Lorne Sausage

INGREDIENTS

• 450g (1lb) minced beef
• 450g (1lb) minced pork
• 250g (1.5 cups) breadcrumbs (not fresh)
• 1 tsp ground black pepper
• 1 tsp salt ( add to taste)
• 1.5 tsp coriander
• 0.5 tsp nutmeg
• 0.5 tsp mace
• 120ml (1/2 cup) cold water

INSTRUCTIONS

1. Line your loaf tin, or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.
2. Add all the ingredients to a bowl and use your hands to thoroughly combine.
3. Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
4. Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
5. Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
6. You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
7. Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

https://scottishscran.com/lorne-sausage-recipe/

* I would recommend mixing mince beef and chicken as it tastes better. 

* I also oven baked it instead of pan frying, once it is ready put in the casserole and cover with a piece of cloth (to keep the moisture) 

* I put extra coriander powder to replace mace and it turns out nicely still. 

Scotch Egg

INGREDIENTS

• 1lb ground lean pork or 1 lb ground turkey
• 1⁄2teaspoon salt
• 1teaspoon rubbed sage
• 1⁄2teaspoon pepper
• 1⁄2teaspoon thyme
• 1⁄8teaspoon clove
• 4large eggs, hard boiled (not too large)
• flour
• 1large egg
• 2cups fine dry breadcrumbs

DIRECTIONS

1. Mix the meat thoroughly with the seasonings and divide into four equal portions.
2. Have the four eggs hard boiled, for about 12 minutes.
3. Peel them, dip them in water and coat them in flour.
4. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
5. Beat the remaining egg.
6. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
7. Chill for one hour.
8. Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.

Courtesy:

http://www.food.com/recipe/baked-scotch-eggs-69970

Beef Stew

Ingredients:

 2 pounds beef stew meat, cut into 1 inch cubes

 1/4 cup all-purpose flour

 1/2 teaspoon salt

 1/2 teaspoon ground black pepper

 1 clove garlic, minced

 1 bay leaf

 1 teaspoon paprika

 1 teaspoon Worcestershire sauce

 1 onion, chopped

 1 1/2 cups beef broth

 3 potatoes, diced

 4 carrots, sliced

 1 stalk celery, chopped

Directions:

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. 
2. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Stuffed Mushroom and Blue Cheese Burgers

Ingredients

Knob of butter
2 shallots or 1 small onion, finely chopped
200g mushrooms, sliced

600g lean minced beef
freshly ground black pepper
100g blue cheese (Stilton, Danish blue or Roquefort)
4 burger buns, to serve

Method:

1. Melt the butter in a frying pan and cook the shallots or onion over a medium heat until soft, about 5 minutes.
2. Add the mushrooms and cook until soft and moist of the liquid has evaporated off, about 7-8 minutes.
3. Meanwhile, season the mince with the pepper and shape into 8 thin burgers.
4. Divide the mushroom mixture between 4 of the burgers and top with the crumbled blue cheese.
5. Place the other 4 burgers on top and press around the edges to seal the mixture in.
6. Grill, fry or barbecue about 7-8 minutes each side, taking care when turning them over. Serve on toasted buns with a crisp apple coleslaw or green leaf and apple salad.

Beef Chuck Tender Roast

Ingredients:

• 2 lb.(900g) beef chuck tender roast
• 1 medium yellow onion
• 8 to 10 chopped cloves of garlic (about 1 bulb)
• 3 Tablespoons Bertolli extra-virgin olive oil
• 1 teaspoon Rosemary
• 1 teaspoon Basil
• 1 teaspoon pepper or peppercorns
• 2 teaspoons kosher salt

Allow roast to sit and warm to room temp.  

Pour olive oil into skillet under medium to high heat.  

Add cut up onion and chopped garlic slices. 

Slightly brown onions and garlic.  Salt and pepper both sides of roast.  

Push onions to sides of pan and then brown all sides of roast.  

You just want to get a nice brown coating on your meat for flavor.  

With a pointy-knife, poke about one dozen holes into top and bottom of the roast.  

This will allow juices to drain into roasting pan during oven cooking (It's great to dip the sliced meat into the delicious juices when eating). 

Place some of the grilled onions and garlic into the bottom of the small roasting pan.  Sprinkle some Rosemary, Basil, salt and pepper into bottom of roasting pan. 

Place roast into baked pan. 

Now add remaining Rosemary, Basil, salt and pepper to top of roast.  

Sprinkle enough spice to coat the pan and the meat. 

Place roast into preheated oven to 325 degrees.  

2 lb (900g) roast takes about 45 minutes to cook. 

Meatloaf Cordon Bleu

Ingredients

• 910 g extra-lean ground beef
• 110 g Italian seasoned bread crumbs
• 1 small onion, chopped
• 2 eggs, beaten
• 0.3 g garlic powder
• 6 g salt
• 2 g pepper
• 110 g thinly sliced cooked chicken ham
• 115 g provolone cheese, sliced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
3. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Italian Style Meatloaf

 

 

Ingredients

• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 teaspoon Italian-style seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic salt
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).