As promised, dear friends, here’s the recipe for the Scotch broth I made on Burns Night. A nourishing broth or stew (depending on how much water you add), full of vitamins, perfect for cold winter days; it’s really easy to do, and you can feed 5 or 6 people with it – or enjoy it for two or three days in a row!
Preparation time: 20 minutes Cooking time: 2 hours
3 big potatoes
1 celery root
100g pearl barley
Salt, pepper, parsley, oil
1 dash Scotch whisky
Slice the vegetables, cut the potatoes into cubes and the lamb into chunks. Heat up the oil in a big casserole, put in the sliced onions, carrots, celery root, leek and turnip and stir fry for about 10 minutes. Put in the lamb and the bacon and continue stirring. When the meat takes on a greyish colour, fill up with water and add salt, pepper and parsley.
Slow cook for about two hours on a medium flame; after about 30 minutes, add the potatoes and the pearl barley. Add more water if necessary and stir regularly. When it’s ready to serve, add the dash of Scotch whisky!