Welcome

April 21st, 2008

Welcome to the website for Enjoy the Taste of Scotland, an event designed to celebrate and raise awareness of Scottish food and drink, taking place at Glasgow’s George Square on Saturday April 26 and Sunday April 27.

There will be more than 100 companies with the finest home-grown produce on exhibition for you to sample.

And to show you what you can do with the finest Scottish produce, there will be Michelin-star rated chefs like Scottish Chef of the Year 2007, Tom Kitchin and Andrew Fairlie of Andrew Fairlie @ Gleneagles hosting cookery demonstrations.

But it’s not just for the cooks and connoisseurs of fine food and drink, there’s also plenty for the children to do including the chance to name new products, milk Daisy the cow and test your football skills with Soccer Circus.

Consider this website a mouth-watering taster of what will be happening at the event, right in the heart of Glasgow at George Square.

So click around, come along and ‘Get to know your locals’…

A little steak recipe

April 20th, 2008

Just to help get everyone in the mood for Enjoy the Taste of Scotland, we’ll be putting up some interesting recipes over the next few days and what better for getting started than a nice steak? (Thanks to Donna Knight for this one)

SIRLOIN STEAKS WITH MUSTARD SAUCE

Serves : 2
Cooking Time : 15 - 20 minutes

Ingredients

2 Sirloin Steaks
Salt and Black Pepper
1 x 15ml sp (1 tbsp) Vegetable Oil
A knob of Unsalted Butter

For the sauce:
150mls (¼ pint) Double Cream
1 x 5ml sp (1 tsp) English Mustard
½ a Shallot, very finely chopped
15g (½ oz) Gherkins, finely chopped

Method

1. Season the steaks generously with black pepper. Heat a heavy based frying pan, then add the oil and butter until hot. Add the steaks and cook on high heat for 2 minutes without moving. Turn and cook for 3 minutes on the other side then remove. For a rarer steak cook for 1 minute less on each side.

2. Stir all the ingredients for the sauce together and add to the frying pan. Warm gently to a simmer.

3. Season the steaks with salt and pour the sauce over. Serve with green vegetables or salad and some thinly sliced chips.