COME DINE - Highland Game

scottish slimmers food
COME DINE
with
US!
Knives and forks at the ready to
come dine with Scottish Slimmers
and our brand new Check-friendly
venison range.
Venison Meatballs with Carrot
and Courgette “Spaghetti”
Serves 3-4
4
4
1 pack of Scottish Slimmers Venison Meatballs
120ml 0% fat natural yogurt
1 garlic clove,
a pinch of cumin
2 tbsp freshly chopped mint
250g carrot, spiralised
2 courgettes, spiralised
1 Cook the meatballs according to the cooking
guidelines.
2 Make a yogurt sauce with 120ml 0% fat natural
yogurt and stir in 1 finely grated garlic clove, a pinch
of cumin and 2 tablespoons freshly chopped mint.
Set aside.
3 On a medium to high heat, add a couple of sprays
of oil in a heavy- based non-stick frying pan or wok.
Once the oil is heated, place carrot spaghetti and
courgette spaghetti contents into the pan or wok and
stir fry for 4 minutes.
4 Serve the cooked meatballs on top of the vegetable
spaghetti with dollops of the minty yogurt.
5 Scatter with a handful of pomegranate seeds and
serve.
6 Divide into 3 portions and serve 4 meatballs (4 Checks)
7 Divide into 4 portions and add 3 meatballs (3 Checks)
42 | scottish slimmers magazine
Scottish Slimmers Sausage Sticky Kebabs
6 Scottish Slimmer’s Venison Sausages
Spray Oil
1 tbsp lime or lemon juice
2 tsp wholegrain mustard
2 tbsp tomato chutney
1 red onion
1 red pepper, de-seeded and cut into chunky squares
1 thickly sliced courgette,
12 cherry tomatoes
3 medium wholemeal pitta bread
1 Preheat the grill and line the grill pan with foil or light
your barbecue.
2 Soak 6 wooden skewers in water for 10 minutes to
prevent burning.
Serves 3 11 4.5
4 Meanwhile, mix lime or lemon juice, wholegrain
mustard, tomato chutney together in a bowl.
5 Remove the sausages from the grill, cut into thick slices
and toss in the glaze, to coat.
6 Thread red onion, cut into wedges, red pepper squares,
courgette, a few colourful cherry tomatoes onto the
skewers, alternating with the sausage slices.
7 Cook under the grill or on the barbeque, for another 5
minutes turning frequently until vegetables are cooked
and the sausage cooked through.
8 Finally brush with any remaining glaze and scatter with
1 tablespoon chopped chives. Serve with no-Check
salad leaves on in warmed pitta bread
3 Spray 6 Scottish Slimmer’s venison sausages lightly with
oil and grill for 5 minutes, turning twice.
scottish slimmers magazine | 43
scottish slimmers food
Venison Grillsteaks with Warm Greek Salad
Serves 4 16.5 14
4 Scottish Slimmers Venison Grill Steaks
200g Orzo Greek pasta (looks like rice)
225g bag prepared fresh baby spinach,
kale or watercress
250g halved cherry tomatoes
75g black olives
100g low-fat Feta cheese
2 tbsp fat-free salad dressing
A sprig of basil or oregano to garnish
3 Stir in fresh baby spinach, kale or watercress and
boil for another 2 minutes.
1 Cook 4 grillsteaks according to the cooking guidelines
7 Scatter with basil or fresh oregano.
4 Tip into a colander or sieve and leave to drain.
5 Tip cherry tomatoes, black olives, low-fat Feta
cheese, broken into rough chunks into a big
bowl, season withlots of black pepper.
6 Toss in the drained hot pasta and spinach, and
serve with the grillsteaks.
2 While they are cooking, sprinkle orzo into a large pan
of boiling salted water and boil for 8 minutes.
We’re proud to announce these new Scottish Slimmers
products made with lean healthy venison.
Check www.highlandgame.com for full list of stockists
44 | scottish slimmers magazine
Look out
for our new
products in
Venison Burger with Salsa
Serves 4 13 13
4 Scottish Slimmers Venison
Burgers or Grill Steaks
4 Burger Thins [Kingsmill]
1 large ripe mango
1 green pepper, halved seeded and
finely diced,
½ small fresh red chilli, halved seeded and
very finely chopped
3 tbsp chopped fresh coriander
grated zest and juice of 1 lime
2 tbsp rapeseed oil
Salt and freshly ground black pepper
Kale salad leaves
1 Cook 4 burgers according to the cooking guidelines. While they
are cooking, make the salsa.
2 Halve the ripe mango by slicing off the sides close to the stone.
Peel off the skin with a potato peeler and cut into small dice.
3 Mix mango with finely chopped red onion, green pepper, fresh
red chilli, and 3 tbsp chopped fresh coriander.
4 Mix the lime zest and juice, 2 tbsp rapeseed oil and season to
taste with salt and freshly ground black pepper.
5 Lightly toast four burger thins (Kingsmill). Pile some baby kale
(or other salad leaf) on each thin base, top with a burger and
spoon a generous amount of salsa on top.
scottish slimmers magazine | 45