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A Taste of Angus - Commonwealth recipes

A Taste of the Commonwealth

Dancing Across The Nations with A Taste of Angus

To celebrate the Commonwealth Games coming to Glasgow in 2014 and particularly the Delhi – Glasgow handover, the 'Dancing Across The Nations' event at the Reid Hall in Forfar on Thursday 14 October 2010, brought together people of all ages from across Angus to celebrate a taste of the culture and history of the Commonwealth Games.

Angus is an area well known for its agriculture and it has some of the finest quality produce, fantastic producers and excellent restaurants in the country. The recipes below blend the quality produce from Angus with the flavours from some of the leading Commonwealth nations, to produce a delicious taste of the Commonwealth.

  Pakistani Lamb Kofta

Kofta is a Middle Eastern and South Asian meatball or meatloaf, with minced or ground meat mixed with spices and onions. Variations occur across North Africa, the Mediterranean, Central Europe, Asia and India and this particular version originates in Pakistan.

Pakistani Lamb KoftaINGREDIENTS:

500g ground lamb
1tbsp coriander, freshly chopped
1tbsp mint, freshly chopped
1tbsp spring onion freshly chopped
Pinch of salt
1tsp garam masala

For the sauce:
1 onion, finely chopped
1tsp ginger, grated
1tsp garlic, grated
2 tomatoes, finely chopped
500ml yoghurt
Vegetable oil
Salt
Chilli powder
1tbsp coriander, freshly chopped

DIRECTIONS:

  1. Mix the ground meat with the fresh herbs a little salt and the garam masala. Form small balls and set aside for 15 minutes.
  2. In a deep pan heat the oil and slowly fry the onions to a golden brown colour. Add ginger and garlic and the spices. Add the tomatoes and cook on a medium heat until the tomatoes dissolve.
  3. Now add the yoghurt 1 tablespoon at a time. Keep stirring all the time! Add salt and chilli to taste. Cover and keep cooking for 10 minutes, until consistency is thick and reddish brown in colour.
  4. Add the koftas and shake the pan slightly, so koftas are coated well. Let them simmer in the covered pan for 30-40 minutes.
  5. Turn off heat. Mix in the fresh coriander and let sit for 10 minutes. Serve with rice.

  Jamaican Jerk Chicken

Jerk chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica, which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked.

Serves 4

INGREDIENTS:
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
700g skinless, boneless chicken breast

DIRECTIONS:

  1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice.
  2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  3. Preheat grill for high heat.
  4. Lightly oil grill grate. Cook chicken on the prepared grill for 6 to 8 minutes, until juices run clear.

  Samoan Chicken & Prawn Satay

Satay is a dish of marinated, skewered and grilled meat, usually served with a spicy peanut sauce. Satay is thought to have originated in Indonesia, but has been a delicacy throughout southeast Asia for a long time, with variations throughout the area. This Samoan version of the dish uses the spices of the islanders, including cinnamon and nutmeg.

Serves 4 – 6

Samoan Chicken & Prawn SkewersINGREDIENTS:

225g boneless, skinless chicken breasts, cut into 2.5cm cubes 225 g (1 lb) king prawns, shelled, tail ends left intact and de-veined
1/2 bunch coriander leaves, to garnish
4 red chillies, finely sliced, to garnish
spring onions, cut diagonally, to garnish

For the marinade:
45ml (3tbsp) light soy sauce
15ml (1tbsp) Shaoxing rice wine or dry sherry
Salt
Freshly ground black pepper
2 tbsp cornflour

For the peanut sauce:

45 ml (3 tbsp) vegetable oil
15 ml (1 tbsp) chopped garlic
1 small onion, chopped
3 - 4 red chillies, crushed and chopped
3 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
5 ml (1 tsp) medium curry paste
250ml of coconut milk
1.5cm (1/2 in) cinnamon stick
75 g (3 oz) crunchy peanut butter
45 ml (3 tbsp) tamarind juice
30 ml (2 tbsp) fish sauce
30 ml (2 tbsp) palm sugar
juice of 1/2 lemon

DIRECTIONS:

  1. In a medium-sized bowl, combine the marinade ingredients. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.
  2. To make the sauce, heat half the oil in a wok or large frying pan and add the garlic and onion. Cook until it softens, about 3 - 4 minutes.
  3. Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 - 3 minutes.
  4. Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
  5. Reduce the heat and simmer gently for 15 - 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn't stick to the bottom of the wok or frying pan.
  6. Put marinated chicken onto pre-soaked bamboo skewers. Place under high heat grill for 3-4 minutes on each side.
  7. Heat the rest of the oil in a wok or large frying pan. Add the prawns and stir-fry for about 3 - 4 minutes or until the prawns turn pink and are slightly firm to the touch.
  8. Cover the chicken skewers and prawns with the sauce and serve garnished with coriander leaves, red chillies and spring onions.

Scottish Beef & Mealie Pudding

Scottish beef farmers produce the finest quality meat and this product is known throughout the world for its taste and quality.

Mealie pudding, also known as white pudding, consists of suet, oatmeal, onions and spices and is a dish popular in Scotland, Ireland, Northumberland, Nova Scotia and Northumberland.

Serves 4 – 6

INGREDIENTS:

2 cups medium oatmeal
2 cups medium onions, finely chopped
salt
4 oz grated suet or
4 tablespoons good dripping
freshly ground pepper

DIRECTIONS:

  1. Melt suet or dripping in a very hot pan.
  2. Add onions, brown lightly.
  3. Stir in oatmeal to make a fairly thick mixture.
  4. Keep stirring 5 - 7 minutes on gentle heat until totally cooked.
  5. Season to taste.

Indian Lentil Dal

Dal is a preparation of dried lentils, peas or beans and refers to a thick stew which has become an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India and with both rice and roti, a flat wheat­based bread, throughout Northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat.

Serves 4 – 6

Indian Lentil DalINGREDIENTS:

300g red lentils, rinsed
2cm piece of fresh ginger, peeled
1 tsp ground cumin
half a tsp turmeric
A small stick of cinnamon
1 litre hot water

DIRECTIONS:

  1. Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
  2. Simmer on a low heat for about 30 minutes, stirring occasionally.
  3. Once the lentils have absorbed all of the water and disintegrated, fish out the cinnamon stick and discard.
  4. Serve the dal in warm bowls with spoonful of the tarka on top to garnish.

  Canadian Barbeque Maple Chicken

The people of north­ eastern North America were the first people known to have produced maple syrup and maple sugar. The sugar maple's leaf has come to symbolise Canada and is depicted upon the national flag of Canada. This iconic flavour of Canada is combined with the traditional barbeque cooking technique of the Americas in this delicious recipe.

Serves 4

Canadian Barbeque Maple ChickenINGREDIENTS:

4 whole chicken leg quarters
1/4 cup Hickory BBQ Rub
1 1/2 cups Maple Barbeque Sauce, divided

Maple Barbeque Sauce:
190mls ketchup
1 1/2 cups maple syrup
1 cup apple cider vinegar
1/4 cup Hickory BBQ Rub
2 tbsp yellow mustard
1/2 cup Worcestershire sauce
2 habanero chilles, stemmed

DIRECTIONS:

  1. To make the maple barbeque sauce, combine all ingredients in a large saucepan or pot.
  2. Bring to a boil over high heat and cook until liquid has reduced by 1/3.
  3. Remove chilles and discard.
  4. For the chicken, press the rub into chicken. Refrigerate for at least 1 hour.
  5. Preheat grill to medium high, add chicken pieces and cook, turning often, 15 minutes.
  6. Brush chicken liberally with 1 cup barbeque sauce and cook, turning often, until internal temperature reaches 165 to 170 degrees F.
  7. Remove to a platter and cover with aluminium foil and let rest 10 minutes.
  8. Serve warm with remaining 1/2 cup barbeque sauce.

AngusAhead.com is the official guide for the region of Angus, with information and listings for Angus vacations, Angus business and living in Angus. Angus is famous for the historic Declaration of Arbroath in 1320, Peter Pan great Angus golf, walking in Angus, Kirriemuir the home of Peter Pan, the stunning Glamis Castle and of course Arbroath Smokies. Angus, Scotland's Birthplace. Towns of Angus include Arbroath, Brechin, Carnoustie, Forfar, Kirriemuir, Monifieth and Montrose.

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