Wednesday, June 07, 2006
Salty (sponsored by the Scottish Executive) and Pille (the writer of this blog) in front of the Scottish Parliament in June 2006.
I've been singing praises to the Scottish beef before, and am doing it again to mark the Edinburgh Cow Parade, a charity & public arts event that runs until July 23rd. Writing about Scottish beef is also timely, considering that the first ever Scotch beef ambassador was announced a fortnight ago by Scotland's 'food minister' Ross Finnie MSP. The honour goes to Cees Helder of the Rotterdam-based 3-Michelin-starred Parkheuvel restraurant.
The upmarket supermarket Waitrose has just opened its first two stores in Scotland earlier this month, and I picked up some rather nice-looking beef mince when I was checking out the store. Although the recipe itself is humble, the mince is of the highest quality, made of 'richly flavoured, succulent & tender beef, produced from cattle bred from registered pedigree Aberdeen Angus bulls'. Hence totally blog-worthy :-)
Mince and Tatties
(Mince & tatties ehk hakkliharoog šoti moodi)
Slightly adapted from Scots cooking by Sue Lawrence
a knob of butter
500 grams best quality beef steak mince
1 medium-sized red onion, finely chopped
1 green/fresh garlic clove, finely chopped
1 tsp Marmite*
freshly ground black pepper
3-4 Tbsp boiling water
a splash of Worcestershire sauce
Heat the butter in a heavy-bottomed saucepan. Add the mince and pan-fry over a high heat for about 5 minutes until browned evenly.
Add the onion and garlic, stir in the Marmite and season with salt and pepper. Add the boiling water, stir well. Cover the saucepan with a lid and simmer over a medium heat for about 20 minutes.
Before serving, add a splash of Worcestershire sauce and season with salt and pepper again, if required.
Serve piping hot with boiled new potatoes (I used Jersey Royals again) and green peas.
* Marmite, for those of you who don't know, is a nutritious yeast extract, and a very good source of B vitamins. You can read all about the history and benefits of Marmite here. Adding it to the mince above adds a lovely savoury touch. The Brits usually spread it thinly onto their toast.