Sloppy Joe

Sloppy Joes are incredibly simple to make – a one pan midweek meal without the fuss. They’re easy to scale up too if you have guests. There’s no hiding this recipe is messy but, as ever, we’ve ensured it’s mouth-wateringly tasty.

Ingredients
1 tbsp sunflower oil
100 g white onion diced
400 g beef mince
50 g tomato paste
2 vegetable stock cubes
1 tsp ground cumin
½ tsp ground cayenne pepper
½ tsp ground smoked sweet paprika
Salt and pepper
400 g chopped tinned tomatoes
200 g water
100 g red pepper diced
113 g Castle MacLellan Chicken Liver Pâté to serve
8 bread buns to serve

Instructions
Heat the oil in a heavy bottomed sauce pan on a low heat. Add the onions, salt and pepper and cook with a lid on for 15 minutes, stirring every other minute.

Turn up the heat and add the beef and cook, stirring continuously and breaking up the minced beef until it is browned.

Reduce the heat to low and add the remaining ingredients except the peppers, mixing well. Cover with a lid and cook for approximately 2 hours, making sure to stir every 10-15 minutes.

Check the seasoning and adjust to taste, add the red peppers and cook for 10 more minutes.

Add the beef to the buns and top with Chicken Liver Pâté.

Ideal served with sweet potato chips and fresh peppery salad.

Chicken Liver Ciabatta

Combining Castle MacLellan’s creamy Chicken Liver Pâté, featuring a sweet hint of Scottish honey, with fresh crusty ciabatta bread and thinly sliced radish, this simple dish is full of flavour.

Cuisine: British
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients
1 Ciabatta sliced
113 grams Castle MacLellan Chicken Liver Pâté
Watercress
Radishes sliced

Instructions
Drizzle oil over the Ciabatta slices and place on a baking tray

Grill for 2-3 minutes on each side or until golden

Spread generously with Castle MacLellan Chicken Liver pâté

Garnish with thinly sliced radish and watercress

Steak & Chips

Elevate a classic with the addition of Castle MacLellan’s Oven Roasted Mushroom Pâté, which combines earthy mushrooms and crème fraiche, seasoned with garlic and thyme. Relax and indulge in a glass of red wine – the perfect accompaniment to this dish.

Course: Main Course
Cuisine: British
Servings: 4

Ingredients
2 Fillet Steaks
2 large Floury potatoes, such as Maris Piper or King Edward cut into chips
150 ml Rapeseed Oil
113 grams Castle MacLellan Oven Roasted Mushroom Pâté
100 ml Single cream

Instructions

Preheat oven to 220°C and bring a large pan of water to the boil.

Place the chipped potatoes in the pan and bring back the boil, simmer for 3 minutes and drain.

Pat dry with kitchen roll and place on a baking tray.

Drizzle with extra virgin rapeseed oil (this nutty oil perfectly complements the mushroom sauce).

Place in the oven for 20 -25 minutes, turning every 5 minutes for an even golden finish.

Meanwhile, to make the sauce add the Castle MacLellan Mushroom pâté and cream to a saucepan and heat slowly until simmering gently.

Remove the steak from the fridge 10 minutes before cooking and rub on both sides with extra virgin rapeseed oil and a little salt and pepper.

Place a frying pan over a medium heat and fry the steaks until cooked to your liking. Remove from the pan and allow to rest for a few minutes in a warm place.

Once rested plate up the steak and drizzle with the mushroom sauce. Remove the chips from oven and serve with the steak.

Haggis Bon Bons

Servings 12 bon bons

Ingredients
100 g Castle MacLellan Roasted Mushroom Pâté
150 g Haggis
1 tsp Chopped Parsley
3 tbsp Flour
3 tbsp Bread Crumbs
2 Eggs
Drizzle Olive Oil
1 Red Chilli (Sliced)
Rocket Leaves For Garnish

Instructions
Mix together the mushroom pâté, haggis and chopped parsley and then roll into approx. 20g balls.

Place in the fridge and chill for 10 to 20 minutes.

Place the flour, breadcrumbs and eggs (lightly whisked) into separate bowls.

Take a haggis ball, roll in the flour, then the egg mix and finally into the bread crumbs until fully coated. Repeat the process for each haggis ball.

Place on a baking tray, drizzle with oil and cook in the oven (180c) for 15 minutes or until golden brown.

Serve with a side of rocket leaves (mixed with olive oil and slices of chilli) and a drizzle of sweet chilli sauce.

Recipe Notes
*Make this recipe vegetarian by substituting haggis for vegetarian haggis