May sees the second term day of the Scottish year,
Whitsun Day 15th May, the first such day following Candlemas.
Traditionally those who could not pay their debts or tithes to the
church were publicly cursed on Whit Sunday. In Glasgow a fair was
held on Whitsun Monday which was a feeing fair where farmers would hire
workers for the following year.
This year the Scots Independent honour a Glasgow
winner of The Oliver Brown Award - W Kenneth Fee, at a sell-out lunch on
Saturday 21 May in the Terraces Hotel, Stirling. Kenneth is a worthy
winner of the award named after the doyen Nationalist W Oliver Brown.
Oliver was the first Nationalist candidate to save a parliamentary
deposit in the Renfrew East By-Election on 28 November 1930.
W Kenneth Fee is of course well known to all Scots
Independent readers as he edited the newspaper, with invaluable
assistance from his wife Margery, for a record-breaking 19 years. For
much of that time he combined this onerous role with his full-time day
job as a teacher and also editing his trade union newspaper. He follows
in the footsteps of Scots of the calibre of Tom Weir in receiving one of
the most prestigious awards in Scotland.
It is no secret that Kenneth is a good trencherman
and especially for him we suggest a rich accompaniment from Orkney for
ice cream - Boozy Butterscotch sauce.
Boozy Butterscotch Sauce
Ingredients: 500ml (18 fl oz) tub Orkney
Ice Cream, ideally Original or Vanilla
For Topping: 4tbsp Scottish rolled
porridge oats; 4tbsp malt whisky
For Sauce: 50g (2 oz) Orkney butter; 50g (2 oz) soft
brown or light muscovado sugar; 2 tbsp golden syrup; 200g (7
oz) condensed milk; 2-4 tbsp malt whisky, depending on taste
Method: Pre-heat oven to 190°C, 375°F or gas mark 5.
Place oats in a shallow ovenproof dish and roast in oven for 10 to 15
minutes, or until they start to brown and smell nutty. Remove from
oven and immediately pour on whisky to taste. The heat of the dish
evaporates the liquid, leaving a delicious whisky-flavoured, crunchy
topping.
Slowly heat butter, sugar and syrup in a heavy
saucepan until sugar has melted. Remove from heat, add condensed
milk and return to heat for two to three minutes stirring constantly.
Add whisky to taste and heat for a further minute, stirring all the
time.
Pour hot sauce over a generous serving of Orkney
ice-cream and top with whisky roasted oats.
