My Cocky, The Tattoo and Cooking With[out] Gas!

For Christmas my very generous Sis In Law gave all us girls tickets to go to last night's final performance of the 2010 Royal Edinburgh Military Tattoo.  In the 6 years I've lived in Edinburgh I've been fortunate enough to see the tattoo every year, apart from my first year when I was a poorly paid temp!  My Grandad, who is proudly known as Cocky in my family (its a long story but lets just say its all my big brother's fault!) was a Scot's Guard and an absolute giant of a man, if he hadn't been my Cocky he probably would of frightened the wits out of me!  Every year when the tattoo came on the TV at home we had to watch it, he asked questions later so there was no pretending you had lest he catch you out with a trick question!  He passed away about 10 years ago and I can honestly say that dealing with his 'departure' from my life was very difficult. 

Though he was born and bred in Cambuslang (you can just imagine his accent - I loved it!  And because i had grown up with his broad Scottish accent as a norm, I used to have to translate Taggart to all my friends at school!) I feel quite a connection with him now I also live in Scotland.  Visiting Edinburgh Castle is almost like visiting with him, that's were the Scot's Guard memorial is and know he would be fiercely proud of it.  And even though I hated watching the tattoo on TV every year as a kid, I will continue to make every effort to attend each year.  As much as I go in the memory of my Cocky, I also go because its actually really good fun, I actually enjoy it!  And in case you are wondering, I scream every bit as loud when they shout out for all the Aussies to make themselves known as I do for the Scots ;0)

Enough of the sentimental rantings (he would be most embarrassed!) and back to the reason for this post!  In the lead up to last night's performance we were all going to go out for dinner first and then wander up to the castle.  But being festival time the tables in restaurants are at a premium and as a general rule you pay over the odds for the food and drink even if you are willing to squeeze a meal in around the restaurants timetable.  So I offered to have a barbie.  Yep, you guessed it.  I got half way through cooking the barbie and the gas ran out.  Plan B was to fire up the range cooker and it all worked out in the end, Hubby and I will be feasting from the leftovers for the rest of the week.

Here is the menu;
Chicken with Chorizo and Mozzarella
Sausages
Chicken and Smoky Bacon Burgers
Gourmet Ranch Burgers (recipe follows)
Prawns with lime, chilli and coriander (recipe follows)
Mozzarella and Basil Bread
Sweetcorn with Smoked Paprika Butter (I actually managed to find sweetcorn with the husks still on!)
Mozzarella, Beetroot and Rocket Salad
I cheated and bought coleslaw and Miss SP made a very yummy potato for us all too!

And for dessert .....
Mark Hix's Iced Berries with Hot White Chocolate Sauce

Now ... here's the thing ... I forgot to take photo's of the food!  That's why there are photo's of the Tattoo on today's post instead ;0)

Gourmet Ranch Burgers
450g quality standard beef mince
1 small onion, peeled and grated
1 large garlic clove, peeled and finely crushed
5ml English mustard (optional)
60ml BBQ sauce
1-2 tbsp flat leaf parsley, chopped
1 tbsp sunflower oil

In a bowl mix all the ingredients together and season with salt and freshly milled black pepper. Using slightly damp hands shape the mixture into 4 10cm burgers, then cover and chill for 30 mins.

Brush each burger with a little olive oil and BBQ for 6-8 mins on both sides until thoroughly cooked or juices are completely clear.

Serve in bread rolls with salads.

Serves 4
Olive July 07

Prawns with lime, chilli and coriander
24 (1kg) medium uncooked king prawns
2 limes, halved
1 tbsp peanut oil
1 bunch (350g) watercress (110g trimmed)
Chilli coriander dressing
2 tbsp peanut oil
2 tbsp lime juice
1 long red chilli, seeded, chopped finely
1 clove garlic, crushed
2 tbsp finely chopped
Fresh coriander
Sea salt, to taste

To make the chilli coriander dressing, whisk all ingredients in a small bowl until combined.

Remove heads and legs from prawns, leaving tail and back shell intact. Split the prawns along the underside to open out flat, leaving shells on.

Cook lime halves on a heated, oiled grill plate (or grill or barbecue) until browned lightly; remove. Brush prawns with oil; cook prawns on same grill plate until browned and cooked through.

Serve prawns with watercress. Drizzle with Chilli Coriander Dressing and serve with limes.

Serves 4
The Australian Women's Weekly, Feb 07