Many
people, as the popular Bothy Ballad goes, will be travelling the road and
the miles to Dundee at the end of August and beginning of September as the
City of Discovery, once again, holds Scotland’s premier Flower and Food
Festival in the Camperdown County Park, The beautiful park is the former
estate of one of Dundee’s greatest heroes – Admiral Adam Duncan, 1st
Viscount of Camperdown who defeated the Dutch fleet under Admiral de Winter
at Camperdown, off the coast of Holland, in 1797. For those with an interest
in gardening and food, Camperdown Park is the only place to be from Friday
31 August to Sunday 2 September 2007. On the gardening front you can enjoy a
recording of the popular BBC Radio Scotland programme the ‘Beechgrove
Potting Shed’ on Friday or the colour and aroma of the cut flowers in the
Floral Marquee, this includes the World Gladioli Championships. For
vegetable fans the Scottish Branch of the National Vegetable Society
Championships should not be missed. The Food Festival is backed by over 40
trade stalls selling the very best of food and drink and the Children’s
Marquee is guaranteed to keep bairns of all ages amused for hours. Visit www.dundeeflowerandfoodfestival.com
for full details of the many events and take advantage of a £2 discount
in Advance Ticket Bookings which are available until Friday 24 August.
Dundee was
famous in the past as the city of jam, particularly marmalade, jute and
journalism. Journalism is still to the fore and The Courier is supporting
the festival. In memory of the glory days of marmalade in Dundee this week’s
recipe, a microwave one (650W), is for Sweet Marmalade.
Sweet Marmalade – Microwave Recipe (650W)
Ingredients: 1 grapefruit; 2 lemons; 1 orange; 1 pt (600 ml)
water; 1 ½ lb (680 g) sugar
Method:
Wash fruit, cut in half and squeeze out juice. Remove pips and pith. Cut
rind into thin strips. Put rind, juice and water in a large ovenproof bowl
(not metallic). Tie pips and pith into muslin and add to bowl. Cover bowl
with cling film and cook on full power for 17 minutes, until rind is soft.
Remove muslin. Measure fruit and juice, allow 1 lb (0.5 kg) sugar to each 1
pt (600 ml) juice mixture. Add sugar, stir well and cook on full power for
approx 25 minutes – until setting point is reached. Test for setting after
20 minutes. Leave to cool, then fill clean, warm jars and cover.
