SCOTT MCMILLAN – HEAD CHEF THE BOATHOUSE KINROSS offers our readers an insight into his cooking with a recipe for a perfect Sunday lunch.
Leading the foodie helm of the iconic Boathouse Restaurant on Loch Leven, new Head Chef Scott McMillan, presents a slow braised beef cheeks dish which is perfect to come home to after a long bracing walk around any loch, and has just an additional hour’s cooking and prep time after its braising period.
Beef Cheeks with bacon
Ingredients
2 x Beef Cheeks
10 rashers of smoked bacon
200ml of beef jus
serves 4
Method:
Braise the beef cheeks for 4 hours
Remove, shred in a mixer. Add jus.
Place a sheet of cling film on preparation surface, layer out bacon, place beef cheeks on bacon
Roll tight into a sausage shape
Place in baking tray with water
Seal with tinfoil and bake in the oven for 1 hour
Remove from oven, allow to cool
Cut into slices and reheat in jus
Serve with pomme purée, asparagus and carrots
Founding Editor of The Edinburgh Reporter.
Edinburgh-born multimedia journalist and iPhoneographer.
