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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys traditional scotch broth, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Traditional Scotch Broth, GF DF EF SF NF is something which I’ve loved my whole life.

It was always best the second day. Great recipe for Vickys Vegetable Broth, GF DF EF SF NF. I posted my traditional scotch broth recipe a couple of years ago. This one is more or less the same but doesn't use any meat.

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

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

It has a thick & hearty consistency that makes it a satisfying family meal. 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. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used.

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

I used Lamb shank in this recipe but I often use cheaper cuts. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used. Simple, cheap to make and very nourishing! See great recipes for Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF too! See more ideas about scottish recipes, recipes, scottish.

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