THE WOMAN WHO ATE SCOTLAND 2 - LEG 2: LOCH TAY - THE FOOD TARDIS
Nell starts this week's adventure in Fife at the famous Brig Highland Beef Farm.
Then she travels to the shores of Loch Tay to visit the Scottish Crannog Centre where beef is one of the ingredients in a delicious vegetable stew.
Nell then cycles on to the Ardeonaing Hotel on the shores of Loch Tay and cooks up a delicious dish of shoulder of lamb with South African chef-owner Pete Gottgens.
Recipe for Iron Age Beef Stew Twists.
Serves 4
Preparation and Cooking Time: 45 minutes
Freezing not recommended
INGREDIENTS:
250g (8oz) Marshalls Twists
3 tbsps Olive Oil
1 Onion, chopped
1 stick Celery, chopped
1 Carrot, sliced
350g (12oz) Best Quality Beef Mince
350g (12oz) Mushrooms, sliced
400g (14oz) Tin of Tomatoes
1 tbsp Tomato Puree
150mls (5 fl oz) Water
150mls (5 fl oz) Red Wine
50g (2oz) Parmesan Cheese
METHOD:
1. Fry the onion till golden, then add chopped celery and carrot.
2. Cook for another five minutes, then add the mince, stir to break up and once the colour changes add the mushrooms.
3. Add the tin of tomatoes, tomato puree, water and red wine.
4. Cook for 30 min with the lid off the pan, to let the sauce thicken and some of the water evaporate.
5. Cook the Marshals Pasta Twists according to the pack instructions.
6. Toss the drained Marshalls Pasta Twists with the thick meat sauce and serve with grated parmesan
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