Talk of the North > Previous Issues > Issue 8

All the Fun of Pollensa Fair!
Drenched but not Deterred!
Wild West Alcudia


Recipe - Thai Fish Cakes

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There was something to please everybody at the Pollensa Fair weekend. Though the morning of Saturday November 12th saw heavy rainfall the sun came out in the afternoon and on the big day, Sunday 13th November, the rain held off until lunchtime.

Families, couples, the old and young turned up to enjoy the diversity that this popular annual event has to offer -- from arts and crafts, including original works by local artists, to Mallorcan animal displays where eager kids were allowed to cuddle tiny piglets. There were stalls selling homemade pies and cakes and local wines, rustic cabins filled with plants, and a fairground.

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Rain may have washed out much of the play at the recent Grupo Mundo Mediterraneo/Ivy Garden golf tournament, but it failed to dampen the spirit or enthusiasm of those taking part. Some 76 golfers travelled from near and far – Dubai and Dublin, Llucmajor and Luton – for this the fifth annual one-day tournament which took place on Saturday November 5th at the Pula Golf Club, scene of the Mallorca Classic won by Jose Maria Olazabal last month.

Olazabal was luckier with the weather! The players last week only managed eight holes before admitting that the water hazards were perhaps just a little over the top and squelching their way back to the Ivy Garden restaurant in Puerto Pollensa for the prize-giving and celebratory meal.

Billy Silvester, of the Ivy Garden, praised the staff and service at the Pula course. “They did everything they could to look after us,” he said. “It's a great course. But you can’t control the weather.”

The tournament normally consists of teams of pairs and Texas Scrambles (roughly this involves a team of four but with only one of the four drives being chosen as the next play-off point), with prizes for the best men and ladies (of which there were five this year), best drives, nearest the pin etc to ensure everyone has a chance to win something. Since little play had been possible, however, it was decided that a draw for the trophies would be the fairest option, and all players received a prize of some kind.

Grupo Mundo Mediterraneo and the Ivy Garden wished to thank PCT Engineering, McDermott Construction, the Jebel Ali Hotel and Golf Resort, Dubai and everyone else involved in the event for their help and support. Next year the plan is to hold the tournament over two days, again the first weekend in November but for 2006 to be on two separate courses, the Alcanada Golf Club, Alcudia and the Son Antem golf resort further south on the island. And everyone will be keeping their fingers crossed that the weather will be kinder.

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“Step to the right .. . step to the left . . . heel to floor and . . . kick. Clap your hands . . . and . . . cross step behind right . . . cross step behind left . . . rock and . . . kick.”

The words ring out above the twangy sounds of a country and western classic song, yes, you’ve guessed it. We’re at a line-dancing class and a dozen or so ladies are being put through their paces in the Siesta III building in Bahia de Alcudia by long-time Mallorca resident Val Lea.

Val and husband John moved to Mallorca 13 years ago and have always lived in the north of the island, with the line-dancing coming to their attention about eight years ago.

“A friend took us to a bar where there was line-dancing,” says John, who describes himself as the keenest non-dancer ever. “And Val immediately loved it. She’s always liked dancing but not done it much because of my two left feet! Here was dancing she could enjoy without me!”

Val has been holding classes for six years now and clearly knows her stuff, John sticks to controlling the CD player! But both of them are keen to stress the fun, social side of the dance club, which is a non-profit making group.

“We charge 1.20€ a session,” says John. “Then we use the money for an end of season or Christmas party, so people get their cash back.”

The couple run two line-dancing sessions a week, one on Tuesday afternoons from 3pm to 5.30pm at the Siesta III building in Bahia de Alcudia, and one on Wednesday evenings from 8pm (“till whenever” according to John!) at Cloud 9 bar in the same area.

The Tuesday sessions are more often treated as teaching classes where newcomers can learn some simple steps that will soon get them toe-tapping and enjoying a proper dance. “We get people coming back year after year,” explained John. “People who spend the winter in the area, for instance. Some will come on the Tuesday afternoon to refresh their memories on some dances, then they’ll join us on Wednesday evenings when we include some more complicated routines.”

The Wednesday evening sessions usually consist of 40 dances, so those are a lot of steps to remember, and though the line-dancers can take a break whenever they want, Val is in there guiding and helping everyone through each one of the tunes. More men are around on the Wednesday evenings, too, although John said they usually stayed at the bar with a drink watching football on the television until they heard a song they particularly liked.

The songs aren’t all country and western “Achy Breaky Heart” style music, either. John and Val pick up new dance routines that go with pop songs and Irish and Greek music, too. They also adapt some to make their own particular style of song/dance routines. So, if you fancy getting a little exercise in a great friendly atmosphere, why not give Val and John a call on 971 866 553 or mosey on down to one of their line-dancing sessions and try your hand (sorry, feet) at a Cowboy Strut, Texas Stomp, Fuzzy Duck Slide or the new Irish Stew!! Have a good time, y’all!


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Here’s a really tasty recipe which would make an excellent starter for 4 or main meal for 2. Very simple as the fish cakes and sweet chilli sauce can be prepared in advance.

Fish Cakes
200gr. fresh salmon
1 clove garlic, finely chopped
1 lemongrass stick, finely chopped*
1 tbsp. grated fresh ginger
½ tsp. finely chopped red chilli (more if you like it hot!)

Put salmon in food processor and mince it – but only for a few seconds so you still have little lumps rather than a paste.
Mix in all the other ingredients with the salmon
Take a little of the mixture and make a ball the size of a walnut by rubbing between the palms of your hands. Tap the ball gently to form a small burger shape. Tip: Oil palm of your hands slightly beforehand to make this easier.
Place fish cakes on a plate and refrigerate.
(mixture should make 8 fish cakes)

Sweet Chilli Sauce
½ kg sugar
½ litre water
3 red chillis (pips and all)

Place water and sugar in a pan and boil until it has the consistency of pouring double cream and has a pale yellow colour.
Allow to cool and put in a liquidizer with the chillies – and blitz!

On The Day
Place pan on cooker with a very little oil and heat until extremely hot and a little smoke emerges
Pan-fry fish cakes for about 30 seconds each side
Serve on a bed of rice noodles seasoned with a little sea salt, olive oil and chopped fresh coriander
Drizzle (posh word for spooning) the sweet chilli sauce over the fish cakes and sprinkle with fresh chopped coriander

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Contact
Ann MacDonald, C/Llevant 46, 2d, 07470 Puerto Pollensa.
Fax 971 864 163
E-mail: carduusann@yahoo.co.uk

Advertising & Editorial Office:
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