Amazing recipes THIS SEASON
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Surf and Turf
SERVES 4 PEOPLE
PREP 15 MINS
COOK 15 MINS
You will need Ingredients
• 4 Specially Selected Scotch Sirloin Steaks • 200g Specially Selected Raw Jumbo Prawns • 55g Scottish Salted Butter
• 3 large Garlic Cloves • 8g Fresh Parsley • Black Pepper • Sea Salt
Defrost the prawns. Pre-heat the grill to high. Peel and finely chop the garlic. Finely chop the parsley. Grill the steaks to your liking. Meanwhile, dry the prawns with some kitchen paper. Melt the butter in a frying pan. Add the prawns and garlic and sauté, stirring for 3-4 minutes. Add the chopped parsley, season with some black pepper and a little salt and cook for another minute. Divide the prawns and the garlic butter into 4 portions and serve on top of your steaks. Great served with a green salad. For a hotter alternative, finely chop a red chilli and sauté along with the prawns and garlic. Method
Dessert with a difference.
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Grilled Honey and Strawberry Brochettes with White Chocolate Cream You will need • 400g Scottish Strawberries • 4 tsp Grandessa Honey • 100g Choceur White Chocolate
SERVES 4 PEOPLE
PREP 5 MINS
COOK 10 MINS
• 100ml Scottish Single Cream • 4 Wooden Skewers
Method Break up the chocolate and put in a small glass bowl along with the cream. Put the bowl over a pan of boiling water, making sure the bottom of the glass does not touch the water. Stir until the chocolate has melted, then remove the bowl from the pan and allow to cool. Cut the strawberries in half if they are large, then wash well and divide them between the 4 skewers. Pre-heat the grill to high. Put the 4 skewers on a baking tray lined with tin foil and brush over the honey. Grill for about 7 minutes, until they are just browning. Serve alongside the white chocolate sauce.
CUT OUT AND KEEP ME Cajun Rump
Skewers You will need Ingredients
SERVES 4 PEOPLE
PREP 75 MINS
COOK 8 MINS
• 3 x 255g 28-Day Matured Scotch Rump Steaks • 3 tsp Cajun Seasoning • 25ml Light Soy Sauce
• 120g Mixed Leaf Salad • 3 Spring Onions
• ½ Cucumber • 1 Red Pepper • 1 Lime, quartered • 4 Wooden or Metal Skewers
• 25ml Olive Oil • Black Pepper
A fruity and elegant dessert, perfect for grilling on the barbecue.
Method
Mix the Cajun seasoning, olive oil and soy sauce in a large bowl and season with black pepper. Cut each steak into 4 large chunks, trimming off any fat and marinate in the mixture. Place in the fridge for at least an hour. To make the salad, thinly slice the spring onions, quarter the cucumber lengthways and slice thinly. Remove the seeds, then cut the red pepper into thin strips. Put 3 pieces of marinated meat onto each skewer and barbecue or grill for 5-8 minutes, depending on how you like your steak cooked. Serve on top of the salad with lime wedges.
In Scotland and Wales, in store alcohol prices may be higher and alcohol may not be sold before 10am in Scotland. Products and prices may vary.
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