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

The Royal Highland Show - Farming and Food

You may remember that I posted about the Royal Highland Show a few weeks ago?  Well, the time has come for the 2013 show.  It's on from Thursday 20th June to Sunday 22nd June.  I took a day off work to visit the show with particular emphasis on the Food Hall!

Food Hall

I caught up with the lovely Claire, from Mackay's Jams who I met at the Marmalade Awards last year, I'll be posting some recipes using Mackay's Jams in the very near future.  If you are going along be sure to say hello to Claire.

Fab Team at MacSween Haggis

 And this is the 'Blaggis' Roll (haggis and black pudding) I bought from MacSween for my brunch, kept me going all day. After a scout around the Food Hall, I decided to head out to see some of the livestock before coming back for the Cookery Theatre.


These beautiful white Charolais Bulls were waiting to be judged, they have been brushed and talcumned within an inch of their lives to make them look their best.



I wasn't quite sure what they were doing here, they seemed to be getting this poor sheep to keep turning round so they could look at both sides, it seemed bemused rather than distressed by it though.


Wendy made some delicious trout skewers, the trout was marinated in lemon juice, honey mustard and honey.  They cooked in the oven in no time and were accompanied by a salad.  Wendy had some help to make the salad dressing from Michael Moore MP the Secretary of State for Scotland.

Michael Moore MP making salad dressing

Wendy also made a Chocolate Roulade and a Tea Loaf which was cooked flat as a traybake type thing, which was served with ice cream. Best Tip: Add some cocoa powder to your melted chocolate to intensify the flavour.

The main event, for me, was Craig Wilson, The Kilted Chef who is Chef Proprietor at Eat on the Green, Udny Green.  The theme of the demonstration was 'Science on a Plate' as Craig was accompanied by Nutritionist Alex Johnstone of the Rowett Institute of Nutrtition and Health at Aberdeen University and David Thomson, Head of Food and Drink for the Scottish Government.


Craig cooked three dishes a Cullen Skink Risotto using finely diced potato rather than rice.  Aberdeen Angus Beef with Vegetable and Chick Pea Bhuna and a Raspberry, Oat, Ginger and Chocolate Dessert.  While he was cooking Alex told us about the nutritional benefits of cooking our own fresh ingredients.  David was able to provide information about the Food Industry in Scotland, I learned that the Scottish Food Industry is worth £12.4 billion per year. 

Aberdeen Angus Beef with Vegetable and Chick Pea Bhuna

While making the dessert, Craig came down into the audience to let us smell the raspberries he had lightly sauted with some whisky, the aroma was incredible!  And you get to see that he really is a 'kilted' Chef.  Best Tip:  If your onions are cooking too quickly and starting to burn, add a little water to the pan to slow down the cooking

Raspberry, Oat, Ginger and Chocolate Dessert

I had a great time at the Royal Highland Show, there are still three days to go, so if you are able to get to Edinburgh, then I can thoroughly recommend it.  If not, then start planning for 2014!  I'll leave you with some more livestock, without them there wouldn't be a show.


Many thanks to Chris for inviting me to visit the Show.  I received a complimentary ticket and parking pass for one day of the Royal Highland Show, I was not paid for this post and all views are my own.

Labels: Charolais, Craig Wilson, Eat on the Green, jam, Kilted Chef, Mackays, Macsween Haggis, Rowett Institute, Royal Highland Show, Wendy Barrie

posted by Janice @ 21:15 4 Comments

The Royal Highland Show - A festival of food from Scotland

Foodie fans to feast at this year’s Royal Highland Show
Food and drink producers are busy preparing for what many regard as the most important four days of the foodie calendar – The Royal Highland Show. My first visit to the Highland Show was with my Mum and the ladies of the Scottish Women's Rural Institute better known as 'The Rural'. I would have been about 10 years old and can remember my friend and I went off on our own and got slightly lost, however we found our way back to the 'Rural' tent and were reunited with our Mums. My second visit was after I had become a member of the farming community and my son was in his buggy, the ground was wet and muddy and it was quite a trial getting around with the buggy, let's hope the weather is kinder this year! The food aspect of the Royal Highland Show has grown phenomenally since I last attended so I am really looking forward to seeing the demonstrations and tasting so much excellent Scottish produce.

Over 100 exhibitors will be joined by a host of the country’s best chefs and restaurateurs in an annual celebration of Scotland’s finest food and drink.

The event, with main show partner The Royal Bank of Scotland, welcomes an average of 170,000 visitors every year with the majority expected to visit the Food Hall over the four day event this June (20-23).
Reaching consumers and leading industry players, exhibitors will be hoping that their produce will benefit from the significant exposure the show platform presents. Last year, The Island Smokery on Orkney caught the eye of the Tesco buyer and the company is now ramping up its production after securing a deal to supply 45 Tesco stores across Scotland.
Innovation is key to the show, which has been successful in attracting new audiences while maintaining interest from those who return every year.
New for this year will be a showcase for The Highlands and Islands food and drink producers under the title ‘Land of Opportunity’.
Presenting a engaging stage for the region, ‘on the go’ street food will become a focus as four top chefs take to the Countryside Area to showcase the culinary delights from northern Scotland. Although relatively new in the UK, street food is eaten by an estimated 2.5 billion people a day across the world.

Taking on the theatre are famous chefs from the area including Bruno Birkbeck, Head Chef of the 3 AA Rosette Restaurant at the Torridon Hotel, Muji Rahman from the Michelin recognised Cafe India in Dingwall, David Coubrough, Head Chef at Cafe 1 in Inverness and Steven Devlin of the highly acclaimed Rocpool Restaurant in Inverness.Each chef has been tasked with creating a menu for the day using only Highlands and Islands sourced produce.
In the Food Hall, top attraction 120-seat Cookery Theatre, will return with a rolling programme of more than 30 all-action demonstrations over the four-day event. This year, the Cookery Theatre will be renamed the Natural Larder to pay homage to the Year of Natural Scotland celebrations.
Organised by acclaimed food critic Wendy Barrie with the support of theatre sponsors Event Scotland and The North Highland Initiative (NHI), this year’s President’s Initiative region, the Highlands and Islands, will take the fore.
Mike Cantlay, Chairman of VisitScotland, said, “Scotland’s many glens and munros, deep lochs, dramatic seas and coastlines are home to a rich natural larder that entices visitors from all over the world. Scotland is an unspoilt environment and has a climate without extremes - the ideal conditions to produce superb, high quality Scottish food. The Year of Natural Scotland aims to celebrate the wealth of Scotland’s natural larder.”

NHI Chief Executive, Tom Campbell added: “In sponsoring the Cookery Theatre at this year’s Royal Highland Show, the North Highland Initiative will aim to communicate with retailers, the hospitality industry and consumers the quality of produce for shelves, menus and plates.”
In addition to top chefs from the Highlands and Islands the theatre programme will also feature; Carina Contini and Suzanne O'Connor from The Scottish Cafe & Restaurant; Neil Forbes from Café St Honoré; Henderson’s of Edinburgh celebrating 50 years in the business; Paul Wedgwood from his eponymous restaurant and Craig Wilson, Eat On The Green’s one and only ‘Kilted Chef’.
Wendy Barrie commented on the star-studded line up. She said: “Passionate as we all are about our national food culture it is great to have such a positive message to broadcast – low food miles, unquestionable provenance and great tastes! We are all looking forward to cooking the produce, meeting the visitors and contributing to making the Royal Highland Show the ‘greatest show on earth’.

“Chefs descend from Peebles to Torridon; East Lothian to Aberdeenshire, so magnetic is the pull of the Show. Over the four days the Theatre is a living community: sponsors and chefs; students and commis chefs, set builders and sound engineers, all working collaboratively together to pull off one of the most impressive showcases of Scotland’s world class larder.”
Sampling Scotland’s larder at Show will be The Royal Highland Show’s new show manager, Becky Elvin. She said: “The show provides a unique opportunity for food and drink suppliers to reach new audiences. We are committed to supporting new businesses as well as established players as food and drink production is an important economic driver for Scotland.

“The Royal Highland Show is an invaluable source for highlighting the whole chain from farm production to retail counter. That, coupled with some hand-picked exhibitors from other areas, makes the Food Hall and the Cookery Theatre a priority on any show visitor’s itinerary.”
Joining Highlands and Islands producers will be a who’s who of Scottish food and drink names from big hitters such as Mackies of Scotland, Macsween and the Spencerfield Spirit Company who were all named as winners at last year’s Scotland Food & Drink Excellence Awards.
East Lothian Food and Drink will also return to the show for the fourth year to highlight the breadth of local production from the region. Six exhibitors including Thistly Cross Cider, Glenkinchie Distillery, Scots’ Cheer, Yester Dairies, Hood’s Scottish Honey and the famous S Luca Ice Cream, will allure foodies to sample the best from the East.

The Royal Highland Show takes place between 20^th and 23^th June at Royal Highland Centre, Edinburgh. Visit www.royalhighlandshow.org for more information.

I am posting this press release in return for a ticket to the Royal Highland Show, I have received no other payment.

 

Labels: Highlands and Islands, June, Land of Opportunity, RBS, Royal Highland Show, SWRI

posted by Janice @ 20:49 2 Comments