I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
- Heat the oil in a large fry pan
- Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
- Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
- Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
- Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
- Season with the fresh coriander and serve.
Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.
1 onion finely chopped
2 garlic cloves finely chopped
1 green pepper, finely chopped
400g 5% fat scotch minced beef
1 tsp mustard powder
3 tbsp worcestershire sauce
3 tbsp tomato puree
1 tbsp red wine vinegar
sea salt & rainbow pepper
1 red pepper cut lengthways
1 yellow pepper cut lengthways
40g reduced fat cheddar cheese
- Preheat oven to 200 deg.
- Spray a fry pan with a little oil and heat to medium heat.
- Add the onion, garlic & green pepper and cook until softened, about 5 minutes
- Add in the minced beef, turn up heat slightly and cook mince until browned
- Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper
- Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
- Serve. Yummy!
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
- First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
- Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
- Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
- Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
- Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
- Serve with some grated parmesan and chopped basil. Yummy!
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!
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.