Quality Meat Scotland, the industry body representing Scotch Beef, Scotch Lamb and Specially Selected Pork has joined forces with well-known blogger, Nick Coffer to create dishes which are perfect for using up your leftovers – helping your January budget go further.
The recipes are all healthy, budget friendly and can be enjoyed by the entire family.
For more recipe ideas using Scotch Beef and Scotch Lamb visit www.scotchbeefandlamb.com/ and for recipes using Specially Selected Pork visit www.speciallyselectedpork.co.uk/
SCOTCH BEEF STROGANOFF
SERVES 4
Around 400g Scotch Beef, leftover, cut into thin strips
15ml olive oil
1 red onion, finely sliced
200g chestnut mushrooms, sliced
Sea salt and freshly ground black pepper
A pinch of paprika
300g tub soured cream
Fresh dill, to garnish
Pour the olive oil into a frying pan. Fry the onions on a medium heat for five minutes. Add the chestnut mushrooms and cook for a further five minutes. Add in the beef and season with sea salt, pepper and a pinch of paprika. Stir through the soured cream until bubbling and the beef is warmed through. Serve with rice or fresh egg tagliatelle noodles, garnished with fresh dill.
SCOTCH LAMB RAGU WITH FRESH MINT
SERVES 4
Around 400g Scotch Lamb, leftover, cut into small cubes or shredded
15ml olive oil
1 onion, diced
1 clove garlic, crushed
1tsp tomato puree
100ml stock or water
400g tin peeled plum tomatoes
Sea salt and freshly ground black pepper
250g frozen peas
2tbsp fresh mint, torn
In a medium-sized cast iron saucepan, heat the olive oil and fry the onion for five minutes until it is golden. Add the garlic and fry again for another minute or two. Add the lamb and cook with the onion. Stir in the tomato puree, add the stock, tinned tomatoes and season
with sea salt and black pepper.
Turn down the heat and let it simmer for 10 minutes. Add the peas and cook for a further four or five minutes. At the very end, stir through some torn, fresh mint and serve with tagliatelle (or another pasta of your choice) and lots of parmesan cheese.
SPECIALLY SELECTED PORK AND PEPPER JAMBALAYA
SERVES 4
Around 400g Specially Selected Pork, leftover, cut into thin strips, or shredded
15ml olive oil
1 onion, peeled, sliced
1 stick celery, finely chopped
1 green pepper, deseeded and sliced
1 clove garlic, crushed
600g cooked rice (long-grain)
100ml chicken stock
400g tin chopped plum tomatoes
A pinch of cayenne pepper
A dash of Tabasco sauce
Sea salt and freshly ground black pepper
Lemon to serve
Slice the leftover roast pork into strips, or shred. Set to one side. In a medium-sized cast iron pan, heat the olive oil. Fry the onions for five minutes, add the celery, sliced peppers and garlic and continue cooking for five minutes until softened.
Add in the pork. Stir in the cooked rice, pour in the chicken stock and add the tinned tomatoes. Add the cayenne pepper, Tabasco sauce and season with a little sea salt and black pepper. Cover and cook for 10 minutes. Serve with a wedge of lemon.
Note: if you are using un-cooked rice, use 250g long-grain rice, 350ml chicken stock and cover and simmer for 20-25 minutes until the rice is tender.