Delicious Recipes from Make it Scotch

Monday 04th Oct 2021 |

Get stuck into some tasty tucker from Make it Scotch.

Delicious Recipes from Make it Scotch – EASY FRAGRANT SCOTCH LAMB PGI CURRY

Dial up the delish with this delicately spicy curry, served with tenderstem broccoli.

SERVES: 4. PREPARATION TIME: 40  MINS plus standing. COOKING TIME: 30 MINS

INGREDIENTS  

  • 600g Scotch Lamb PGI leg steak, trimmed and chopped into 3cm cubes
  • A pinch sea salt
  • 400ml can reduced fat coconut milk
  • 3 tbsp Scottish rapeseed oil
  • Large onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 390g can cooked green lentils in water, drained and rinsed
  • 25g fresh coriander, washed
  • 350g tenderstem broccoli, trimmed and cut into even-sized pieces
  • Spice mix:

To make your own fragrant spice mix to enhance the flavour of Scotch Lamb, blend 1 tsp ground turmeric with the ground seeds from 4 cardamom pods, a pinch of ground cloves, 1/4 tsp ground black pepper and 1tsp ground cinnamon. Or, if you prefer, use your favourite mild curry powder.

METHOD

  • In a large bowl mix the lamb with 1 tsp spice mix, a little salt and 2 tbsp coconut milk. Leave to stand for 10 minutes.                                                                      
  • If time permits, let the lamb marinate for 2 to 3 hours ahead of cooking – cover and keep in the fridge.                                                                         
  • Heat 1 tbsp oil in a saucepan and gently fry the onion, garlic and a further 1 tsp spice, stirring for 5 minutes. Reduce the heat, cover with a lid and cook gently for 15 minutes until soft.    
  • Pour in the remaining coconut milk and stir in the lentils. Bring to the boil, then simmer gently for 10 minutes.                                                                      
  • Chop all but a few sprigs of coriander and stir into the sauce. Season lightly. Turn off the heat, cover and keep warm.                                                            
  • Preheat the grill to a medium/hot setting. Thread the lamb onto the skewers and place on the grill rack. Brush with half the remaining oil. Cook for 10-12 minutes, turning occasionally, until cooked through.                                                              
  • While the lamb is cooking, heat the remaining oil in a frying pan or wok until hot and stir fry the broccoli for about 3 minutes until starting to wilt and brown slightly. Remove from the heat, sprinkle with the remaining spice mix and a little salt, cover tightly and leave to stand for 5 minutes to cook in its own steam.                                           
  • To serve, remove the lamb from the skewers and serve with the broccoli and coconut curry sauce. Sprinkle over the remaining coriander and a few chilli flakes, if you like it spicier, served with fresh lemon wedges.      

NUTRITIONAL CLAIMS                 

  • 2 of your 5 a day
  • High in protein – 35g per serving
  • Low in salt – 0.46g per serving
  • High in Vitamin B12

Delicious Recipes from Make it Scotch – SCOTCH BEEF PGI AND SPINACH GNOCCHI

Pick a winner for dinner with this high protein gnocchi dish, delicious served with a crisp salad or freshly cooked vegetables.

SERVES: 4. PREPARATION TIME: 20 MINS plus standing. COOKING TIME: 21 MINS

INGREDIENTS  

  • 400g Scotch Beef PGI steak mince, typically 5% fat
  • 500g pack potato gnocchi
  • 3 tbsp Scottish rapeseed oil
  • 3 garlic cloves, peeled and crushed
  • Pinch sea salt
  • 2 tsp dried oregano
  • 500g passata
  • 1 tbsp clear honey
  • 200g baby spinach
  • 2 ripe medium tomatoes, chopped
  • Basil leaves to garnish

METHOD

  • Bring a saucepan of water to the boil and cook the gnocchi as directed on pack. Drain, rinse well, then leave to air dry.
  • Meanwhile, heat 1 tbsp oil in a large frying pan until hot. Add the beef, two thirds of the garlic, salt and oregano and stir fry for 2 minutes until browned all over. Stir in the passata and honey, reduce to a simmer and cook gently, uncovered, stirring occasionally, for 10 minutes until tender and thickened.
  • Turn off the heat. Stir the spinach leaves into the meat sauce in batches until well mixed, then cover and leave to stand whilst frying the gnocchi.
  • Heat the remaining oil in a large frying pan until hot. Add the gnocchi and stir fry for 5 minutes until lightly golden and crisp. Reduce the heat, add the remaining garlic and cook for a further minute.
  • To serve, stir about a quarter of the gnocchi into the meat sauce and pile into warm serving bowls. Scatter the remaining gnocchi on top and serve sprinkled with chopped tomatoes and a few basil leaves.

NUTRITIONAL CLAIMS                 

  • 2 of your 5 a day
  • High in protein – 29g per serving
  • Low in salt – 0.71g per serving

Delicious Recipes from Make it Scotch – TEX-MEX PULLED SCOTCH BEEF PGI

Make it Scotch

Slow cooked to perfection, Scotch Beef PGI meets a Tex-Mex twist. For an easy accompaniment, mix stir fried spring onions and garlic together with rice and cooked kidney beans, garnished with a wedge of fresh lime.

SERVES: 4. PREPARATION TIME: 30 MINS plus standing. COOKING TIME: 4 HRS 15 MINS

INGREDIENTS  

  • 1kg boned and rolled Scotch Beef PGI brisket
  • Pinch sea salt
  • 5 tsp Tex-Mex seasoning (see method below)
  • 2 tbsp Scottish rapeseed oil
  • Large red pepper, deseeded and roughly chopped
  • Large yellow pepper, deseeded and roughly chopped
  • Large orange pepper, deseeded and roughly chopped
  • Large onion, peeled and sliced
  • 500g garlic and herb flavoured passata
  • 1 tbsp clear honey

Seasoning:

Make your own seasoning for this recipe by combining 1 tsp each of dried chilli flakes, ground cumin, ground coriander, smoked paprika and garlic powder or granules. Alternatively, use 5 tsp ready-made fajita or taco seasoning mix.

METHOD

  • Wash and pat dry the beef. Cut the joint in half. Season the pieces then rub with the Tex-Mex seasoning all over. Leave to stand for 20 minutes at room temperature before cooking.
  • Preheat the slow cooker to High. Heat the oil in a large frying pan and brown the meat for about 5 minutes, turning to brown all over. Remove the beef and set aside. Reheat the pan juices and gently fry the peppers and onion for 5 minutes, stirring, until very lightly browned.
  • Put the vegetables in the slow cooker and push the beef pieces into them. Cover with the lid.
  • Pour the passata into the frying pan, add the honey and heat until just beginning to boil. Carefully pour over the beef and vegetables.
  • Cover the slow cooker top with a layer of foil and then place the lid on top. Cook on High for 4 hours (or Low for 8 hours) until very tender.
  • Remove the beef and put on a plate. Cover loosely with foil and leave to stand for 10 minutes.
  • Remove the vegetables, reserving the cooking juices. Cover and keep warm.
  • Skim away any fat from the passata and pour into a saucepan. Bring to the boil and simmer for about 5 minutes until reduced down and thickened. Cover and keep warm.
  • Using 2 forks, pull the beef apart, discarding the butcher’s string and fat and shred into bite-sized pieces.  Pile into warm serving bowls along with the vegetables and serve with the passata sauce.

NUTRITIONAL CLAIMS                 

  • 3 of your 5 a day
  • High in protein – 49g per serving
  • Low in salt – 0.34g per serving
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C

Delicious Recipes from Make it Scotch – TRAY BAKE MUSTARD AND MANGO SCOTCH LAMB PGI CHOPS

Make it Scotch

Love lamb with this mustard and mango medley to bring a smile to all the chops around the dinner table.

SERVES: 4. PREPARATION TIME: 25 MINS plus standing. COOKING TIME: 25 MINS

INGREDIENTS  

  • 8 Scotch Lamb PGI chops
  • Pinch sea salt and ground black pepper
  • 2 tbsp Scottish rapeseed oil
  • 1 tbsp wholegrain mustard
  • 2 tbsp mango chutney
  • 400g can chickpeas in water, drained and rinsed
  • 500g small cauliflower florets, cut into 3cm thick pieces
  • Medium onion, peeled and sliced
  • 1½ tsp ground turmeric
  • 225g cherry vine tomatoes, trimmed and halved

METHOD

  • Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.
  • Put the lamb on a plate but reserve the pan juices.
  • Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.
  • Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.
  • Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.
  • Arrange the lamb chops on top and bake for 15 minutes until just cooked through.
  • Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.

NUTRITIONAL CLAIMS                 

  • 3 of your 5 a day
  • High in fibre – 7.5g per serving
  • Low in salt – 0.74g per serving
  • High in vitamin B12

Delicious Recipes from Make it Scotch SMOKY CHILLI SPECIALLY SELECTED PORK WITH WILTED KALE

Make it Scotch

Switch to pork to pack in your protein and support your immunity with the superfood qualities of kale. Simply served with grains, pasta or noodles.

SERVES: 4

PREPARATION TIME: 20 MINS plus standing

COOKING TIME: 5 MINS

INGREDIENTS  

  • 350g Specially Selected Pork fillet, trimmed and sliced into 1cm thick strips
  • 2 tsp smoked paprika
  • 2 garlic cloves, peeled and finely chopped
  • Pinch sea salt and black pepper
  • 2 tbsp Scottish rapeseed oil
  • 250g brown (chestnut) mushrooms, wiped and sliced
  • Bunch spring onions, trimmed and chopped
  • 200g bag shredded kale, trimmed and any thick stalks removed
  • Large fleshy red chilli, deseeded and chopped
  • 2 tbsp sweet chilli sauce

PREPARATION:

  • Get everything prepared before you are ready to start cooking, and this way you will be able to cook everything quickly and enjoy the flavours and textures of the pork and vegetables at their freshest.
  • Choose a large wok or frying pan to cook with. It is important to have enough space to keep the food moving as it cooked to ensure even and quick cooking.

METHOD

  • In a large bowl, mix the pork with half the smoked paprika, half the garlic and a little seasoning. Leave to stand for 10 minutes.
  • When ready to cook, heat the oil in a large frying pan or wok until hot and stir fry the pork for 1 minute until browned all over.
  • Add the mushrooms and continue to stir fry for 2 minutes.
  • Add the spring onions, kale, half the chilli and the remaining garlic and stir fry for 2 minutes, or until the kale is just wilting.
  • Turn off the heat, stir in the chilli sauce, cover lightly and stand for 5 minutes.
  • To serve, spoon the pork and kale mix over freshly cooked grains, pasta or noodles, and sprinkle with the remaining chilli.

NUTRITIONAL CLAIMS                 

  • Low in saturated fat – 1.1g per serving
  • High in protein – 23g per serving
  • Low in salt – 0.39g per serving
  • High in thiamine and niacin
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