The following offers are open to Clyde
Card holders only. SALCME Two tickets for the price of one on Tuesdays and Wednesdays for Salome at Citizens Theatre, Circle Studio from 7—30 Apr at 1.30pm. Tickets from Ticket Centre, 041 221 5511 and all Ticketlink outlets.
SCOTTISH CHAMBER ORCHESTRA
All tickets £1 for Scottish Chamber Orchestra’s performance at City Halls on 8 Apr at 7.30pm. Tickets from Ticket Centre, 041 227 5511 and all Ticketlink outlets.
GRAND OPERA Two tickets for the price of one for Glasgow Grand Opera’s performance at BSAMC low Athenaeurn Theatre on 9 Apr and 11-13 Apr at 7.15pm. Tickets from Ticket Centre, 041 227 5511 and all Ticketlink outlets.
Two tickets for the price of one on Tuesdays and Wednesdays for lilub Anlma at Citizens Theatre, Main Theatre from 12-16 Apr at 7.30pm. Tickets from Ticket Centre, 041 227 5511 and all Ticketlink outlets.
AERCBICS Free membership (normally £5) pies £1 off your first class for Step Aerobics at Pollockshaws Burgh liall on Mondays and Wednesdays at 5.30pm.
For further information contact Sue langton on 041 S38 3579.
To take up one of these offers present your Clyde Card to the venue box office. All offers subject to availability.
listen to Clyde 1 and Clyde 2 for further details.
Those top chefs in full: (left to right) John Webber of Kinnaird, David Wilson of the Peat kin. Ronnie Clydesdale of the Ubiquitous Chip, liick liairn of the Old Braeval Mill, Jim Kerr of the Rogano. and Keith and ilicola Braidwood of Shieldhill.
Foodies and professional chefs will be swapping recipes at the Scottish Food Proms, which come to Glasgow for the first time. Eddie Gibb finds out what’s on the menu.
Hold the kumquats and go easy on the kiwi fruit; that’s the basic message from Scotland’s top chefs, who will be gathering in Glasgow later this month to discuss the state of the nation‘s cuisine. and maybe rustle up the odd dish for food disciples. The event is Scottish Food Prom and the consensus among the foodies who attend is likely to be that Scottish cooking is getting simpler - letting the ingredients do the talking, as one chef put it.
The influence of nouvelle cuisine — big prices. small portions — has ﬁnally worked its way through the system and Scottish chefs are turning to a rougher. more Mediterranean approach. ‘lt's a sunnier, happier style of cooking.’ says
10, anchor close, Cockburn Street
Andrew Radford of the Atrium in Edinburgh. ‘If we can bring a smile to people’s faces because the food looks interesting. then that’s great.‘
‘We lost ten per cent of our customers straight off. But it was the well-done steak and Blackforest gateau brigade who we were happy to lose anyway.’
The best thing about Scottish cooking is the ingredients — if you can get hold ofthem. The problem chefs are facing is that European bulk buyers are shipping out Scottish produce. particularly shellfish. by the container- load. The country restaurateur who wants a couple of stones of prawns has to buy a lot of rounds in the fishermen's local to secure a steady supply. ‘l spend about halfof my time sourcing good produce.’ says Nick Naim ofthe Old Braeval Mill in Aberfoyle. ‘lt is possible to cultivate the smaller guy and once you’ve got good quality stuff.
LUNCH — 12—2.30pm EVENINGS - 6—11pm (last orders 10.30pm)
EDINBURGH 226 5145 50, east fountelnbridge EDINBURGH 228 ‘
you don't have to do much to it.‘ Simpler dishes cost less to produce because they require fewer kitchen staff to cook them. The Braeval reckons its customers are looking for better value for money, but without compromising on ﬂavour. To help achieve this. Naim has introduced fixed menus to keep the cost down - £27.50 for a four course dinner isn't bad for one ofthe best food experiences in the country. But how did people react to the lack of choice? ‘We lost ten per cent of customers straight off.’ he says. ‘But it was the well-done steak and Black Forest gateau brigade who we were happy to lose anyway.‘ His regulars now appreciate that whatever they are served will have received the chef’s undivided attention. ‘There’s a more bullish mood among Scottish chefs.’ says Food Proms co- ordinator Brian Hannan. ‘They‘re starting to say. “Wait a minute. we're bloody good." And there’s now more of an acceptance of letting the chefs do what they want to do.‘ The Scottish Food Proms are Monday Iii-Monday 25 April with gourmet dinners each nigltt. The Gala Dinner is on the opening day at 7.30pm with dishes front seven Scottish chefs including Nick Nairn and Jim Kerr of the Rogano. Tickets are £45. There are also several cookery exhibitions and demonstratimzs. with Henrietta Green of the BBC 's Food Programme giving the keynote lecture on Tuesday 19 April at 1 pm in Glasgow City Chambers. Full details on 04/ 636 6332.
FLAVOOR OF THE FORTHIGHT
Leave the stuffed pigeon to those Scottish chefs; here’s something simple, Turkish and vegetarian. Eggs with Sweet Peppers and Tomatoes
2 tablespoons olive oil
3 chopped onions
3 red or yellow sweet peppers (capsicums)
4 large, ripe tomatoes, chopped
1 tablespoon chopped fresh parsley salt
6 eggs cayenne pepper (optional)
Heat the oil in an 18-2ilcm (7—8 in) pan and fry the onions until soft. liemove the seeds and tough membranes from the peppers and chop, add to the onions and fry gently until cooked. Add the tomatoes and cook for five minutes. Stir in the parsley and add salt to taste. Make six little hollows in the mixture and gently break in the eggs. Cover and cook until the whites are set but the yolks are still runny. If you like hot food
, sprinkle on a pinch of cayenne pepper.
Serve at once.
Taken from liiane Seed’s Top 100
Mediterranean lllshes, which was recently published by BBC Books, price £9.99.
85 The List 8—21 April l994