Born in Scotland, in the Burns country of Ayrshire, my memories are of a childhood spent in Ross-shire in the north. We were never far away from a landscape of mountains, lochs, rivers and forests of pine, spruce larch and fir.
A move to the south-west within sight and sound of the Irish Channel steamers was followed by another move to the city of Dundee in the east. Both places were beautiful in their own way and brought lasting friendships. But I always had a feeling for the highland scenery of my early childhood. Perhaps that is why I find Boddington with its river, rolling hills and forested country nearby so pleasing.
Training as a teacher led to jobs in Scotland and Australia including my first acquaintance with Western Australia. Scotland, however and Ayrshire, drew me back. There I added to my qualifications and eventually took up successive headships of a nursery school and a primary school, moving later to England to become General Inspector of Schools in a local authority in the West Midlands.
Boddington bacome my home in 1985 after marriage to John Ferrell in 1984, a busy year spent working in England and touring Scotland, France, Luxembourg and Italy absorbing history, art and culture and enjoying the delights of European food, particularly French hoses and wines.
Since coming to WA, I have spent some time organising educational in-service and lecturing. Most of all I have enjoyed more time to read a wide range of literature through membership of the excellent Boddington Arts Council Book Clup: time to continue my interest in all things concerned with music, art and history of art: time to experience the pleasure of dabbling in pottery and painting and to take up Bible study for the first time. I am also inveterate writer of letters and my creative embroidery, an interest over many years, has burgeoned in the time I have lived in Boddington.
I was delighted to find that Boddington has suck a thriving Arts Council and so may friendly and enthusiastic members both a positive outlook towards the arts.
★★★★★
Margaret is a delightful Scottish acquisition to our community. Although she has always been an enthusiastic cook it was not until she was on a visit to Edinburgh that she realised she possessed no Scottish cookery books. Husband Hon, An Australian perched half a dozen, much to the surprise and delight of the proprietor of the souvenir shop at St Giles’ Cathedral. Between them Margaret and John have a very comprehensive and fascinating collection of Books, cookery and otherwise.
Smoked Fish Pate
So simple to make and can be made well in advance. Freezes well. Serves 8 as an entree.
Ingredients
2 medium smoked mackerel or a pies of smoked tuna (approximately 250g)
150ml sour cream
110g cottage cheese
Juice of half a large lemon
salt
Freshly ground black pepper and nutmeg
For garnish:
A large lemon, cut in wedges
1 bunch watercress
Couple of pinches cayenne pepper
Method
First shin the fish , then carefully remove all the fish from the bones. Now flake the fish and place it in the goblet of a liquidiser, then add the cottage cheese, sour cream and, lemon juice. Blend until completely smooth, stopping and stirring the mixture halfway through if necessary.
Next, spoon the mixture into a bowl, taste and season with salt and freshly ground black pepper, a pinch of nutmeg, plus a little more lemon juice if you think it needs it. Pack into one large dish or individual dishes, cover with foil and chill for several hours before serving.
To serve, sprinkle on a touch of cayenne pepper, garnish with watercress and lemon wedges and serve with toast.
Carrot and Orange Soup
A very different, delicately flavoured and delicious soup. Fresh coriander is best for this recipe although half quantity dried coriander or fresh parsley can be used. The parsley gives a different flavour.
Ingredients
2 tablespoons oil
1 medium onion peeled and chopped
2Kg carrots, shrugged and chopped
1 litre light vegetable stock
½ teaspoon nutmeg
½ teaspoon Paprika
1 – 2 teaspoons fresh coriander, finely chopped
Rind and juice of one large orange
Salt and freshly ground black pepper
Extra coriander leaves and orange slices for garnish
Method
Heat oil in pan and add onions, cover and sweat them for 2 – 3 minutes. Peel and chop carrots finely and add to pan Cover again and sweat the vegetables for a further 10 minutes. Add stock, spices, coriander and rind and juice of orange. Bring to the boil and simmer for 40 minutes. Let the soup cool then blend it thoroughly making sure that it is completely smooth. Season well with salt and pepper and reheat gently in a clean pan.
Note: the term “sweat” is to be found in British cook books and means to steam gently in natural juices.
Herb Cheese Bread
This bread made is Boddington debut at a luncheon for an Elizabeth Jolley workshop and has become Margaret’s “taken for granted”contribution whenever soup is on the menu.
Ingredients
225g self raising wholemeal flour or plain wholemeal flour plus 2 teaspoons baking powder
Freshly ground salt and pepper
1 teaspoon mustard powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
100g grated cheddar cheese
25g butter or vegetable margarine
1 egg beaten
150ml water
Method
Grease a 450g loaf tin. Mix flour, salt, Pepper, mustard, herbs and cheese together in a bowl. Melt butter and add to the flour with the egg and water. Mix well to form a soft, dropping consistency dough and spoon into the prepared loaf tin. Bake in a moderate over (190°C) for 45 minutes until golden brown and firm. Turn out on a wire rack and cool or serve immediately with soup.
Note: Other herbs can be substituted quite satisfactorily.