Taste of Scotland Bundle

The finest flavours of Scotland

  • Hand-picked selection of our favourite Scottish produce
  • Grass-fed Scotch PGI certified beef and specially selected pork
  • Naturally sweet and tender Scottish salmon
  • Code: D5308
  • Price per kg:
  • Item weight:
  • Servings: 9-11
Box Contains:
  • 2 35 Day Aged Scotch Sirloin Steaks, 230g each
  • Scotch Pork Loin Roast, boneless, 750g
  • 2 Scottish Salmon Fillets, skin on, 140g each
  • Scottish Smoked Salmon, D-sliced, 125g
  • 4 Red Deer Haunch Medallions, packs of 2, 120g per pack
  • Mackie's of Scotland Honeycomb Real Dairy Ice Cream, One litre carton
 
Special Price £50.00 Regular Price £62.50

Treat yourself to a taste of the finest food Scotland has to offer. From Scotch Beef Sirloin Steaks, dry-aged for 35 days to bring out the natural richness, to Scottish Salmon Fillets, renowned the world over for their sweet flavour and tenderness. You'll also find a Specially Selected Pork Loin Roast, selected specially from trusted farms in the northeast of Scotland, and wild Red Deer Haunch Medallions from the highlands. Finally, enjoy an indulgently sweet treat with a bowl of honeycomb real dairy ice cream, made less than 15 minutes away from our Aberdeenshire butchery by Mackie's of Scotland.

Discover the difference that premium quality Scottish meat can make.

Cooking Instructions:
 
35 Day Dry Aged Scotch Sirloin Steak
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

Heat a little oil in a heavy based frying pan, over a high heat. Season to taste with salt & pepper just before cooking.

Cook the steaks to your liking following the recommended times:

Rare to medium rare:1-2 minutes per side, rest for 5 minutes
Medium: 2½ -3 minutes per side, rest for 4 minutes
Well done: 4 -5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil, and leave to rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.
Scotch Pork Loin Roast
Cooking guidelines from defrosted: remove from packaging and pat dry with kitchen paper. Brush the joint with oil & season the rind with salt.

Allow the meat to come to room temperature for at least 30 minutes before cooking. Preheat the oven to 250°C / fan 230°C / gas 9.

Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g (lb).

Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully snip the strings and remove the layer of rind, return it to the oven, turn up the heat and cook until crisp whilst your joint rests.

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.
Scottish Salmon Fillet
Cooking guidelines from defrosted: defrost in fridge overnight. Remove from outer packaging.

Grill: place under a preheated medium grill for 10-12 minutes, turning occasionally.

Pan fry: heat a non-stick frying pan until hot, add a little oil, add salmon to the pan. Reduce to a medium heat and cook for 5-7 minutes, turning occasionally.

Microwave (based on 750W): place on non-metallic plate and cover with clingfilm. Cook on medium power for 1½ minutes, turn and leave to stand for 1 minutes. Cook on medium power for a further 1½ minutes. Leave to stand for a minute. Serve.

Steam: place in a steamer or on a plate, cover with foil. Steam over a pan of boiling water for 12-15 minutes.

Oven: place in an ovenproof dish and cover loosely with foil. Cook in a preheated oven at 190°C / fan 170°C / gas 5 for 25 minutes. Serve.

Poach: place in a saucepan and half cover with milk / water / wine / stock. Cover and cook gently for 10-12 minutes. Serve.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Scottish Smoked Salmon D-Sliced
Preparation guidelines: defrost in the fridge for at least 2 hours or overnight. Serve at room temperature for optimal flavour.
Red Deer Haunch Medallions
Cooking guidelines from defrosted: defrost the loin medallions before cooking. Remove from packaging and pat dry with kitchen paper. Allow to come to room temperature.

Preheat pan to a high temperature and add a small quantity of oil or alternatively brush straight onto meat, cook on a medium temperature for 1½ -2 minutes each side for medium, and 3-4 minutes for well done.

Rest the meat in a warm place for 4-6 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.
Mackie's Honeycomb Real Dairy Ice Cream
Keep in the original packaging at - 18°C or below
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Scottish Smoked Salmon D-Sliced
salmon (FISH) (97%), salt. May contain bones.

Scottish Salmon Fillet
May contain bones.

Red Deer Haunch Medallions
May contain shot.

Mackie's Honeycomb Real Dairy Ice Cream
Whole MILK (56%), whipping CREAM (20%), sugar, honeycomb (7%), (sugar, glucose syrup, sodium bicarbonate), MILK solids, glycerine, emulsifier (mono- and diglycerides of fatty acids), pasteurised free range EGGS, stabilisers (sodium alginate and guar gum). May contain traces of nuts and peanuts.

Nutritional Information
 
(Typical per 100g)

35 Day Dry Aged Scotch Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Scotch Pork Loin Roast
  • Energy: 1119 kJ/270 kcal
  • Fat: 21.7g, of which Saturates: 8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.13g

Scottish Salmon Fillet
  • Energy: 903 kJ/217 kcal
  • Fat: 14.8g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.9g
  • Salt: 0.3g

Scottish Smoked Salmon D-Sliced
  • Energy: 824 kJ/197 kcal
  • Fat: 11.7g, of which Saturates: 3g
  • Carbohydrate: 0.6g, of which Sugars: 0.5g
  • Fibre: 0g
  • Protein: 22.7g
  • Salt: 2.9g

Red Deer Haunch Medallions
  • Energy: 442 kJ/104 kcal
  • Fat: 1g, of which Saturates: 0g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.4g
  • Salt: 0.1g

Mackie's Honeycomb Real Dairy Ice Cream
  • Energy: 875 kJ/209 kcal
  • Fat: 10.8g, of which Saturates: 6.7g
  • Carbohydrate: 24g, of which Sugars: 22.2g
  • Fibre: 0g
  • Protein: 3.8g
  • Salt: 0.19g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours