SCOTTISH BEEF IN WHISKY SAUCE
This quick-cooking dish requires prime meat. The whisky liqueur will reduce to a sweet glistening glaze. The creamy sauce has a delicious boozy flavour.
Provided by Millereg
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the beef up into thin strips.
- Melt the butter in a medium frying pan.
- Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
- Stir in the liqueur and cream.
- Heat gently to reduce liquid slightly.
- Serve at once with vegetables.
SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF
Make and share this Scottish Sunday-After-Church Roast Beef recipe from Food.com.
Provided by ElaineAnn
Categories Roast Beef
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse roast and put in a covered roaster with about 1/2 cup water.
- Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
- The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
- When cooked, you can make gravy from drippings , if desired.
SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)
Make and share this Scottish Kilkenney (A Different Version of Mashed Potatoes) recipe from Food.com.
Provided by ElaineAnn
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
- Excellent served with Scottish Sunday-After-Church Roast Beef.
- Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.
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- Duke on the Green, Chelsea. On New King’s Road, overlooking Parson’s Green, this dog-friendly convivial locals gaff serves up traditional Sunday roast fare, with a vegetarian and pescatarian options too.
- The Sands End, Fullham. In this Fulham pub you will find locals of all nature, good service, a healthy array of ales and most importantly, great food.
- The Chelsea Pig, Chelsea. Formally the Pig’s Ear, this award-winning gastropub has recently undergone a makeover from Timothy Oulton, a designer who specialises in high-end, luxurious interiors.
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- The Rose Fulham, Fulham. Hidden just off of Kings Road, The Rose Pub is a bit of a find and a local’s secret. Inside it’s cosy and classic, exactly the kind of place to enjoy a good long lunch.
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- The Cadogan Arms, Chelsea. A a long-time favourite for those who frequent the famous King’s Road, The Cadogan Arms is the place to go if you’re in the market for a good hearty Sunday roast.
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- The Harwood Arms, Fullham. With a Michelin star, this pub knows quality but it’ll come at a price. However, you won’t feel slighted as the portions will keep you full for a week.
- Hawksmoor, Knightsbridge. Alright, so neither Chelsea nor Fulham, however this iconic steakhouse is a must to try and is close enough, and the Sunday roast is a must-have.
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