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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys traditional scotch broth, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Vickys Traditional Scotch Broth, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

Great recipe for Vickys Traditional Scotch Broth, GF DF EF SF NF. It was always best the second day. This recipe can be made gluten free by swapping the barley bits for white long grain rice Great recipe for Vickys Vegetable Broth, GF DF EF SF NF. I posted my traditional scotch broth recipe a couple of years ago.

To get started with this recipe, we must first prepare a few components. You can have 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. Make ready 125 grams scotch broth mix *
  2. Make ready 2 carrots, diced
  3. Take 1 turnip, diced
  4. Prepare 1 swede, diced
  5. Get 1 medium onion, diced
  6. Get 1/2 leek, diced
  7. Prepare 500 g neck of mutton or lamb
  8. Take 1750 ml vegetable stock
  9. Get 1 tbsp fresh chopped parsley
  10. Make ready 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. Andrew's Day with Traditional Scotch Broth..

Steps 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. Andrew's Day with Traditional Scotch Broth.. 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!

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