Recipe Suggestions

Cottage Pie with Bubble & Squeak Topping

(Serves 4)
Preparation time: 25 minutes
Cooking time: 15-20 minutes

INGREDIENTS:
1 x 650g pack Scotch Steak mince,

1 medium onion, chopped,

2 carrots, diced,
1 tbsp plain flour,

1 tbsp tomato puree,

1 tbsp Worcestershire sauce, 450ml
(16 fl oz) hot beef stock made from 1 stock cube,

675g (1lb 8oz) potatoes cut into chunks,

2 medium parsnips cut into chunks,

250g (9oz) Savoy cabbage, shredded,

25g (1oz) butter,

4 tbsp milk,

Salt and freshly ground black pepper.

METHOD:
1. In a non-stick pan dry-fry the Scotch Steak mince with the onion and carrots until the mince is browned and crumbly. Stir in the flour, tomato puree and Worcestershire sauce. Add the stock, bring to a steady boil and cook for 5 minutes or until the carrots are just tender.
2. Meanwhile, in a large saucepan of lightly salted boiling water, cook the potatoes and parsnips for 15 minutes or until tender. During the last 5-8 minutes cooking time add the shredded cabbage to the pan.
3. Drain thoroughly, return to the hot pan, add the butter and milk, season well with salt and pepper and mash until crushed but not too smooth.
4. Spoon the mince into a 700ml (11/4 pt) ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a preheated oven 190˚C / Fan 170˚C / Gas 5 for 15-20 minutes until golden brown and bubbling. Serve with fresh vegetables.

Spaghetti Bolognese

(Serves 4)
Preparation time: 20 minutes
Cooking time: 45-50 minutes

INGREDIENTS:
2 tbsp olive oil
4 rashers smoked streaky bacon, chopped
2 garlic cloves, crushed
1 x 1kg pack Scotch Beef mince with onions
250ml (9 fl oz) red wine
2 x 400g can chopped tomatoes
1 tbsp tomato puree
225g (8oz) mushrooms, sliced
1 bay leaf, torn
1 tsp dried oregano or 1 tbsp fresh leaves, chopped
1 tsp dried thyme or 1 tbsp fresh leaves, chopped
A drizzle of Balsamic vinegar
6-8 sun-dried tomato halves in oil, drained and finely chopped
A small handful of fresh basil leaves, torn
Salt and freshly ground black pepper

TO SERVE:
Hot cooked spaghetti - allow 200g (7oz) dried per serving,
Lots of freshly grated Parmesan cheese.

METHOD:
1. Heat the oil in a large heavy-based saucepan and fry the bacon over a medium heat until browned. Add the garlic and cook until softened and lightly coloured. Increase the heat, add the Scotch Beef mince with onions and stir-fry for 4-5 minutes or until the meat is brown and crumbly.
2. Pour in the wine and allow to bubble until reduced by a third then add the canned tomatoes, tomato puree, mushrooms, bay leaf, oregano, thyme, vinegar and sun-dried tomatoes. Season well with salt and pepper. Cover and reduce the heat to gently simmer for 45-50 minutes until rich and thickened, stirring occasionally. Adjust the seasoning to taste, remove bay leaf and stir in the basil leaves.
3. Fifteen minutes before serving, cook the spaghetti according to the pack instructions. Spoon the hot spaghetti into large individual warmed bowls, top with a generous ladleful of Bolognese sauce and lashings of Parmesan cheese, offering extra separately. Serve Pronto!

Chilli con Carne

(Serves 3-4)
Preparation time: less than 20 mins
Cooking time: 55-60 minutes

INGREDIENTS:
1 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 x 650g pack Scotch Beef mince
200ml (7fl oz) red wine
400g can chopped tomatoes
3 tbsp tomato puree
2 red chillies, thinly sliced or 2-3 tsp dried chilli flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chilli powder
1/4 tsp ground cinnamon
1 tbsp plain flour
A good dash of Worcestershire sauce
1 beef stock cube, crumbled
400g can red kidney beans, drained and rinsed
1 small bunch of fresh coriander leaves
Salt and freshly ground black pepper
Wedges of fresh lime, to garnish

METHOD:
1. Heat the oil in a large heavy based saucepan and gently cook the onions and garlic until softened and lightly coloured. Increase the heat and add the Scotch Beef mince, stir-frying for 3-4 minutes until browned and crumbly. Blend in the spices then sprinkle in the plain flour.
2. Pour in the red wine and bubble for 2-3 minutes. Stir in the tomatoes, puree, red chillies, Worcestershire sauce and stock cube. Season with salt and pepper, stir well then cover and simmer gently for 45-55 minutes, stirring occasionally until the meat sauce is rich and thickened.
3. Add the kidney beans and chopped coriander (using the stems as well for extra flavour) and simmer, uncovered for a further 10 minutes.
4. Serve, garnished with lime wedges and spooned over steaming plain rice or a jacket potato. Serve with crusty bread and a refreshing green salad. Spoonfuls of Guacamole or soured cream adds a cooling note too!

Beef Casserole with Mustard Croutes

(Serves 4)
Preparation time: 20 minutes
Cooking time: 11/2 -2 hours

INGREDIENTS:
1 tbsp vegetable oil
1 x 500g pack diced Scotch Steak, thoroughly defrosted
2 sticks celery, cut into chunks
2 medium carrots, cut into chunks
2 medium parsnips, cut into chunks
1/2 small swede, cut into chunks
600ml (1 pint) beer or hot beef stock
1 tbsp English mustard
3 tbsp instant gravy granules
TOPPING:
1/2 French baguette, cut into 5cm/1 in slices
75g (23/4 oz) softened butter
1 tbsp wholegrain mustard
1 tsp English mustard

METHOD:
1. Heat the oil in a large saucepan and stir-fry the Scotch Steak for 4-5 minutes or until browned. Add the celery, carrots, parsnips, swede, stir in the beer or stock and English mustard. Bring to a gentle boil then transfer to an ovenproof dish.
2. Cover and cook in a preheated oven 170˚C / Fan 160˚C / Gas 3 for 11/2-2 hours or until the meat is very tender.
3. Meanwhile prepare the topping: blend together the butter and mustards and spread evenly over the bread slices.
4. Ten minutes before the end of cooking time, stir the gravy granules into the casserole to thicken the sauce then arrange the bread slices over the top. Cook uncovered for the remaining time or until the croutes are crisp and golden. Serve immediately with fresh green vegetables.

Shepherd's Pie

(Serves 4)
Preparation time: 40 minutes
Cooking time: 20 minutes

INGREDIENTS:
1 tbsp olive oil
1 large onion, finely chopped
1 x 500g pack lamb mince
2 tbsp plain flour
250ml (9fl oz) hot stock made from 1 stock cube
230g can of chopped tomatoes
2 tsp Worcestershire sauce
1 tsp anchovy essence
2 bay leaves, torn
1 tsp dried thyme or 2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper

FOR THE MASH:
700g (1lb 9oz) floury potatoes cut into small chunks
4 tbsp milk
75g (2 3/4 oz) butter

METHOD:
1. Heat the oil in a large saucepan, add the onion and cook until softened and lightly coloured. Add the mince and stir-fry until browned and crumbly.
2. Stir in the flour. Add the hot stock, stirring until thickened then add the tomatoes, Worcestershire sauce, anchovy essence and herbs. Bring to the boil, reduce heat, cover and simmer gently for 20 minutes.
3. Meanwhile boil the potatoes for 15 minutes or until tender. Drain, return to the hot saucepan; add the milk and butter and mash until smooth and fluffy. Season to taste.
4. Spoon the meat mixture into a 1.2 L (2 pt) ovenproof dish and evenly spoon the mash on top. Smooth over and mark with a spatula.
5. Cook in a preheated oven 200˚C / 180˚C Fan / Gas 6 for 20 minutes or until golden brown and bubbling. Delicious accompanied with fresh vegetables.

Steak and Kidney Pie

(Serves 3)
Preparation time: 20 minutes
Cooking time: 11/2 -2 hours

INGREDIENTS:
1 tbsp vegetable oil
1 large onion, chopped
1 x 500g pack diced Scotch Steak & kidney, thoroughly defrosted
2 tbsp plain flour
300ml (1/2 pt) hot stock made from 1 beef stock cube
1 bay leaf, torn
1 tsp dried thyme or 2 sprigs fresh thyme, leaves only
2 field mushrooms, thickly sliced
2 tsp tomato puree
1 tsp mushroom ketchup
2 tbsp freshly chopped parsley
Salt and fresh ground black pepper

FOR THE PASTRY LID:
375g pack chilled ready rolled puff pastry
1 small beaten egg, to glaze

METHOD:
1. Heat the oil in a large saucepan, add the onion and cook gently until softened and lightly coloured. Add the Scotch Steak and kidney and stir-fry for 2-3 minutes or until evenly browned. Sprinkle on the flour and cook for a further minute or two.
2. Pour in the stock and simmer, stirring until thickened. Add the herbs, mushrooms and tomato puree. Cover and reduce the heat to a gentle simmer for 1-11/2 hours or until the meat is tender.
3. Remove the bay leaf, stir in the mushroom seasoning and chopped parsley, season to taste, then transfer to a 600ml (1 pint) pie dish to cool.
4. Unroll the pastry and cut out a lid slightly bigger than the dish. Use the trimmings to cut 2.5cm (1in) wide strips to press onto the dampened rim of the pie dish. Cover the pie with the pastry lid, sealing the edges well. Knock up the sides with the back of a knife. Brush the pastry with egg (but not the edges or they will not rise) and make a vent in the centre of the lid.
5. Bake in a preheated oven 220˚C / Fan 200˚C / Gas 7 for 15-20 minutes or until the pastry is well-risen, golden brown and crisp. Enjoy with fresh vegetables.

Scotch Beef Steaks - Snack/Kids Meal

Quickly fry with onions and serve in a warm baguette

Quickly fry, serve in pitta bread with salsa and salad

Serve with naan bread and spicy relish

Sprinkle with Cajun spice, serve in savoury bread

Top with breadcrumbs and grated cheese, grill for a quick children's snack

MAIN MEAL
Add mustard & creme fraiche to pan for a low fat tasty dish

Add black bean sauce for a tender oriental dish

Try a hot beef salad served with raspberry dressing

Quick fry with onions, place in a bagel with cream cheese

Sprinkle with crushed peppercorns quickly fry, add cream, black

pepper and beef bouillon for a quick au poivre

Fry with chopped shallots and mushrooms,add port and seasoning

HEALTHY
For a healthy children's meal serve in a bun topped with cheese and salad.

Try a hot beef salad served with raspberry sauce

GRILL - Set grill to high, brush lightly with olive oil and grill for 1 minute each side.

BBQ - Marinade and barbecue for 45 seconds each side.
NOT SUITABLE FOR MICROWAVE COOKING