From Scotland, With Love
-
February 14, 2012
- Posted by: margaret
Frugal and prone to boiling, the Scottish have been, until recently, more of a culinary curiosity to me than an influence. I’m part Scottish, but my love of the bagpipes, tartans and single malt of my ancestors has never extended to, say, haggis. In the past, I’ve been put off by the oats and organ meats, but lately I’ve discovered that my prejudice has been totally wrong.
While hunting for Scotch egg recipes a couple of weeks ago, I stumbled upon many for Scotch broth. A combination of lamb or mutton, grain, and root vegetables in a hearty stew, it seemed perfect for a Maine winter. With lamb bones in the freezer, a sack of pearled barley in the pantry, and a pile of squashy turnips in the cellar, Scotch broth was designed for us. And with a house full of snuffly children (and grown ups), its reputed curative powers sounded mighty good.
We had it this evening with oatmeal bread for an early supper, and all praise was true! Cooked all day on the stove, the broth was rich and unctuous, the meat was tender, and the barley stayed toothsome. If we were really feeling our roots, we’d cap the meal with a few shortbreads, but instead I gave my Valentines some homemade Sno-Ball cupcakes (recipe to come). The big question: after the girls go to sleep, do we bust out the Macallan or the Sudafed? Happy Valentine’s Day!
Ten Apple Farm Scotch Broth
Makes 8 servings
For the lamb broth: 1 1/2-2 pounds lamb bones 2 bay leaves 4 sprigs thyme 4 sprigs parsley scattering of peppercorns salt to taste * For the stew: 3 tablespoons canola oil 1 pound lamb stew meat 2 cups chopped onions 1 1/2 cups cubed turnip 1 cup sliced carrots 1 cup sliced celery ribs and greens 2 cups shredded green cabbage 1 cup pearled barley, washed 1 bay leaf 1 cup frozen peas chopped parsley, for garnish* To make the broth: In a large stock pot, combine all ingredients and cover by 4 inches with cold water. Bring to a rolling boil over high heat, then reduce to a simmer, checking regularly and skimming any scum. Simmer, covered, for at least 1 1/2 hours, until broth is fragrant. Adjust salt to taste. Remove from heat. * To make the stew: In a large Dutch oven, heat canola oil until it shimmers. Add lamb and cook over medium-high heat, turning meat to brown evenly. Reduce heat to medium and add the vegetables, sauteing until the color deepens and the cabbage begins to wilt, 3-5 minutes. Add barley and bay leaf and enough lamb broth to cover. Bring to a boil, then reduce heat to keep stew at a simmer, adding broth as necessary. Cook for 2-3 hours, until lamb is easily pierced with a fork. Stir in peas and cook for an additional 10-15 minutes, until peas are cooked through. Garnish with chopped parsley, if desired, and serve hot.
