Brits in Toronto recently went to an event welcoming Scottish-produced haggis to Toronto, and — as to be expected — the place was packed with food experts, sampling and chatting about the tasty treats on offer.
Skipping the Q&A format this time, here’s Lucy’s story … and a bonus recipe too!
My father was a doctor in Glasgow who thought nationalized medicine was a terrible burden to live under. He decided to emigrate to Canada and my mother, brother and I followed later.
I went into Grade 11 when I was only 14 because the Scottish education system was so much better than here. My parent’s friends were all other Scottish doctors and it was a difficult time for me. I rejected Canada and went back to live in Glasgow.
However I soon realized that the future was here not there and I returned and went into journalism at Ryerson. Taking Radio and TV arts for a year they pummelled my accent out of me so I fit in. If I was going to live here then I was going to be part of the society.
It was not until later years that I realized how much I missed my hometown and my family who lived there. I am always happy to see Scots and bond with them immediately but I have not sought them out.
I love Burns Night and we either have a Burns Supper or we go to one. That way I meet lots of Scots. I have a close Scottish girlfriend here but it was happenstance that she is Scottish.
You can get everything here now but I miss Bendicks Bittermints. Recently Amazon started to carry them and I think I am their best customer.
I go back more frequently now to see family and always love it but my home is here.
Being a food writer I cook everything but one of my favourites is loose mince, a true Scottish dish and only to be made at home. Once a week my mother made loose mince. Everyone loved it. HP Sauce was the secret ingredient to enliven the mince. Serve over mashed potatoes or mashed turnips.
Here is a recipe that serves 4
2 tablespoons vegetable oil
1 cup sliced onion
½ teaspoon chopped garlic
1 pound lean ground hamburger
1 tablespoon Dijon mustard
Salt and freshly ground pepper to taste
1 cup canned peeled tomatoes, with their juice (chopped)
1 cup beef broth
1 bay leaf
1 teaspoon Worcestershire sauce
2 tablespoons HP Sauce
4 ounces mushrooms, coarsely chopped (about 1 ½ cups)
1 cup green peas
1 tablespoon chopped parsley
Add oil to a skillet on medium high heat. Stir in the onions and sauté until softened slightly about 2 minutes.
Stir in the garlic and beef , season with salt and pepper and sauté for 2 minutes or until the meat loses its pink colour. Stir in the mustard and cayenne.
Add the tomatoes, stock, bay leaf, Worcestershire and HP Sauce.
Bring the mixture to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes. Stir in the mushrooms and peas and cook uncovered for 20 minutes longer, or until mixture is saucy.
Add parsley and taste for seasoning adding, salt and pepper.