Rocket Salad with Minute Steak

Posted on May 1, 2013 by qms-admin

Rocket Salad with Minute Steak

Ingredients

Serves: 2
Prep: 10 mins
Cook: 5 mins
Ingredients
For the steaks
2 Scotch Beef minute steaks (80-100g each)
Salt and pepper
1/2 tbsp olive oil
For the salad
1 x 80g bag wild rocket salad leaves
1/2 small red onion, very finely shredded
2 small peppers, finely sliced (yellow or green peppers)
For the dressing
1 tbsp lemon juice
1 tbsp seeded mustard
2 tbsp good quality olive oil
A little salt and freshly ground black pepper
25g Parmesan or Grana Padano cheese
Crusty bread to serve

Cooking Method

Put all the salad ingredients into a serving bowl. Whisk together all the dressing ingredients, except for the cheese, ready to dress the salad when the steaks are done.

Brush the steaks with a little oil now, then cook on a preheated griddle pan or under a very hot grill, for 1 minute or less until done to your liking.

Serve the steak, cut into 3-4 slices piled onto the dressed salad and shave the cheese over the top and a twist of lemon zest or juice and enjoy with some crusty warm bread.

Or you could pack the salad into a warm baguette, add sliced steak and parmesan if you need a meal on the go!

Nutrition, per serving: 306 kcals, protein 26g, fat 19.8g, carbs 6.5g, sugar 5.2g, salt 1.7g

Warm Rump Steak salad

Posted on March 1, 2013 by qms-admin

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Warm rump steak salad

Ingredients

Serves: 2
Prep: 10 mins
Cook: 15 mins
Ingredients
350-400g piece Scotch Beef rump steak, trimmed of excess fat
200g new potatoes, halved if large
100g French beans, trimmed
2 spring onions
2 tomatoes
A handful of mixed salad leaves
For the salad dressing
2 tsp Dijon mustard
1 tsp honey
A pinch each salt and black pepper
1 tbsp red wine vinegar
2-3 tbsp extra virgin olive oil
Warm crusty bread to serve

Cooking Method

To prepare the salad, wash and dry the leaves and slice the onion and tomatoes.

Whisk together all the ingredients for the salad dressing.

Boil the potatoes for about 10 minutes until almost tender then throw in the beans and cook for about 4 - 5 minutes until just tender but with a little bite remaining. Drain well and set aside.

While the potatoes are cooking, preheat a griddle pan or grill until very hot.

Lightly season the steak then press onto the griddle for about 3 - 4 minutes (for medium/ rare) on each side, or until done to your liking. Rest the steak in a warm place for a few minutes for the fibres to relax and the steak to be its most tender before slicing.

Arrange the salad on 2 plates, toss the warm potatoes and beans with half the salad dressing and divide between the plates. Top with slices of the steak, a little more dressing and a sprinkle of spring onion. Serve with chunks of bread to mop up the juices and dressing.

Nutrition, per serving: 428 kcals, protein 42g, fat 19.5g, , carbs 22g, sugar 6.7g, salt 1.5g

Skirt Steak with Potato Wedges and Roast Tomatoes

Posted on March 1, 2013 by qms-admin

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Steak with Potato Wedges and Roast Tomatoes

Ingredients

Serves: 6-8
Prep: 40 mins (including marinating)
Cook: 15 mins
Ingredients
1.2 kg piece Scotch Beef Bavette steak, stripped of membrane and excess fat
(ask the butcher to do this for you)
For the marinade
Leaves from 2 sprigs rosemary, finely chopped
Finely grated zest of a small lemon
2 tbsp lemon juice
1 clove garlic, finely chopped
1/2 tsp salt
2 tbsp olive oil
For the potatoes
6 large potatoes, scrubbed and each cut into 8 wedges
3-4 tbsp sunflower oil
1 1/2 tsp mustard powder
1 1/2 tsp smoked paprika
1/2 tsp salt
1 tbsp finely chopped rosemary
6 - 8 small bunches vine cherry tomatoes
Soured cream to serve

Cooking Method

Mix together all the marinade ingredients in a small bowl then brush over the bavette steak, rubbing it well into all the crevices. Set aside to marinate for 20 - 30 minutes. Get the griddle pan ready (or alternatively, this would work on the BBQ) and set the oven to 210°C.

Parboil the potato wedges in fast boiling water for about 5 minutes, drain thoroughly and then toss with the oil, mustard, paprika, salt and rosemary and tip onto a large baking tray in a single layer. Place into the hot oven for about 30 minutes. After 15 minutes turn over the wedges with a spatula. Add the tomatoes to the baking tray for the last 10 minutes of cooking or until the tomato skins are beginning to split and the potatoes are well browned, crisp and tender.

Once the griddle pan is very hot (or BBQ is at its maximum heat), pat the steak with kitchen paper to absorb any excess moisture then place it in the griddle pan or on the BBQ until sizzling and brown on one side (about 7 minutes) then turn it over to brown on the other side for a further 5 - 7 minutes. If the steak is still undercooked and feels too soft to the touch, turn and cook for another couple of minutes on each side. The whole process should take about 15 - 20 minutes and the steak should be rare to medium/rare. Don't overcook it or it will become tough. Remove the steak to a board, cover with foil to allow it to rest before carving.

When you are ready, carve the meat diagonally against the grain. Pile it up onto a warm serving dish for people to help themselves along with the potato wedges, tomatoes and a bowl of soured cream.

Nutrition, per serving 591 kcals, protein 50g, fat 30.5g, carbs 31g, sugar 2.5g, salt 1g

Teriyaki Minute Steaks

Posted on March 1, 2013 by qms-admin

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Teriyaki Minute Steaks

Ingredients

Serves: 2
Prep: 15-20 mins (including marinating)
Cook: 8-10 mins
Ingredients
2 Scotch Beef minute steaks (80-100g each)
100g buckwheat, or fine egg noodles
For the salad
2-3 radishes thinly shredded
50g mange tout thinly shredded
30g pea shoots
2 spring onions, shredded
1 carrot, grated
1 tsp finely shredded ginger
Salad dressing
2 tsp sweet red chilli sauce
1 tsp tamari or light soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
For the teriyaki sauce
1 tbsp light brown sugar
2 tbsp mirin
2 tbsp sake (or vodka)
2 tbsp soy sauce

Cooking Method

Put all the salad ingredients into a large bowl, then mix together the dressing ingredients ready to dress the salad when the steaks are cooked. Prepare the noodles as per the packet instructions.

Mix together all the ingredients for the teriyaki sauce. Pat the steaks with kitchen paper until dry (do not season them, that is what the sauce is for) and preheat a non-stick pan. When the pan is good and hot, sear the steaks for a minute or less each side, then remove to a warm plate while you make the sauce.

Reduce the heat then pour the teriyaki sauce into the pan, swirling the pan around to keep the sauce moving while the sugar dissolves and it all becomes bubbling and glossy.

Briefly return the steaks to the pan, turning them in the sauce to coat then transfer them to warm plates while you let the sauce become syrupy.

Dress the salad and toss it well to evenly distribute the lovely coloured ingredients and flavours.

Serve the steaks with the sauce together with the noodles and salad.

Nutrition, per serving: 417kcals, protein 27g, fat 13.6g, carbs 52g, sugar 14.4g, salt 2.4g

Scotch Beef Stir-fry

Posted on March 1, 2013 by qms-admin

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Scotch Beef Stir-fry

Ingredients

SERVES 2-3 PREP 15-20 mins COOK 10-15 mins
300g sirloin Scotch Beef steak, trimmed of fat and sliced into thin strips
2 cloves garlic, finely chopped
2 tbsp groundnut oil
3 spring onions, diagonally sliced
1 red pepper cut into thin strips
80g tenderstem broccoli
1 large carrot cut into matchsticks
80g sugarsnap pea , sliced lengthwise
1 tbsp finely chopped ginger
1 tsp finely chopped red chilli
100g bean sprouts, rinsed and drained
100g chestnut or oyster mushrooms, sliced
3 tbsp light soy sauce and 3 tbsp water
1 extra tbsp groundnut oil
5 tbsp oyster sauce
Plain boiled brown basmati rice to serve

Cooking Method

Sprinkle the chopped garlic over the steak slices and set aside.

Heat the oil in a wok or non-stick pan and fry the onions, carrot, and broccoli for 2 minutes while stirring. Add the broccoli and sugar snap peas and stir-fry for a minute before adding the chopped ginger and chilli, followed by the bean sprouts and mushrooms. Toss all together and then add the soy sauce and water. Shake the pan then put on a lid and steam the vegetables for 2 or 3 minutes until tender, but still with a little bite.

Heat another pan, add the oil and when "shimmery hot" toss in the garlic beef and stir-fry for a minute till brown, then add the oyster sauce and stir to coat the beef. Remove from the heat.

Serve a nice big pile of vegetables on each plate, topped with the succulent glazed beef slices, and some rice if you like.

Lamb and Aubergine Dhansak

Posted on March 1, 2013 by qms-admin

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Lamb and Aubergine Dhansak

Cooking Time/Servings

Prepare: 15 Minutes Cook: 45 Minutes Serves 4

Ingredients

500g Scotch Lamb mince
2 tsp garam masala
1/2 tsp hot chillim powder
1 tbsp sunflower oil
1 onion, chopped
2cm piece root ginger, chopped
1 aubergine, cubed
1 red pepper, seeded and sliced
100g red lentils
400ml hot lamb stock
4 tomatoes, roughly chopped
1 cinnamon stick, broken in half
250g young leaf spinach
basmati rice and /or naan bread to serve

Cooking Method

Place the lamb in a bowl, sprinkle over the spices and mix well together (if you have time set aside for an hour).

Heat the oil in a large pan and cook the onion, ginger, aubergine and pepper for 5 minutes or so until golden. Add the spiced mince and cook for a further 5 minutes.

Stir in the lentils, stock, tomatoes and cinnamon stick. Bring to the boil then cover and simmer for 30 minutes until very tender. Add the spinach, and cook for a minute or two until wilted. Serve with rice or naan.

Cook’s tip

For a lovely cooling raita to serve with this curry, coarsley grate ½ cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 150g natural yogurt, 2 tbsp chopped fresh mint and a crushed garlic clove.

Scotch Beef Ribeye with Peppercorn Sauce

Posted on February 4, 2013 by qms-admin

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Scotch Beef Rib-eye with Peppercorn Sauce

Cooking Time/Servings

Serves 2 Prep time 10 mins Cooking time 15 to 20 mins

Ingredients

2 x Scotch Beef ribeye or sirloin steaks, approx 200g each
25g unsalted butter
2 to 3 tbsp green peppercorns from a jar of green peppercorns in brine
1 to 2 tbsp brandy
1 clove garlic, crushed with a little salt
2 tsp Dijon mustard
100 ml whipping cream
1 tbsp finely chopped parsley

Cooking Method

1. Lightly salt the fatty edges of the steaks and sear those edges by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat. Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered fat sear the two separate steaks on both sides until done to your liking. Set the steaks aside in a warm place while you make the sauce.

2. If you want to save washing up, blot up any excess fat from the pan with kitchen paper and re-use it, alternatively you can use a small pot to make the sauce. Melt the butter in the pan and when it is foaming add the drained peppercorns and crush slightly with the back of a wooden spoon.

3. Add the garlic then the brandy and salt and stir together to deglaze the pan and get up any sticky bits (if using the steak pan), then stir in the mustard and the cream. Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the steaks.

Stir in the parsley.

4. Serve the steaks on warmed plates with the sauce spooned over, accompanied by some chunky chips and a crisp salad

Eat:

Kcals: 593 Protein: 49g Fat: 40.2g Carbs: 3.3g Sugar: 1.8g Salt: 3.3g

Lamb en croute

Posted on January 23, 2013 by qms-admin

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Lamb en croute

Ingredients

200g Scotch Lamb neck fillet, the thickest end
salt and pepper
1/2 375g sheet ready-rolled puff pastry
1 tbsp readymade tomato and olive tapenade
1 egg, lightly beaten

Cooking Method

Trim any excess fat and sinew from the fillet. Season with salt and pepper and dry-fry in a non-stick pan for a few seconds on all sides until seared and brown all over. Set aside to cool thoroughly.

Preheat the oven to 200C / 180C fan / gas 6. Line a baking tray with baking parchment.

Roll the pastry a little thinner and trim to fit the meat with plenty left to overlap and seal

without stretching it. Cut a couple of leaf shapes from the off-cuts.

Spread the cooled lamb all over with the tapenade and place it in the middle of the pastry, brush the pastry edges with beaten egg and fold over the meat enclosing it in a well sealed, neat rectangular parcel. Place on the baking tray and brush the pastry all over with beaten egg.

Chill in the fridge for a few minutes for the pastry to firm up.

Lightly score the pastry in a cross hatched pattern without making any holes. Brush the pastry leaves with egg and stick on top of the parcel.

Place in the oven for 10 minutes then reduce the temperature to 180C / 160C fan / gas 4 for a further 15 to 20 minutes until the pastry is well risen and a rich golden brown. Cover with a double sheet of baking parchment if you think the pastry is colouring too quickly. Remove from the oven and leave to rest for 15 minutes or so before cutting in half and serving with your favourite vegetables or a crisp leafy salad. The flavour will be better if the parcel is allowed to cool a little before serving.

Cook's tip

If you'd prefer not to have to fiddle with pastry, mash 100g soft goats cheese with 1 tablespoon

of finely chopped fresh herbs, e.g. mint, basil, chives and parsley and pepper. Spread this all over the top and sides of a seared piece of lamb fillet, press 30 grams soft breadcrumbs onto this paste, drizzle with a little olive oil and roast for 20 minutes at 180C.

Slice to serve.

Eat:

Nutritional Information Kcal 583 Fat 39g Protein 25.5g Carbohydrate 34.5g Sugar 1.3g Salt 1.2g

Lamb Pilaf

Posted on December 17, 2012 by qms-admin

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Lamb Pilaf

Ingredients

300g cooked lamb, diced
1 tsp golden caster sugar
1 large pinch saffron strands
50g butter
400g basmati rice
2 tbsp vegetable oil
1 large onion, thinly sliced
1 small butternut squash, peeled, seeded and diced
8 dried, ready-to-eat apricots, chopped
1 tsp finely grated lemon zest
pinch of salt
1 cinnamon stick
2 tbsp toasted pinenuts

Cooking Method

Prepare: 15 mins

Cook: 40 mins

Serves 4

Place the sugar, saffron, butter and 100ml water in a small bowl and microwave for 1 minute until the butter melts. Set aside to infuse.

Rinse the rice in a sieve with warm water. Add the rice to a pan of boiling water and cook for 5 - 7 mins. It should be nearly done but still slightly hard in the centre.

Meanwhile, heat the vegetable oil in a large casserole with a tight-fitting lid. Cook the onion and butternut for 5 minutes then stir in the part-cooked rice, lamb, chopped apricots and a pinch of salt. Drizzle over the saffron mixture then break the cinnamon stick on top.

Cover the pan tightly and cook over a very low heat for 30 minutes until the rice is completely tender and has formed a golden crust on the bottom. Break up the mixture with a fork, divide between bowls and scatter over the pinenuts to serve.

Kcals 716

Fat (g) 37.1

Protein (g) 28.3

Carbohydrates (g) 67.7

Sugar (g) 15.4

Salt (g) 0.9

Lamb Sausage Pizza

Posted on September 11, 2012 by qms-admin

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Lamb Sausage Pizza

Cooking Time/Servings

Prepare: 35 Minutes Cook: 20 Minutes Serves 4

Ingredients

500g ciabatta bread mix
2 tbsp olive oil
350g carton fresh tomato sauce
400g Scotch Lamb and rosemary or mint sausages, skinned
1 green pepper, seeded and thinly sliced
1 red onion, thinly sliced
200g feta, finely crumbled (optional)

Cooking Method

Heat the oven to 220C, gas mark 7. Tip the bread mix into a bowl (keep a little aside for kneading) and add warm water (according to packet instructions) and 1 tbsp of olive oil. Bring together to make a soft dough. Knead for 5 minutes then divide into four balls.

Lightly dust the surface with the reserved bread mix and roll the balls out into four 18 - 20cm rounds. Transfer to 2 large non-stick baking sheets, cover with a clean tea towel and leave to rise in a warm place for 15 minutes.

Spread the tomato sauce over the pizza bases then crumble the sausage meat over the top. Scatter with peppers and red onion and drizzle with a little more oil.

Bake for 20 minutes until, risen, golden and cooked through. Scatter over the feta, if liked, and serve.