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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.