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How To make Hebridean Scotch Broth
1 1/2 lb Neck of mutton *
3 pt Water
1 ts Salt
3 oz Barley
1 oz Onion
1 Piece Swedish turnip (5 oz)
1 lg Carrot
1 sl White cabbage (1/2")
1 lg Leek
Black pepper Parsley; to finish *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking.
If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
How To make Hebridean Scotch Broth's Videos
How to make Cock-a-Leekie Pie
You've probably eaten this before, just under a different name. It is effectively a Chicken and Leek pot pie, though the idea is drawn from the Scottish soup Cock-a-Leekie Soup -- a light broth of leeks in a chicken stock, often with some chicken pieces and, traditionally, sliced prunes -- which were said to up the nutritional value of this rather spartan dish. In pie form it's richer and much more filling. It's fast to make, and I will admit that this time I used ready-made pastry. Give it a try, and check out the full post here:
36: The Scottish Isle - Real Porridge; Felling Oak Trees; Off-Grid; Renovation; Living in Scotland
Episode 36.
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01: 'Sí Bheag Sí Mhor' - attributed to Turlough O'Carolan (1670-1738). Performed by Lily Neill on harp. Reproduced with her kind permission.
The original performance can be found here:
02: 'Fanny Power' - attributed to Turlough O'Carolan (1670-1738). Performed by Reidun Schlesinger on harp. Reproduced with her kind permission.
The original performance can be found here:
03: 'James Betagh' - attributed to Turlough O'Carolan (1670-1738). Performed by Lily Neill on harp. Reproduced with her kind permission.
The original performance can be found here:
04: 'Gjendines Bådnlåt' - Performed by Maija Lindaas on harp. Reproduced with her kind permission.
The original performance can be found here:
Exit music 'Wild Mountain Thyme'; a traditional Scottish folk tune, performed by Tara Howley.
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Maija Lindaas Turlough O' Carolan performances can be found here (reproduced with the kind permission of Land O' Lakes Arts (LOLA)):
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The Hebridean Baker's Burns Night Veggie Haggis With Whisky Sauce | This Morning
Coinneach a.k.a the Hebridean baker, has travelled all the way from the most northerly part of the outer Hebrides to help us celebrate Burns night in the right way here in the studio - he's cooking up his Scottish veggie haggis served with your classic neeps and tatties and silky whisky sauce.
Broadcast on 25/01/2024
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Scottish Soda Scone
Ingredients:
Flour - 300g
Salt - pinch
Buttermilk - 250ml
Bicarbonate of Soda - 1 & 1/2 teaspoons
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Scottish Winter Vegetable Soup Traditional Scottish Farmhouse Recipe
I love this Traditional Scottish Winter Vegetable soup its so good on a cold Winters day and is such a delicious Scottish farmhouse recipe. It's made with a good selection of seasonal root vegetables and a piece of beef rib to sweeten and add flavour.
FULL RECIPE Scottish Winter Veg Soup -
This soup can be made with a variety of different root vegetables but this is my favourite combination of vegetables. You can also use different pieces of beef for the stock, I like to use a piece of rib because the flavour is delicious but a small piece of steak would work too.
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not.
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Home by Nico The Hebrides Masterclass: Vegetarian Menu!
Home by Nico Presents: The Hebrides Vegetarian!
Follow our quick, easy masterclass on how best to serve your dishes and indulge in the delicious flavours.
Want to indulge?
Discover more here: