Greetings Gastronauts! This is Keef Cooks, I'm Keef and today I'm going to show you how
to do a lovely wonderful warming soupy thing - Scotch Broth
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So before we start, a shoutout to a couple of people who've requested this recipe.
The first one was Ian King about 3 months ago, who wanted more Scottish recipes, maybe Scotch Broth,
and probably thought I'd forgotten about him - I haven't, I'll get round to every
request eventually if I can.
And also to John Rouleau who lives in New Zealand and bemoans the fact that he can't
get Baxter's soup there. Well, you don't want Baxter's anyway, you want this. It's proper,
dare I say it, peasant food. It's not a fixed recipe, it's made from what you've got on
your farm. You've got your sheep, you've got your barley, you've got your root vegetables,
'cos you can't grow an aubergine in Scotland, that's for sure.
And it's very warming and hearty. And I didn't think I'd get round to it this winter, 'cos
really it's a winter dish. However, we're nearly at the end of April and winter has
come back. We had snow yesterday and today, and I need this broth inside me. So I'm going
to make it, it's quite easy to do, let's do it!
So ingredients for the Scotch Broth, looking a bit like an Old Master painting, isn't that great [ LAUGHS ]
I've got a load of vegetables, meat, barley. Root vegetables are always included, so we've
got a swede, a parsnip, two carrots. We've also got a leek, an onion, and a big ole handful
of parsley, big generous handful of barley and a teaspoon of white pepper, and, inevitably, some salt.
And some lamb, it has to be lamb, and the cheaper and scraggier and fattier, the better.
This is breast of lamb, but from Tesco's, and look at what they've done here. It's rolled
up so you might think you get a nice edible roast out of that. You won't, unless you use
some transglutimanase to stick it together, which most people don't have - I do, but I'm
not doing that. I'm going to unroll that and see what we've got. Anyway, the point is it's
got quite a lot of fat-to-meat ratio, and that's essential. You'll also need a bucket full of water.
So the first thing I'm going to do with this is get the string off, so we can see what
we've actually got. Unroll it, oh yeah that's proper proper proper scrag. Do you know what,
there's so much trickery goes on in supermarket butchery, that is really quite outrageous,
presenting that as a roast. But anyway, didn't fool me.
So we'll just chop this up into big chunks. We'll chop it into smaller chunks a bit later.
And throw it into a big pan full of water. And what we'll do then is bring it to the
boil and let it simmer for about fifteen minutes, all on its own, during which time, a lot of
scum should rise to the surface. And we'll need to skim it off, and that's easier to
do if you haven't got other things in the way.
So, as predicted, lots of yucky scum. So we'll just get rid of that, and we'll throw in our
prepared vegetables. So while the meat is beginning to cook, we'll just prep all the
rest of the vegetables, which means topping, tailing, peeling most of these things.
And with the amazing voice-activated knife. Chop! Chop! Chop! Chop! Chop! Chop! Chop! Chop! Chop! Chop!
OK, you get the idea. So there we go, after our chop chop choppity chop - a load of vegetables
to go in the broth, and a load of peeling and things to go in the compost. And also
I've kept the top end of the leek, because I'm going to slice that fine and chuck it
in near the end to give it colour, otherwise it does actually look like brown sludge.
So these go in the pan with the meat. Here we go, gosh there's a lot. This will be, ooh
so tasty. I'm going to add a bit more water now, bring it to the boil, take it down to
a simmer, cover it, and let it bubble away for ooh, at least an hour. And we'll see how
tender the meat is.
OK, so we've got a good boil going on there, and I'll add the pepper and about half of
the chopped parsley. And I'll slap a lid on this and I'll come back in an hour and see
how we're getting on.
OK, it's had an hour, so now I'm going to fish out the chunks of meat and we're going
to chop those down smaller. I suppose you could do that right at the start, but I've
always done it this way. Now we'll add the barley and the last bit of the leek which
I've chopped into slices. And we put those in at the end so they don't disintegrate completely
and they do actually give it a bit of colour.
So you need to chop the lamb into chunks or shreds, not really cubes, it's more like pulled
lamb, actually. And I've just remembered why I do it this way, it's because quite often
your breast of lamb will be on the bone and it's easier to get the bones out when it's pretty much cooked.
OK, now we'll put the meat back into the broth, and I think I'm going to add a spot more water.
OK, that's more water, and I'll have a taste. And, as you might expect, that needs salt.
Hmm mmm, lovely! Right, so lid back on and let that simmer for another half hour.
Then it's pretty much done.
Right, I reckon this is ready. So you can eat this straight away, or, better, leave
it til tomorrow, 'cos then it'll be really fabulous. OK, there it is, all that needs
is a big old sprinkle of chopped parsley. And those leeks I put in near the end for
colour, I don't know where they went. They're in there somewhere! After a long day chasing
sheep around a field, this is exactly what you want.
And that's that, I hope you enjoyed it. Now please share it with all your friends on social
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