SCOTCH BROTH II
This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley.
Provided by MC
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 12h25m
Yield 8
Number Of Ingredients 12
Steps:
- To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
- Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
- Cover the barley with water and soak for 1 hour.
- Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 24.4 g, Cholesterol 91.9 mg, Fat 17.6 g, Fiber 5.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 171.3 mg, Sugar 7.6 g
SCOTCH BROTH I
This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.
Provided by Sue H.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
- Remove bones. Strain broth; chill.
- Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.3 mg, Sugar 2.1 g
AUTHENTIC SCOTCH PIE RECIPE
This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
- Put the flour in a large bowl and make a well in the middle.
- Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
- Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
- Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
- Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
- Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
- Put all of the pastry in the fridge to harden.
- In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
- Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
- Divide the lamb mixture up and fill the pie cases about 3/4 full.
- Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
- Cut a small hole in the top of the pies to let the air escape.
- Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
- You can remove from the tins as soon as they're cool enough to handle.
Nutrition Facts : Calories 837 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
SCOTCH STEW
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Scotland.
Provided by CJAY8248
Categories < 4 Hours
Time 2h10m
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet. When pan is quite hot, add meat and brown about 15 minutes, turning until good and brown. Then pour in 2 cups boiling water and stir. Add garlic, onion, salt, and pepper. Cover, turn heat to low and simmer for 1 hour. Then remove garlic, add carrots, and cook 45 minutes longer. Make a paste of flour and cold water and add to meat and stir. Simmer for 15 minutes longer. Serve on 6 portions of mashed potatoes.
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SLOW COOKED SCOTTISH BEEF STEW - NICKY'S KITCHEN SANCTUARY
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5/5 (22)Calories 548 per servingCategory Dinner
- Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
- Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Servings 6Calories 260 per serving
- Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered.
- Transfer to a plate and leave to one side.While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole.
HOW TO MAKE A DELICIOUSLY EASY TRADITIONAL SCOTTISH BEEF …
From kimberlycstarr.com
4.3/5 (8)Total Time 9 hrsCuisine ScottishCalories 232 per serving
- Start by making sure that all of your veggies are chopped up. The goal is to have them in uniform sizes so that they all bake evenly. Once the veggies are chopped and set aside, then chop and prepare the beef.
- Add in the cubed steak to the flour mixture. Mix so that all the beef is covered evenly. If I'm letting the kids help, I'll actually use a large Ziploc bag instead. That way, they can mix without spilling on the floor.
SCOTTISH BEEF STEW RECIPE - NICK NAIRN | FOOD & WINE
From foodandwine.com
4/5 Category BeefServings 4Total Time 2 hrs 30 mins
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
- Melt the butter in the casserole. Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
- With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew with the Skirlie Potato Cakes.
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3/5 (17)Category Soups, Stews And ChiliCuisine ScottishCalories 361 per serving
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- Jamaican Curry Goat. Yes, curry is a big deal in Jamaica, and they infuse it with the most thrilling Caribbean ingredients. As colorful as it is hearty, you’ve never tried goat like this.
- Chicken Shrimp and Sausage Gumbo. Gumbo is the famous stew of Southern cuisine. This hot pot combines chicken and seafood in perfect harmony. It is always made to be shared, so make an extra-large batch and call your friends over!
- Jamaican Oxtail Stew. Jamaica might be known for its tropical-flavored seafood, but they also make some fabulous meat stews. Their oxtail stew is as meaty as stews get and elevates the lesser-known meat to heavenly heights!
- Brown Stew Chicken. Since we’re already talking about the famous Jamaican stews, check out this stew recipe that makes chicken genuinely shine. This one is fast and easy, perfect for a weeknight dinner, but exotic enough for a Caribbean-themed dinner party!
- Chicken Stew (African-Style) Not all chicken stew recipes are created equal, though. This African-style delight is based on a spicy tomato sauce for a dish that goes well with rice or bread rolls.
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- Sancocho Recipe. Sancocho means “parboil” in Spanish, which is precisely what we’re doing with chicken thighs, andouille sausage, and corn. Caribbean pumpkin adds a seasonal feel to this tasty stew that’s perfect for chilly evenings.
- Swiss Steak. Now, for a restaurant-quality stew, there’s nothing like the famous Swiss steak. NO, this stew doesn’t come from Switzerland, but the meat is traditionally ‘swissed‘ to tenderness.
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5/5 (2)Total Time 1 hr 20 minsCategory DinnerCalories 137 per serving
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