Traditionally it has been claimed that Scots abroad have been more likely
to celebrate St Andrew's Day, 30 November, than those at home in Scotland.
That certainly is not the case in the burgh which bears the Saint's name,
St Andrews in Fife. The townspeople of the ancient burgh are well into a
full programme of events for their seventh St Andrew's Week by the time
you read this column. The aim of the six days of celebration, based around
St Andrew's Day, is to make St Andrews 'the' place to be on 30 November.
Full details of St Andrew's Week and a free programme are available from
St Andrews Tourist Information Centre, 70 Market Street, St Andrews, Fife
KY16 9NU (Tel 01334 472021, Fax 01334 478422 or visit
A major highlight of the Week is The Scott's Porage Oats Food and Drink
Fair in The Byre Theatre, Abbey Street, St Andrews, on Saturday from 11am
to 4pm. The Fair, admittance free, offers free tastings, demonstrations
and special offers; jazz, face-painting and magic shows. The Scott's
Porage Oats Golden Spurtle Award, a competition to find the best bowl of
porridge in Fife, will be hosted by comedian and broadcaster Fred
MacAulay. Following the Food Fair, you can enjoy the Christmas Lights
Switch On by Santa claus in Church Square from 4 to 5pm. Organised by the
St Andrews Merchants Association the switch 0n features the Kingdom FM
Roadshow with music, singing, balloons and fun!
At 7pm enjoy The Beating of Retreat by The City of St Andrews Pipe Band
and Madras College Pipe Band in South Street and then the St Andrew's Day
Gala Fireworks Display at St Andrews Bay Golf Resort and Spa. Earlier in
the day you can take advantage of free admission to St Andrews Castle and
Cathedral with a must for gardeners a visit to St Andrews Botanic Gardens
in The Canongate (with special free events for all).
St Andrews has given to all the rest of Scotland in celebrating our
National Saint's Day and hopefully the day isn't too far off when 30
November becomes a Public Holiday in Scotland.
Our old friends, the SWRI, once again provide this week's recipe - Tasty
Steak - a recipe supplied by the Holywood Institute to 'The Anniversay
Cook-Book of the Dumfriesshire Federation SWRI 1922-1992'. What better way
to celebrate Andermas than enjoying the best of Scottish Beef!
Ingredients : 4 rump or sirloin steaks; 2 oz (50 g) celery, chopped; 2 oz
(50 g) onion, chopped; 2 level teaspoons salt; 1 level teaspoon paprika;
1/4 pint (5 fl oz) water; 1 oz (25 g) butter; 2 level tablespoons brown
sugar; 1 level tablespoon mustard; 1 level tablespoon tomato puree; 2
tablespoons vinegar; 2 tablespoons lemon juice
Brown steaks in butter in frying pan. Remove to 2.5 pint ovenproof dish.
Fry onion and celery in remaining butter until pale golden brown. Add all
dry ingredients to pan then liquid ones. Pour sauce mixture over steaks
and cover with lid or foil. Bake in oven 400 deg F, 200 deg C, or Gas Mark
6, until steak is tender.