Deliciousness

Curled up on the couch, sipping tea, fuzzy, tired, but delighted to write for #Hive again… Putting pen to paper – or keys to computer (?) in this instance – has me soaring. I love it. I've rediscovered my passion for writing. I think, if I hadn't pursued a career in Paintings Conservation, I might have immersed myself in the world of books as an author. I’ve always been a passionate writer, from tot to teen and beyond... But anyhow – today’s focus: more deliciousness, a sequel to my previous post “Proper scrumptious”. Except this time, I’ll infuse a touch of historic Scotland and sweet beats.

Given our previous conversation about the culinary gem that is “The Green Roasting Tin”, I won’t delve into a detailed description of its contents. Instead, I’ll simply reiterate my avid support for Rukmini Iyer, urging you once again to buy the book and experiment with what’s in the pages yourselves. The inspiration for the following two meals come directly from the recipes in this text - the fresh, unpackaged ingredients that form the substance come from Leith Market just a stroll away.

Leith Market, Edinburgh

Butter Roasted Harissa Leeks & Beetroot w. Brown Rice & Feta: the harissa made a delectable base – hot, aromatic and wildly fragrant. Rubbed the beetroot and leeks in butter, salt and condiments whilst singing and dancing to VOF De Kunst’s “Susanne”. (See below – sharing the joy.) Although the surplus mess can be a nuisance, I recommend singing and dancing as a necessary step in the preparation of meals all the same. The recipe called for bulgur wheat but, again, alas, ASDA did not have stock. So, I reverted to using brown rice instead. Once baked to perfection, feta cheese and coriander made for a lip-smacking combo of scattered toppings. A side of yoghurt did not harm the meal in any way, shape or form.

Dish 1: Butter Roasted Harissa Leeks and Beetroot

Between bashing about in the kitchen and stripping varnish off paintings (more on that soon), I moseyed on up to Lauriston Castle. I’ve made a note to go back for a tour of the house and collection, having only traipsed the grounds - no less exquisite by all accounts! Having stood since medieval times, the castle faced near-total devastation in 1544 during raids on Edinburgh by the Earl of Hertford’s troops. It was rebuilt around 1590 by Sir Archibald Napier, and since then has witnessed a complex lineage. For details, take a look here.

William Robert Reid, a cabinetmaker, and his wife Margaret, transformed Lauriston Castle into an Edwardian showhouse when they became its custodians in 1902. The Castle and its lands were finally bequeathed to the nation of Scotland after Mrs. Reid’s death in 1926. It’s a wonderfully ornate building – as with many relics of times past, the longer you look at it the more you see. I’ve included a detail of an exterior staircase, its sharp forward-facing turn a contrast to the delicate rise that supports the pitch line on its trajectory to the second story. A composite of materials stem from different periods - the Jacobean range to times of war reflected in its turret and gun loops. I really enjoyed perusing the building – only adding to the intrigue over what lies within its stony exterior.

Lauriston Castle, Edinburgh

If you’re a #teamUK Hiver in Edinburgh or a traveller from afar, a visit to Lauriston Castle is highly recommended. Nestled on Cramond Road South, between Cramond, Davidson’s Mains, and Silverknowes, the Castle is historically significant but also has some beautiful grounds. If you simply want to head outdoors for a walk, the land is extensive and offers much space for striding. I found the accompanying Japanese garden, built by Takashi Sawano and dedicated as the Edinburgh-Kyoto Friendship Garden in 2002, a serene little spot. It sits to the proper right of the castle and overlooks the Firth of Forth and beyond to Fife. It’s a secluded, peaceful corner in a secluded, peaceful park. It inspired the following meal…

Edinburgh-Kyoto Friendship Garden, Lauriston Castle

Miso Aubergines w. Tofu, Sesame, Ginger & Lime: the title promised a punchy taste, and it delivered. Sesame oil made from toasted sesame seeds is popular in Chinese, Japanese, and Middle Eastern cuisines. But the addition of Miso, a dietary staple enriching the lives of the Japanese for over 1,300 years, added an extra layer of delight to the culinary symphony. The eggplants and tofu were pre-baked in the oven, lathered in the miso paste with garlic, ginger and oil. I timidly excluded the chilli from the dressing, for fear of bursting into flames… (I’m not much of a spicy food buff.) But a splash of lime, soy, sesame seeds, garlic, oil – the lot – and a scattering of the most pitiful-looking (but still yummy) home-grown spring onions – and oh my. I surrendered.

Dish 2: Miso Aubergines and Tofu

I’d like to sum this post up with a few noteworthy tunes – because who doesn’t like the fusion of lush #history and lush #food with lush #music and lush #beer! Last night I enjoyed a Coast to Coast pint at my favourite pub, serenaded by a lively duo (if only this were a #BeerSaturday post!). I’d copy in a snippet of their performance of "Beeswing", a song about the summer of love, but it seems Hive won't let me convert my video! So, I found the next best thing: Richard Thomspon himself.

The narrator comes to Dundee and falls in love with a laundry worker, as “fine as a bee’s wing”. They busk, pick fruit, and tinker with life’s possibilities until the narrator dreams of settling down and starting a family – a proposal she abruptly refuses, declaring “As long as there’s no price on love, I’ll stay”. To learn how their story plays out, you will have to listen to the song... But I found it a beautiful piece about free-spiritedness shading into solipsism, and the long-lasting ache of love. The fiddler and her guitarrist also sang Dougie MacLean’s “Caledonia”, Billy Strings’ “Cuckoo”, Paolo Nutini’s “Candy” and Paul Brady’s “Arthur McBride” to name a few. Brilliant.

Before I go off on another tangent, it's best I sign off!

Enjoy the rest of your weekend, Hivers.

Don’t forget to fill it with life.