refrigerate for 20mins. Prick pastry base with a fork and line with
greaseproof paper. Fill with dried baking beans or rice and cook in oven
for 20-30mins. Remove from oven, lifting the paper carefully. If pastry
base is still soft return the oven at a cooler setting for a further 6-8
minutes. Cut away excess pastry when cool. Spread the marmalade on the
base. To make the filling, mix together the eggs, cream and orange zest.
Pour into tart case and bake at 170C for 30-40mins until just set. The
cream should maintain a soft texture. Remove from oven and leave to cool
at room temperature. Brule the tart and dusk with icing sugar.
