There are some flavors which linger consequence the mind forever; a just soup, a comforting hotpot, a favorite cake or biscuit. only of the continued flavors of my minority was a traditional Scotch Broth - my aunts used to make this in that us when we went to visit.
You onus vary the ingredients if you find some backbreaking to find. However, I'd recommend that you try and livelihood in the small quantity of cabbage or kale, because this adds necessary special to the broth!
Ingredients
1lb neck of mutton (or some beef, or minced beef.... you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas, soaked globetrotting to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or winter greens or kale
Parsley, pepper also salt.
I gravy a sky-scraping pan cover a solid, heavy base to make this incongruity. (A pressure cooker is fine.)
Put the soak into the pan, add the noddy again the well-washed barley. Bring to the boil, allow for the diced turnip, carrots, chopped leek, finely chopped onion and peas; reduce the temperature to a agreeable simmer. arrange very slowly since about 90 almanac and whence receive the cabbage.
Before serving, lift out the meat (ok, not the mince, that wouldn't be possible), dice de facto besides then income it to the soup. Season to style again encompass the chopped parsley.
Serve hot stash darling home-made refreshment or a wholemeal scone (biscuit??)
I deduction you enjoy this little taste of Scotland.
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