Food to bring cheer at this time of year

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2 Food to bring cheer at this time of year As the temperature drops and the days shorten, our bodies crave comforting foods to keep us nourished and uplifted. These should be warming and wholesome dishes providing sustenance to keep us fuelled and active. Sometimes when we need a boost, our favourite dish of food can bring back deliciously comforting memories, smells and tastes. Try these very tasty meals made with Scotch Beef PGI and Scotch Lamb PGI and watch your family smile with contentment. The Labels You Can Trust Labelling is your guarantee of the provenance, production methods and quality of the product you re buying (from farm to plate). Whenever you see the Scotch Beef PGI* or Scotch Lamb PGI* labels, they guarantee that these products have been reared to very high standards of animal husbandry and welfare only in Scotland. Make sure you look for the labels you can trust. For more delicious recipe ideas visit: *Protected Geographical Indication Freezer Friendly Save time, work and money by making extra portions for the freezer. Cool food thoroughly before freezing. Defrost leftovers completely, ideally in the fridge overnight and eat within 24 hours. Do not refreeze. Invest in some good freezer containers, make sure you label and date food clearly so there is no guessing what s inside! Most of these comforting recipes are freezer friendly fully or in part, see recipes for the symbol. For the latest guidelines visit

3 Preparing cubed meat for casseroles Here are some simple steps to follow for the perfect base to all your casseroles. 1 2 Cut all the meat into even bite sized cubes, removing any fat. 3 4 Put flour (1 tbsp per kilo of meat) in a bowl, add salt and pepper and mix together. Add the meat cubes in batches to the seasoned flour, turn until all the meat is coated. 5 6 Heat oil in a large pan or casserole dish. Add the floured meat in small batches to the pan. Turn the meat to brown all over. Remove from the pan and add the remaining batches until all browned. Slow Cooking Most of the recipes in this booklet can be cooked using a slow cooker. Look out for the slow cooker symbol and change the cooking times as follows. Usual Cooking Time Slow Cooking Time mins 1-2 hours on high or 4 6 hours on low 30 mins - 1 hour 2 3 hours on high or 5 7 hours on low 1-2 hours 3 4 hours on high or 6 8 hours on low 2-4 hours 4 6 hours on high or 8 12 hours on low Remember that the liquid won t evaporate or thicken during cooking, so if you re adapting a standard recipe, it s best to reduce the liquid by roughly a third. Liquid should just cover the meat and vegetables. You can also use a teaspoon of cornflour mixed to a paste with a little cold water to thicken the dish toward the end. Ingredients will cook at different speeds, always check your manufacturers guidelines on when to add ingredients.

4 FRAGRANT LAMB STEW PREP: 10mins / COOK: 1hr 20mins / SERVES: 4 Ingredients 500g cubed Scotch Lamb PGI shoulder 1 tbsp olive oil 1 onion, chopped 2cm piece root ginger, chopped 2 garlic cloves, chopped 1 / 2 tsp paprika* 1 / 2 tsp turmeric* 1 / 2 tsp ground cinnamon* 1 / 2 tsp ground ginger* 125g red split lentils 1 litre hot lamb stock 12 ready to eat dried apricots, halved To serve Juice of 1 lemon 100g pomegranate seeds 2 tbsp coriander leaves Couscous *or use 2 tsp ras-el-haout (a spice mix) Method 1. Heat the oil in a large pan and cook the lamb, onion, ginger and garlic over high heat for 5 minutes or so until nicely browned. Stir in the spices and cook for a minute more. 2. Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender. 3. Stir in the apricots and cook for a further 15 minutes. Add the lemon juice to taste then ladle into bowls and scatter with the pomegranate and coriander leaves. Serve with couscous. Nutrition, per serving: 496 kcals, protein 32.3g, fat 26.8g, carbs 35g, sugar 1.6g, salt 16.6g Does not include couscous Freeze then enjoy again!

5 Homemade LASAGNE PREP: 15mins / COOK: 1hr 45mins / SERVES: 6 Freeze the FIlling after step 3 It can be used as a base for lasagne, Bolognese or chilli. Ingredients 750g Scotch Beef PGI mince 4 rashers smoked streaky bacon, chopped 1 tbsp olive oil 1 onion, chopped 1 garlic clove, chopped 2 celery stalks, chopped 2 cans chopped tomatoes 300ml red wine or beef stock 2 bay leaves 375g packet dried lasagne sheets 500g jar white béchamel sauce 220g ball mozzarella, drained and roughly torn 2 tbsp freshly grated Parmesan method 1. Heat the oil in large pan and cook the onion, garlic, celery and bacon over a fairly high heat until nicely browned. Add the beef and continue to cook the meat to seal it all over. 2. Add the tomatoes, wine or stock and bay leaves. Bring to the boil then cover and simmer for 45 minutes. 3. Heat the oven to 190 C. Spread a third of the meat sauce into a large baking dish and top with a layer of lasagne. Add a little white sauce and some mozzarella then continue to layer up to make three layers finishing with the lasagne sheets topped with white sauce. Scatter over the remaining mozzarella and sprinkle evenly with Parmesan. 4. Cook in the oven for 45 minutes, covering with foil once the top is nicely browned. Leave to sit for a few minutes before serving. Nutrition, per serving: 783 kcals, protein 46.5g, fat 41.5g, carbs 49.9g, sugar 11.1g, salt 2g

6 STEAK & MUSHROOM PIE PREP: 20mins / COOK: 3hrs / SERVES: 8 Ingredients 1.5kg Scotch Beef PGI braising steak cut into 3cm cubes 20g dried mixed wild mushrooms, soaked in 200ml boiling water 3 tbsp plain flour seasoned with salt and pepper 3 tbsp vegetable oil 3 medium onions, peeled and thickly sliced 6-8 large flat mushrooms cut into quarters 1 litre hot beef stock (made from cubes if you wish) 3 sprigs thyme 1 bay leaf For the topping 500g ready-made puff pastry 1 small egg, beaten (to glaze)

7 METHOD 1. Preheat the oven to 170 C. In a small bowl cover the dried mushrooms with 200ml boiling water, set aside. Heat some of the oil in a deep saute pan and gently fry the onions for 5-10 minutes until softened then with a slotted spoon transfer to an oven-proof casserole. 2. Toss the cubed meat in the seasoned flour, shake off any excess then fry the meat in the remaining oil in the pan, you will need to do this in batches, using a little more oil as necessary, until all the beef is well browned. 3. Pour the beef stock and the mushroom soaking liquid into the frying pan and stir to gather up all the sticky bits from the bottom. Pour this mixture over the beef in the casserole dish along with the soaked mushrooms, thyme and bay leaf. Bring to the boil then cover with a lid and cook in the oven for about 1 1 / 2 hours or until the meat is tender. Adjust the seasoning if necessary. 4. Lightly saute the quartered mushrooms in a little oil and set them aside until the meat is cooked. 5. Stir the mushrooms into the meat mixture then spoon it into a 2 litre traditional pie dish with only a minimum of the gravy and allow the meat to cool completely. If the gravy is thin, set the casserole over a medium heat, bring back to the boil then simmer for 5-10 minutes without the lid for the gravy to reduce and thicken. Spoon some of this into the pie dish to just sufficiently coat the meat and reserve the rest to serve with the pie. 6. When the meat is cool, set the oven to 200 C. Roll out the pastry to the thickness of a pound coin. Cut two strips to stick to the rim of the pie dish, stick by wetting the rim with water and placing the strips of pastry to cover it. Then cover the whole dish with pastry, moistening the base of the edge of the pastry first, and press to seal all round with the side of your thumb. Trim off any excess pastry and use to decorate the top of the pie. Lightly brush with the beaten egg, pierce a hole in the top with a sharp knife, to allow steam to escape, then cook for about 50 minutes until the pastry is nicely risen and golden brown, and the filling piping hot. Reduce the oven temperature to 180 C after the first minutes of cooking. 7. Cover the pie loosely with a double sheet of baking parchment if you feel the pastry is browning too quickly. 8. Serve with lightly buttered steamed cabbage and the reserved gravy, heated. Nutrition, per serving: 585 kcals, protein 46.9g, fat 30.4g, carbs 31.2g, sugar 3.9g, salt 1.7g Per serving, listed ingredients only. Freeze THE FILLING after STEP 5 This can be used either as a pie filling or as a stew.

8 Mince&Tatties PREP: 15mins / COOK: 40mins / SERVES: 4 Ingredients 500g Scotch Beef PGI mince 1 onion, chopped 2 medium carrots, diced 1 small stick of celery, diced 1 tbsp vegetable oil 2 tbsp plain flour 600ml beef stock 2 tbsp Worcestershire sauce Freshly ground black pepper and salt Freeze now. save time later Method 1. In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes. 2. When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and vegetables and stir for a couple of minutes to cook the flour. 3. Add the stock, Worcestershire sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken. Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender. Serve the mince in shallow bowls with buttered mash or boiled potatoes and a twist of black pepper. Nutrition, per serving: 311 kcals, protein 30.1g, fat 15.6g, carbs 15.1g, sugar 6.2g, salt 2.7g

9 Shepherd s pie PREP: 20mins / COOK: 50mins / SERVES: 4 INGREDIENTS 400g cooked Scotch Lamb PGI, (shredded or chopped) or 500g Scotch Lamb PGI mince 1 tbsp sunflower oil 1 large onion, chopped 2 carrots, diced 2 fresh rosemary sprigs 2 tbsp tomato puree 2 tsp Worcestershire sauce 500ml beef stock 75g frozen peas Topping 1 kg white potatoes, cubed 1 small leek, finely shredded Large knob of butter 3 tbsp milk 50g grated mature cheddar METHOD 1. If using mince, fry in a hot non-stick pan, stirring to break up any lumps, until nearly browned and set aside. Heat the oil in a large pan and cook the onion and carrots for 5 minutes until softened. Add the lamb, either mince or pre-cooked lamb, rosemary, tomato puree, Worcestershire sauce and beef stock. Bring to the boil then simmer gently for 20 minutes. Stir in the frozen peas. 2. Meanwhile, heat the oven to 190 C. Cook the potatoes in a large pan of boiling water for 15 minutes, or until tender. Drain well, (pouring the boiling water onto the leeks in a separate pan to cook for 2 or 3 minutes) and return the potatoes to the pan. Mash until smooth, beat in the butter and milk, then add the cooked, drained leeks and stir together. 3. Transfer the lamb mixture to an ovenproof dish and spoon over the mash. Rake over the top with a fork and sprinkle over the cheese. Bake for minutes until golden and bubbling around the edges. Nutrition, per serving: 653 kcals, protein 39.2g, fat 31.7g, carbs 56.8g, sugar 11.2g, salt 1.4g Nutritional information for cooked lamb Freeze IN INDIVIDUAL PORTIONS

10 BRAISED Lamb ragu PREP: 10mins / COOK: 2hr 30mins / SERVES: 4-6 Ingredients 800g boneless Scotch Lamb PGI shoulder 1 tbsp olive oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 2 garlic cloves, chopped 4 sprigs fresh oregano or 1 tsp dried 2 tbsp sundried tomato paste 2 cans chopped tomatoes 70g dry black olives (pitted dry black olives with herbs are good here) To serve Pasta Handful fresh basil leaves Freshly grated Parmesan METHOD 1. Heat the oil in a large pan and cook the lamb shoulder over a high heat until nicely browned all over. Lift out and set aside. Add the onion, celery, carrot and garlic to the pan, lower the heat a little and cook for 5 minutes until softened and golden. 2. Stir in the oregano, sundried tomato paste and canned tomatoes. Fill one of the cans with water and add to the pan. Return the lamb, bring to a simmer then cover and cook very gently for 2 hours. 3. Lift the lamb out of the sauce then use forks to shred the meat and return to the pan with the olives and simmer for 15 minutes. 4.Toss with freshly cooked pasta and torn basil leaves. Serve sprinkled with Parmesan and a good grinding of black pepper. Nutrition, per serving: 399 kcals, protein 25.6g, fat 29.6g, carbs 8.5g, sugar 6.5g, salt 0.7g Does not include pasta or parmesan as quantities may vary Freeze for a Second supper

11 BEEF CASSEROLE PREP: 15mins / COOK: 2 hours / SERVES: 6 INGREDIENTS 1 kg Scotch Beef PGI braising steak, cut into large pieces 3 tbsp plain flour, seasoned with salt and pepper 2 tbsp vegetable oil 70g chopped pancetta or smoked bacon 18 whole shallots, peeled 500g small whole carrots, scrubbed and trimmed 3 sticks celery, cut into 3cm lengths 6 small turnips scrubbed and halved 2 cloves garlic, finely chopped 1 x 400g can chopped tomatoes 500ml beef stock 300ml ale or stout (optional) Small bundle herbs tied with string e.g. thyme, parsley and bay leaf Freeze NOW FOR LATER! METHOD 1. Preheat the oven to 170 C. Toss the beef pieces in seasoned flour and fry in batches until well browned on both sides, remove with a slotted spoon to an oven-proof casserole dish. 2. Add the pancetta to the pan and cook until the fat runs, add the shallots and fry gently for 5-8 minutes until starting to brown, then add carrots, celery and turnips and continue cooking for a further 10 minutes, browning gently. 3. Add the garlic and tomatoes and stir together for 2-3 minutes and transfer all this to the casserole with the meat before pouring in the stock, ale (if using) and herbs. Bring to the boil then cover the pot and cook in the oven for about 1 1 /2 hours until all is tender and the juices are rich and delicious. Remove the herbs and check the seasoning. 4. Serve with mashed or boiled potatoes and a sprinkle of fresh parsley. Nutrition, per serving: 390 kcals, protein 45.1g, fat 11.2g, carbs 27g, sugar 14.8g, salt 1.4g

12 LAMB and TOMATO CURRY PREP: 15mins / COOK: 1hr 10mins / SERVES: 4-6 Ingredients 800g cubed Scotch Lamb PGI, shoulder 1 tbsp sunflower oil 2 garlic cloves, chopped 4cm piece root ginger, peeled and chopped 2 green chillies, seeded and chopped 1 tsp cumin seeds 6 ripe tomatoes, quartered 150ml lamb stock 2 tbsp hot curry paste 200g young leaf spinach 2 tbsp mango chutney Freeze for a party Method 1. Fry the meat in batches until well browned on all sides. Remove with a slotted spoon and set aside. 2. Heat the oil in a large pan and cook the garlic, ginger, chillies and cumin seeds for 3 minutes. Add the lamb and tomatoes and cook for a further 5 minutes until the tomatoes begin to soften. 3. Stir in the stock and curry paste. Bring to the boil then cover and simmer for 1 hour or so, until tender. Check the seasoning and add a little salt if necessary. Stir in the spinach and mango chutney and cook for a further few minutes until the spinach has wilted. 4. Divide between shallow bowls and serve with steamed basmati rice or poppadoms. Nutrition, per serving: 405 kcals, protein 38.4g, fat 24.1g, carbs 10.2g, sugar 9.3g, salt 1.6g Does not include rice or poppadoms For more recipes and advice visit: Quality Meat Scotland The Rural Centre, Ingliston, Newbridge, EH28 8NZ T: E: info@qmscotland.co.uk QM2661_08/14