‘This’ll warm your cockles…’
There are some great Scottish words and ‘dreich’ is one of them because it sums up the wet and windy Highland life so well.
Today was one of those days…dreich – damp – dismal – depressing…that’s kind of how it can go when the rain sets in and there is no sign of let up…BUT as us Scots have got to know it doesn’t matter how hard it rains, sleets and snows – it can turn bright in an instant.
Today was one of those days – it was a wild night that turned into a wild morning and afternoon but at 4:00pm hope for a better day was given as the grey, heavy clouds cleared and offered a glimmer of blue mixed with some sparkly sunlight that certainly put a smile on our faces and a window to nip outside for some marathon training. However, the shine didn’t last too long before the driving rain began to lash down again…
Sod the outdoors – we’re staying in to make some ‘warm your cockles’ broth (another great word)…to go with our cheese scones as showcased in our restaurant Loch Ness – The Brasserie, open from 10th February 2016.
dine at our restaurant Loch Ness
As my Mum says, ‘this’ll warm your cockles…’
Scotch Broth
Ingredients
250g carrot, peeled and diced
250g swede diced
1kg lamb shoulder
2 small onions peeled and diced
1 celery stalk peeled and diced
1 leek, use just the white part sliced
100g pearl barley
100g dried peas
salt and pepper
bay leaf
fresh thyme
around 2 litres of lamb stock
Method
- soak the barley and the peas ( separately, in cold water)
- put the lamb shoulder into a saucepan and cover with the lamb stock bring to a gentle simmer, skim any scum that floats to the top, add the onion, bay leaf and thyme to the pan return to the gentle simmer, cook for around 1 hour
- add the carrot, swede, celery to the lamb
- after about half an hour of simmering rinse the soaked barley and peas, add them in and turn the lamb
- cook for around 45 minutes until the lamb is falling of the bone and the barley and peas are soft
- pull the lamb out and flake it into large pieces getting rid of any bone or skin, return it to the soup
- season with salt and pepper
- finish with a handful of freshly chopped parsley
To book a table in our restaurant Loch Ness call us on 01456 490000 or email info@thelovat.com
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