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!
This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story. Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).
I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!
Makes for 4
4 smoked bacon slices – chopped
4 finely chopped shallots
1 tsp minced garlic
1/2 jar of maple bacon jam
500ml beef stock
200g baby spinach – finely chopped
800g Beef Fillet
125ml pinot noir red wine
2 tsp dried thyme
2 tbsp butter
Salt & pepper to taste
- Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
- Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
- Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
- Preheat oven to 175 deg
- Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
- Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
- Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
- For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.
This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.
Makes for 2
400g Aberdeen Angus Scotch Mince
75g wholemeal pasta (I use spirals…but you can use any you choose)
1 red onion – finely chopped
1 tin (400g) tomatoes – use plum as there is more flavour
1 tin red kidney beans OR you can also use baked beans (drained)
1 tsp dried garlic
100ml beef stock
1 tbsp dried mixed herbs
Salt & pepper to season
Splash of tabasco sauce to taste (optional)
Fresh coriander to garnish (optional)
Grated cheese to garnish (optional)
- Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
- Add in the onion until browned
- Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
- Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
- Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
- If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
- Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.
And 1 pot to wash up………my kinda cooking!
I do love a good roast on a Sunday, my choice today was a good beef brisket. I haven’t tried this piece of meat before and decided to slow cook. It was so delicious.
1 x Beef Brisket – I used 1kg size
2 Red Onions – sliced into wedges
150m Beef Broth
2 tbsp Worcester sauce
1 tbsp Soy sauce
3 garlic cloves – minced
Salt & pepper to season
1 tbsp oil
- Saute the red onions in a little oil on medium heat for about 20 minutes, remove from heat
- Pat dry the brisket and rub salt & pepper all over
- Heat a little oil in a fry pan to a high heat and sear the meat on both sides until browned.
- Mix together beef broth, Worcester sauce and soy sauce.
- Place the beef into a casserole dish (or slow cooker), pour the garlic and the red onions over the meat the pour the sauce mixture.
- Place the casserole dish in the oven on the Slow Cooker Setting for approx 8 hrs.
- Remove from oven and slice up meat or pull apart, serve with onions and sauce.
I am watching Jamie Olivers new 5 Ingredient Cook programme just now and every week I’m like….I really need to try that. So this week it was Meatball Burgers…just the name sounds amazing.
Its a friday night, you come home from work and want something quick, easy and filling but tasty too…..this is the go to recipe. It was so tasty and so quick and easy to cook. The sauce that you can dip your burger in just made it….yum!
Makes approx 14 meatballs
500g Aberdeen Angus Mince
Pesto with basil
1 tin Plum tomatoes
1 ball mozzarella
Rolls – make sure they are crusty, if you use soft rolls they will fall apart.
- Mix the mince and 2 tbsp pesto together in a bowl and season
- Preheat a fry pan with a little oil, spoon with a dessert spoon some of the mixture into your hands and mould into a ball. (best to have wet hands when doing this)
- Place into fry pan and cook for about 10 mins turning to brown all over.
- Empty the plum tomatoes into the pan and season with salt & pepper.
- At the same time slice the mozzarella and place 1 slice over the top of each meatball, cook for about 2 minutes or until the mozzarella starts to melt.
- Spread 1/2 tbsp pest onto each roll
- Place about 3 meatballs onto each roll
- Dish out the sauce either into a bowl on on your plate. Devour!