Make It An Extra Special Father's Day with New Scotch Beef Recipes

Quality Meat Scotland (QMS) has revealed three new recipes ahead of Father’s Day (21 June) to help you make the most of the big day.

You might be treating Dad to a barbecue, a fancy steak dinner or a more traditional home comfort. Whatever the theme for this year’s Father’s Day dinner, there’s something for everyone with the Scotch Beef Burger with Cheese, Crisp Bacon and Onions, the Perfect Scotch Beef Ribeye Steak and Dad’s Scotch Steak and Ale Pie.

Scotch Beef PGI is produced in Scotland to some of the highest production and welfare standards with a wholesome flavour that perfectly matches the various recipes it can be enjoyed in.

Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland (QMS) said: “Scotch Beef is known across the globe for its superior quality and taste and any of these recipes are sure to be a big hit this Father’s Day.

“When shopping in your local butchers or supermarket, always look for the Scotch Beef logo which guarantees the meat you are buying is sourced from a specially selected Scottish farms that adhere to some of the strictest quality checks regarding animal welfare and production standards.”

For more Scotch Beef recipe videos and inspiration visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Instagram or Twitter.

Recipes

Scotch Beef Burger with Cheese, Crisp Bacon and Onions

Preparation time: 20 minutes (plus cooling and chilling)

Cooking time: 20-30 minutes

Serves: 4

Ingredients

• 600g minced Scotch Beef PGI
• 1 medium onion, chopped
• Sunflower oil
• 2 tbsp fresh breadcrumbs
• 1 tbsp chopped parsley
• 1 medium egg
• Salt and pepper

For the toppings:

• 1 onion, thinly sliced
• 4 thick slices of Gruyere or cheddar cheese
• 8 thin-sliced rashers smoked streaky bacon
• A selection of your favourite sauces and relishes
• 2 gherkins, sliced
• Crisp lettuce leaves
• Large tomato, sliced
• 4 seeded burger buns or ciabatta rolls, split in half

Method

• Fry the chopped onions in a little oil over a gentle heat for 5-8 minutes to soften and sweeten them. Allow to cool before adding to the meat.
• Once the onion is cool mix it into all the other burger ingredients and then with wet hands shape the mix into four burgers. If you've got time, chilling the shaped burgers will firm them up and make them easier to handle while cooking.
• Separate the sliced onion into rings and toss in a little oil and season with salt. Heat a non-stick pan over a medium heat and toss in the onion rings, soften but don't allow to brown yet, adjust the heat if necessary and cook over gentle heat for about 20-25 minutes until they turn golden brown and begin to crisp. Drain on absorbent kitchen paper when ready.
• Meanwhile heat a griddle plate (or pizza stone) in the oven set at 220°C.
• Fifteen minutes before the onions are ready, cook the burgers and bacon, on the hot griddle plate turning after 5 minutes. The bacon will be done after the first 5 minutes so remove it and drain next to the onions.
• Toast the buns and when the burgers are cooked, place one on each bun base and drape a slice of cheese over each and allow it to soften. Top with some bacon slices and onion and add whatever sauces you like and a few slices of gherkin, and maybe cram in a little lettuce and tomato!

Perfect Scotch Beef Ribeye Steak

Preparation time: 10 minutes

Cooking time: 1-2 minutes

Serves: 1

Ingredients

For the steak:

• Scotch Beef Ribeye Steak - approx. 225g
• 20ml Rapeseed Oil
• 2 to 3 Knobs of butter
• Sea salt and black pepper (to taste)

For the butter:

• 100g Salted butter at room temperature
• 2 Cloves of garlic
• 1 to 2 Tbsp of horseradish sauce
• Handful of fresh parsley
• Black pepper (to taste)

Method

For the perfect steak:

• You can griddle, grill or pan fry your steak, always make sure your pan or grill is hot before you start cooking – to ensure you seal the steak and caramelise the meat.
• You can fry steaks without oil – dry pan frying – great if you are cooking your steaks for a short time.
• If using oil then rapeseed oil is a good choice, butter is great too if frying but can burn if your cooking your steaks for too long, you can add some butter to rapeseed oil and that will help reduce the burning.
• Some people like to season their steaks before cooking with a little freshly ground sea salt and black pepper.
• After cooking your steak – cover with some foil and allow to rest for 3 to 4 mins.

For the Horseradish, Garlic and Parsley Butter:

• Peel and finely chop the garlic and the parsley.
• Mix all the ingredients together in a bowl and season with black pepper.
• Make the butter mixture into a sausage shape and wrap in some grease proof paper.
• Put into the fridge to harden while you cook your steak.
• Cut into 8 slices and serve two slices on top of your cooked steak.

Dad’s Scotch Steak and Ale Pie

Preparation time: 35 minutes

Cooking time: 3 hours 40 minutes

Serves: 4

Ingredients

• 850 g Scotch Beef shoulder, cut into chunks
• 1 large onion, sliced
• 2 cloves garlic, finely chopped
• 1 large carrot, finely chopped
• 20 g seasoned plain flour
• 2 sprigs thyme
• 75 g thinly sliced pancetta
• 330 ml stout or ale
• 200 ml beef stock
• 1 tbsp brown sugar
• 2 tsp red wine vinegar
• 320 g pack of puff pastry
• 1 egg, beaten
• 2 tbsp vegetable oil
• Salt & pepper

Method

• Preheat the oven to 160°C/gas 4.
• Season the flour with salt and pepper. Toss the chunks of beef in the flour. Heat half the vegetable oil in a medium casserole dish and, when it’s hot, brown the meat in batches.
• Remove beef and keep aside. Add the remaining oil to the pan then add the pancetta and onions and a pinch of salt & pepper then cook gently until the onions are soft (around 2-3 mins). Add the chopped carrots and garlic and cook for around 5 minutes. Add the thyme leaves, stout or ale, dark brown sugar and red wine vinegar and bring to a simmer.
• Return the meat to the pan and cover with stock, then bring to a simmer. Put the lid on the casserole dish and transfer to the oven. Cook for between 2-3 hours, stirring occasionally, until the meat is really tender and the sauce thick but not too dry. Top up with a little more stock, if it looks too dry. Once cooked, check the seasoning, then cool completely (ideally cook the filling the day before).
• Preheat the oven to 220°C/fan200°C/ gas 8. Lightly flour a work surface and roll out the pastry until it is 5mm thick or use ready rolled.
• Take a one litre pie dish and place it upside down on the rolled pastry and cut the pastry to fit.
• Spoon the pie filling into the dish. Brush a little egg wash around the edges of the dish then gently lay the pastry on top and press down lightly round the edges so it sticks. Take a small knife and make a little cross in the centre of the pie to allow steam to escape. You can also use a small fork to make indentations around the edges of the pie. If you’re using cut out pastry letters brush a little beaten egg on to help them stick on top.
• Lightly brush the pastry all over with beaten egg.
• Bake the pie in a hot oven for 40-45 minutes until the pastry is golden brown and the pie filling is piping hot. Serve with steamed greens or peas.