Jamie Scott, winner of 2014 Masterchef, The Professionals, joined us with Quality Meat Scotland to highlight the quality of Scotch beef. Here's a picture of him with Food at 52's Rachel and Natasha.
Jamie demonstrated his “swish dish” of “Smoked Sirloin of Beef, Glazed Short Rib, Burnt Shallot, Salt Baked Turnip” which was devoured by the group! The lucky guests then created their own mouth watering Scottish classic “stovies” done Jamie’s way with pulled beef brisket.
Our Rachel made a series of pop in your mouth beef bites for the relaxed canapé reception afterwards using a combination of rare roast sirloin, fillet steak, slow cooked blade and beef mince to highlight the adaptability of different cuts.
Rachel's Thai Beef Salad Skewers with Fillet Steak were a particular hit, and so simple to make.
Here’s her recipe for them:
- 300g (10oz) Scotch Beef fillet
- 1 tbsp vegetable oil
- 2 limes, zested and juiced
- 2 tbsp fish sauce
- 2 tsp caster sugar or palm sugar
- 1 stick lemongrass, finely chopped
- 3cm (1¼in) piece root ginger, grated
- 2 small red chillies, very finely sliced
- 2 large handfuls basil leaves
- 2 large handfuls mint leaves
- 2 large handfuls coriander leaves
- 4 spring onions, finely sliced
Prepare the ingredients as described above. Heat a large, heavy pan or griddle until smoking hot. Rub the beef with the vegetable oil and season well with salt and pepper. Sear for around 3 minutes on each side, until browned on the outside and rare in the middle. Allow the meat to cool, then wrap in clingflim and set aside to chill.
Mix the lime juice and zest with the fish sauce, sugar, lemongrass, ginger and chilli in a small bowl.
Finely slice the beef across the grain. About 15 minutes before serving, add the meat to the bowl with the dressing. Toss to coat and allow to marinate for 15 minutes.
To assemble the canapés, arrange a little pile of basil, mint, coriander and spring onion on each slice of beef (reserving the marinade), then spear with a fork, through both sides, to hold it neatly together.
Drizzle with any remaining marinade and serve.