Scotland recipes
Fresh Scottish Mussels with a Drambuie and Crème Fraiche Sauce
A Scottish twist of the classic Moules Mariniere.
Ingredients
For the Burgers:
- 1 bag of Live Scottish Mussels
- 2 tbsp olive oil
- 2 Shallots, finely chopped
- 4 cloves garlic, crushed
- 175ml Fish Stock
- 40ml Drambuie
- 400ml Crème Frache
- Seasoning
Method
- Clean and de-beard the mussels discarding any that don’t close when tapped and that are cracked. Place aside.
- In a pan (with a lid), sauté the onions and garlic in the olive oil till soft but not coloured.
- Add the fish stock and Drambuie, allow to bubble for 2 to 3 minutes.
- Add the crème frache and heat through, season to taste.
- Add the mussels to the crème fraiche mixture and place a lid on the pan. Cook for 4 to 5 minutes until the mussels open.
- Discard any unopened mussels.
To soak up the flavours serve with Tesco Finest Crusty bread.
Aberdeen Angus and Lemon Thyme Burgers with Summer Salsa
Serves: 4
Ingredients
For the Burgers:
- 500g Tesco Aberdeen Angus Steak Mince
- 1 clove garlic, crushed
- 3 shallots, finely chopped
- 3 tbsp Lemon Thyme, chopped
- 2 tbsp Tesco Horseradish Cream
- Salt and pepper to taste
- Flour for shaping the burgers
For the Summer Salsa:
- 1 200g can Chopped Tomatoes
- ¼ green pepper, chopped
- ¼ yellow pepper, chopped
- ½ red onion, chopped
- 1 Braeburn apple, chopped with skin on
- Juice of 1 lime
- 2 tbsp Fresh Coriander, chopped
- 1 tsp Tabasco sauce
- Vegetable oil for frying
Method
- Place all ingredients for the burgers into a bowl and with your hands, mix all of the ingredients together so that everything is well mixed.
- Take a palm-sized amount of the mix and roll into a ball shape.
- On a lightly floured board, shape the balls into patties of about ½ inch thick.
- Place on a tray or plate and place in the fridge to chill for an hour before cooking.
- Meanwhile, make the salsa. Combine all of the ingredients in a bowl, stir and chill until burgers are cooked.
- Place the oil in a frying pan and cook the burgers 6 minutes on each side until meat is thoroughly cooked and no raw meat can be seen.
Serve the Burgers with the salsa and a fresh Summer Green Salad, Enjoy with a chilled bottle of Tesco Pinot Grigio.
Heather Honey And Whisky Ice Cream With Fresh Raspberies And Lemon Shortbread Rounds
Serves: 4
Cooking temperature: 170°C/325°F/Gas Mark 2
Ingredients
For the ice cream:
- 300ml Double Cream
- 60ml Tesco Scotch Whisky
- 3 - 4 tbsp Scarletts Heather Honey
- 4 Egg Yolks from Tesco Large Free Range Eggs
For the shortbread rounds:
- 75g Slightly Salted Butter
- 25g Caster Sugar
- Zest of 1 lemon
- 75g Plain Flour
- 25g Ground Rice
- Caster Sugar, for dredging
- Fresh Raspberries to serve
Method
- Make the ice cream. Lightly whip the cream, and then add the whisky gradually.
- Gently heat the honey in a small pan.
- Whisk the egg yolks in a separate bowl until pale, then slowly pour in the hot honey, whisking constantly until the mixture is thick and mousse like. This will take about 2 minutes.
- Fold in the cream, then pour the mixture into a shallow freezer proof container, cover and freeze for several hours until firm.
- To make the shortbread rounds; cream the butter and sugar together until pale and fluffy.
- Add the lemon zest.
- Sift the flour and ground rice together, then add to the creamed mixture and knead to form smooth dough.
- Lightly flour a flat work surface and gently pat the shortbread dough until about 1½ cm thick. Cut into rounds with a medium sized cookie cutter.
- Place rounds onto a lightly greased a shallow baking tray, prick all over with a fork and bake for 30 minutes.
- Remove from oven, sprinkle with caster sugar and leave to cool on a wire rack.
- To serve place a scoop of the ice cream on the shortbread and top with another shortbread round to create a stack and decorate with fresh raspberries.
Arbroath Smokie Pate
Serves: 6
Ingredients
- 225g (8oz) Arbroath Smokie flesh ( skin and bones removed )
- 50g (2oz) Scottish Butter, softened
- 1 x 15ml sp (1 tbsp) Olive Oil
- 1 x 15ml sp (1 tbsp) Lemon Juice
- 75ml (3fl oz) Double Cream
- Nutmeg to flavour
- Freshly ground black pepper
Method
- Beat the butter and oil together until soft, then gradually add the fish until the mixture becomes thick. Mix in the lemon juice, cream, nutmeg and pepper to taste the turn into small dishes and chill.
- Alternatively, add the fish, butter, oil, lemon juice, nutmeg and pepper into a food processer and gradually add the cream until desired thickness.
- Serve with Tesco Finest Scottish oatcakes with cracked black pepper and garnish with salad leaves.
Stromness Steak
Serves: 4
Cooking time: 10 minutes
Ingredients
- 4 Aberdeen Angus Fillet Steaks 2cm (1") thick
- Freshly Ground Black Pepper
- 25g (1oz) Butter, melted
- 25g (1oz) Medium Scottish Pinhead Oatmeal
- 4 x 15ml sp (4 tbsp) Malt Whisky
Method
- Season the steaks with the pepper, brush with the melted butter, then dip into the oatmeal.
- Fry the steaks in the remaining butter for 3-5mins turning only once.
- Put the whisky into a small pan and heat gently. Set the whisky alight using a taper. Pour over the steaks, shaking the pan gently over the heat until the flames die down.
Serve with Rumble de Thumps
Rumble de Thumps
A traditional Scottish vegetable accompaniment.
Serves: 4
Ingredients
- 50g (2oz) Unsalted Butter
- 1 Onion, finely chopped
- 450g (1lb) Potatoes, cooked and mashed
- 450g (1lb) Scottish White Cabbage, cooked
- 1 x 15ml sp (1 tbsp) Chives, chopped
- 50g (2oz) Mature Scottish Cheddar Cheese, grated
Method
- Melt the butter in a large pan and fry the onion. Cook gently for 5 minutes without browning.
- Add the potatoes, cabbage and chives and mix well.
- Season well and put into a pie dish. Cover with the cheese and brown under a grill.
Serve hot with Stromness Steak.
Caledonian Cream
Serves: 4
Ingredients
- 300ml Double Cream
- 2 x 15ml sp (2 tbsp) Whisky
- 1 x 15ml sp (1 tbsp) Clear Honey
- 250g fresh raspberries, Reserve 4 for decoration
- 50g (2oz) Meringue nests, crushed
Method
- Whip the cream to soft peaks.
- Fold in the whisky and the honey.
- Add the fresh raspberries and crushed meringues and fold through.
- Place into individual wine glasses.
- Garnish with a fresh raspberry.
Serve with Tesco Finest Shortbread.