Recipes

The Perfect Steak

When Grilling Steak, the most important factor is that your grill is as hot as possible before cooking. This ensures a terrific crust. Your steak should be oiled, preferably with a light olive oil. seasoned with salt and freshly ground black pepper, and cooked to your preferred degree.

Press coarsely ground peppercorns onto an Orkney Island Gold Fillet. Pan fry in a little butter and oil. Remove steak from pan, and deglaze with a dram of Highland Park whisky and some double cream. Serve with roast potatoes and matchsticks of carrot, parsnips, green beans and asparagus.

The Perfect Roast

When Grilling Steak, the most important factor is that your grill is as hot as possible before cooking. This ensures a terrific crust. Your steak should be oiled, preferably with a light olive oil. seasoned with salt and freshly ground black pepper, and cooked to your preferred degree.

Press coarsely ground peppercorns onto an Orkney Island Gold Fillet. Pan fry in a little butter and oil. Remove steak from pan, and deglaze with a dram of Highland Park whisky and some double cream. Serve with roast potatoes and matchsticks of carrot, parsnips, green beans and asparagus.

Steamed Lamb and Leek Pudding

(Serves 4)

INGREDIENTS:
450g (1 Ib) Lean, trimmed Scottish Lamb shoulder
200g (8oz) Leeks
100g (4oz) Onions, peeled
1 x 5ml sp (1 tsp) Rosemary
o Seasoning
100g (4oz} Carrots, peeled
Lamb stock
250g (8oz) Suet
450g(1lb) Plain flour
15g (1/2oz) Baking powder
30g (loz) Unsalted butter

METHOD

1. Dice lamb shoulder and remove all fat. (This will reduce weight by 50%).
2. Blanch meat in boiling water and then re fresh.
3. Peel and dice leeks, onions and carrots.
4. Mix diced vegetables, lamb and rosemary and season.
5. Place flour in a bowl, add suet and sufficient cold water to bind the mixture.
6. Roll out on floured board to approx. 1.5cm (1/2″) thick.
7. Line a 1 litre (2 pint) pudding basin or 4 individual basins with suet paste. Fill basin with lamb mix and top up with lamb stock. Re-seal basins with remaining paste.
8. Steam in a double boiler for 2.5 hours. Serve with spring cabbage, red cabbage and boiled or jacket potatoes.

Braised Lamb Dumplings with Arran Mustard Gravy

(Serves 4 )

INGREDIENTS:
Dumplings
450g (1 lb) lean minced Scottish Lamb
1Onion, finely chopped
1 x 15ml sp (1 tbsp) Chopped fresh parsley
2 Slices fresh white bread o 100ml (3.5 fl oz) single cream
1 Egg yolk
2 Garlic cloves, crushed o Salt and pepper Sauce
250ml (1/2 pt) Lamb gravy
2x15ml sp (2 tbsp) Arran or wholegrain mustard.
2 Bay leaves

METHOD

1. Trim all the crust’s from the bread, place in a bowl with the single cream to absorb.
2. Place all the dumpling ingredients into a food processor and pulse until all ingredients come together. Remove and roll into 75g (3oz) balls, lightly roll in flour and gently fry in butter to colour. Drain and place in a casserole dish.
3. Heat the lamb gravy with the mustard and Bay leaves and pour over the lamb. Cover with a lid and braise in preheated oven 160°C-170°C, 325°F, Gas Mark 3 for 40 mins. Serve with carrots, celery, mashed potato and swede

Lamb Cutlets Braised in Red Wine with Redcurrant Jelly

(Serves 6 )

INGREDIENTS:
12 Lean Scottish Lamb cutlets
3 x 15ml sp (3 tbsp) Sunflower oil
2 Onions, skinned and thinly sliced
1 Bottle red wine
2 x 5ml sp (2 tsp) Redcurrant jelly
Salt, freshly ground black pepper

METHOD

1. In a wide saute pan, heat the oil and same the sliced onions until they are just golden at the edges. Scoop them into a wide ovenproof dish.
2. Seal and brown the cutlets on either side and put them onto the onions.
3. Pour the wine into the saute pan and stir in the redcurrant jelly. Let this bubble for a couple of minutes, whilst the jelly melts in the wine. Season with salt and pepper and pour oven the chops.
4. Cover the surface of the chops with greaseproof paper or butter papers and bake in a preheated oven, 180°C, 350°F, Gas Mark 4 for 40 minutes. The wine will reduce as the cutlets cook. Serve with mashed potato, sauteed parsnips and leeks in white sauce.