Christmas Recipe from Eat on the Green

RUSTIC ABERDEEN ANGUS BEEF AND TATTIE CHOWDER WITH ALFORD OATMEAL SKIRLIE AND BRUSSEL SPROUT BREAD ROLLS

 

Soup

50g Beef Dripping

1 Medium White Onion (roughly chopped)

1 Leek (roughly chopped)

300g Carrots (roughly chopped)

500g Potatoes

400g Beef Cheek

800ml Beef Stock

 

METHOD

Place dripping into heavy bottom pan, add all vegetables and gently sweat for 5 minutes without colouring.  Add stock and simmer for 20 minutes.  Add whole piece of cooked beef cheek and continue to simmer for further 20 to 30 minutes.  Season to taste.

 

 

Bread Rolls

250g Strong White Flour

100g Sea Salt

10g Fresh Yeast

150g Brussel Sprouts

150g Skirlie

 

METHOD

Place flour, salt and yeast into mixing bowl with shredded raw brussel sprouts and add warm water to mould the dough.  Add skirlie, mix and place into a loaf tin or divide into individual rolls.  Brush with egg wash and cook for 30 to 35 minutes at 180 degrees.

 

 

Skirlie 

150ml Beef Dripping

Knot Butter

Half Onion (finely diced)

Salt and White Pepper

200g Medium Pinhead Alford Oatmeal

 

METHOD

Melt dripping and butter in pan with onion and seasoning.  Simmer for 5 minutes until onions are soft and stir through oatmeal.  Check seasoning.  Any family heirloom recipes should be used in the name of skirlie … Granny knows best!

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