One of the
main attractions at the traditional Scottish Highland Games is the
competition of the Heavyweights – Tossing the Caber, Weight over the Bar
etc are sights to see as strong, talented athletes throw weights about
as if they were toys! From the days of Donald Dinnie onwards strongmen
have dominated the games and brought in the crowds. But it is now a case
of SOH – Save our Heavies! As the number of Scots competing in their own
games has been in decline. At Burrntisland only three heavies were in
competition and two of those who put on a great show were American. Over
the years visiting heavies have added to glamour and rivalry of the
games - great competitors such as Englishmen Arthur Rowe and Geof Capes
more than played their part in thrilling game crowds. But at that time
there was no shortage of native Scots to take on foreign competition,
led by the outstanding Bill Anderson from Bucksburn. But the time has
come to appeal to strong young Scots to take on the role of Heavyweight
athletes and help save our games!
However
there will be no shortage of heavies this weekend in Inverness. Over
Saturday 22 and Sunday 23 July 2006 in the Bucht Park Arena, the City of
Inverness Highland Games will play host to the Official World
Championships for heavies aged 40 plus. For the first time ever Scotland
will be hosting the event, indeed it will be the first time the
competition has been held out-with America. 100 heavies from around the
world will be in the Highland capital for two days of fierce competition
to discover which athletes are the best on the Masters circuit. Nine
World Championships will be at stake in nine hotly contested age classes
as the core attraction of the spectacular City of Inverness Highland
Games. Visit
www.invernesshighlandgames.com for full details of what should prove
to be two fantastic days in Inverness.
To help
build up our heavies our recipe this week features the very best in
Scottish beef with a dash of oatmeal thrown in for good measure. Roast
Fillet of Aberdeen Angus Beef with Oatmeal, Pepper and Lemon Crust will
delight all palates.
Roast Fillet of Aberdeen Angus Beef with Oatmeal, Pepper & Lemon Crust
Ingredients: 600 g Aberdeen Angus beef fillet; 30 g porridge
oats; 1 tbsp black peppercorns, crushed; 1 unwaxed lemon, finely grated
zest; 1 tbsp lemon juice; 1 tsp butter; 150 ml beef stock; 150 ml double
cream; oil for greasing
Method:
Preheat the oven 220°C/ gas mark 7. Place a small lightly oiled
roasting tin in the oven. Mix the oatmeal, crushed peppercorns, lemon
zest and a little salt. Thickly coat the fillet in the mixture, leaving
the ends bare. Place in the tin, dot with butter and roast for 15
minutes. Turn off the heat, transfer the fillet to a clean dish and
return to the oven to rest, leaving the door ajar. Place the tin on the
hob. Pour in the stock and bring up to the boil, scraping in the
residues, cooking till reduced by half. Add the cream and boil until
thick. Stir in the lemon, adjust seasoning, then pour into a warm jug or
bowl. To serve, carve the fillet into slices and serve with green beans
and the sauce poured over. Serves 4.
