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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Traditional Scottish Beef Olives Recipe and Meal Ideas
Scotland Meat main course food and Drink Ideas
Traditional Beef Olives Recipe

This is a recipe for traditional beef olives. Despite their name, they have nothing to do with the vegetable of the same name. It is in fact a braised meat dish which has been popular in Scotland since the 1600's.

Beef Olives

Ingredients:
1 &1/2 lbs topside
4 rashers streaky bacon
3 onions (finely sliced)
4 oz fresh breadcrumbs
4 oz beef suet (shredded)
1/2 tespoon mixed dried herbs
1 lemon
1 beaten egg
I tablespoon mustard (Scottish if possible-if not French)
3oz seasoned flour
2 teaspoons parsley
1 oz butter
2 tablespoons vegetable oil
15fl oz stock (beef)
Seasoning


Method:
Preheat oven to 325F. Finely chop the bacon and one of the onions, then mix with breadcrumbs, suet, parsley, herbs, beaten egg and half the lemon's grated zest & 1 tespoon of the lemon juice.

Cut the meat into 8 thin slices and beat out flat with a mallet (or rolling pin). Thinly spread the mustard over each piece and then the stuffing mixture(divided equally). Roll up the meat and secure into a tube shape with butchers string. Dust each of the "olives" with the seasoned flour, then heat the butter and shallow fry the "olives" until browned all over.

Set aside, keeping the juice for the next part. Stir the remaining flour into the meat juices and stirring frequently, add the stock bringing to the boil. Return the olives to the casserole dish and cover with the onions. Cook this in the oven for 1&1/2 to 1hr 45 minutes. Remove string before serving (they should keep their shape)

This dish should serve 4 people and traditionally would be served with a potato dish of your choice.
A cheaper, quicker and lazier way to do these is to use sausagemeat for the "stuffing". otherwise the recipe is basically the same

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.