A great traditional Scottish dish to warm you up. Serves 4-6
INGREDIENTS
Metric / Imperial
700 g / 1½ lb middle neck of mutton or lamb
1 medium-sized onion, chopped
2 medium-sized leeks, chopped
1 large carrot, chopped
1 medium-sized turnip, chopped
40 g / 1½ oz pearl barley
30 ml / 2 tbls finely chopped parsley
Salt and freshly ground black pepper
1. Cut the meat into neat cubes if possible, after first removing any gristle and fat. Put the pieces in a large pan and pour over 2.3 L / 4 pints of water, season generously with salt and pepper and bring to the boil. Skim the surface, reduce the heat and simmer for 1½ hours.
2. Cut the leeks through lengthways and rinse well. Add the leeks, the remaining vegetables and barley to the pan. Bring the liquid back to boiling point and simmer for 1 hour, stirring occasionally or until the vegetables and barley are soft.
3. Skim any excess fat from the surface of the broth and adjust the seasoning if necessary. Remove the bones if wished. Serve piping hot, sprinkled with the parsley.
This is a great way to warm up after a hard days work, don't forget your tot of Scotch Whisky, together with a lovely flickering fire. We live in Scotland and love this dish. Make sure you have a large chunk of fresh homemade bread and put on the Bags and Pipes music to enjoy it at its best. It relaxes and rejuvenates you ready for taking on the next day's work. Sit back, relax my friends, and enjoy.
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Neeps 'n' Tatties is a warm and delicious side dish suitable for Robbie Burns Day AnnArbor.com But why not dress up this basic dish with a bit of glam from Drambuie: "A secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies"? Why make a boring gravy with broth if I could celebrate my heritage ? one-quarter Scottish, ...
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