NEWS & EVENTS

Ingredients

• 3 tbsp dark soy sauce
• 11/2 tsp brown sugar
• 2 tsp rice vinegar or white wine vinegar
• 1 tsp sesame oil
• 1 garlic clove, peeled and crushed
• 15g ginger, peeled and grated
• 150g sirloin steak, cut into bite-size pieces
• 4 spring onions, cut into bite-size pieces (65g)
• 1 tsp toasted sesame seeds
• 1 tsp coconut oil
• 120g tenderstem broccoli, sliced
• 75g sugar snap peas, sliced
• 1 red chilli, deseeded and finely chopped

Joe uses tenderstem broccoli – or ‘midget trees’ in Wicks-speak – so often in his recipes, he’s been credited with a 25% spike in supermarket sales

1. Whisk together the soy sauce, sugar, vinegar, sesame oil, garlic and ginger in a bowl, then add the steak and spring onions and set aside to marinate. It needs at least 20 minutes, but if you can leave it for a few hours it’ll taste even better.

2. When you’re ready to cook, preheat a griddle pan over a high heat. Drain 
the beef and spring onions, pour the remaining marinade into a small saucepan, bring to the boil then simmer for 5 minutes until reduced and sticky. Set aside to cool slightly.

3. Thread the beef and spring onions onto skewers, lay on the griddle and cook for 2 minutes on each side, or until cooked to your liking. Set aside to rest for a couple of minutes. Brush with the teriyaki glaze and sprinkle over half of the toasted sesame seeds.

4. Heat a wok or large frying an over a high heat and add the coconut oil. When the oil starts to smoke, throw in the broccoli and fry for 2 minutes. Add the sugar snaps and chilli, fry for a further 2 minutes, then remove from the heat and season with a little of the leftover marinade. Stir through the remaining sesame seeds and serve with the beef skewers.

You would be surprised how easy it is to make your own FAKE-AWAY dishes at home like this Chinese inspired Crispy Shredded Aberdeenshire Highland Beef in just a few simple steps! 

Simply cut your chosen Highland Beef cut into thin strips, we have used popesye here but you could use your own preference, rump/sirloin/chicken breast.

Coat generously in a mix of cornflour, a dash of salt and your favourite spices (we added some 5 spice and chillies for a Salt n Pepper taste) then add to a medium hot pan for shallow fry or your deep fryer if you have one! 

Transfer to a kitchen rolled plate to dab off any excess oil and allow the crunch to develop. 

Add to your favourite bed of noodles, rice or stir fried mixed veg like us!

🍜😋

Try this lovely recipe from our Stockman, ideal for a cold meat salad or try out as roll filler with salad cream!

1lb Aberdeenshire Highland mince, 
1 packed diced smoked bacon, 
10 Butter biscuits smashed, 
2 fresh eggs and a little milk for mixing. 

Combine all the ingredients into a bowl and mix until resembles sausage meat/stuffing mix. 

Press into a tinfoil lined tin allowing for foil to cover the top of the meat loaf. 

Place into oven for 1hr 30 at 180 and then open the foil on top and place back in the oven for a final 30mins to brown up the meat juices on top. 

Remove the loaf from the tin and leave to cool on the cooling wrack, keep refrigerated and slice prior to service. 

Why not make 2 loaves in one batch and you can freeze one for another day. 

You will love it!!

Ingredients 

1 tsp – Oil 

1 – Red onion, chopped  

500g – Highland steak mince 

15g – Fajita Seasoning Spice Mix (we had ½ a pack in the larder) or mix your own chilli powder, smoked paprika, ground cumin, garlic powder)  

2 tsp – Sun dried tomato paste (use red pesto or rich tomato flavoured sauce you have) 

2 tsp – Tomato Puree 

200g – Tin Chopped Tomatoes 

Salt & Pepper 

2 – Tortilla Wraps 

Cheddar cheese 

Sides

Any green veg (we had kale, green beans and spinach)

Avocado 

Low fat Greek yoghurt

1 tsp – Chipotle paste 

Method

Pre-heat oven to 200 

Add oil to pan

Break up mince into small pieces and fry on medium heat until brown.

Add red onion until softened

Add spice mix until spices cook off / pan dries up 

Add chipped tomatoes, sundried tomato paste and tomato puree.  Add splash of water to loosen as required.

Put lid on and let simmer until sauce thickens (add bean mix / chickpeas / other veg if you want to bulk up mix).

Put tortilla in over proof bowl and bake in oven until edges are crisp.

Remove tortilla from bowl (it will hold its shape) until the rest of the ‘tortilla bowl’ crisps up

Boil kale and green beans

Remove tortilla bowl from oven, return to bowl

Pour kale and green beans over spinach in colander and drain.

Season veg with salt or garlic powder.  

Chop up avocado & grate cheese 

Spoon up mince into tortilla bowl

Add chosen side (green beans, kale and spinach)

Add avocado

Add cheese, yoghurt and chipotle paste to top as desired

Enjoy!

Here is the recipe for my easy to make bacon, egg and onion flan.

A quick and easy but very delicious flan.

You can cheat, like I have, by shop buying yout savour pastry case, you can find them in most supermarkets.

Whisk 6 eggs together, add in 1 diced large onion, 1 diced pack of smoked bacon or lardons.

Mix together and season, then add in a splash of milk and mix.

Fill your flan cases with the mix evenly and sprinkle with grated cheese on top.

Cover with foil and bake in the oven for 1 hour at 180, then for another final 20mins remove the case to allow the top to golden.

Place on cooling wrack and serve with a fresh salad and home cooked chips on the side.

Why not portion and place one in the freezer for a quick and easy option another busy day!

Did you know we we have marrow bones priced £1.50 each which make the best beef stock for soup?

We boil marrow bones in a large stock pan allowing it to reduce and make a great meat broth, we then diced onions and sliced leaks and sweat them down with butter in a pan until golden and soft.

Add in the bone marrow broth, add in peeled and chopped tatties and leave to cook for 50 mins, then blend with a hand blender adding in some milk.

It makes the best flavoured leek and tattie soup – never lasts long in this house and again you can freeze portions for busy times ahead.

Enjoy!

Serves 3 to 4

Ingredients

• 1lb of Highland Beef Liver
• 2 oz Dripping
• 2 oz. Plain flower seasoned with salt and pepper
• 6 Bacon Rashers
• Parsley

Method

1. Wash liver, dru it and cut into 1/2 inch slices. 
2. Dip in the season flour. 
3. Fry the bacon in dripping, then add the liver, turning several times and cook gently
4. Serve on a hot dish with bacon on too. 
5. Garnish with parsley. 

1. Roughly chop onions red/white, aubergine, courgettes, red peppers and a couple of vine tomatoes- throw them in a roasting tin and rub in olive oil, season well, add some home grown herbs if you have them. You could use oregano, parsley and rosemary. Roast them for about 50mins.

2. In a casserole pot, pop in diced shoulder steak, I used some skirt as well (nice because it breaks up in cooking). Brown it off with a chopped onion, add a slosh of booze, I love port, wine or even martini Bianco for fuller flavour. Pop in a tin of chopped toms, garlic, more rosemary and stir in the roast veg. You might need to add a little water later. Simmer on low for a good hour, stir occasionally. Add water if needed. Roasting the veg intensifies the flavours and Aberdeenshire Highland Beef is always tender and flavourful.

Serve with pasta, rice or a jacket potato for a yummy dinner. Freezes well too.

Serves 2

Ingredients:

• 226g Highland Rump steak
• 500g mixed leaf salad
• 100g balsamic pickled beetroot (cut into wedges)
• 150g Strathdon blue cheese (cut into chunks)
• Walnut croutons to garnish
• 5 tbsp Ola rapeseed oil
• 2 tbsp cider vinegar
• 1 tbsp wholegrain mustard
• 50g butter
• 2 sprigs of Thyme
• Seasoning

Method:

1. Wash salad and drain off, place in a mixing bowl.
2. Place frying pan onto a high heat and add 2 tbsp of oil. When it starts to smoke add seasoned steak and sear hard on both sides until coloured on both sides.
3. Remove pan from the heat and add thyme and butter to the pan, flipping the steak and basting. Remove from heat and place steak onto a plate to rest, pouring over all the cooking juices and butter.
4. In a mixing bowl whisk together mustard, 5 tbsp oil and vinegar.
5. Toss into mixed leaves and add in the pickled beetroot and blue cheese.
6. After resting the steak slice thinly and scatter over the salad, finish with spooning cooking juices and walnut croutons.

*Recipe courtesy of Andy Stephen, head chef of No.10 Bar & Restaurant

Serves 4

Ingredients

• 500g Aberdeenshire Highland Steak
• 100g butter
• 6 shallots (diced)
• 2 cloves garlic (finely chopped)
• 2 carrots (diced)
• 2 sprigs of thyme (finely chopped)
• 1 Bottle Brewdog Jet Black Heart
• 500ml beef stock
• Seasoning
• 1 egg (beaten for glaze)
• 300g puff pastry

Method

1. Pre-heat oven to 220C.
2. In a bowl season the meat and rub with flour.
3. Heat half of the butter in a pan and add meat. Sear all over until golden brown.
4. Add vegetables, herbs, ale and stock bring to a simmer then cover with a lid and gently simmer for one hour.
5. Roll out puff pastry and cut to shape. Place on a tray lined with baking parchment and brush with beaten egg.
6. Bake for 15 minutes at 220C or until full baked and golden brown.
7. When the meat is fully cooked and tender season and stir in the remaining butter.
8. Serve with rosemary potato wedges and seasonal vegetables and puff pastry.

*Recipe courtesy of Stephen, Head Chef at No.10 Bar & Restaurant.