A Hearty Ceilidh Feast

Kailyard Ceilidh poster (3)

By Mags HallMixed 076 (2)

We would like to offer a huge thank you to everyone that came down to St Brycedale Kirk Hall on Saturday night to dance, celebrate, and raise funds for the Kaleyard community food and wildlife garden in Beveridge Park, Kirkcaldy. Between ticket sales, the raffle, and the surprisingly popular ‘throw a pound coin at the whisky bottle’ game (yes, it was new to me too!), over £1,000 was raised. The money will go to the  Beveridge Park Development Group and will help cover the cost of insurance for the site and pay for a poly-tunnel, so the site can be a hub community food and growing all year round.

We had lots of fun, working hard in the kitchen, although Elly and I did make it out for a quick Strip the Willow at one point! It was wonderful to hear all your positive feedback about the evening and in particular the menu, so we have decided to bring together all the recipes for you in one place – scaled down, as we’re assuming you are not also catering for 80 hungry dancing folk!

If you’d like to be involved in The Kaleyard in the future, or if you’re  interested in enrolling your child in the kids’ gardening club (starting later in the year), please get in touch at mags@fifediet.co.uk.

All the vegetables for the evening were provided by either Bellfield Organics or Pillars of Hercules. The bread, oatcakes and biscotti were baked by Colin from Bread in Fife.

Leek and Potato Soup

Onions, leeks, potatoes, vegetable stock, simmered, blended – simples! Cream is yummy added at the end, but we served this on the side on the night so those on a dairy-free diet could enjoy it too.

MAckerelMany4frontMackerel Pâté

3 fillets smoked mackerel (we bought ours from HS Murray in Inverkeithing)

200g crème fraîche

horseradish –  a tbs grated fresh if you can get some, (does anyone grow their own?) or a tsp from a jar

dill – a small handful of fresh, chopped dill in summer; a tsp dried dill tops at this time of year

a dash of lemon juice, and salt and pepper to taste

Skin the mackerel fillets, and blend two of them with the crème fraîche and the rest of the ingredients, either in a food processor or by mashing it all together with a fork. Flake the remaining fillet and fold it into the pâté, giving it a nice chunky texture.

Beetroot Puree

This was adapted from Yotam Otolenghi’s latest book Jerusalem, which has a surprising number of recipes that can be made with predominantly local Fife ingredients! For the dairy free version we served on the night, we replaced the normal yoghurt with organic soya yoghurt.

200 – 300g beetroot, roasted whole in the oven until a knife slides into the center easily, then peeled. The roasting will take anything from 30mins to an hour at gas mark 6/200C°, depending on the size of your beetroot.

200g organic yoghurt, preferably the nice thick Greek type (you can vary the quantity of this to make a thicker or runnier puree)

1 clove garlic

1 – 2 tsp honey

2 tsps Za’atar – this is a Palestinian spice mix consisting of herbs, sumac and sesame seeds. We recommend Zaytoun, who sell at delis and fairs across the UK, but it’s getting easier to find in other stockists these days. If you can’t get hold of any, try using fresh thyme leaves and a sprinkling of sesame seeds instead.

1 small chopped chili, optional – or you could drop the honey and use 1 tbsp of Chillilicious’ chili and fruit chutneys instead.

Blitz the lot in a food processor or using a hand blender, or for an energy saving option, grate the beetroot and mix with the remaining ingredients. Serve on bread, oatcakes, toast, or as a delicious accompaniment to simply grilled mackerel.

Pizza Dough

500g organic white bread flour (you could use wholemeal, but it somehow isn’t quite the same in pizza)

1 1/2 tsp salt

1 tsp instant yeast

1 tsp sugar or a heaped tsp honey

1 tbsp rapeseed or olive oil

approx 300ml warm water (1 part freshly boiled water from the kettle, 2 parts cold tap water)

Measure out your flour, then add the salt and the yeast to opposite sides of the bowl (if you add them together the salt can sometimes kill off the yeast) before stirring to combine. Dissolve the sugar in the warm water, then start adding to the flour, stirring with your hand to combine. When you’re about halfway through, add a big splash of water and the oil, and continue stirring and mixing until the dough comes together in a wet-ish ball.

Tip out onto a work surface and start kneading and working the dough. Keep this up for about 10 minutes (it helps if there’s something interesting on the radio at the time), and if it starts to feel dry or stiff, rub some more oil over the surface and knead it into the dough. Once you have a nice, smooth, elastic dough ball, put it back in the bowl, cover with a clean tea towel, and leave in a warm place to double in size. For me, at this time of year in my old draughty house, that’s about a metre in front of an electric heater, otherwise it takes forever to prove! If you have the oven on already though, try opening the door to the grill compartment (if it’s above the oven) and sitting the bowl there for an hour or so.

When you’re ready, tip the dough out, knock the air out with your fists, and roll / stretch / pull it into the desired shape, before laying it on a greased baking tray and topping with whatever you fancy! This amount should make three medium pizzas, or one large tray-shaped pizza.

Kale and Onion ToppingMixed 079 (2)

This was simply onion, finely sliced and fried with oil until it started to caramelise, followed by finely shredded kale, washed well and wilted in the pan with some more oil, a big knob of butter, and a splash of water. The two were mixed together with lots of salt and pepper, then spread over the top of the pizza, before finishing it off with plenty of grated Anster cheese. Cook on the top shelf of a hot oven (gas mark 8) for 10 – 15 minutes. To make sure it’s done, lift up the pizza with a fish slice and check the bottom to make sure it’s cooked through and not soggy.

Jerusalem Artichoke Topping

Fry an onion and a couple of cloves of garlic in butter with a splash of oil until soft, then add 200 – 300g peeled Jerusalem artichokes, sliced into the tickness of a pound coin. Add plenty of salt and pepper, put a lid on the pan, and leave to sweat until soft. This could take 20 – 30 mins – add a bit of water if they start to stick, but not too much. Once soft, turn off the heat and stir through a couple of table spoons milk or cream, breaking up the artichokes a bit to form a very rough mash. Spread this over the pizza base and cook as above.

Haggis Balls

It’s a shame many of us only indulge in haggis at the tail end of January –  it’s a cheap, hearty meal that uses up the bits of meat many of us wouldn’t consider eating in their ‘original’ forms! We sourced ours from Puddledub, which was delicious, but try your local butcher – many of them use their own recipe and you’ll be amazed at the variety of haggis flavours out there.

On the night, we broke the haggis up into chunks then rolled them out into small balls, before dipping in a simple batter made of gram flour and water – the gram flour was to make the dish suitable for those on a wheat free diet; plain white flour would be fine if you can handle wheat. From the batter we dropped the balls straight into a deep fat fryer filled with vegetable oil, and cooked them for 4 – 5 mins, until golden and crispy. Not at all healthy, but a delicious treat, and given the amount of dancing you all got up to on Saturday, I’m confident the calories were burnt off in no time!