We all have that one favourite recipe that never fails to impress – From Mum’s famous roast beef to your colleague’s killer lamb curry, there’s nothing like a little homecooked magic. Or even better, sharing the recipes!
That’s why we asked you all to send your favourite dishes to our Facebook, Instagram and Twitter to help us create a Make It Scotch Cookbook. We loved seeing twists on our recipes and some new ones that we’ll have to cook up ourselves.
But that’s enough of a starter. Feast your eyes on the main meal!
SLOW COOKED PULLED BRISKET TACOS
by @dashofhunger on Instagram
Ingredients for brisket:
- 1 tbsp tomato puree
- 1 tbsp garlic puree
- 2 tsps smoked paprika
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 1 tbsp Worcestershire sauce
- 1 Bay leaf
- 1 tsp ground cumin
- 1 tsp mixed herbs
Ingredients for Pico de Gallo:
- 3 finely chopped tomatoes
- 1 finely chopped red onion
- 1 handful of roughly chopped fresh coriander
- 1 squeezed fresh lime
- 1 chopped red chilli
- 2 tbsps of extra virgin olive oil
- salt and black pepper
- Put all the ingredients for the in a slow cooker, put on high for 7 hours.
- When the beef is tender pull apart.
- Top the tacos with homemade pico de gallo and manchego cheese.
Easy peasy, tastes amazing and is worth the wait!
VIETNAMESE “FLINGIN” SCOTCH BEEF SALAD
Ingredients for two:
- 2 Scotch Beef sirloin steaks
- 2 minced garlic cloves
- 2 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 tsp of sugar
- 1 tsp of fish sauce
- 2 tbsp of Sesame oil
- 25g butter
- 1 tbsp of chilli oil
- lime juice
- 3 chopped spring onions
- rice noodles.
- For the salad, I went for radish’s, romaine lettuce, carrot and coriander.
- Combine the meat, oyster sauce, soy, sugar, fish sauce and minced garlic and massage well and pop in the fridge for 30 mins while you prep your salad.
- Prepare your noodles, chop up your chosen vegetables finely and assemble your bowl.
- Add your sesame oil to a wok and get smoking hot, then tip in your steak, let it sit for 1 min to char, then shake for about another minute. Add your butter and let it melt, serve immediately on top of your salad and then take the wok back to the heat. Add 3 tbsp of water, your chilli oil, lime juice and chopped spring onions and let bubble away for a minute and then pour over your salad.
MOZZARELLA & ORANGE MEATBALLS
by Jodie Jackson on Facebook
Ingredients for meatballs:
- 500g Scotch Beef mince
- 1/2 onion
- 2 garlic cloves
- zest of one large orange
- 2 slices of bread
- 2 tsp mixed herbs
- 1 egg
- 240g of mozzarella cheese blocks
Ingredients for sauce:
- 1 chopped onion
- 1 tin chopped tomato
- 390g passata
- Juice of two large oranges
- 1 beef stock cube, 1/4 pint stock
- Mix all off the meatball ingredients together (not the mozzarella), weigh into 90 lumps, put mozzarella squares in the middle of each lump and roll and seal into a ball. Fry these in a hot frying pan for 5-7 minutes.
- For the sauce boil all ingredients and simmer on a medium heat for 10-15 minutes, then blitz.
- Add the meatballs to the sauce and simmer for a further 10 minutes.
- Serve with cooked spaghetti!
RIB EYE LETTUCE CUPS
by @EdinTasty on Instagram
Ingredients for Steak:
- 200g rib-eye steak,
- 4 baby gem lettuces,
- ½ tbsp cold pressed rapeseed oil
Ingredients for balsamic mushrooms:
- Handful of mushrooms
- 2tbs balsamic vinegar
- 1tsp honey.
Ingredients for blue cheese sauce:
- 100g blue stilton
- 5 tbs single cream
- 3 tbs milk
- 1tsp Worcestershire sauce
- 2 cloves of finely chopped garlic
- pinch of salt.
Ingredients for onions:
- 1 shallot
- olive oil.
- Take the steaks out of the fridge an hour before cooking and season with salt, pepper and garlic powder on both sides.
- For the crispy shallots dice 1 shallot and fry in olive oil at a medium heat until they turn crispy and brown (around 10 mins). Drained them and put on kitchen roll to get rid of the excess oil and sprinkle some salt on top.
- Add all of the blue cheese ingredients to a small pot and cook over a low heat stirring frequently for around 10 minutes until the crumbs of cheese are melted and incorporated into the sauce.
- For the balsamic mushrooms chop up the mushrooms and cook them in 2tbs balsamic vinegar, 1tsp honey over a low heat for 15 minutes.
- Bring the griddle pan to a high heat then add the garlic butter and the steak. Put the steak in at a diagonal angle then flip it over and cook at a diagonal angle again, then turn over again this time going the opposite direction, so you get a diamond pattern, and repeat on the other side.
- Leave the steak to cook for around 1 minute between turns then remove from the pan and let rest for 5 min.
- Slice the steak and assemble on the lettuce with a drizzle of blue cheese sauce and top with the mushrooms and onions.
BBQ RUMP STEAK SALAD
by @ScottishHolding on Instagram
- 170g Rump Steak
- 4 large eggs
- 100g frozen peas
- 100g frozen sweetcorn
- Basmati rice
- 75ml of Mayo
- Handful of fresh coriander
- Handful of fresh chives
- 50ml of sweet balsamic ginger dressing
- 70-100g of Baby leaf salad
- 1x tin of potatoes
Today we followed on from our #makeitscotch post. We precooked some rump stake when we had the barbecue going yesterday and kept them aside for dinner tonight! We used ingredients from our cupboard and freezer to make a quick & easy tasty beef salad.
- Slice steak thinly and fried with the balsamic to coat the meat.
- Boil the eggs.
- Heat the frozen peas and sweet corn, add to the heated rice along with mayo and season with salt & pepper.
- Slice the tinned potatoes, season with salt & pepper and fry in olive oil until golden and crispy.
- Finely chop the chives and coriander and mix with the baby leaf salad. Add a splash of the balsamic, just enough to coat the leaves.
SCOTCH LAMB CURRY
by @hey_renu on Instagram
- Lamb 500 grams shoulder cut
- 2 medium onions
- 1 green chilli
- 3 garlic cloves
- 3cm ginger piece
- Dry spice mix 0.5 tsp, cumin, peppercorns, 2 cardamoms, 3cm cinnamon,
- 4 Tbsp Passata for sauce
- Spices- 0.5 tsp; salt, chilli powder, turmeric powder, Half cup of water.
My go-to curry every time and one favourited by the family. A good curry is all in the preparation and its foundation. It’s the root of marrying flavours. You can replace the protein with chicken, fish, tofu or mix lentils.
Equipment: pressure cooker for this dish, or use a slow cooker (double duration).
- Dry roast spices on heat, blend to a powder.
- Fry cumin seeds, add onions and cook for 3 minutes.
- Add ginger-garlic paste and cook for a further 4 minutes.
- Add the dry spices.
- Add the passata and lamb and water before you cook in a pressure cooker. Cook for 40 minutes.
SCOTCH LAMB CURRY
by @linsaysnutritionmission on Instagram
Ingredients for the lamb:
- 3 lamb steaks
- 2 diced onions
- 3 garlic cloves
- 4 cloves
- 1 tbsp fresh ginger
- 2 bay leaves
- 100ml Greek yoghurt (optional)
- fresh coriander
Ingredients for curry paste:
- 2tsp hot curry powder
- 1tsp ground coriander
- 1tsp ground cumin
- 1stp turmeric
- 1tsp paprika
- 3tbsp tomato purée
- 400ml boiling water.
- Mix curry paste ingredients together and set aside.
- Add onions, cloves, bay leaves, garlic and ginger to a hot pan with oil.
- Add diced lamb.
- Once browned, add the curry paste and 400ml boiling water.
- Leave to simmer for an hour.
- Dish up with rice and naan.
ONE POT MOROCCAN SPICED LAMB
by @thegastronomer on Instagram
- 2 lamb steaks
- ½ aubergine
- 1 onion
- 1 red pepper
- 2tblsp tagine paste
- 200ml lamb stock.
- Fry lamb until browned then set aside.
- Fry vegetables until soft then return lamb to pan.
- Add rinsed chickpeas, tagine paste and stock.
- Simmer until sauce has reduced and thickened slightly.
- Serve with flatbreads.
SCOTCH LAMB KOFTAS
by @lyndseylovestoeat on Instagram
- 500g lamb mince
- 1tsp fennel seeds dry roasted and crushed
- 1tsp cumin seeds, dry roasted and crushed
- 1 tbsp rose harissa paste
- 1 finely chopped preserved lemon
- Handful of finely chopped parsley
- Half tin of anchovies.
- Mix all the ingredients together with plenty of salt and pepper.
- Divide into 16 balls.
- Roll into sausage shapes and thread two koftas onto each of 8 skewers.
- Cook under a higher grill for 7-8 minutes on each side.
- Served with homemade beetroot hummus, tzatziki, sriracha chilli sauce, pickled carrots, Greek salad, tomato rice and flatbreads.
SCOTCH BEEF FLAT IRON STEAK
by @gayle_smith2807_ on Instagram
- 700g flat iron steak
- garlic clove
- knob of butter
- onion rings
- 750g potatoes
- vegetable oil
- Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
- Halve a garlic clove and rub it over the steak every time you turn it.
- Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
- Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes.
- Boil your frozen peas.
- Put your onion rings in the oven for the prescribed time.
- Meanwhile, if baking your fries, pre-heat your oven to 200°C/400°F/Gas Mark 6.
- Wash and slice your potatoes.
- You can peel your potatoes if you want or leave the skin on for a more rustic feel.
- Par-boil your potatoes in salted boiling water for around 5-10 mins until just soft.
- If baking, toss the chips in vegetable oil, making sure they’re all covered and bake in the oven for 15-20 mins until golden brown and crispy.
- If frying, fill a saucepan 3/4 full with vegetable oil and heat until bubbling.
- Fry the chips in batches until golden and crispy and remove from the oil with a slotted spoon and place on some kitchen roll to absorb the leftover oil.
- Sprinkle the chips with salt or herbs (we love rosemary) and serve.
SLOW-COOKED SCOTCH BEEF CURRY
- 3 tbsp vegetable oil
- 2kg beef shin or skirt, cut into bite-sized cubes
- 2 lemongrass stalks
- 2 x 400ml cans coconut milk
- 4 tbsp desiccated coconut
- 2 kaffir lime leaves, torn
- 1½ tbsp chicken stock powder
- 2 tbsp tamarind paste
- 1 tsp golden caster sugar
- Soak the chillies in boiling water for 15 mins.
- Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish.
- Fry the paste for 5 mins until the aroma is released.
- Add the beef and the lemongrass, and mix well.
- Once the beef starts to lose its pinkness, add the coconut milk and 250ml water.
- Bring to the boil, then lower to a simmer, uncovered.
- Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown.
- Set aside to cool.
- Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan.
- Simmer for 30 mins more. You should start to see the oil separating from the mix. I
- It’s ready when the meat is tender and almost falling apart.
- Serve with rice.