U.K.MENU

SCOTCH BROTH

 ROAST CHICKEN

YORKSHIRE PUDDING

GLAZED CARROTS AND TURNIPS

ROAST POTATOES

SCOTCH BROTH

Ingredients:

Servings: 8

• 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
• 8 cups cold water
• ½ cup pearl barley
• 2 tablespoons butter
• 2 carrots , peeled and diced
• 1 turnip , peeled and diced
• 2 celery ribs , diced
• 1 onion , diced
• seasoning

Directions:

1. In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.

2. Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.

3. Add more water to adjust for any evaporation; skim the surface of the soup as necessary.

4. Remove meat from broth; cut meat from bone and cut in small pieces.

5. Discard the bones and return the meat to the soup.

6. Continue simmering.

7. In a skillet, melt the butter over medium heat.

8. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

9. Add the vegetables to the soup.

10. Simmer for about 10 minutes , or until the vegetables are tender.

11. Add salt, pepper, and seasonings to taste.

ROAST CHICKEN 1.         whole chicken                           1000 grams 2.         butter                                       100 grams 3.         salt                                           1tsp 4.         hot chili paste                            6 grams 5.         fresh garlic                                6 grams 6.         ground black pepper                 5 grams Salt content: 0.5% (by weight, not counting salt in other ingredients) Method Pre-heat the oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6. Best with roast vegetables and a salad. 1.Take out the fatty bits from inside the chicken 2.Cut off the "pope's nose". 3.Cut chicken in half along the back first. We need a decent knife for this. 4.Then cut in half along the breast from the inside. If we have a good aim and a cleaver. If we have a bad aim it will end up with lots of bone splinters. 5.Two chicken halves. 6.Cut off the wing.  7.Cut off the leg - try to cut through the middle of the joint. 8.Take off the bottom bit of the leg - you probably aren't too keen on eating that bit anyway. 9.Now cut off the remaining the wing with a bit of breast. 10.Then cut off the breast. 11.Cut the rest in half - then repeat this with the other half of the chicken. 12.And these are 12 lovely chicken bits. 13.Put  butter into a dish and press the garlic onto the butter. 14.Add the hot chili paste. If  butter is cold from the fridge, we can put the dish into the oven for a minute and then proceed. 15.Salt and pepper the chicken to taste. (But don't taste the raw chicken ) 16.mix the butter and the spices until it is creamy and slightly liquid. 17.Put some of the butter mixture on each chicken piece - distribute evenly. 18.Now rub it into the chicken pieces with  hands. Make sure all sides are well covered. 19.Time to put tray with the chicken pieces into the oven for 45 to 50 minutes. 20. cook the chicken till it is crisp. 1. 2. 3.
4. 5.
6. 7. 8. 9. 10.
11. 12.
13. 14. 15. 16. 17. 18.
19. 20.

YORKSHIRE PUDDING

 

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 125ml (1/2 cup) canola oil
• 115g (3/4 cup) plain flour
• 1/2 tsp salt
• 2 eggs, lightly whisked
• 300ml milk

Method

1.      Preheat oven to 200°C. Pour 1 tbsp of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.

2.      Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.

3.      Serve with the beef Wellingtons.

Notes

·         You can make this recipe 30 minutes before serving the main.

Glazed Carrots and Turnips

Ingredients:

Servings:6-8

• 3 tablespoons butter or 3 tablespoons margarine , separated
• 6 purple turnips
• 2 cups carrots
• ½ lb white pearl onion (optional)
• ½ cup chicken broth or ½ cup beef broth or ½ cup water
• 1 -2 tablespoon sugar
• ¼ teaspoon dried thyme
• ¼ cup fresh parsley

Directions:

1. Peel and chop vegetables.
2. Melt 2 T butter or margarine in a large pan.
3. Add vegetables and stir to coat.
4. Add liquid, sugar and thyme.
5. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
6. Remove cover and simmer until all the liquid is absorbed.
7. Add 1 T. butter or margarine and parsley and stir until butter melts.
8. Serve hot.
9. Leftovers microwave well.
10. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

ROAST POTATO

 Ingredients

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.