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Food Fayre Recipes Extended

Additional recipes from Liz Ashworth, from our Food Fayre Recipes article in the August issue.

Tasty sausage pates with chunky chutney for your chioce
To make:-
1. Skin the sausages and put the meat into a bowl.
2. Add a little very finely chopped spring onion, grated carrot and some chopped fresh parsley.
3. Mix together with a little cornflour to bind.
4. Make into round shapes the size of a walnut then flatten with the palm of your hand.
5. Oven bake or shallow fry – drain and cool.
6. Assemble on bread or oatcake, lay lettuce leaves, top with the pattie cut attractively , add a spoon of chutney and garnish tomato, cucumber and parsley.

Scrambled Egg and Smoked Salmon with Onion and Sweet Pepper Relish
To make:-
1. Carefully scramble 1 egg with 2 tablespoons creamy milk, a knob of butter and some salt and ground black pepper. Leave to cool.
2. To assemble , take a slice of bread, cover with lettuce leaves, top with scrambled egg and smoked salmon with a very small spoon of relish.
3. Garnish with cucumber and parsley

Old Fashioned Potted Cheese with baby carrot and herbs
To make:-
1. I used a mix of grated hard cheese along with finely grated baby carrot, chopped parsley or coriander, lemon juice and a generous spoon of wholegrain mustard. Mix and season if needed with sea salt and some ground black pepper.
2. Top the oatcakes with lettuce base, then the cheese and garnish with freshly chopped parsley and chives.

Brie with Strawberries and Black Pepper
To make:-
1. Slice some strawberries, drizzle with Raspberry Gin and lay overlapping on a slice of bread.
2. Season with ground black pepper.
3. Top with a slice of brie Cheese garnish with fresh raspberry.

These are just a few simple ideas using ingredients from the store cupboard and fridge
I am sure you can think of a lot more. A great way to use up left over bits and pieces.

A local vegetable Risotto with Pieroth wine with a melted Connage Cromal topping
To make:-
1. Pour some Cuilisse Rapeseed oil into a wok and sweat some finely chopped spring onion till soft but not coloured.
2. Stir in a packet of par cooked wild rice mix and pour over a glass of Pieroth white wine and some vegetable stock.
3. While this is simmering stir in a mixture of fresh summer vegetables –
Finely diced carrot and courgette, garden peas, chopped broccoli
4. Cover and simmer slowly 2 or 3 minutes, Remove the lid to let the rice dry out and stir in freshly chopped parsley.
5. Serve hot topped with slivers of Connage Gouda cheese to melt.

Quick Kedgeree
If time permits I will also make a quick kedgeree.
To make:-
1. Sweat chopped onion in Cuilisse Rapeseed oil till soft, stir in a packet of par-cooked rice and toss together.
2. Stir in flakes of Wester Ross Hot Roast Smoked Salmon and some chopped tomato to heat through. Season with sea salt and ground black pepper.
3. Serve hot or cold with plenty parsley and wedges of lemon.

Fuarag with Raspberries and Brambles
Fuarag is an old Scottish Pudding.
You will need:-
Crowdie Cheese
Double Cream
Toasted oatmeal
Vanilla Sugar or honey
To serve
Fresh Raspberries and Black Berries (brambles)
Double Cream
To make:-
1, Put the crowdie cheese into a bowl and slacken the consistency with a little double cream.
2. Stir in a generous tot of whisky or whisky liqueur and sweeten to taste with honey or vanilla sugar. Fold in enough oatmeal to give a crunch.
3. Layer in tall glasses alternately with the fruit ending with a layer of fruit, sprinkle the top with oatmeal and decorate with a mint leaf and an edible flower from Saladworx.
Serve with cold double cream on the side.

Sweet Smorbrod
To make:-
1. Whip double cream till thick and then stir in a generous glug of Raspberry gin and sweeten a little with vanilla sugar.
2. Fold in a selection of chopped summer soft fruits and pile onto thick slices of delicious buttery, decorate with fresh fruit and serve chilled.

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March 2018
Planetary Rover

Planetary Rover
By Bill Graham

Bill Graham started his working life at the coal face – as an apprentice mechanic of the mine for the National Coal Board in the collieries of his home county of Fife. It was a Coal Board scholarship that enabled him to go on to study for a BSc in engineering at Heriot-Watt University in Edinburgh.

He graduated with first class honours and went on to take a Master’s degree, with a thesis on aspects of thin gas films in lubricating high-speed low-friction bearings.

That link between abstract theory and direct practical hands-on application is something that’s been a feature of so much of what he does. His career has taken him from managing a large industrial laboratory to meeting astronauts and making a model Mars rover from scrap!
From university he went on to the Mining Research Establishment at Isleworth in London, working on the design of automotive mining machinery for remotely-operated long-wall coal faces. The machinery was guided along the coal face through tiny quantities of radiation scattered off the coal-rock interface.
His next job would give him an opportunity to travel in a different direction and take a pilot’s licence in spare time. “It was quite a change indeed,” he says. “After working deeper than 2,000 feet underground in my early days in Fife, I was up to 11,000 feet in the air, in Cessna and Piper aircraft. This was at Cambridge where I went to work at Hinxton Hall, home of the TI Group’s research laboratories.”
The TI Group of more than 140 companies manufactured a vast range of products – from steel to machine tools, from gas cookers to aircraft components. They set up research laboratories at Cambridge to develop the use of new materials such as plastics and ceramics, and they had the most advanced research equipment of the time and leading scientists and engineers to work with it. And they were set up with a vision. Basic research had contributed so much to winning the war and now in peacetime it would be applied to solve problems and create new opportunities for a post-war resurgence of industry…

To read the full story, be sure to pick up a copy of the March 2018 issue, or download a copy from our shop!

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September 2016
Deveronvale FC

In an unexpected spasm of sporting generosity, the boss offered to chauffeur his football-mad sidekick to watch Deveronvale FC in training.

The August evening sun was bright and it was very hot. The club train adjacent to their stadium, the Princess Royal Park in Banff. If you do not speak ‘football’ you may have wondered what goes on there!

When we arrived, the goalkeeper coach, James Blanchard, was busy setting out training cones for a few members of the junior team to practise; this they did, throwing, catching, jumping and energetically diving about.

After a while the ‘first team’ that we had come to observe ran on to the pitch with their coach, Steve Dolan, and the training ground filled up. Training started with warm-up circuits, intervals and running exercises and then developed into possession-based drills. There is certainly emphasis on fitness. As the sun disappeared behind the buildings it began to cool and the players were still engaged in match-based scenarios under the watchful eye of the coach. The team were also preparing for their weekend clash against Cove Rangers, last year’s champions, and there were a few earnest ‘tactical’ looking discussions breaking up the training.

Deveronvale play in the fifth tier of the Scottish Football League, competing with seventeen other teams vying to be crowned champions of the Scottish Highland Football League. They accomplished this in 2002/03 and 2005/06. In order to gain promotion to Scottish League Two – the fourth tier – the champions of the Highland Football League would play the champions of the Lowland Football League. The winner of this game would then play against the team which finished bottom of League Two. The victor would then play in League Two the following season, whilst the loser would join, or remain in, either the Highland or Lowland Football League…

To read the full story, be sure to pick up a copy of the September 2016 issue!

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August 2016
Functional Art

The Furniture of Mike Whittall
Photography by Craig Stephen

Two years ago, Mike Whittall made a dramatic change to his life. He left his accountancy-based career of twenty-five years – which had included working for Customs and Excise, Grant Thornton and Deloitte in the south and London – and moved to Scotland. He started in Aberdeenshire
working for Deloitte and after some time freelancing and
working, settled in Netherdale, near Aberchirder.

His new home, which he shares with wife, Jane Craigie – who runs a marketing business – is also the site of his new business venture. He will run ‘Ochre & Wood’, furniture-making and restoration in a steading workshop, which he is converting as we write. Mike gained an appreciation for woodworking from the age of five – from his grandfather and his father who were enthusiasts. Now Mike is in a position to realise his dream to be a professional woodworker. Although he is largely self-taught, he did attend a recent nine month course at the Chippendale International School of Furniture at Haddington – tutored by
Anselm Fraser. Until now he has been travelling back and forth using the
school’s well equipped workshops and has produced some outstanding sample pieces.

His aim is to use our local Scottish woodland heritage for the raw material.
Despite centuries of felling for fuel and building, our countryside is still home to some 1.4 million hectares of forestry – three quarters of which is coniferous and the remainder broadleaved trees. He is a firm believer in sourcing his timber locally where possible. Apart from the obvious ‘wood mileage’ benefits – his resulting pieces will have provenance. Mike’s philosophy is that ‘every tree has a story’…

To read the full story, be sure to pick up a copy of the August 2016 issue!