weekend at Scotland’s largest agricultural show – the Royal highland Show
2008 – you can see everything from the gentle giants, the massive Clydesdale
down to the slightly smaller ferret. Some 150,000 people are expected to
attend the show at its Ingliston home in Edinburgh from Thursday 19 to
Sunday 22 June. The record crowd was in 1957 at Dundee when 163,917 paid at
the gate – with good weather could this long standing record be beaten in
2008? The four-day event is staged by the Royal Highland and Agricultural
Society of Scotland (RHASS) which can trace its history back to meeting in
the autumn of 1783 in the Royal Exchange of Edinburgh – the building which
is now the City Chambers. The Highland Show used to tour Scotland with a
different venue every year but has had a settled venue at Ingliston since
1960. For the past few years the possibility of a move has hung over the
venue, depending on expansion at the nearby Edinburgh airport, but the RHASS
has a contingency plan in place to move to a new site.
we can enjoy the Show in its present location with something for all the
family including a discovery centre for the bairns. Visit
www.royalhighlandshow.com for full details of this fabulous event.
With over 1,000 exhibitors and more than 4,000 animals there is plenty to
see and as you would expect at an agricultural show food, drink and cooking
plays a major part. As Scotland produces some of the best beef in the world
our recipe this week - Scotch Beef Balmoral
- takes full advantage of this fact.
Scotch Beef Balmoral
700g (1lb 9oz) Scotch fillet of Beef or rolled rib eye of
Scotch beef; 1 tbsp olive oil; 1 large onion or 6 shallots, finely chopped;
6 tbsp whisky liqueur such as Drambuie; 150ml (1/4 pt) Scottish double
cream; 2 tbsp wholegrain Highland or Arran mustard; 1 tbsp freshly chopped
parsley or chives; salt and freshly ground black pepper
Method: Place the meat in a
roasting tin, season with some pepper and drizzle a little
of the olive oil. Cook in a preheated oven 220’C / 200’C Fan
/ Gas 8 for 20 minutes per 500g for rare or 25 minutes per
500g for medium rare.
Remove the cooked meat and wrap in foil to rest whilst you
prepare the sauce. Transfer the roasting tin to the hob and
add the remaining olive oil and chopped shallots to the pan
juices. Cook gently for 3-4 minutes, loosening any tasty
meat residue then stir in the liqueur, cream and mustard
Bring to a gentle simmer to reduce slightly. Season
to taste with salt and freshly ground black pepper.
Slice the meat onto warmed plates and spoon some sauce over
the slices. Garnish with a scattering of fresh parsley and
serve at once. Good with rice or new potatoes.