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We hope you got benefit from reading it, now let’s go back to vickys traditional scotch broth, gf df ef sf nf recipe. You can have vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Vickys Traditional Scotch Broth, GF DF EF SF NF:
- Use 125 grams scotch broth mix *
- Get 2 carrots, diced
- Get 1 turnip, diced
- Take 1 swede, diced
- Prepare 1 medium onion, diced
- You need 1/2 leek, diced
- Provide 500 g neck of mutton or lamb
- Get 1750 ml vegetable stock
- Get 1 tbsp fresh chopped parsley
- Provide to taste salt & pepper
Instructions to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
- 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
- Soak the broth mix overnight in cold water
- 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
- 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
- Remove the meat and pull apart with 2 forks. Add back to the pan discarding the bones. Stir in the parsley, season and serve
- You can also use beef or chicken but mutton is the traditional choice
- Substitute barley for rice if cooking for a gluten-free diet
Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts. See great recipes for Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF too! Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Swirl oil into a large, heavy pot over medium-high.
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