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Good Idea to Serving 5-Star Vickys Traditional Scotch Broth, GF DF EF SF NF

Wishing to dine Vickys Traditional Scotch Broth, GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on preparing a Vickys Traditional Scotch Broth, GF DF EF SF NF like a famous chef made.

Vickys Traditional Scotch Broth, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys traditional scotch broth, gf df ef sf nf recipe. To cook vickys traditional scotch broth, gf df ef sf nf you only need 10 ingredients and 7 steps. Here is how you achieve it.

To prepare an unforgettable Vickys Traditional Scotch Broth, GF DF EF SF NF, below are the materials needed:

  1. You need 125 grams of scotch broth mix *.
  2. Take 2 of carrots, diced.
  3. Prepare 1 of turnip, diced.
  4. Provide 1 of swede, diced.
  5. You need 1 of medium onion, diced.
  6. Provide 1/2 of leek, diced.
  7. Provide 500 g of neck of mutton or lamb.
  8. Take 1750 ml of vegetable stock.
  9. You need 1 tbsp of fresh chopped parsley.
  10. You need to taste of salt & pepper.

After readying the ingridients, now you are good to prepare your tasty Vickys Traditional Scotch Broth, GF DF EF SF NF by following the guidances below:

  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.

GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Scottish Clootie Dumpling, GF DF EF SF NF. My grannie made Clootie Dumpling nearly every Saturday and we were always straight round there on Sunday morning! Scottish recipes. . scottish Traditionally Scotch Broth would be made from whatever vegetables were in season but these would typically include rutabagas, carrots, turnips, cabbage, and leek. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used.

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

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