I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!
500g Diced Mutton
1 onion – chopped
50g Yellow Split peas
1 tsp Turmeric
1 tbsp Oil
1 tsp ginger
1 tsp garlic
1 Green Chilli – finely chopped
1 can chopped tomatoes 400g
1 tsp Red Chilli Powder
1 tsp Coriander
1 tsp Gram Masala
1 tsp Cumin
1 tsp Curry Powder
Handful of Kalette Leaves or Spinach
- Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
- Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
- In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
- Then add in the mutton to the pan and brown all over.
- Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
- A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!
I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
- Firstly prepare your vegetables.
- Heat oil in a pan and brown the sausages then place to the side.
- In the remaining oil fry the onions until browned and soft.
- Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
- Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
- Add in tin tomatoes and chickpeas and warm through for about 5 minutes
- Remove from heat and plate up, sprinkling some chopped coriander on top.
Sausage and Root Veg one pot delight
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 25.9 g
- Saturated Fat: 5.6 g
- Trans Fat: 0.6 g
- Cholesterol: 19.9 mg
- Sodium: 1217.4 mg
- Total Carbs: 123.3 g
- Dietary Fiber: 31.3 g
- Sugars: 31.8 g
- Protein: 32.6 g
I had some chicken left and a sweet potato and fancied something spicy so I came up with this, and I have to say it was rather tasty with a wee kick!
2 Chicken Breasts cut into strips or chunks
1 Medium Sweet Potato chopped small chunks
1 Red Pepper Sliced
1 Onion Sliced
Handful of sweetcorn
200g of chopped tomatoes
250g Black Beans
200ml of Chicken Stock
2 red chilles – finely chopped
1 tbsp Cumin
2 tbsp Smoked Paprika
Garlic – I used 2 cloves.
Salt & Pepper
Grated Mature Cheddar or Jack Cheese to top
1. Coat chicken in paprika and fry until browned all round
2. Brown off onion and pepper in same pan
3. Add in garlic, chillies and cumin, stir for another minute
4. Add in beans, tin tomatoes, sweet potato, sweetcorn and stock, give a good stir until everything is blended together.
5. Transfer to an oven proof dish, grated the cheese on top of each dish and place in oven at 180deg for approx 1 hour. You can of course bake and 10 mins before ready add the grated cheese, but I like the well done flavour.
This dish is filling but if your dividing between 4 then a rice or pitta bread is a good accompaniment.
1 x Chicken Breast – cut into small chunks
4 rashers of smoked Bacon – chopped
1 leek – sliced
50ml chicken stock
salt and pepper to taste
1 tbsp coriander
oil for frying
100 g green beans trimmed and chopped
1 onion – chopped finely
75ml creme fraiche
2 Bay leaves
2-3 potatoes – peeled and cubed
1. Lightly brown the chicken in a pan, add in the bacon and brown further, add in the onion and brown, add in the leeks and cook for a further few mins.
2. Add salt, pepper to taste.
3. Pour in chicken stock and 100 ml milk and bring to the boil, add in green beans and drop in Bay leaves, then reduce to simmer for approx 30 mins.
4. Add in coriander and 50 ml creme fraiche and cook through for a further 5 mins. If your sauce needs thickened add a little flour (or cornflour) and mix.
1. Bring to the boil the potatoes until soft. Drain and mash.
2. Add in 2 tbsp butter, 50ml milk and 2 tbsp creme fraiche and mash up well until smooth and creamy.
Serve both on plate….yum!
400g Scottish stewing steak cubed
2 tbsp flour
8 shallots peeled, halved
2 carrots sliced
1 red pepper
1tbsp olive oil
1 garlic clove chopped finely
1 tbsp tomato paste
1 tsp thyme
1 bouquet garnish
Salt and pepper to taste
400ml beef stock
1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)
1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.
2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.
3. Add tomato paste, garlic and season, cook for further 1 min.
4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.
5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.
6. If sauce needs thickened, mix in some cornflour to thicken.
7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!
Using some leftovers, I made a stew and decided to have some Kale with it for a healthier option, I know a bit weird combination, but it really worked!
Serves 1 – Approx 490 calories
200g Scottish Stewing steak – cubed
Flour to coat
1 carrot – sliced
1 stalk celery – chopped
2/3 shallots halved
Handful of broccoli
2 Handfuls Kale
350ml Beef stock
Salt and pepper to taste
2 Bay leaves
1. Heat a little oil in a pan and coat the steak cubes with the flour, season with salt and pepper then lightly fry steak cubes until browned.
2. Add in the shallots and cook for a further 3 mins, add in the carrots, celery, broccoli, bay leaf and stock, bring to the boil and then simmer on a very low heat for approx 3-4 hours so the meat is tender. I used Setting No. 2 on my Induction Hob. You can also decant into a casserole dish and cook in a fan oven at 90 deg for approx 8 hours.
3. Approx 10 mins before serving, bring a pan of water to boil and put in Kale, reduce and simmer for approx 8-10mins.
4. Drain Kale, put on plate. Remove stew with a slotted spoon and place onto Kale, you don’t want to much of the gravy as the Kale would be soggy. Season with some cracked black pepper. Yum!
Had some leftover Chorizo in fridge, so I decided to mix up my Lentil stew recipe. Please trust me…it tastes better than it looks..lol!
200g Brown Lentils
1 red onion chopped finely
1 carrot sliced
1 garlic clove
1 tsp chilli
1 tsp parsley
220g tin chopped tomatoes
250ml beef stock
1 bay leaf
pinch salt and pepper
4-6 Aberdeen Angus Beef Sausages (halved)
1. Brown onions and garlic in a saucepan with spray oil or tsp olive oil until soft
2. Add in lentils, carrot, chilli, parsley, chopped tomatoes, stock, salt & pepper and bay leaf, bring to the boil and simmer for 15 minutes.
3. Meanwhile brown sausages and chorizo in a pan with 1 tablespoon olive oil for 5 mins, remove with slotted spoon and add to stew, simmer for a further 25-30 minutes.
4. Serve with some crusty bread. Yum!