Wednesday, 23 April 2008

Scotch Broth Recipe

Food Recipe for Scotch Broth

Ingredients for Scotch Broth Recipe
750g - 1kg Stewing Lamb (on the bone)
approx 9 Cups Water
2 Bay Leaves
250g Carrots (diced fine)
2 Onions (diced fine)
2 Leeks (sliced thin)
250g Potatoes (diced fine)
1/4 Cup Pearl Barley
Salt and Pepper
Fresh Chopped Parsley

Getting Started on Scotch Broth Recipe

Trim and remove any excess fat from the meat. Place water and meat in a large pan and bring to the boil.

Remove any scum from the top of the pan. Add the bay leaves and a generous amount of salt and pepper to season. Simmer with the lid on for 1 and 1/2 hours.

Add all the vegetables and the pearl barley to the scotch broth, bring back to a gentle simmer place the lid on, then cook for 1 hour until the barely and vegetables are soft.

Cool the scotch broth slightly they skim off the rest of the fat from the surface. You can place kitchen towel on the surface also to absorb all of the fat.

Take the lamb off the bone and return the lamb meat to the pan.

Serve scotch broth in a bowl and sprinkle with freshly chopped parsley.

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