Scotch Broth with Pepper Dulse RecipeOrigin: Scottish Period: Traditional |
|
Scotch broth is a classic one-pot dish that can either be made as a soup-like starter or, as here it can be made as a richer main course. This is a version from the Western Isles that uses the dried seaweed, pepper dulse as a pepper substitute Ingredients:
1kg scrag end of lamb or neck fillet 
Scotch Broth with Pepper Dulse Preparation:Method:Trim any excess fat from the meat, then place in a large heavy-bottomed pot and cover with water. Bring to the boil and begin skimming any fat the raises to the top. Once the surface is clear replace any lost water, bring back to the boil, then reduce to a simmer and add the pearly barley. Add the vegetables, thyme and pepper dulse and cook for a further two hours. The broth can be served immediately, but actually tastes much better the following day. At this point you can add fresh greens such as peas, french beans, new potatoes, broad beans etc. Cook for 20 minutes then adjust the seasonings to taste and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Scotch Broth with Pepper Dulse to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More recipes for Soup... More recipes for Stews... More recipes for Meat... More recipes using Wild Foods... More recipes for Lamb... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with lamb and pearl barley as primary ingredients: Lamb Rogan Josh Cawl Lamb Pasanda El-Ayne Tajine Batata Mbattina Sis Kebap Pastai Oen Cymreig Pink Leg of Lamb Szureti Birkaporkolt Curried Mutton South African Lamb Pilaff Botswanan Lamb Pie Pea Soup and Meat Lamb Madras Souvlaki Lamb and Pine Nut Stir-fry Lamb Dhansak Cuscus bil-Bosla Stir-fried Lamb with Spring Onions Roast Lamb with Pesto Stuffing Rack of Lamb Persillade Real Irish Stew Sweet and Sour Lamb Khormya Kuzu Pirzola Liberian Braised Lamb Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
