Christmas Party: Three Easy Recipes To Impress Your Guests


It’s the season to be merry … but we are all encouraged to stay! So, what better way to throw your own Christmas party at home with easy and mouthwatering recipes to serve family and guests?

Courtesy of QMS ‘Make it Scotch Campaign and Sam Morrison, Served by Sam on Instagram, we can help you create a flavorful Christmas party this year.

Sam shared two festive canape recipes chosen by Make It Scotch followers on Instagram, along with one of his favorites, to show you how easy it is to make better party food using beef. Scottish and Scottish lamb.

Thus, the Chimichurri Scotch Beef IGP Popovers, Scotch Beef IGP Mini Tacos and Spicy Scotch Lamb IGP Pastries are part of a series of festive tips, advice and inspiration for red meat recipes created for the “Make it a” campaign. Christmas with cred ”.

The campaign aims to inspire people to make this Christmas even more special and to encourage them to consider choosing an alternative to turkey, such as Scottish beef, Scottish lamb or specially selected pork.

Lesley Cameron, Director of Marketing and Communications at QMS, told The SF: “This year we know people will want to make the most of the holiday season, but we want to encourage them to make their nights even better by using the Scottish Brands.

“Not only can Sam’s recipes help put a twist on the regular Christmas couch, using specially selected Scottish beef, Scottish lamb or pork, you can rest assured that the meat you are using comes from trusted Scottish farms which adopt the best animal welfare practices and production methods.

Sam Morrison pointed out, “Party nights are back and my recipes can help make sure your canapes are the star of the show. They’re super easy to follow, and I’ve even included some tips for alternative methods so you can tailor them to suit your needs.

“Also, if you’ve planned your parties in advance this year, you can buy your Scottish beef, Scottish lamb and specially selected pork at the start of the year from your Scottish butcher or supermarket, freeze it. and thaw it when ready to prepare. your sofas.


If you’re entertaining during the holiday season, these tangy and flavorful beef popovers will give you the ultimate couch.

Makes: 12

Preparation time: 25 minutes plus standing

Cooking time: 26 min


• 300 g IGP lean Scottish beef sirloin, trimmed

• 75g plain flour

• 1 large egg, beaten

• 125 ml of semi-skimmed milk

• 1½ teaspoon of dried oregano

• A pinch of sea salt and freshly ground black pepper

• 5 tablespoons of Scottish rapeseed oil

• 1 tablespoon of red wine vinegar

• 15 g freshly chopped parsley

• 2 garlic cloves, peeled and crushed

• 1 red chili pepper, seeded and finely chopped


You can prepare them up to two days before serving or freeze them instead. To reheat, let them thaw, then place them on a baking sheet and put in a preheated 190 ° C / 170 ° C oven or gas oven 5 for 6-7 minutes until crispy and hot.


• Put the flour in a bowl and dig a well in the center. Add the egg, milk, 1/2 teaspoon of oregano and a little seasoning. Whisk together to obtain a smooth and fine paste. Transfer to a carafe and let stand 30 minutes.

• Meanwhile, mix the rest of the oregano and 3 tablespoons of oil with the vinegar, parsley, garlic and chili to make a chimichurri sauce. Season lightly, cover and refrigerate until needed.

• Preheat the oven to 220 ° C / 200 ° C ventilated oven / gas 7. Pour 1/4 cc of oil into 12 jam tartlet molds and put in the oven for 2 minutes to reheat. Mix the dough and pour into each mold to fill them halfway.

• Bake for 20 minutes until risen, crispy and golden. Remove from the mussels and keep warm.

• While the popovers are cooking, place the steak on a plate or board and season on both sides. Let stand 15 minutes before cooking.

• Heat the rest of the oil in a pan until hot. Add the steak and cook over high heat for 1 minute per side. Reduce heat to medium and cook 2-3 minutes per side, depending on thickness, for medium doneness. Remove from heat, cover lightly and let stand until ready to serve. For a rare steak, cook for 1.5 minutes on each side and for well done cooking, cook for about 4 minutes on each side.

• To serve, slice the steak very thinly. Pour a little chimichurri sauce into each popover and garnish with sliced ​​steak. Pour over the remaining chimichurri sauce and serve immediately sprinkled with fresh parsley and more chili if desired.


Servings: 4-6

Preparation time: 15 minutes

Cooking time: 25 min


• 500 g lean ground Scottish beef steak (5% fat)

• 30 ml of Scottish rapeseed oil

• 1 x red onion, finely chopped

• 2 x garlic cloves, chopped

• 1 x green or yellow pepper, finely chopped

• 1 can of 400 g of pinto beans or kidney beans, drained

• 30 g of Mexican spice blend or taco seasoning

• 20g of tomato puree

• 100 ml of boiling water

• 2 x small gem lettuce, grated

• 2 x large vine tomatoes, finely chopped

• 2 x avocado, halved and finely chopped.

• 120 g of fat-free yogurt

• Juice of one lime

• 150 g light cheddar cheese, grated

• 6 large tortillas


• In a large frying pan, heat the rapeseed oil

• Add the mince, onion and garlic

• Brown the mince, stirring to break it down. Cook for about 3 minutes

• Add Mexican seasoning and cook for a few more minutes

• Add the tomato puree, the drained beans, the green pepper and the boiling water.

• Cook uncovered over low heat for 15 minutes

• While waiting for the beef to cook, place a tortilla flat, then take a cookie cutter and cut three small tortillas in each until you have 12 mini tortillas.

• Squeeze the juice of a lime over the finely chopped avocado

• Assemble the tacos: Put the mince mixture on the bottom then layer the cheese, lettuce, tomato, avocado and yogurt and serve.


If you’re entertaining, these delicately spiced lamb pastries look and taste the host with the most credibility for your guests.

Makes: 12

Preparation time: 40 minutes plus standing

Cooking time: 25 min


• 300 g of ground Scottish lamb IGP

• 40 toasted pine nuts

• 2 garlic cloves, peeled and crushed

• 1½ teaspoon ground cumin

• 1½ teaspoon ground coriander

• A pinch of sea salt and freshly ground black pepper

• 1 teaspoon of concentrated mint sauce

• 4 sheets of filo pastry (30 sheets of 35 cm)

• 3 tablespoons of Scottish rapeseed oil

• 2 tablespoons of pomegranate seeds


• You can prepare uncooked pies up to two days before serving. Just keep them covered in the refrigerator until ready to cook and serve.

• Toast the pine nuts easily by heating a dry frying pan until heated through, then adding the walnuts and letting them toast in the pan for 2-3 minutes, stirring. Cool on absorbent paper.

• Filo dough dries quickly, so keep the sheets you are expecting to use covered with damp paper towels to keep them pliable.


• Place the lamb and all but 1 tablespoon pine nuts, garlic and spices in a bowl. Mix well and season lightly. Stir in the mint sauce. Divide into 12 portions and each form a 2-inch pancake. Leave besides.

• Work with one sheet of filo pastry at a time, brushing each lightly with oil all over.

• From one of the shorter sides, fold the bottom third of the dough over and fold the top third down. Brush with oil and cut into three equal sized pieces. Repeat with the remaining filo leaves.

• Place a lamb patty in the center of each, lift the sides and crumple to form a coarse envelope around the filling, leaving the top open. Cover and refrigerate until ready to cook.

• Preheat the oven to 200 ° C / 180 ° C ventilated oven / gas 6. Place the pies on a large lined baking sheet. Brush the dough with the remaining oil and bake for 25 minutes until golden – the juices will be clear when the lamb is cooked through.

• Serve the pastries hot or warm, sprinkled with pomegranate seeds, the rest of the pine nuts and fresh mint.

Tip – If you want to make them like parcels like in the photo, all you have to do is twist them to close at the top after putting the filling in them!


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