THE GREATEST GRILLERS ENJOY THE FUN OF COOKING AND EATING TOGETHER BOTH INSIDE AND OUT! FREE KIDS ACTIVITY BOOKLET INSIDE
THE GREATEST GRILLERS Summer eating (come rain or shine) wouldn t be the same without trusty and popular burgers, sausages, skewers or steaks. Having Scotch Beef, Scotch Lamb and Specially Selected Pork on your menu, you can be sure you re cooking with the best quality meat. Just serve some simple salads and a few sauces or relishes for the easiest, best tasting meal everyone will enjoy. You can involve all the family with the food preparation. While the food is cooking, there is an activity booklet enclosed to keep the kids (and the adults) entertained. Remember, if it s wet or cold, the grill is always a great alternative so you can bring the outdoors in and turn up the heat! BEST FOR GRILLING Cuts that work best on the grill and BBQ are those that work well with fast cooking techniques like frying or grilling. The most popular cuts for the grill and BBQ include steaks and chops, cubed meat for skewers, mince for burgers or sausages and other processed meats. STEAKS & CHOPS Scotch Beef fillet, sirloin, ribeye, rump, popeseye, T-bone, featherblade, skirt, bavette, sirloin extra thin/ minute steak. Scotch Lamb loin chops, chump chops, leg steaks, gigot chops, cutlets. Specially Selected Pork loin chops (bone in or out), chump chops, fillet/tenderloin. SKEWERS Scotch Beef good lean braising steak, topside, ribeye or sirloin. Scotch Lamb diced shoulder, diced leg. Specially Selected Pork diced shoulder, diced leg, fillet/tenderloin. PROCESSED Minced Scotch Beef, Scotch Lamb or Specially Selected Pork all make perfect burgers or sausages. You may want to make your own burger (see recipe) or buy pre-made burgers from your local store. PERFECT STEAKS & ROASTS For detailed cooking times for beef, lamb and pork download our free Perfect Steaks and Roasts app for iphone, ipod Touch and Android. DOWNLOAD NOW!
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, Scotch Lamb and Specially Selected Pork labels, they guarantee that these products have been reared to very high standards of animal husbandry and welfare in Scotland. Make sure you look for the labels you can trust. Red meat is a good source of iron, zinc and B vitamins ideal as part of a healthy balanced diet. For more delicious recipe ideas visit: www.scotchbeefandlamb.com and www.speciallyselectedpork.co.uk www.facebook.com/enjoyqualitymeat Many hands make light work, so get everyone involved to help make your BBQ a sizzling success. Plan what needs to be done first the children can help measure, weigh, mash, mix or marinate meats. By helping to prepare the food children are not only having fun and learning about cooking techniques but also hygiene and safety. Look out for the Helping Hands sections for advice on how children can muck in with the preparation. ALL TOGETHER NOW SAFETY FIRST Wash hands thoroughly before and after handling raw meat and keep raw and cooked meat separate. Place the BBQ on level ground, away from fences, shrubbery or hedges and keep little hands and pets well away. Charred doesn t mean well done even if meat is burnt on the outside, it may not be cooked inside. Cook food over a steady heat and always check it s completely cooked through. If using charcoal, light the BBQ at least an hour before cooking wait until the coals are ash grey, (don t use firelighters as these will taint the food). BBQ s can be dangerous please take necessary precautions to avoid burns, fires and food poisoning. For more food hygiene information visit food.gov.uk
DIY BURGERS with tomato salad and tzatziki SERVES 4 PREP 15 mins COOK 12-15 mins INGREDIENTS 450g (1lb) lean minced Scotch Beef, Scotch Lamb or Specially Selected Pork (or a mixture) 1 large red onion, halved 1 tbsp sweet chilli dipping sauce (optional) 4 tomatoes, diced ¼ cucumber, deseeded and diced 150g carton 0% fat Greek yoghurt 3 tbsp freshly chopped coriander 1 tbsp freshly chopped mint For Serving 4 bread rolls of your choosing, split in half and lightly toasted METHOD 1. Place the mince in a large bowl. Finely chop or grate half the onion, add to the mince with the chilli sauce if using and 2 tbsp chopped coriander. 2. Divide the mixture into four and shape into burgers. 3. Meanwhile finely chop the second onion half, mix with the tomatoes and remaining coriander. Season and chill until required. 4. Mix together the cucumber, yoghurt and chopped mint. Chill until required. 5. Heat the grill to hot or light the BBQ, when ready, cook the burgers for 5-7 minutes on each side. 6. Place the hot burger on the roll, spoon some cooling yoghurt tzatziki over and top with the lid. Enjoy with the tomato salad. Nutrition, per serving: 265 Kcals, Protein 30g, Fat 11g, Carbs 11g, Sugar 9.6g, Salt 0.6g (not including roll) Children can help make the burgers with clean, damp hands. It s fun and they can enjoy eating their own! Why not try varying the recipe by using beef, lamb or pork mince to make these burgers.
PAN-FRIED PORK MEDALLIONS with honeyed plums SERVES 2 PREP 5 mins COOK 15-20 mins INGREDIENTS 200g Specially Selected Pork fillet, trimmed of any sinew 2 tbsp liquid honey Juice and finely grated rind of ½ orange Juice of ½ lime A little olive oil Salt and black pepper 3 ripe but firm plums, cut in half, stones removed 1 spring onion, finely shredded Nutrition, per serving: 261 Kcals, Protein 25g, Fat 8g, Carbs 23.5g, Sugar 20g, Salt 1.2g METHOD 1. Melt the honey, orange zest and juice in a small saucepan over moderate heat and simmer till syrupy, adding the lime juice a few seconds before removing the pan from the heat. Set aside. 2. Heat the BBQ, grill or a griddle pan. 3. Slice the pork into 6 even-sized pieces, brush with the olive oil and season with salt and pepper. Sear on the BBQ, grill or in the hot pan for 3 minutes on each side until well browned, then with tongs turn onto their round sides to brown for a minute or two. 4. Transfer to a warm serving dish in the oven or place at the edge of the BBQ/grill, while you cook the plums. 5. Brush the plums with a little of the honey syrup then cook (on a lower heat than the pork), cut side down for 3 minutes, then turn to cook for 2 or 3 minutes more. Splash with a little water if the plums are cooking too quickly, you want them to be soft and juicy, not burned. Place on a dish with the pork and keep warm while you warm the honey sauce. 6. Divide the pork and plums between two warm plates, spoon over a little of the sauce, sprinkle with some of the shredded spring onion and serve. Juicing an orange is an ideal task for any kitchen helper. Watch out as it can get a bit sticky!
SCOTCH LAMB PITTA SALAD SERVES 4 PREP 10 mins COOK 15 mins INGREDIENTS 300g boneless Scotch Lamb steaks Juice of a lemon 1 tbsp olive oil Salt and pepper to season 4 pitta breads 1 small Romaine lettuce, shredded 1 small red onion, finely sliced 4 heaped tsp black olive tapenade 100g feta cheese, cubed Halved cherry tomatoes, optional METHOD 1. Heat grill to high heat or light the BBQ. 2. Place the lamb in a bowl and add the lemon juice, olive oil and a good seasoning of salt and pepper. Cover and refrigerate for 10 minutes. 3. When ready, grill or BBQ the lamb turning to ensure cooked on both sides, this should take about 8-12 minutes in total. 4. Pop the pittas under the grill, onto the BBQ or in the toaster till softened and warmed through. 5. Slice the lamb steaks into even sized slices. 6. Split and stuff each pitta with a handful of shredded lettuce, onion and feta. Divide the meat equally between the pitta pockets and top the meat with a dollop of the tapenade and serve straight away. Nutrition, per serving: 501 Kcals, Protein 30g, Fat 18.8g, Carbs 56g, Sugar 4.5g, Salt 2.1 g (includes the pitta) Children can help stuff the pitta pockets. See who can make the best one with just the right amount of filling.
SCOTCH BEEF STEAK with fennel and rosemary SERVES 2 PREP 10 mins + marinating time COOK 15 mins (see below) INGREDIENTS 2 x Scotch Beef steaks (sirloin, rib-eye, rump or fillet) about 150g Olive oil Salt Freshly ground pepper 1 tsp crushed fennel seeds 1 tsp chopped rosemary METHOD 1. Rub the steak with pepper, fennel and rosemary and 1 tbsp olive oil and leave to marinate overnight if possible, but 15 minutes will do. 2. Heat the BBQ or grill. 3. Cook the steak to your liking using the guidelines in the Top Tip section below. Season and cut into thick slices, serve with a mixed salad. Nutrition, per serving: 353 Kcals, Protein 34g, Fat 21g, Carbs 21g TOP TIP How would you like your steak? Below are some suggested cooking times Rare 2½ minutes each side Medium 4 minutes each side Well done 6 minutes each side Timings are approximate - based on a 1" thick sirloin steak pan fried
3 EASY PEASY KEBAB IDEAS Skewers or kebabs combine fantastic flavours with colour and texture unlike any other BBQ food. Mixing herbs, vegetables (sometimes fruit) with any number of cuts of beef, lamb or pork will guarantee a delicious meal. Marinades are great for adding flavours and keeping meat moist and succulent while grilling. Ideally leave meat to marinate overnight, but even 20 minutes to 1 hour will allow the flavours to penetrate. Always cover and refrigerate the meat to marinate. Keep some marinade aside before adding the meat, use this to brush on as it s cooking to add flavour and keep meat moist, if you forget, just brush some melted butter on the meat instead. The opportunities are endless, try experimenting with different flavour combinations to bring your BBQ to life. Here are a few tasty marinade ideas to get you started: PORK MARINADE PERFECT WITH PORK CUBES, RED ONION, SAGE AND APPLE 3 tbsp olive oil 2 tbsp cider vinegar (or 6 tbsp apple juice) 1 clove garlic, peeled and crushed 2 tsp dried oregano or mixed herbs Salt and pepper Combine all the ingredients for the marinade. Pour over the meat and leave for 30 minutes, mix through a couple of times. SESAME BEEF MARINADE 3 tbsp honey 1 tbsp soy sauce 2 tbsp sherry (optional) 1 tbsp sesame seeds 1 tsp Chinese five spice powder Combine marinade ingredients, add meat, cover and leave covered in a refrigerator for 3-4 hours. LAMB MARINADE MAKES LOVELY LAMB KEBABS Juice of 1 lemon 2 cloves garlic, crushed 2 tsp cumin seeds Add the marinade ingredients to your meat cubes, mix well, cover and refrigerate for 15-20 minutes. TOP TIP Soak wooden skewers in water or fruit juice to stop them burning during cooking. COOKING Using even sized cubes of meat, cook for about 15-20 minutes, turning regularly and brushing with the marinade, or until done to your liking. Let the kebabs rest for 5 minutes or so before eating. Kids can help to marinate the meat by massaging the meat to help ensure every piece of the meat is well coated. When marinated, get some helpers to thread the meat onto skewers. Remember to wash hands before and after. Quality Meat Scotland The Rural Centre, Ingliston, Newbridge, EH28 8NZ T: 0131 472 4040 E: info@qmscotland.co.uk www.qmscotland.co.uk www.scotchbeefandlamb.com www.speciallyselectedpork.co.uk QM2519_04.13