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Scotland - Recipes - Meat

Dundee Lamb Chops

4 Leg of lamb chops
2.5 fluid ounces (75ml or five tablespoons) vinegar
Half teaspoon ground ginger
4 tablespoons marmalade - from Keiller's of Dundee to be authentic!
4 slices orange for garnish
2 ounces (60g or half stick) butter
2½ fluid ounces (75ml) water
Half teaspoon paprika
Salt and pepper

Take a frying pan with a heavy base and a close-fitting lid. Brown the chops in the butter. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar. Place a generous tablespoon of marmalade on each chop. Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water.
Garnish with a twist of orange and serve with fresh vegetables.

Roasted Grouse

1lb 2 oz new potatoes
4 sticks celery
1 leek
2 small courgettes
12 baby asparagus tips
8 baby onions
3 tbsp olive oil
2 oz butter
4 whole grouse [oven ready]
4 oz shallots
2 stalks of fresh thyme - chopped
1 fl oz Madeira
Half pint game or beef jus
4 slices black pudding
Salt and pepper to taste

Place the new potatoes in a pan, cover with salted water and three-quarter cook (10-12 minutes). Drain and refresh under cold water until cool. While the potatoes are cooking, wash trim and cut the celery, leek, and courgette crossways in to 2cm rounds. Leave the asparagus and onions whole. Lightly season the vegetables and brush with olive oil.

Preheat a griddle pan. Slice the potatoes lengthways into quarters and fry them with the vegetables on the griddle. Remove and place on oven tray to reheat later.

Preheat oven to 200C/400F/gas mark 6. Heat the remaining olive oil and 1oz of the butter in a heavy based frying pan. Season the grouse and seal on all sides inthe pan. Place in a roasting tray and cook in the oven for about 20 minutes.

To make the sauce, peel and finely shred the shallots. Melt the remaining butter in a saucepan, add the shallots and thyme and cover. Cook for about 2 minutes, until just transparent. Add the Madeira and the game or beef jus and bring to the boil. Strain and set aside.

Grill the black pudding on both sides until cooked and crispy. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2 - 3 minutes to reheat.

Arrange the grouse, black pudding and vegetables on the plate and spoon the sauce over. Serves 4.

Spicey Scottish Meatloaf

1.125 kg (2.5 lbs) specially selected Scotch beef -minced (ground)
1 tbsp olive oil for frying
1 finely chopped onion
2 cloves garlic chopped
1 red pepper, de-seeded, skinned and chopped
1 teaspoon cumin
1 teaspoon mixed herbs
Half cup tomato puree or passatta
Half cup fresh breadcrumbs
Half cup beef stock
Salt and pepper to taste

Put oil in pan and heat. Add onions, garlic and mixed herbs. Sweat over heat until onions are soft without browning. Transfer to large bowl and allow to cool.

Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Stir together. Break up the ground beef and add to mixture. Season to taste and mix together gently.
Pack the mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake in a pre-heated oven (gas mark 4, 180C/350F) for 50 - 60 minutes.

Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.

Beef Rib Roast

Prime rib roast 6 lbs
Fresh ground black pepper
1/2 teaspoon dried rosemary

Heat oven to 500F. Sear meat in preheated oven for 15 minutes. Then reduce the heat to 350F cooking until internal temperature of the meat reaches 130F for around 1.25 hours for medium-rare.

Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes.

Carve the meat carefully and serve with roasted potatoes, turnips, onions and fresh green vegetables.

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