Best 2 Scottish Collops Recipes
Scottish collops is a traditional Scottish dish made with thinly sliced beef or lamb, which is coated in flour and then fried. It is typically served with mashed potatoes and vegetables, and can be made with a variety of different sauces. There are many different recipes for Scottish collops, but they all share some common ingredients and techniques. The beef or lamb is usually cut into thin strips, and then coated in flour. It is then fried in a pan until it is browned, and then simmered in a sauce. The sauce can be made with a variety of different ingredients, such as onions, mushrooms, tomatoes, and gravy. Some recipes also call for the addition of cream or sour cream. Scottish collops is a hearty and flavorful dish that is perfect for a winter meal. It is also relatively easy to make, and can be tailored to your own personal taste.
This article provides two different recipes for Scottish collops: a classic recipe and a more modern recipe. The classic recipe uses simple ingredients and techniques, while the modern recipe includes a few more flavorful ingredients, such as mushrooms and red wine. Both recipes are delicious, and are sure to please even the most discerning palate.
SCOTTISH COLLOPS
A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
- Melt 1 oz.
- of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
- Transfer to a serving plate and keep hot.
- Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
- Stir in the wine and boil until almost evaporated.
- Stir in the stock, mushroom ketchup and lemon juice.
- Bring to the boil and simmer until the liquid has been reduced by about 50%.
- Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
- Stir in the mace.
- Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
- Garnish with crisp rolls, mushrooms, lemon twists and parsley.
- Serve remaining sauce separately.
SCOTCH COLLOPS
Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century."
Provided by Queen Dana
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim off any fat and beat the escalopes, then roll them in seasoned flour.
- Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
- Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.
Tips:
- Choose the right cut of beef. For Scottish collops, you'll want to use a thin cut of beef, such as flank steak, skirt steak, or chuck steak. These cuts are relatively inexpensive and will cook quickly and evenly.
- Tenderize the beef. To make the beef even more tender, you can tenderize it before cooking. You can do this by pounding it with a meat mallet or by marinating it in a mixture of vinegar, water, and spices.
- Cook the beef quickly over high heat. Scottish collops are typically cooked quickly over high heat. This helps to keep the beef tender and juicy. You can cook the beef in a skillet, on a grill, or under a broiler.
- Season the beef with simple seasonings. Scottish collops are typically seasoned with simple seasonings, such as salt, pepper, and garlic powder. You can also add other seasonings to taste, such as paprika, cumin, or chili powder.
- Serve the beef with your favorite sides. Scottish collops can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. You can also serve the beef with a gravy or sauce.
Conclusion:
Scottish collops are a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. The beef is tender and juicy, and the simple seasonings allow the natural flavor of the beef to shine through. Scottish collops can be served with a variety of sides, making them a versatile dish that can be tailored to your own personal preferences.
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