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Scotch Broth

Fish ‘n’ Chips

Glazed Carrots and Turnips

Buttered Beans

Scotch Broth

Prep time:                     90 Minutes

Scrag end of mutton             50gms

Pearl barley                            15gms

Stock                                                1lts

Parsley                                    1sprig

Carrots                                    50gms

Turnips                                   50gms

Onions                                    50gms

Celery                                     10gms

Salt and pepper                     to taste

Method: Wash and soak barley. Clean and cut mutton. Cook both in stock till done. Cut meat into neat dices. Skim off fat, add diced vegetables, seasoning and simmer until vegetables are cooked. Add seasoning and herbs. Serve hot garnished with chopped parsley.

Tips:

Ø Use well flavored mutton Stock

Ø Mutton should be free from fat

Fish ‘n’ Chips

Fish fillet                                 250gms

For batter-

Egg                                          2nos

Refined oil                              30gms

Lemon                                    1no

Mustard powder          1/4tspn

Salt and pepper                     to taste

Paprika                                   a pinch

Bread crumbs                         75gms

Oil to fry

Tartare sauce                         30gms

For French fries-

Potatoes (large)                     400gms

Salt and pepper                     to taste

Method:

Clean and cut fillet into supreme. Prepare batter and marinate fish for about 30 minutes. Crumb fry the fish until golden and crisp. Drain on an absorbent paper. Serve with French fries and tartare sauce.

Tips:

Ø White bread crumbs will give better results

Glazed Carrots and Turnips

Prep time:                     30 Minutes

Carrots                          200gms

Turnips                          200gms

Seasoning                     to taste

Butter                            30gms

Sugar                             10gms

Method:

Prepare and shape carrots and turnips into barrels. Put in a saucepan. Add water just sufficient to cover the vegetables. Add butter and sugar and cook the carrots. When all water evaporates and vegetables are cooked, add seasoning. Serve as accompaniment.

Tips:

Ø Start cooking carrots & turnips from cold water.

Buttered Beans

Prep time:                    30 Minutes

French beans                200gms

Seasoning                     to taste

Butter                            15gms

Method:

String and cut beans into lorenge. Boil in salted water applying principles of boiling of green vegetables. Toss lightly in butter. Add seasoning, serve as an accompaniment.

Tips:

Ø Heat butter over low flame.