Scotland’s free-range beef is renowned for its taste and tenderness. The herds roam freely on Aberdeenshire’s rolling hills eating a natural diet free of recycled protein, hormones or additives.
- 1.125 kg specially selected Kosher Scottish beef, minced (ground) or other ground beef if Scottish can’t be found
- 1 tbsp olive oil for frying
- 1 finely chopped onion
- 2 cloves garlic chopped
- 1 red pepper, de-seeded, skin removed, chopped
- 1 tsp aromatic cumin
- 1 tsp mixed herbs
- ½ tomato sauce (canned sauce or passatta)
- ½ fresh breadcrumbs
- ½ beef stock
- Salt and pepper to taste
- Put oil in pan and heat. Add onions, garlic and mixed herbs. Sweat over heat until onions are soft without browning. Transfer to large bowl and allow to cool.
- Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Stir together. Break up the ground beef and add to mixture. Season to taste and mix together gently.
- Pack this mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake in a pre heated oven (gas mark 4, 180C/350F) for 50 – 60 minutes.
- Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.