Vickys Traditional Scotch Broth, GF DF EF SF NF
Vickys Traditional Scotch Broth, GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys traditional scotch broth, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Vickys Traditional Scotch Broth, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look fantastic.

Put the chopped vegetables and barley / rice in a large saucepan. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. This is my updated version of this dish made the way my family enjoy it.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
  1. Prepare 125 grams scotch broth mix *
  2. Get 2 carrots, diced
  3. Get 1 turnip, diced
  4. Make ready 1 swede, diced
  5. Make ready 1 medium onion, diced
  6. Take 1/2 leek, diced
  7. Prepare 500 g neck of mutton or lamb
  8. Take 1750 ml vegetable stock
  9. Prepare 1 tbsp fresh chopped parsley
  10. Take to taste salt & pepper

Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour. After a long day's work chasing sheep around a field, there are few things more comforting than a hot bowl of Scotch Broth. Add more water to adjust for any evaporation; skim the surface of the soup as necessary.

Instructions to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
  1. Scotch broth mix consists of dried Pearl Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils with the barley being the most abundant in the mix and the red lentils the least - 50g pearl barley (you can use white rice instead for a gluten-free option), 25g yellow split peas, 25g marrowfat peas, 15g green split lentils, 10g red split lentils
  2. Soak the broth mix overnight in cold water
  3. Put the vegetables, meat and stock in a large pan and bring to the boil. Skim off any fat with a slotted spoon then reduce heat to a simmer
  4. Simmer for 30 minutes, then add the pre-soaked broth mix and continue to simmer for another 60 - 70 minutes until the meat is falling off the bone
  5. Remove the meat and pull apart with 2 forks. Add back to the pan discarding the bones. Stir in the parsley, season and serve
  6. You can also use beef or chicken but mutton is the traditional choice
  7. Substitute barley for rice if cooking for a gluten-free diet

Remove meat from broth; cut meat from bone and cut in small pieces. It started getting expensive and very hard to find. I was given several pounds of turnips and while searching for turnip recipes I ran across this version of Scotch Broth. Traditional Scotch Broth recipe: Try this Traditional Scotch Broth recipe, or contribute your own. For me, no traditional Scottish meal is complete without a hearty Scotch broth.

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