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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
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Homemade Scottish Bannocks & Butter | Frugal Foods | Simple Living | Black Isle Dairy
A traditional accompaniment to bulk up a meal, bannocks were once a staple in many peoples diet.
There are many recipes available with slightly differing ingredients, however this the one I have adapted which works for me.
This recipe make 2 rounds, which would be 8 bannocks, however it would depend how thick your mixture was.
3 cups of Self Raising flour.
2tbs Baking Powder
1tsp Salt
2 tbs Fat( Butter, lard etc)
1-2 cups milk
Cooking oil
Mix the dry ingredients.
Add the fat & rub in until it resembles breadcrumbs
Gradually mix in the milk untill it forms a thick batter.
Heat the pan, skillet or griddle
Add a little oil.
Make sure the pan is hot enough to hear a sizzle but not hot enough to burn the batter.
Place the batter in the pan and press down slightly.
Cook for about 10-15 minutes each side untill golden brown in colour. Make sure it is cooked all the way through.
Once cooked remove from the pan and allow to cool before serving.
I have had many bannocks that have turned out very well, I have also had lots that were a little doughy in the middle when they havn’t cooked the entire way through.
As my mum use to say, these will stick to you ribs ‘till tea time.
I hope you enjoyed this video. Leave any comments down below or chat with me on Instagram.
Take care
Menita
#blackisledairy #frugalfoods #thesimplekitchen #simpleliving
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Coinneach Macleod, The Hebridean Baker, was at Ravenspoint on 13 October 2022, signing copies of his new book 'My Scottish Island Kitchen'.
Links:
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How To Make The best Kedgeree | Easy & quick Scottish recipe
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Hey folks!
Today for lunch we had this amazing kedgeree :) not something I’ve ever made before but I’ll certainly do it again in the future! Super easy to make and quick too! Everything I used in the video will be listed below.
-Cheryl x
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What I used - Serves 3 - 4
300g (10.5 oz) Skinless & boneless smoked haddock fillets - or similar white flaky smoked fish
3 Large free range eggs - boil for 10 minutes
Two large knobs of butter - around 25g (0.8 oz) each
1 Medium leek - washed & sliced
1 Heaped teaspoon curry powder - I used garam masala
1/2 teaspoon turmeric
150g (5.2 oz) Basmati rice - wash thoroughly or leave in a bowl of water for half an hour
400ml (14 oz) Cold water
The zest & juice from 1 lemon
A handful of chopped chives
Salt to taste
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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