January 19, 2016

SCOTCH BROTH

Ingredients:
Whole breasts of lamb - 2
Water - 1 litre
Onions - 3 
Carrots - 3 (peeled)
Pearly barley - 50 gms
Parsnips - 2 (peeled and diced)
Salt and freshly ground pepper
Freshly chopped parsley - 1 tbsp

Method:

  • Put the breasts of lamb into a large saucepan,a dd the water and bring gently to the boil. Skim any scum that rises to the surface.
  • Add one onion, one carrot and the pearl barley and simmer for 1 1/2 hours or until the meat is tender and almost falls off the bones.
  • Remove the meat from the pan and discard the onion and carrot.
  • Dice the remaining onions ad carrots and add to the pan with the parsnips.
  • Season to taste and simmer for another 20-25 minutes or until the vegetables are tender.
  • Meanwhile, when the meat is cool enough to handle, strip it off the bones and return the meat to the pan.
  • Remove from the heat, taste for seasoning and leave to cool.
  • Chill overnight in the refrigerator, then skim off and discard all the fat on the surface.
  • Before serving,Reheat gently on top of the stove for 30-40 minutes, stirring occasionally.
  • Taste for seasoning, the sprinkle with the parsley.
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