Don’t give up on Healthy January
So if your New Year’s resolution was about looking after yourself, don’t give up on Healthy January! I’m here to cheer you on from the sidelines with some brand new recipes using healthy Scotch Beef and Lamb (of course!).
Superfood Salad with Scotch Lamb (Jump to recipe)
Low-carb Scotch Beef Burger (Jump to recipe)
Never mind being healthier, this recipe for a lower carb Scotch Beef burger is just so much tastier too. I like the courgette. Nice touch. And don’t forget to treat yourself to a dollop of low cal mayo!
Balsamic Scotch Beef Steaks with Roast Cauliflower Couscous
(Jump to recipe)
Lightly Spiced Scotch Lamb with zingy tabbouleh salad (Jump to recipe)
Ramen-style Scotch Beef (Jump to recipe)
Using feather blade steak, this easy recipe is a reminder why it’s worth buying Scotch Beef and Lamb PGI from your local good butcher or supermarket, because you’re guaranteed melt-in-the-mouth taste and quality. (The PGI bit and the logo proves that it’s the real McCoy… authentic and gorgeous.) Look here and find out where to buy it locally.
Right, I’m off to wash my running kit.
Be good (but not too good!).
Superfood Salad with Scotch Lamb (Back to top)Prep 30 mins
Cook 25 mins
Serves 4 (generously!)
- 4 medium sized Scotch Lamb gigot steaks, rubbed with plenty of coarse ground black pepper and a little salt
- 150g quinoa (white, red or black)
- 250g edamame beans, cooked
- 240g fine asparagus, charred for a few minutes on a hot griddle pan
- 6 spring onions, trimmed and quartered lengthwise
- ½ a large cucumber, halved lengthwise, seeds removed and cut into long ribbons with a vegetable peeler
- A small handful of flat leaf parsley roughly chopped
- 2-3 small sprigs marjoram or oregano leaves picked and chopped
- The flesh of 2 ripe avocados, cut into small chunks
- Finely grated zest of 1 lime and the juice of 2 limes
- Seeds from 1 small pomegranate
- Finely grated zest of 1 lemon plus the flesh, all pith and skin cut away and chopped in small pieces
- 1 tbsp agave syrup
- 2-3 tbsp rapeseed oil
In a dry saucepan over medium heat toast the quinoa for about 4 mins, shaking the pan often, then cover with water, bring to the boil and simmer gently for about 11 minutes by which time all the water should have been absorbed. Remove from the heat and leave to stand for 10 minutes then stir with a fork. Allow to cool.
Mix together the dressing ingredients and set aside.
Fill a mixing bowl with ice cold water and drop in the prepared Spring onions and cucumber and they will curl in a few minutes.
To the quinoa add the beans, parsley and marjoram, avocados, lime and pomegranate seeds and carefully mix in the dressing.
Heat a griddle pan and cook the gigot lamb steaks for around 4 minutes each side (depending on thickness) and until cooked to your liking. Turning every 30 seconds or so, to prevent toughening.
Drain the curly vegetables and blot with kitchen paper.
Low-carb Scotch Beef Burger (Back to top)
Prep 15-20 mins
Cook 20 mins
For the burgers
- 300g minced Scotch Beef
- 3 spring onions, trimmed and finely sliced
- 1 tsp finely chopped parsley
- 1 tsp grated horseradish (either fresh or hot grated horseradish from a jar) or seeded mustard
- 50g mature cheddar cheese, coarsely chopped (optional)
For the salad
- 1 large courgette, cut in 1 cm diagonal slices
- Small sprig rosemary, finely chopped
- 1 beef tomato cut into 4 or 6 slices
- Olive oil
- Curly lettuce leaves
- 1 red onion, sliced ultra thin
Mix together all the burger ingredients and some seasoning, squish all the mixture together with your hands so that the ingredients combine, then shape into 2 burgers. Chill if you have time before cooking.
Heat a griddle pan, blot up any moisture from the surface of the courgettes and dry griddle them for a few minutes each side until clear char lines appear, remove to a plate and brush each side with a little olive oil and sprinkle on a pinch of chopped rosemary.
Turn up the heat and cook the burgers for about 5 minutes on each side or until done to your liking.
Pile up the lettuce leaves with courgette and tomato slices, a juicy hot burger and a flourish of red onion slices on the top.
Balsamic Scotch Beef Steaks with Roast Cauliflower Couscous
(Back to top)
Prep 20 mins
Cook 35 mins
- 100g couscous
- 1 heaped tbsp raisins
- Juice of 1 small lemon
- 1 small cauliflower broken into florets
- 2 tbsp olive oil
- 1 tbsp pumpkin seeds
Balsamic Scotch Beef Steaks
- 2 medium sized Scotch Beef fillet steaks (160g each), lightly seasoned
- 3 tbsp balsamic vinegar
- 2 medium sized flat mushrooms, about the same diameter as the steaks
- 2 small vines of cherry or baby plum tomatoes, snipped in half to make clusters of 4 or 5 tomatoes on each stalk.
- 2 sprigs thyme
Preheat the oven to 200°C.
First prepare the couscous by cooking or soaking according to pack instructions.
Put the raisins in a small bowl with 2 tbsp boiling water. Add the juice of the lemon and set aside to plump up.
Tip the cauliflower into a roasting tray, trickle over the olive oil and season with salt and black pepper. Roast for about 12 minutes then turn over with a spatula and sprinkle with the pumpkin seeds. Return to the oven for 10 minutes until the cauliflower is tinged brown and al dente. (Use this roasting tray later for the mushrooms and tomatoes, no need to wash it).
Mix together the couscous, cauliflower and raisins, check the seasoning and spoon into a serving dish.
Arrange the mushrooms and tomato clusters on the roasting tray and brush with a little olive oil and season with pepper, salt and a few thyme leaves. Roast in the oven for about 15 minutes, still at 200°C.
Set a non-stick frying pan over a medium/high heat and fry the steaks for about 2 minutes on each side, and use some tongs to hold the steaks while you seal and brown the sides.
Transfer to a warmed plate and allow the steaks to rest.
Spoon the balsamic vinegar into the hot pan with a couple of spoons of water and allow to bubble until a little until syrupy, return the steaks to the pan, turn in the glaze until both sides are coated.
Lightly Spiced Scotch Lamb with zingy tabbouleh salad (Back to top)
Prep 15 mins
Cook 15-20 mins
- 500g Scotch Lamb loin or neck fillets, trimmed of obvious fat and sinew
- 1 tsp cumin seeds and 1 tsp coriander seeds crushed in a mortar and pestle
- A little light olive oil
- 150g bulgur wheat
- 6 cherry tomatoes, thinly sliced
- ½ cucumber or 2 small Turkish cucumbers, diced small
- Large handful of tender flat leaf parsley, roughly chopped
- 4 spring onions, finely sliced with their green tops
- Zest and juice of 1 lemon
- 1-2 tbsp good olive oil
- 6 tbsp thick Greek style yoghurt
- 1 garlic clove, finely grated
- ¼ of a cucumber or 1 small Turkish cucumber, unpeeled and coarsely grated
- 1 tbsp chopped chives
- Salt and pepper
Rub the lamb with crushed spices, olive oil and salt and set aside while you prepare the tabbouleh.
Prepare the bulgur wheat, following the pack instructions, and allow to cool.
Mix together all the tabbouleh ingredients and combine with the cool bulgur.
Mix together the yoghurt, garlic, cucumber and chives and season to taste. Put into a bowl and chill until ready to serve.
Place a frying pan over a medium/high heat and fry the lamb, turning regularly until nice and brown but still pink in the middle, around 4 minutes in total each side. It should still feel soft in the middle when pressed with your finger and not too springy.
Remove to a board and cover loosely with foil to let the meat relax before slicing.
Ramen-Style Scotch Beef (Back to top)
Prep 25 mins
Cook 10 mins
- 300g – 400g Scotch Beef PGI feather blade steak, cut into thick strips
- 1 litre miso soup (made from a sachet)
- OR 2 tbsp miso paste dissolved in 1 litre of boiling water
- 1 thumb-sized piece root ginger cut into matchsticks
- 1 star anise
- 150g udon noodles
- 2 tbsp groundnut oil
- I red pepper, thinly shredded
- I medium red chilli, sliced
- 100g oriental mushrooms including shiitake or enoki
- 100g chestnut closed cap mushrooms, sliced
- 200g baby pak choi, thickly sliced
- 1 small bunch chives, chopped and 1 small handful picked coriander leaves (optional)
Prepare the miso soup in a saucepan and add the ginger and star anise and set to simmer on a low heat.
Cook the noodles according to the pack instructions, drain and set aside.
In a heavy-based deep frying pan or wok heat a little groundnut oil until smoking and stir fry the beef strips for a minute or two, remove from the pan and keep warm, add a little more oil if necessary and stir fry the red pepper for one minute then add the chilli for a few seconds, stirring, then add to the meat to stay warm.
Toss the mushrooms in the wok for a few seconds then add them to the simmering miso soup along with the pak choi.
Divide the noodles between warm bowls, ladle over some soup and vegetables, top with some strips of beef, pepper and chilli, chives and coriander.
Serve straight away with chopsticks and a spoon.