The idea behind this is to merge some of the tastes of the Mediterranean with that traditional British vegetable, the leek. It attempts to mix the sweetness of the vegetable with the sharp saltiness of the feta cheese. Wash and trim the leeks to three or four-inch lengths before blanching them if you don’t pre-cook them they tend to dry out and become very tough. Set aside. Roll out the puff pastry thinly, and score it into rectangles you need two for each leek, one to form the base and another slightly larger one to put on top, forming a parcel. Spread a line ofzatar along the middle of the smaller sheet of pastry then pour a line of olive oil on top. .Next add a line of feta cheese. Cut the leeks lengthways into the centre being careful they don‘t disintegrate; then wet the centre ofthe leek with a sprinkling of water and place cut side down on the line of cheese and thyme. Brush the edges of the pastry with beaten egg and add the top sheet. Seal the pastry parcels, decorate with trimmings if you wish and brush them with beaten egg. Bake in a medium oven for 25—30 minutes until golden brown.

Burnt aubergine sauce

two medium auberglnes 500ml of greelt yoghurt

t large bunch of mint

: one cloveofgarlic salt

This sauce is a version of a Middle

. Easternstandard:liquidised.itgoes ' _ very well with stuffed leeks. Chop

the aubergines into cubes and

T remove the skin. Sprinkle the cubes ' with salt and leave for 15 minutes;

' dry and deep fry in very hot oil until golden brown. Remove surplus oil by blotting with kitchen paper.

j Blend all the ingredients together until they are smooth. Allow to cool ' and serve with fresh sprigs of mint.

Milk and carrageen

-. puddingswithiasmine . and cardamom twopintsofmillt

a handful of dried carrageen (available from some health food stores or from the beach)

dried jasmine flowers

20 green cardamom pods

sugar to taste


the juice of two oranges

three spoonfuls of honey

a handful of dried hibiscus flowers This is really a very traditional Scottish pudding but flavoured with the fragrances of the Middle East again. The carrageen edible purple seaweed found along the coast in the

i i !



and Wine Bar

Unique Historic Elegant Diningroom and Candlelit Wine Bar with Open Fire

Monday - Saturday Lunch 12 - 3.30 Dinner 6.30 onwards

87 Giles Street Leiih, Edinburgh Tel: 031 - 554 (>767

__ - -, __ __ 92The List3— 16 May 1991

\..\\:"\\ ~.\~\'\.



“19/ Open seven days food served all day fri 8: set


tuesday— saturdoy 19-- 2200


Northern hemisphere doesn‘t add much flavour. but is used as a vegetarian alternative to gelatine. Wash it carefully in warm water to remove all salt and sand before adding it to the milk. Remove the black grains from the cardamom pods and crush with a rolling pin. Add them to the milk along with the sugar and jasmine flowers. Bring the milk to the boil and simmer for about ten minutes until the milk appears to thicken. Strain the milk carefully into moulds and allow to set in the fridge. Heat the orange juice with a cup of water and the honey, then add the hibiscus flowers. Reduce, then allow to cool. Decorate each pudding with fresh jasmine leaves and flowers.

The new series of Masterchef began on April 2] and will be broadcast at 5.55pm on BBC] every Stmdayfor the next twelve weeks.

:— Mayfest

eating ideas

When you emerge from a performance in the centre of town at ten in the evening. the only thing that might stop you from settling at a table in a good eating place is the bewildering amount ofchoice. Things can be a lot bleaker when you step out of the ratified atmosphere of the Tramway to be confronted by nothing more edible or enticing than deserted warehouses and busy roads. Even Jimmy’s, whose blue neon sign used to shine like a beacon in a wasteland, and nourish the bodies ofover-stimulated brains with good down-to-earth fish and chips and a wondrous array of international lagers. has disappeared. But there are places to be found here and in the vicinity of the Citizens‘. both for pre-performance meals and for late night eating.

I McNee's 1 Victoria Road, 423 4820. Food until 8pm. You can sit in the renamed building and lament the

. passing ofJimmy‘s. or alternatively

console yourselfwith pub food —— lasagne. steak pie, fish and chips— in what is now a show bar. Live bands coincide with the end of food serving, so you can miss the music if you want to slip into a contemplative mood before a show elsewhere.

I The Athena Taverna 780 Pollokshaws Road. 424 0858. Food from 5—10.30pm, but the management is prepared to be flexible with late-comers. Closed

Sundays. This Greek restaurant é claims to be a haunt of the director of

the Tramway (it is 200 yards from the theatre), and boasts some refreshing eating possibilities. In addition to the standard menu, there is a complete. separate vegetarian menu something still comparatively rare.

i l l

There are also bar meals including lamb. pork or chicken kebab, fasolia (bean and tomato casserole served with bread) and louvia (beans cooked in olive oil with onions, spinach and cabbage). Expect to pay around £2.50 for these dishes, and £11 a head for an a‘ la carte meal no credit cards accepted. The bar is stocked with a selection of European bottled beers, and offers real ale on draught.

I La Bussola 441 Victoria Road, 041 423 4942 (10 mins Walk from Tramway). A popular Italian restaurant with a reasonably priced pre-theatre menu: £5.75 for three courses between 5.30 and 7pm every day except Saturday. An a la carte menu is also available from 5.30-11pm, but for this expect to pay around £20 a head.

I Freed's 49 Coplaw Street, 041 423 8911. Glasgow’s only kosher restaurant is only a stone’s throw from the Tramway, and its opening hours seem designed for pre-theatre eating: 5.30pm. last orders 8pm. A meal here is likely to be quite an experience, as well as heart-warming, filling and reasonably priced. You can eat for around £7. Beware though: first, the place is unlicensed and you are advised to turn up, seek instructions

from Mr Freed. and then head to the off-licence across the road, as only certain wines are acceptable: secondly, the restaurant is ‘never, ever‘ open on Fridays and Saturdays. l Harry Ramsden’s 251 Paisley Road, 429 3700. Open seven days,

11am—1 1pm (midnight Friday and Saturday). Five minutes drive and you can have the traditional fish and chip high tea, either before or after a show, in this rather sumptuous newly

, opened eating palace. Fish and chips

with bread and butter and a pot of tea is £4.45. There are also traditional starters and puds. but

when it comes to the main course, it’s ,

fish . . .

I Change at Jamaica 11/17 Clyde Place, 041 429 4422. Ten minutes drive from the Tramway, five from the Citizens‘, this could be the right place ifyou want hours to discuss some putstanding or exasperating production; though you may need hours to make yourself understood above the rumbling sounds of the express trains travelling over your head. Apart from its idiosyncratic location, Change at Jamaica offers an a‘ la Carte menu until midnight which includes starters such as sozzled squids (in beer and batter) and seafood salad, and main courses like butterfly fillet steak with pepper sauce and swordfish. The most you would have to pay for a three-course meal would be £13.45. Alternatively. you could wait until midnight and have breakfast. . . Until 2am on Thursday, and Sam on Friday and Saturday traditional breakfast is served for £3.95, as well as snacks such as kippers, baked potato skins, stuffed mushrooms and croissants.