REMEMBER
If you’re fed up with the same old Christmas dinner menu, why not try something new this year with premium quality Scotch Beef, Scotch Lamb and Specially Selected Pork?
CHRISTMAS is the perfect time to get friends or family together for a festive feast,
but if you’re in charge of cooking, chances are you’ll feel the pressure at some point!
According to a survey by Samsung UK, almost half of adults (47%) stress about Christmas dinner whilst a third feel they miss out on quality time as they’re stuck in the kitchen for ages!
“There are so many different options for a Christmas showstopper meal made with Scotch Beef, Scotch Lamb or Specially Selected Pork”
Choosing Scotch this festive season is a great way to ring the changes AND even save some time in the process. Wow your guests with a showstopping centrepiece of Scotch Beef, Scotch Lamb or Specially Selected Pork and a couple of well-chosen sides – and give endless hours of brining and basting a turkey and the extra work cooking all the trimmings, the boot!
Not only will you make life much easier, you can also have peace of mind that you’ll be dishing up delicious meat that is born and reared here in Scotland on trusted farms who are part of the Quality Meat Scotland (QMS) whole of life, whole of supply chain quality assurance schemes.
Edinburgh-based food stylist Bethany Ferguson, 27, reckons the secret to stress-free Christmas dining is to keep it simple, prep ahead – and ask for help. She also swears by writing a list of the times each dish needs to go into the oven or air fryer – and when to take it out again – to keep things on track and save on the drama when things don’t go to plan!
Bethany, who is also a recipe writer, said: “There are so many different options for a Christmas showstopper meal made with Scotch Beef, Scotch Lamb or Specially Selected Pork, most of which can be a lot less hassle than a full turkey dinner.
“The meat is really versatile, so you can keep things simple, take the pressure off and still serve up a fabulous festive treat for everyone.
“A joint of meat, two vegetable sides and some shop bought Yorkshire puddings (if you don’t have time to make them yourself) should be plenty – and cooking less means there’s less washing up to be done afterwards too.”
Or, as a change to a classic roast, she recommends dishes like Christmas-spiced Scotch Lamb with port gravy, mustard, horseradish and thyme crusted roast Scotch Beef or a fabulously festive mulled wine and cranberry glazed ham.
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Bethany Ferguson
To free up time on the big day, Bethany preps her main dish the day before and gets the sides ready to go into the oven – and interestingly, it’s one time of the year that she doesn’t bother making a starter or pudding.
She said: “I never do starters on Christmas Day because you don’t want to fill up too much before the main event – your lovely piece of meat!
“If you have a box of fancy chocolates and some cheeses, those are great options for pudding which saves you cooking something from scratch.
“I’m a big fan of making lists to keep track of what needs to be done.
“I write down timings for the big day, working backwards so that I know when to start – a simple time plan really helps to take the pressure off.
“And it’s always good to get other people involved with jobs like keeping everyone’s drinks topped up, setting the table, helping to clear away or do the washing up.
“If you’re smart about the recipes you pick and prep in advance, you’ll have even more time to relax and enjoy the festivities with all your guests.”
CRAFT butcher Steven Nicol will be tucking into a Scotch Beef roast this Christmas – but he won’t be doing any cooking as his mum-in-law will make the festive meal!
He's always proud to serve up meat that comes from his own shop – Kenny Thomsen Butcher in Buckie, Aberdeenshire – knowing that it’s guaranteed to be beautifully tender, full of flavour and perfect for a feast with his family.
All the meat he sells comes through John M Munro in Dingwall up in the Highlands, and can be traced back to the actual farm where the animal was reared.
Steven, who bought the shop two years ago, said: “When people come to us, they know they are getting the highest quality products.
“Scotch Beef, Scotch Lamb and Specially Selected Pork really is the best meat you can buy – and buying it knowing that you’re also supporting our farmers, butchers and the local economy makes it an even better choice.
“It cooks beautifully, and you know you are going to get a delicious meal out of it, especially at Christmas time when you want food to be really special.”
Steven, 39, says: “Scotch Beef was very popular last year, with lots of folk changing things up from the usual turkey offering.
Christmas
MAKE IT A
to
(CHECK IT TWICE)
MAKE A LIST
getting ahead is a gift
PREP IN ADVANCE
be like santa - get some little helpers
DELEGATE
BETHANY SAYS
beautifully
it cooks
“With a rolled rib roasting joint I would season it, sear it all the way round in a frying pan and then pop it in the oven. The cut is so good, you don’t want to mess about with it too much and it comes out lovely.
“Roast leg of Scotch Lamb sells well too – some people are worried about carving it because of the bone. One of the benefits of buying meat from a local butcher is that we can take it off the bone in the shop, wrap the meat round it again and bind it in place with string.
“Once it’s cooked, the meat just slides off the bone so it couldn’t be easier.
“I often get asked for tips by my customers, and this basic one really does make a massive difference - when you take your joint out of the oven, let it rest for a good while to give the meat time to relax before you start carving it.”
For simple suppers over Christmas, Steven loves a Balti curry made with leftover Scotch Lamb, peppers, onions and chillies for a bit of extra heat. He also enjoys beef olives, casseroled with onions, carrots and gravy, or Chinese marinaded Specially Selected Pork cooked in an air fryer.
He added: “They are easy to prepare in advance and make good, hearty meals to come home to when you’ve been working all day.”
Ask your local Scotch Butcher’s Club member for a free copy of the Festive Guide for all you need to know about entertaining with red meat this Christmas, or download it here
makeitscotch.com/the-scotch-butchers-club/seasonal-guides
Butcher Steven Nicol says people come to him for the highest quality products
To carry the Scottish meat industry’s prestigious premium brands livestock must have been born and reared in Scotland and spent their entire life on Quality Meat Scotland (QMS) assured farms.
When you see the below logos in supermarkets and butchers shops, you can be totally sure that the meat you are buying is locally sourced, quality assured and farmed with care - and that you can enjoy top quality pork on your plate that is delicious, nutritious and will deliver an exceptional eating experience for everyone to enjoy - and that you can enjoy top quality beef, lamb or pork that is delicious, nutritious and will deliver and exception eating experience for everyone to enjoy.
Look out
for the logos
top tips
christmas with scotch
For a simple and easy way to enjoy Scotch Beef, roast your joint to your liking in the oven, leave it to rest then brush it with some Dijon mustard, sprinkle with garlic-flavoured breadcrumbs and re-warm for 10 minutes at 190ºC or 170ºC in a fan oven.
Use a small knife to create pockets in the skin of your leg of Scotch Lamb and add cloves of peeled garlic before cooking to add extra flavour.
For crackling with the perfect crunch, pierce the skin of your Specially Selected Pork joint, pour over boiling water and then pat dry before cooking.
IF your fridge is still bursting with food when the big day is done, fear not – it’s a great opportunity to get creative and show those leftovers some love. Best of all you’ll save cash and help reduce food waste at the same time.
How about a toastie packed with cold meats, Christmas chutney and something from the cheese board, or knocking up a healthy stir fry packed with veg you’ve not finished?
Or scoop up all your leftovers – meat, veg, the lot – add some thick gravy, a pastry lid brushed with egg-wash and cook it in the oven to create a delicious Scotch meat pie.
Head to www.makeitscotch.com for more hints and tips – and as a one stop shop for plenty of fantastic festive recipes like Scotch Lamb Bobotie and Crispy Scotch Beef and Brussel sprout stir fry.
Love Your Leftovers
COOK UP A
FESTIVE FEAST
Mustard, Horseradish & Thyme Crusted Roast Scotch Beef Sirloin Joint
YOU NEED
1.5kg Scotch Beef sirloin joint
1 tblsp olive oil
2 tblsps horseradish
2 tblsps wholegrain mustard
1 tblsp honey
1 tblsp thyme leaves, plus extra sprigs for roasting
1 tsp sea salt flakes
1 tsp freshly ground black pepper
1 onion, chopped into large wedges
2 carrots, peeled and chopped into large chunks
3 garlic cloves, skins on and pierced
METHOD
Mix the oil, horseradish, mustard, honey, thyme leaves and salt and pepper in a small bowl. Pat the beef dry with kitchen paper. Line a roasting tray with the onions and carrots. Scatter over the garlic cloves and a few extra thyme sprigs. Sit the beef on top and spread the horseradish mixture all over the meat.
Set aside for 1 hour to marinade at room temperature.
Preheat the oven to 220°C/200°C fan. Roast the beef for 20 minutes, then turn the oven down to 180°C/160° C fan and continue to roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium, or 25 minutes per 450g for well done.
Allow the beef to rest for at least 15 minutes before carving and serving with sides of your choice.
Preparation time
15 minutes + marinading
Cooking time
1-2 hours
Serves
Serves 4-6
YOU NEED
500g Specially Selected pork belly slices
4 tblsps hoisin sauce
2 tblsps light soy sauce
2 tblsps sweet chilli sauce
One large cucumber, peeled into wide strips
1 tblsp rice wine vinegar or 1 tblsp white wine vinegar
1/2 tsp caster sugar
1/4 tsp salt
15g sesame seeds, toasted (optional)
1 red chilli, deseeded and finely chopped (optional)
METHOD
Cut the pork belly strips into 3cm chunks and add to a bowl. Add the hoisin sauce, soy, and sweet chilli sauce. Mix well so the meat is well coated in the marinade and leave to rest for 30 minutes at room temperature or longer in the fridge.
Add the cucumber strips, vinegar, sugar and salt to another bowl, toss well and leave to pickle at room temperature for 30 minutes. Preheat the air fryer to 200°C and add the pork belly chunks to the basket, leaving any excess marinade in the bowl.
Air fry for 20 minutes, tossing every now and then so the pieces get evenly crispy.
Brush over half of the remaining marinade and air fry for a further 5 minutes. Then brush over the remainder of the marinade and air fry for 5 more minutes until the pieces are sticky and nicely caramelised.
When you are ready to assemble your skewers, sprinkle the pork with the red chilli and sesame seeds if using. Curl the cucumber strips onto the skewers before finishing with the pork pieces.
Preparation time
15 minutes
Cooking time
30 minutes
Serves
Serves 4-6
Air Fryer Specially Selected
Pork Belly Hoisin Bites
VISIT MAKEITSCOTCH.COM
FOR MORE RECIPE IDEAS AND FESTIVE INSPIRATION
NATIONAL TRUST FOR SCOTLAND'S CULZEAN CASTLE HAS IT ALL, FROM HISTORY TO ADVENTURE, THERE'S SOMETHING FOR EVERYONE
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ASK any parent - finding a place all the family will enjoy for a day out can be tricky.
But we may just have found the answer - Culzean Castle.
And the best bit is, as well as having great fun family day out, visiting the stunning spot in Maybole, South Ayrshire, also means you are supporting the incredible work of the National Trust for Scotland.
CHRISTMAS is the perfect time to get friends or family together for a festive feast, but if you’re in charge of cooking, chances are you’ll feel the pressure at some point!
According to a survey by Samsung UK, almost half of adults (47%) stress about Christmas dinner whilst a third feel they miss out on quality time as they’re stuck in the kitchen for ages!
“The National Trust for Scotland is all about protecting and conserving our heritage and special places and keeping the stories of Scotland alive so that we can all enjoy them.”
Bethany Ferguson
Choosing Scotch this festive season is a great way to ring the changes AND even save some time in the process. Wow your guests with a showstopping centrepiece of Scotch Beef, Scotch Lamb or Specially Selected Pork and a couple of well-chosen sides – and give endless hours of brining and basting a turkey and the extra work cooking all the trimmings, the boot!
Not only will you make life much easier, you can also have peace of mind that you’ll be dishing up delicious meat that is born and reared here in Scotland on trusted farms who are part of the Quality Meat Scotland (QMS) whole of life, whole of supply chain quality assurance schemes.
BETHANY SAYS
(CHECK IT TWICE)
MAKE A LIST
getting ahead is a gift
PREP IN ADVANCE
be like santa - get some little helpers
DELEGATE
Edinburgh-based food stylist Bethany Ferguson, 27, reckons the secret to stress-free Christmas dining is to keep it simple, prep ahead – and ask for help. She also swears by writing a list of the times each dish needs to go into the oven or air fryer – and when to take it out again – to keep things on track and save on the drama when things don’t go to plan!
Bethany, who is also a recipe writer, said: “There are so many different options for a Christmas showstopper meal made with Scotch Beef, Scotch Lamb or Specially Selected Pork, most of which can be a lot less hassle than a full turkey dinner.
“The meat is really versatile, so you can keep things simple, take the pressure off and still serve up a fabulous festive treat for everyone.
“A joint of meat, two vegetable sides and some shop bought Yorkshire puddings (if you don’t have time to make them yourself) should be plenty – and cooking less means there’s less washing up to be done afterwards too.”
Or, as a change to a classic roast, she recommends dishes like Christmas-spiced Scotch Lamb with port gravy, mustard, horseradish and thyme crusted roast Scotch Beef or a fabulously festive mulled wine and cranberry glazed ham.
VISIT MAKEITSCOTCH.COM
FOR MORE RECIPE IDEAS AND FESTIVE INSPIRATION
beautifully
it cooks
Butcher Steven Nicol says people come to him for the highest quality products
To free up time on the big day, Bethany preps her main dish the day before and gets the sides ready to go into the oven – and interestingly, it’s one time if the year that she doesn’t bother making a starter or pudding.
She said: “I never do starters on Christmas Day because you don’t want to fill up too much before the main event – your lovely piece of meat!
“If you have a box of fancy chocolates and some cheeses, those are great options for pudding which saves you cooking something from scratch.
“I’m a big fan of making lists to keep track of what needs to be done.
“I write down timings for the big day, working backwards so that I know when to start – a simple time plan really helps to take the pressure off.
“And it’s always good to get other people involved with jobs like keeping everyone’s drinks topped up, setting the table, helping to clear away or do the washing up.
“If you’re smart about the recipes you pick and prep in advance, you’ll have even more time to relax and enjoy the festivities with all your guests.”
CRAFT butcher Steven Nicol will be tucking into a Scotch Beef roast this Christmas – but he won’t be doing any cooking as his mum-in-law will make the festive meal!
He's always proud to serve up meat that comes from his own shop – Kenny Thomsen Butcher in Buckie, Aberdeenshire – knowing that it’s guaranteed to be beautifully tender, full of flavour and perfect for a feast with his family.
All the meat he sells comes through John M Munro in Dingwall up in the Highlands, and can be traced back to the actual farm where the animal was reared.
Steven, who bought the shop two years ago, said: “When people come to us, they know they are getting the highest quality products.
“Scotch Beef, Scotch Lamb and Specially Selected Pork really is the best meat you can buy – and buying it knowing that you’re also supporting our farmers, butchers and the local economy makes it an even better choice.
“It cooks beautifully, and you know you are going to get a delicious meal out of it, especially at Christmas time when you want food to be really special.”
Steven, 39, says: “Scotch Beef was very popular last year, with lots of folk changing things up from the usual turkey offering.
CRAFT butcher Steven Nicol will be tucking into a Scotch Beef roast this Christmas – but he won’t be doing any cooking as his mum-in-law will make the festive meal!
He's always proud to serve up meat that comes from his own shop – Kenny Thomsen Butcher in Buckie, Aberdeenshire – knowing that it’s guaranteed to be beautifully tender, full of flavour and perfect for a feast with his family.
All the meat he sells comes through John M Munro in Dingwall up in the Highlands, and can be traced back to the actual farm where the animal was reared.
Steven, who bought the shop two years ago, said: “When people come to us, they know they are getting the highest quality products.
“Scotch Beef, Scotch Lamb and Specially Selected Pork really is the best meat you can buy – and buying it knowing that you’re also supporting our farmers, butchers and the local economy makes it an even better choice.
“It cooks beautifully, and you know you are going to get a delicious meal out of it, especially at Christmas time when you want food to be really special.”
Steven, 39, says: “Scotch Beef was very popular last year, with lots of folk changing things up from the usual turkey offering.
To carry the Scottish meat industry’s prestigious premium brands livestock must have been born and reared in Scotland and spent their entire life on Quality Meat Scotland (QMS) assured farms.
When you see the below logos in supermarkets and butchers shops, you can be totally sure that the meat you are buying is locally sourced, quality assured and farmed with care - and that you can enjoy top quality pork on your plate that is delicious, nutritious and will deliver an exceptional eating experience for everyone to enjoy - and that you can enjoy top quality beef, lamb or pork that is delicious, nutritious and will deliver and exception eating experience for everyone to enjoy.
Look out
for the logos
top tips
For a simple and easy way to enjoy Scotch Beef, roast your joint to your liking in the oven, leave it to rest then brush it with some Dijon mustard, sprinkle with garlic-flavoured breadcrumbs and re-warm for 10 minutes at 190ºC or 170ºC in a fan oven.
Use a small knife to create pockets in the skin of your leg of Scotch Lamb and add cloves of peeled garlic before cooking to add extra flavour.
For crackling with the perfect crunch, pierce the skin of your Specially Selected Pork joint, pour over boiling water and then pat dry before cooking.
IF your fridge is still bursting with food when the big day is done, fear not – it’s a great opportunity to get creative and show those leftovers some love. Best of all you’ll save cash and help reduce food waste at the same time.
How about a toastie packed with cold meats, Christmas chutney and something from the cheese board, or knocking up a healthy stir fry packed with veg you’ve not finished?
Or scoop up all your leftovers – meat, veg, the lot – add some thick gravy, a pastry lid brushed with egg-wash and cook it in the oven to create a delicious Scotch meat pie.
Head to www.makeitscotch.com for more hints and tips – and as a one stop shop for plenty of fantastic festive recipes like Scotch Lamb Bobotie and Crispy Scotch Beef and Brussel sprout stir fry.
christmas with scotch
Love Your Leftovers
COOK UP A
FESTIVE FEAST
Mustard, Horseradish & Thyme Crusted Roast Scotch Beef Sirloin Joint
YOU NEED
1 tbsp sesame oil
500g Specially Selected Pork lean mince
Bunch of spring onions, finely sliced into white and green parts
75g crunchy peanut butter
4 tbsps light soy sauce
1 lime, zest and juice
2 tbsps honey
200g green beans, trimmed and chopped into 2cm pieces
2 large carrots, peeled and chopped into fine shreds
2 large eggs, beaten
200g rice noodles
50g roasted and salted peanuts, roughly chopped (optional)
Handful coriander, roughly chopped (optional)
1 red chilli, deseeded and finely sliced (optional)
METHOD
Heat the sesame oil in a wok or large frying pan and add the pork mince. Fry for 10 minutes until cooked through and evenly browned.
Meanwhile, make the sauce by adding the peanut butter, soy sauce, lime and honey to a bowl. Whisk with a fork until combined.
Once the pork is browned, add the slices from the white part of the spring onions to the pan and stir for a few minutes.
Cook the noodles according to the packet instructions.
Add the green beans and carrots to the pork and continue stirring over a high heat for a couple of minutes.
Push the pork and vegetables to one side of the pan and add the beaten egg to the other side. Stir with a wooden spoon until the egg is cooked, then break the egg into clumps and mix it all together.
Add the cooked rice noodles to the pan along with a splash of the noodle cooking
water. Keep stirring before pouring over the peanut sauce.
Turn the heat down to low and toss the noodles so they are well coated in the sauce, adding a splash more of the noodle cooking water if it looks a little dry.
Serve in large bowls and top with the chopped peanuts, coriander and chilli if using.
Preparation time
30 minutes
Cooking time
20 minutes
Serves
Serves 4
Air Fryer Specially Selected
Pork Belly Hoisin Bites
YOU NEED
1.5kg Scotch Beef sirloin joint
1 tblsp olive oil
2 tblsps horseradish
2 tblsps wholegrain mustard
1 tblsp honey
1 tblsp thyme leaves, plus extra sprigs for roasting
1 tsp sea salt flakes
1 tsp freshly ground black pepper
1 onion, chopped into large wedges
2 carrots, peeled and chopped into large chunks
3 garlic cloves, skins on and pierced
METHOD
Mix the oil, horseradish, mustard, honey, thyme leaves and salt and pepper in a small bowl. Pat the beef dry with kitchen paper. Line a roasting tray with the onions and carrots. Scatter over the garlic cloves and a few extra thyme sprigs. Sit the beef on top and spread the horseradish mixture all over the meat.
Set aside for 1 hour to marinade at room temperature.
Preheat the oven to 220°C/200°C fan. Roast the beef for 20 minutes, then turn the oven down to 180°C/160° C fan and continue to roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium, or 25 minutes per 450g for well done.
Allow the beef to rest for at least 15 minutes before carving and serving with sides of your choice.
Preparation time
15 minutes + marinading
Cooking time
1-2 hours
Serves
Serves 4-6