O.M.G! This little dish was delicious, rich and very tasty. Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.
Makes for 2
2 sirloin steaks – sliced into 1cm strips
2 tbsp plain flour
Salt & pepper to taste
1 large red onion
2 garlic cloves crushed
1 tsp chilli flakes
200ml beef stock
100ml red wine (I used shiraz)
1 tbsp tomato paste
2 large handfuls of grated cheddar
2 large handfuls of french fries
- Heat a little oil in a fry pan to a medium to high heat
- Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
- Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
- Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
- Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).
- Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
- Meanwhile, cook the french fries as per packet instructions.
- Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!
It definitely makes a difference if you’ve got some good quality meat and cheese.
Sous Vide is a method of cooking which food is placed in a plastic pouch (preferably vacuum packed) and immersed in water to cook at about 55-58 deg ideally. This method does take longer but the results are so much better.
Some benefits of Sous Vide Cooking:-
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
I seasoned my meat before and vacuum packed. Bring a pan of water to 55 deg temp and place bag inside. Leave a bit of the bag on edge and put a lid on to hold bag in water. Cook for about 1-2 hours. (medium-rare)
When ready remove and heat a little oil in pan on hob, remove the steak and sear on both sides for about 30 secs each side to seal. Place a knob of butter in pan and spoon over meat. Serve.
This will be the juiciest steak you will ever eat.
I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots. The most popular way to eat it is in a good Scottish morning roll:-
In the past, Scottish emigrants have taken Lorne sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both bearing an uncanny resemblance to the original.
Here is the recipe below which I tried from Maw Broons Cookbook:-
Makes 15 sausages:-
500g at least 20% Fat Scottish Beef Mince
500g at least 20% Fat Pork Mince
1 egg – whisked
100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)
1 tsp salt
1 tsp nutmeg
1 tsp white pepper (make sure its a level tsp)
1 tsp dried coriander seed
- First mix together the pork & beef mince in a bowl, then add the egg and bind together.
- Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
- Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
- Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!
TWICE BAKED BREAD
Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.
Delicious quick Friday night dish, or any night for that matter. I do love a good stir fry. Good thing with this dish, is that you could add any type of spice and it would work.
400g good quality beef – cut into strips
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
3/4 spring onions, chopped
1 bag a pre mixed stir fry vegetables
1 bag a fresh egg noodles
2 tsp dried chillies
- Marinade the beef strips in the vinegar, soy sauce & worcestershire sauce for about 1/2 hour.
- Heat a tsp oil in a pan, add the beef and brown all over then add in the chillies
- Add in the noodles and cook for a few minutes adding in the remaining sauce mix.
- Then add in the stir fry vegetables, along with the spring onions, cook through for about 5 minutes. Serve. Yummy!
Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.
I decided to go for the traditional Lorne sausage (square sausage).
Makes about 4 sausages
1 tsp salt
2 tsp spice mix
For the Spice Mix
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp whole allspice
1 tsp whole mace
1 tsp cinnamon
pinch of whole cloves
- Mix the dry spice together and then add to the saucermeat, blending well.
- Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
- I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
- Serve on a scottish butter morning roll. Yum!
I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.
I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.
1kg Topside Scotch Beef
Rock Salt, Cracked Black Pepper and a little oil to season.
- Rub the seasoning into the meat and leave at room temperature for 15 minutes.
- Skewer the meat onto the Metal Skewer and insert into the oven.
- Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
- Cook for about 1 hr 15 minutes for medium.
I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.
You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.
I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
- Gently heat up to a medium heat a fry pan with oil.
- Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
- Put your sausages into the pan and gently brown on all sides.
- Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
- A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!