Modern Recipes

Chilli spiced mince and baked beans in tomato sauce with roast potato wedges Mince and tatties (ground beef and potatoes) is a Scottish and wider British classic dish but it is fair to say that it is not usually the most imaginative of creations. Mince (sometimes with onion and/or carrot) in gravy with boiled chunks of potato or mashed potatoes, sometimes accompanied by the likes of baked beans in tomato sauce. While this twist on the dish is by no means complex or difficult to prepare, it does introduce some very different flavours and textures away from the traditional and hopefully also looks that little bit more attractive on the serving plate. Ingredients (Serves 2) 2 medium to large baking potatoes 1/2 pound (225g) minced beef 1 teaspoon medium strength curry powder Salt and black pepper 1/2 white onion 1 large garlic clove 1 red chilli 14 ounce (400g) can chopped tomatoes in tomato juice Vegetable oil for roasting potatoes 8 ounce (225g) can baked beans in tomato sauce Malt vine...

Chillies and tomato provide a tasty twist to Forfar bridies Forfar bridies originated in the town of Forfar on the east coast of Scotland in the nineteenth century. They are traditionally made from shortcrust pastry and filled with minced (ground) beef steak and sometimes onion. As is often the case in modern times and particularly outside Forfar, the bridies in this recipe are made with puff or flaky pastry. The filling has also been adapted to include, as well as beef steak and onion, tomato and spicy chillies. Minced Scotch beef Ingredients (Makes 2 Large Bridies) 1/2 pound (225g) minced Scotch beef steak Salt and pepper 1 medium to large tomato 2 small chillies 1/4 medium white onion 1/2 pound (225g) puff pastry Flour for rolling pastry 1 egg Vegetable oil for greasing baking tray or sheet Tomato, chillies and onion Directions The puff pastry needs removing from the fridge about fifteen to twenty minutes before use for ease of rolling. This should therefore be done before you start...

Cheesy sliced sausages with peppers, chunky skin on chips and kidney beans Sausages, chips and beans is a creation widely served throughout the UK and is perhaps particularly popular with children. It is also a stereotypical view overseas of what British people tend to eat on a regular basis. This dish is a twist on the mundane and uses Scottish Lorne/sliced sausages instead of links as well as spiced red kidney beans instead of baked beans in tomato sauce. Small to medium potatoes are used for making the chips for this dish Ingredients (Serves 1) 4 medium sized new potatoes Salt 2 Lorne sausages Vegetable oil 1/2 red bell pepper 1/4 small red onion 6 slices Scottish cheddar cheese (or as required) 1 large garlic clove Small can of red kidney beans in water 1 teaspoon freshly chopped coriander (cilantro) Black pepper Paprika Chips are cut chunky and skins are left on potatoes Directions Wash the potatoes very thoroughly. Cut them firstly in half long ways then cut each half in to two o...