10 reasons to love Street Food with Scotch Lamb

Reason 1 - Getting invited to a Scotch Lamb Street Food Festival
We all enjoy a Sunday roast, but it was so much fun to try some more adventurous dishes made with lamb at the Scotch Lamb Street Food Festival.  The Street Food Festival was tucked away in a venue in the West End of  Glasgow, an area which I thought I knew quite well, but  this was a place I had never been to, it was all a little bit mysterious  The Studio Warehouse  is right at the end of a lane,  next to a fast main road, the Clydeside Expressway, and beside some old fashioned arches.  However it was an ideal space for an indoor Street Festival, and it was just as well it was indoors as it was pouring with rain when we arrived just after 11am.


The food for the Street Festival was provided by The Street Food Cartel who served up a specially created menu from four of their most popular street kitchen stalls.

Reason 2 (Top left): Antojito Cantina, Barbacoa lamb in soft tacos, with sour cream, guacamole and pico di gallo.  This wasn't easy to eat as the meat was in a fairly wet sauce, but it was really full of flavour, not too spicy, and the toppings really made it.
Reason 3 (Top right): So La Ti Dough, Lamb Shoulder slow roasted in the wood fire oven with vine tomatoes, rosemary and garlic.  Focaccia baked to order. The lamb was thickly cut and tasty although, I would have preferred a stronger rosemary and garlic flavour coming through coming and it wasn't the easiest to eat with a wooden fork and no knife!  The tomatoes were lovely.
Reason 4 (Bottom left): Pad BKK, Lamb Massaman curry with jasmine rice, Thai prawn crackers, crispy shallots, peanuts and herbs. The Pad Thai was super delicious, tender lamb with a sweet and spicy sauce, the prawn crackers, spring onions and chilli added a beautiful texture to the dish and the rice soaked up the sauce.  This was an outstanding dish.
Reason 5 (Bottom right): Scoop Silver Bullet, Braised neck fillet of lamb, ras el hanout, pomegranate and sultana cous cous.  We both loved the lamb cooked with Moroccan spices, it was perfectly balanced with tender spicy lamb and a delicious couscous, the slight acidity of the pomegranate was the perfect foil for the meat.


It was a close call for first place between the Morrocan flavoured dish and the Pad Thai, both tasted amazing, I think I liked the Pad Thai best and Brian preferred the Morrocan Lamb.  I have to point out that, although we had the opportunity to eat whole dish of each to ourselves (or more) we really couldn't have managed it, so apart from the initial tacos, we shared each of the dishes.


Reason 6 - There are many different cuts of lamb  and your butcher can advise you which to choose.  Some of the bloggers at the Street Food Festival took the opportunity for a lesson in butchery.  It was a pretty comprehensive lesson which took around an hour and those who took part learned to debone a leg of lamb, muscle by muscle.  I would have had a go, but when I saw how much time was involved, I decided just to observe!


Reason 7 - Chef Jacqueline O'Donnell's fabulous recipes and cookery demos for Scotch Lamb
The main attractions for me were the cookery demonstrations by Chef Jacqueline O'Donnell of the Sisters Restaurant.  Jacqueline shot to fame last year with her appearance in the Great British Menu when she won the Scottish round but, unfortunately, her dishes didn't make it through to the final dinner.  I met Jac at the Highland Show and loved her down to earth attitude and treasure trove of useful hints and tips. I think she should have her own TV series.

Reason 8 - You can cook Scotch Lamb quickly
The Scotch Lamb dishes that Jac cooked this time were lamb loin with caramelised sweet potato served with couscous.  We learned about resting the meat to let the temperature equalise right through the meat.  Jac also told us some gems about 'keeping the flavour in the pan', for example by cooking the sweet potatoes in a little stock before caramelising them in the pan, then using the stock for the couscous.

Reason 9 - You can cook Scotch Lamb slowly
Even more exciting for me was the rolled shoulder of Scotch Lamb which Jac had slow cooked until it was falling apart, then wrapped tightly in cling film while warm so it cooled in a cylinder shape.   Once cold it was then cut into thick slices, pan fried, and served with a Thai inspired sauce which included lime, ginger and fish sauce.  The lamb was incredibly tender and the sauce had a lovely balance of sweet, sour and salty.  I'll definitely be making this dish.

Reason 10 - The 'Scotch Lamb' name means quality is assured
The quality assurance scheme means that only animals from farms that meet the assurance standards are eligible to be classed as Scotch Lamb. Quality Meat Scotland inspect these farms annually and only then can the classification  ‘Scotch Lamb’ be awarded to those sheep that have been born and raised on assured Scottish farms.

I was a little disappointed that we weren't able to take away the recipes for the demos and the Street Food dishes, I have asked and will share any I make.  In the meantime there are plenty of great recipes on the Scotch Beef and Lamb site.

Many thanks to all at Scotch Lamb, Quality Meat Scotland and The Street Food Cartel, for a very tasty way to spend a Saturday, eating and learning about Scotch Lamb. It was also great to meet some bloggers I follow online but hadn't met before: Rachel from A Wee Pinch of Sugar, Michelle from Ananyah, Sarah from Glasgow Mummy and the glorious red head, Get Stuffed (sorry I didn't catch your proper name!).

I was invited to the Street Food Festival by Scotch Lamb, I was not paid to write this post and all opinions are my own. 

Labels: Glasgow, Jacqueline O'Donnell, lamb, QMS, Scotch Lamb, Street Food

posted by Janice @ 19:24 1 Comments

Scotch or Scottish? At the Royal Highland Show with Quality Meat Scotland

I was delighted to be invited to the Royal Highland Show of Scotland by Quality Meat Scotland (QMS) and particularly to meet Jacqueline O'Donnell, Chef Patron of the Sisters Restaurants in the West End of Glasgow and winner of the Scottish round of the The Great British Menu 2014 but more about that later.

I arrived early to avoid any queues of traffic and first made my way to the Food Hall to meet up with the lovely Claire and her team at Mackays Jams for a foodie catch up.


Then I went for a bit of a walk around the show, here are a few photos from my walkabout, including a selfie with mini versions of the, now famous, Kelpies sculptures.


It was soon time to head to the Quality Meat Scotland marquee where I met up with Margaret.  Margaret has worked for QMS for many years and, with a combination of a farming heritage and catering experience, Margaret was the ideal guide to the RHS.


We started with a tour of the different breeds of sheep.  I know a bit about cattle breeds, but very little about sheep, so found it fascinating to find out about the way the different breeds of sheep are matched to the land.  The Hebridean sheep, for example is a small sheep which helps it to survive in the demanding climate of the hebridean islands.  It also has a tough wiry fleece to withstand the elements.

You can read more about the different breeds of sheep on the Scotch Beef and Lamb website.  The one breed I didn't get a good photograph of is the Blackface Sheep, which is ironic as it is the most numerous breed in Scotland!  If you'd like to see some great photographs of Blackies in their natural habitat head over to the Blackface Sheep Breeder's Association.


We then took a tour of the beautifully appointed cattle shed, where the best of the best of Scottish cattle were calmly standing or lying.  There were many other breeds but these three are so typically Scottish that I wanted to feature them.



Margaret and I then took a quick look into the Food Hall and she introduced me to Jock Gibson, Manager of Macbeth's Traditional Butcher and Game Dealer from Forres in Moray.  Macbeth's is a family run business with the Scotch Beef they sell coming from their own upland farm where they rear traditional Scottish breeds in traditional ways.

Then it was back to the QMS marquee for some lunch and a chance to find out more about Scotch Beef and Scotch Lamb.  So just what defines Scotch Beef and Scotch Lamb? It's really quite simple, the 'Scotch Beef' and 'Scotch Lamb' labels have Protected Geographical Indication (PGI)  status (like Cornish Pasties, Melton Mowbray Pies and Yorkshire Wenslydale Cheese) this means that products with this label are derived from cattle or sheep born, reared throughout their lives, slaughtered and dressed in Scotland. This is quality assured by Quality Meat Scotland (QMS).  Scottish Beef and Lamb may have been raised in Scotland but not born there so be sure to look out for the 'Scotch'  label to be assured of quality produce. Just as an aside, and nothing to do with my visit to the Highland Show, the beef from our farm is quality assured by QMS as Scotch Beef.   If you would like to find out more about the checks which are carried out then read about Cattle and Sheep Standards on the QMS website.


I then had the opportunity to meet up and chat with Jacqueline O'Donnell, who is just as warm and friendly as she appeared on The Great British Menu. After chatting for a while, Jac went off to prepare for her demonstration and I had the chance to meet the Dykes family from the Scottish Borders, who opened up their farm to BBC Lambing Live, are  members of QMS and had been taking part in a Question and Answer session for visitors to the Highland Show.


I was delighted to find that Jacqueline's demonstration was based on using cheaper cuts of meat and slow cooking techniques, including electric slow cookers/crockpots!  The recipes are really simple to make and the samples I tasted were all really good. I think probably the Beef Cheeks in Honey and Soy was my favourite, so delicious.  I haven't had a chance to cook it or any of the other recipes yet but here is one for you to try:

Beef Cheeks in Honey and Soy
Serves 6

1.5g braising Scotch Beef PGI, preferably 2 large beef cheeks, trimmed and halved.
2tbsp rapeseed oil
1 onion roughly chopped
1 carrot roughly chopped
1 leek roughly chopped 1 celery stick, roughly chopped 3 garlic cloves
small bunch of thyme
5 coriander seeds
2 cloves
50ml sherry vinegar
60ml soy sauce
200ml Madeira (optional)
3 tbsp clear honey
1 tbsp tomato puree
800ml chicken stock

For the Bok Choi
3 heads bok choi, quartered
2 tbsp rapeseed oil
2 tsp soy sauce
1 tbsp icing sugar
small piece ginger
100ml chicken stock

Mashed potatoes to serve

Heat the oven to 140C.  Heat the oil in a large oven proof casserole then spend a good 10 minutes browning the meat well on all sides.

Scatter the vegetables, thyme, coriander seeds and close in amongst the meat and continue to cook over a high heat for 10 minutes until browned.

Pour over the sherry vinegar, soy sauce and Madeira and drizzle over the honey.  Stir everything together, then reduce over a high heat until it's sticky and syrupy and the meat is coated really well.  Stir in the tomato puree.

Pour over the stock and bring to the simmer. Stir, then taste and lightly season with salt accordingly (it may not need any as the soy is already salty).  Cover the pan and place in the oven for 2 1/2 to 3 hours, stirring once or twice, until the meat is really tender (or place in a slow cooker/crockpot and cook on low for 8-10 hours or High for 4-6 hours).

Remove the meat to another pan or container. Boil the sauce for 10 minutes until sticky, then strain it over the meat.

About 20 minutes before serving.  drizzle the bok choi with half the oil and the soy sauce and dust with the icing sugar, Grate over a little of the ginger, then toss well until completely coated.

Heat the remaining oil in a large frying pan, add the bok choi and cook until the sugar coating starts to caramelise.  Pour in the stock and simmer for 5 minutes until tender.  Reheat the beef, you are now ready to serve.

Lift the meat out of the sauce and carve into thick slices. Place a large spoonful of mash on the side of each plate.  Lay a few slices of meat on the mash. Sit two bok choi quarters on  the other side of the plate and spoon over the sauce.



After the demonstration, I met up with John Davidson, Managing Director of Award Winnng Davidsons Specialist Butchers.  Davidsons are based in Inverurie but have a fantastic website with information and recipes as well as an online shop where you can order all their great products and have them delivered to you anywhere in the UK and some parts of mainland Europe.   If your own butcher isn't able to provide you with Scotch Beef Cheeks for the the recipes above then they are available from Davidsons.   There are also many more recipes on the Scotch Beef and Lamb website

I was fortunate to get a few bits and pieces from the Davidsons demo including this Pork Loin Tower  which I stretched to feed three of us, it would certainly feed two comfortably.  We really enjoyed it and it was simple to roast in the oven.

Each day of the Highland Show includes the Grand Parade.  All of the cattle, sheep, goats and horses are paraded in the main ring, it's quite a sight and I had a an excellent view from the QMS marquee.

Many thanks to all at QMS for looking after me so well at the Royal Highland Show, to Jacqueline O'Donnell, Jock Gibson and John Davidson for their time and interest.  I was not paid for this post and all opinions are my own.

Labels: Great British Menu, Jacqueline O'Donnell, QMS, Quality Meat Scotland, Royal Highland Show, Scotch Beef, Scotch Lamb, Sisters Restaurant, Specially Selected Pork

posted by Janice @ 19:01 8 Comments