Scottish Raspberry Semifreddo Torte SERVES: 8 PREP: 25 mins COOK: 10 mins
Ingredients
For Shortbread Crust • 150g Scottish Shortbread Biscuits • 50g Scottish Porridge Oats • 40g Flaked Almonds • 75g Melted Scottish Butter
For Filling
• 75g Icing Sugar • 1 Lemon, zested • 23cm Fluted Tart Tin
• 170g Scottish Raspberries • 250ml Scottish Double Cream • 375g Scottish Fat Free Natural Yogurt
Method
Pre-heat the oven to 180°C Fan/Gas Mark 6. Break the shortbread into pieces and place in a food processor with the oats and flaked almonds and blitz until finely ground. Stir through the melted butter, then press into the base and sides of the tin. Bake for 10 minutes, then leave to cool. Whip the cream and icing sugar to soft peaks, then add the yogurt and mix until combined. Force the raspberries through a sieve and discard seeds, then fold the strained raspberries into the whipped cream and yogurt, along with the lemon zest. Spoon the filling into the crust then smooth the top. Freeze for at least 3-4 hours – the filling should be firm but not frozen solid. If you freeze the torte fully, leave to defrost for 1 hour in the fridge before serving. When ready to serve, top with fresh raspberries, flaked almonds and a scattering of oats.
Angus Soft Fruits Proudly work with growers across Scotland, mainly in the traditional soft fruit growing regions of Angus, Fife and Perthshire. Their 6 packhouses manage and distribute thousands of tonnes of fresh, delicious Scottish strawberries, raspberries and blackberries from April to November.
£2.85 400g Strawberries £7.13 per kg
Scotch Beef Stroganoff
SERVES: 4 PREP: 5 mins COOK: 15 mins
Ingredients
• 2 tsp Dijon Mustard • 1 Beef Stock Pot • Juice of ½ Lemon • 50ml Scotch Whisky • 5g Fresh Parsley • 1 heaped tsp Paprika • Sea Salt and Black Pepper
• 500g Scotch Sirloin Steaks • 1 Medium Onion • 1 Garlic Clove • 250g Chestnut Mushrooms • 50g Scottish Butter • 50ml Scottish Rapeseed Oil • 250ml Scottish Soured Cream
Method
Peel and thinly slice the onion. Peel and mince the garlic. Wash and slice the mushrooms. In a large frying pan heat half the oil and butter. Add the onion and garlic and cook on a low heat for a couple of minutes to soften. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally. Add the lemon juice and whisky and cook for another minute. Add the stock pot, paprika and soured cream, stir through and cook for a few minutes, pour the sauce into a bowl and clean the pan. Thinly slice the steaks. Put the remaining oil and butter in the frying pan and heat – then add the steak strips and fry for 5 minutes until browned. Add the sauce and heat through, season with a little salt and black pepper. Chop the parsley and sprinkle over. Great served with steamed rice .
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